Ham, cheddar and Dijon mustard are wrapped inside croissant dough and baked in muffin tins. Best eaten in the first two days of receiving. Alternatively you can freeze them, then defrost them in a 350F oven for 20 minutes.
Size: 2 buns
Ingredients: AP flour, milk, butter, salt, yeast, ham, cheddar, Dijon mustard, mixed seeds.
Allergens: Dairy, gluten
About High Street: Founded by Ellen Yin, Roberto Sella and Chef Eli Kulp, High Street has been given a strong three-bells by Inquirer food critic Craig LaBan and was named the Second Best New Restaurant in 2014 by Bon Appétit Magazine, largely in part to their artisan breads, baked in-house daily. Additionally, Ellen Yin earned a nomination for Best Restaurateur at the 2019 James Beard Awards.