Chef Allison Charnitski

Allison Charnitski is the head baker at High Street on Market, where she oversees the award-winning bread program for High Street Hospitality Group (HSHG). Her responsibilities include in-house baked goods for each of HSHG’s restaurants, including Fork, High Street on Market, High Street Provisions and a.kitchen+bar; retail offerings, including the weekly Headhouse Farmers Market and in-store retail sales; and additional hospitality accounts, anchored by the breakfast-to-late-night offerings at Philadelphia’s High Street on Market.

A member of the team since late 2014, Charnitski was first hired by owner Eli Kulp as a line cook, and quickly showed a natural talent for baking. Beginning with the ovens, she moved into an expanded role that included shaping and mixing the dough, and officially took the reins as baker in early 2018.

Before joining the team at High Street, Charnitski was based in Charleston, SC, where she interned at Butcher & Bee for just over a year. After graduating from the College of Charleston with a degree in Communications, her lifelong love of food and cooking led her into the hospitality industry instead, and she has never looked back.

A native of Blue Bell, PA, outside of Philadelphia, she and her husband relocated to the city when he accepted a job, and she was thrilled to join High Street’s talented team soon after.

Seeded Sourdough Crackers

1. Combine wet ingredients in a mixing bowl.
2. Whisk in yeast until frothy and let sit for five minutes.
3. While waiting, scale all dry ingredients into a seperate bowl.
4. Once scaled (and yeast has sat for 5 minutes), combine all dry ingredients into wet.
5. Once the dough begins to come together (may look a bit shaggy) turn onto a clean work surface and knead for about 5 minutes until all dry spot disappear and the dough has formed a cohesive ball.
6. Let dough sit for 1 to 2 hours in a warm area (74-78 degrees Fahrenheit) until it rises and lightly holds a finger print.
7. Take about 1 tablespoon of dough and flatten it in the palm of your hand.
8. Once worked until thin with hands place on a lightly greased sheet tray and press/spread until thin, just before tearing occurs.
9. Continue with another tablespoon until sheet tray is full.
10. Combine your honey with minimum 200 degrees Fahrenheit water.
11.Whisk until honey has dissolved. Once honey has dissolved use a brush to lightly glaze the crackers - sprinkle sparingly with Maldon.
12. Bake at 300 degrees farenheit, low fan, until lightly golden and crisp through, about 10-15 minutes; rotate halfway through.

Taragon Parker House Rolls

1.Heat buttermilk to 110 degrees Fahrenheit.
2.Whisk in yeast until buttermilk becomes frothy or "foamy" on top. Let sit for 5-10 minutes.
3.Roughly chop tarragon and any other preferred herbs while buttermilk and yeast rest. ,br>4.Once buttermilk and yeast are combined, add remaining ingredients and knead by hand until smooth, about 5-6 minutes - use a small amount of flour and a bench scraper as needed to start the process of bringing the dough together [Note that the dough will become less sticky with time]. This dough may also be mixed in a stand mixer with a dough hook for 5 minutes or until the dough comes together, becomes smooth and bounces back from a finger print.
5.Place ball of dough in a lightly greased mixing bowl and cover with plastic wrap or a lightly dampened towel. Let rise to twice its size - about 30-45 minutes.
6.While waiting, prepare your cast iron pan by brushing liberally with clarified butter; preheat your oven to 375 degrees Fahrenheit.
7.Once dough has risen turn out from bowl and lightly flour.
8.Using a scale, divide and portion dough with a bench scraper into 50 gram portions. Your mix should yield 21-23 portions.
9.Once portioned, work the dough into balls on an un-floured work surface using the palm of your hand and your fingers to guide the dough into shape - keeping all of the seems at the bottom against the table (this motion should funnel the dough upwards from the bottom and quickly tighten the dough into shape).
10. Once the ball has gained structure and feels tight, start by placing the shaped dough into the cast iron pan along the outside, spacing evenly. The portions should fit snug next to each other but should not be squished tightly together.
11.Once the outside circle is formed create two more inner circles until the pan is full and portions have been used. You may have an extra portion or two - that is okay - feel free to place separately on a sheet tray.
12. Once your portions are in place, lightly tent the pan/dough with plastic wrap and place in a warm location (74-78 degrees Fahrenheit).
13.Let rise for approximately 45 minutes to 1 hour.
14.Once the dough portions are light to the touch and appear larger in size brush lightly but liberally with clarified butter.
15.Bake at 375 degrees Fahrenheit for 20-30 minutes rotating every 10 minutes. The internal temperature of the rolls should reach 210 degrees Fahrenheit. Once the rolls are finished take them out of the oven and once again brush with clarified butter, sprinkling each individual roll with a bit of Maldon or finishing salt on top - the butter should help the salt to stick. Serve warm, in cast iron pan.

