Sauce and Bread Kitchen

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This Edgewater cafe slated to open for brunch March 2 refers in its name to Co-Op Hot Sauce and the bread and pastry business Crumb. Co-Op Hot Sauce, run by Mike Bancroft, creates market products such as its namesake sauce, pasta sauce, salsa, and pickles and gives half its profits to the arts-education not-for-profit Co-Op Image. Crumb, run by Anne Kostroski, sells its boules and buns at farmers' markets. When they open the cafe, Bancroft and Kostroski, a couple, will serve house-brined and -smoked turkey sandwiches, house-made ricotta and rhubarb toaster tarts, a Middle East-inflected cold rice noodle salad, and many desserts, including a chocolate chunk cookie with Maldon sea salt and pasilla peppers. "We call it the mole cookie," Bancroft says. The Stew Supper Club, their underground-dining series, will continue on the last Tuesday of each month in the cafe, somewhat more aboveground.