Skip to main content

Crumb

Bio

Baker and owner Anne Kostroski began making bread in Milwaukee in1994. She says, “Crumb bread was born out of a desire to bring Chicago a delicious, crustier, healthier loaf of bread.” After attending the Culinary Institute of America Greystone, Anne worked in bakeries and restaurants, including her own, Sauce and Bread Kitchen, opened in March 2013 in Chicago's Edgewater neighborhood.  Using organic flours from Illinois, Wisconsin, and North Dakota, Wisconsin cheeses, and “the amazing produce found at the Market,” she bakes such varieties as chili-cheddar, harvest wheat, semolina, sunflower-spelt, and seasonal fruit and vegetable focaccias. Her boules and other breads incorporate “all of the seasonal goodness that the Midwest has to offer."


Loading map...

Crumb

Contact

Anne Kostroski
615 473-0674
2210 W. Chicago Ave.
Chicago, IL 60622
Send an email
Visit website

Baked goods

breads, focaccia

Participation

  • All year (outdoor and indoor markets)
  • Wednesdays and Saturdays

Browse farmers

Know your food.
Know your farmer.

Download our 2013–2014 publication
Call our office at 773-880-1266 or contact us via e-mail with any questions.

Know your food, know your farmer
Location & hours

May through October
South End of Lincoln Park at the intersection of Clark and Lincoln.
Wednesdays and Saturdays
7am–1pm

November through April
Peggy Notebaert Museum
2430 N. Clark St.
Saturdays, 8am–1pm

View map »

Business office:
2732 North Clark Street
Suite 301
Chicago, IL 60614
(773) 880-1266

» Contact us

Twitter

Stay connected

     

Email newsletter
Receive weekly updates, invitations to exclusive events, and market news!

Proud Member of the Farmers Market Coalition