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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."

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Anne Kostroski
615 473-0674
2210 W. Chicago Ave.
Chicago, IL 60622
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Baked goods

breads, focaccia


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

Browse farmers

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

November through April
Peggy Notebaert Museum
2430 N. Cannon Drive
Scheduled Saturdays, 8am–1pm
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Business office:
2732 North Clark Street
Suite 301
Chicago, IL 60614
(773) 880-1266

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Proud Member of the Farmers Market Coalition