Lost Bread Co. has everything I love about Philly.
Lost Bread has
1) Incredible baked goods.
Smoked potato sunflower, cheddar paprika, beetroot rye… approachable but just experimental enough that you probably (or definitely) don’t have the ingredients to make it at home on a whim.
2) A storefront with super-casual backyard vibes.
They sectioned off the front of their huge garage/warehouse kitchen, added a few pieces of metal patio furniture and houseplants, and that’s about it. It does the job.
3) All sorts of connections to the rest of the city.
All the staff have worked for different bakeries or have friends/roommates in different bakeries. Everyone knows everyone.
It’s unapologetically casual and just full of people who love food.
Lost Bread Co. was founded a couple years ago by Alex Bois, the man who started the famous bread program at High Street on Market. Alex got into bread because of his love for brewing beer. After an incident that damaged his liver, he began investigating other fermentation projects and got into bread.
Although they are known for bread (duh, it’s in their name), their pastries are worth the trip alone. Their kouign amann is unlike any other I have tried: a crunchy caramelized outside and a soft and fluffy inside. They use buckwheat flour for extra nutty flavor. Instead of a muffin shape, the pastry is baked in a large circle and sliced like a pizza.
Of their breads, my favorite is the beetroot rye, which is a deep red and a strong, earthy beet flavor. My current favorite breakfast is a slice topped with smashed avocado and a sprinkle of coarse salt. Almost embarrassingly millennial… but it is too good for me to care.
There are very few restaurants in Philadelphia that I go out of my way to return to. Love & Honey’s is one of them.
I am normally not a fried chicken/food person, but Love and Honey’s does it perfectly. They cook every plate of chicken to order, so it normally takes around 15 minutes to get your food. However, once it arrives, it is perfect; tender meat, perfectly crispy skin, and slightly sweetened with honey.
Their sandwich is good, but the bread and slaw gets in the way of the fried chicken (and trust me, you don’t want to do that). Overall, Love & Honey’s lives up to every expectation I had and more.
It’s been officially Spring for a week now, and Philadelphia has gotten over a foot of snow.
I took these photos in the fall, when the warm weather was still lingering. Eating outside is one of the easily one of the simplest, best parts of summer.
Brunch food is not my favorite, but High Street is another restaurant that does a really good job. I tried the Hickory Town, which is composed of Lancaster bologna, Amish horseradish cheddar, gherkin mayo, and fried red onion on a soft poppyseed bun. High Street is famous for their bread, and did not disappoint.
Franklin’s Table, the new food hall that just opened on Penn’s campus, features fast-casual versions of favorite Philly restaurants including High Street’s “Provisions.” I am excited to see how High Street Provisions does on campus. It is pricier than your average food truck, but if you save the $4.50 of Septa tokens… it might be a good weekend alternative.
It is also exciting to see the opening of Provisions in light of Wharton grad and restauranteur Ellen Yin’s James Beard finalist nomination. Philly’s restaurant community is tight-knit and intimate, so I love seeing the city’s national recognition!