Chef Allison Charnitski

Bio
Recipes
Tips
Allison Charnitski is the head baker at High Street on Market, where she oversees the award-winning bread program for High Street Hospitality Group (HSHG). Her responsibilities include in-house baked goods for each of HSHG’s restaurants, including Fork, High Street on Market, High Street Provisions and a.kitchen+bar; retail offerings, including the weekly Headhouse Farmers Market and in-store retail sales; and additional hospitality accounts, anchored by the breakfast-to-late-night offerings at Philadelphia’s High Street on Market.

A member of the team since late 2014, Charnitski was first hired by owner Eli Kulp as a line cook, and quickly showed a natural talent for baking. Beginning with the ovens, she moved into an expanded role that included shaping and mixing the dough, and officially took the reins as baker in early 2018.

Before joining the team at High Street, Charnitski was based in Charleston, SC, where she interned at Butcher & Bee for just over a year. After graduating from the College of Charleston with a degree in Communications, her lifelong love of food and cooking led her into the hospitality industry instead, and she has never looked back.

A native of Blue Bell, PA, outside of Philadelphia, she and her husband relocated to the city when he accepted a job, and she was thrilled to join High Street’s talented team soon after.

Seeded Sourdough Crackers

1. Combine wet ingredients in a mixing bowl.
2. Whisk in yeast until frothy and let sit for five minutes.
3. While waiting, scale all dry ingredients into a seperate bowl.
4. Once scaled (and yeast has sat for 5 minutes), combine all dry ingredients into wet.
5. Once the dough begins to come together (may look a bit shaggy) turn onto a clean work surface and knead for about 5 minutes until all dry spot disappear and the dough has formed a cohesive ball.
6. Let dough sit for 1 to 2 hours in a warm area (74-78 degrees Fahrenheit) until it rises and lightly holds a finger print.
7. Take about 1 tablespoon of dough and flatten it in the palm of your hand.
8. Once worked until thin with hands place on a lightly greased sheet tray and press/spread until thin, just before tearing occurs.
9. Continue with another tablespoon until sheet tray is full.
10. Combine your honey with minimum 200 degrees Fahrenheit water.
11.Whisk until honey has dissolved. Once honey has dissolved use a brush to lightly glaze the crackers - sprinkle sparingly with Maldon.
12. Bake at 300 degrees farenheit, low fan, until lightly golden and crisp through, about 10-15 minutes; rotate halfway through.

Taragon Parker House Rolls

1.Heat buttermilk to 110 degrees Fahrenheit.
2.Whisk in yeast until buttermilk becomes frothy or "foamy" on top. Let sit for 5-10 minutes.
3.Roughly chop tarragon and any other preferred herbs while buttermilk and yeast rest. ,br>4.Once buttermilk and yeast are combined, add remaining ingredients and knead by hand until smooth, about 5-6 minutes - use a small amount of flour and a bench scraper as needed to start the process of bringing the dough together [Note that the dough will become less sticky with time]. This dough may also be mixed in a stand mixer with a dough hook for 5 minutes or until the dough comes together, becomes smooth and bounces back from a finger print.
5.Place ball of dough in a lightly greased mixing bowl and cover with plastic wrap or a lightly dampened towel. Let rise to twice its size - about 30-45 minutes.
6.While waiting, prepare your cast iron pan by brushing liberally with clarified butter; preheat your oven to 375 degrees Fahrenheit.
7.Once dough has risen turn out from bowl and lightly flour.
8.Using a scale, divide and portion dough with a bench scraper into 50 gram portions. Your mix should yield 21-23 portions.
9.Once portioned, work the dough into balls on an un-floured work surface using the palm of your hand and your fingers to guide the dough into shape - keeping all of the seems at the bottom against the table (this motion should funnel the dough upwards from the bottom and quickly tighten the dough into shape).
10. Once the ball has gained structure and feels tight, start by placing the shaped dough into the cast iron pan along the outside, spacing evenly. The portions should fit snug next to each other but should not be squished tightly together.
11.Once the outside circle is formed create two more inner circles until the pan is full and portions have been used. You may have an extra portion or two - that is okay - feel free to place separately on a sheet tray.
12. Once your portions are in place, lightly tent the pan/dough with plastic wrap and place in a warm location (74-78 degrees Fahrenheit).
13.Let rise for approximately 45 minutes to 1 hour.
14.Once the dough portions are light to the touch and appear larger in size brush lightly but liberally with clarified butter.
15.Bake at 375 degrees Fahrenheit for 20-30 minutes rotating every 10 minutes. The internal temperature of the rolls should reach 210 degrees Fahrenheit. Once the rolls are finished take them out of the oven and once again brush with clarified butter, sprinkling each individual roll with a bit of Maldon or finishing salt on top - the butter should help the salt to stick. Serve warm, in cast iron pan.