Sauce & Bread Kitchen
4.9 (532)bakery
4.9 (532)Laminated pastries and artisan breads meet house-made ferments at this cozy Edgewater bakery and brunch spot.
Description
Opened in 2013 on North Clark Street, the shop unites two local food projects under one roof: Mike Bancroft’s social enterprise Co-op Sauce and Anne Kostroski’s Crumb Chicago. The setup functions as a neighborhood cafe and grocery store alongside the bakery counter. Plates feature inventive sandwiches stacked with house-crafted jams and sauces, supported by craft coffee, cocktails, and wine.
