Congratulations, Chef Alex Bois!

From Bon Appetit magazine, High Street on Market was named second best new restaurant in The United States. Along with Chef Eli Kulp's new restaurant, his head baker – Chef Alex Bois - is the name to know. This Wednesday, April 29th, High Street on Market will be offering a free dessert and S. Pellegrino to its first 50 diners, compliments of the brand. This dessert will be as unique as Bois's talent: sunflower ice cream with emmer graham cracker crust crumb with cooked and candied rhubarb, and rhubarb consommé. 

The reason for this sweet event presented by S. Pellegrino, is to congratulate chef Alex Bois on his most recent nomination for the 2015 James Beard Rising Star Chef of the Year Award. Only 27 and with a former background as a biochem major, Chef Bois has made his former studies into a form of art in baking bread. On May 4th, Chef Bois will head to Chicago for the James Beard Foundation awards. Because of this fantastic honor, High Street on Market would like to invite local diners to come out on Wednesday night to say a personal "congrats" to Chef Bois. 

If you don't know already, High Street on Market is one of the most gluttonous bakeries in the city, and if not, the best in my opinion. Chef Alex Bois's bread program is delectable in all of its doughy-goodness. Located right next door to Fork, you can head over to High Street on Market for some savory breakfast sandwiches and then hop next door for some fine evening dinner. My favorite breakfast sandwich, hands down, is chef Bois's Forager: seared King oyster mushrooms, braised kale, fried egg, Swiss cheese, and black trumpet mushroom mayo that are all generously piled onto Bois's kaiser rolls that taste heavenly. This breakfast sandwich can satiate all types of hunger, and if you're still aching some more gluten, their selection of breads are appealing as much to the eyes as they are to the stomach. 

So head over to High Street on Market on the night of April 29th to try this delicious dessert not only for your own sweet tooth needs, but as a way to congratulate chef Alex Bois on his accomplishments.