Sauce and Bread Kitchen

05/30/2026

05/24/2026

We made a beef Sando that we could be proud of. Come see for yourself who knew.

05/17/2026

We are not only built for your sandwich driven dreams or breakfasts over the barrels. We (Anne) run one of the tightest pastry programs in da Chi if you know you know (you should share it loudly). Think fresh baked errythang laminated from start to finish in house, sour doughy bangers, fortified for your pleasure and seasonally yours until they gone. ALL made by the hands of the one and only Anne Kostroski aka the only place to score it SBK.

04/25/2026

Which came first the burrito or the wrap? We'll leave that one to experts in the meantime this Dukkah grilled chicken Caesar situation with ramp green goddess and chicharron is today's

04/19/2026

This weeks we are saying it loud and saying it proud Okonomiyaki is back.
This time tested Japanese street delicacy is literally defined as grilled how you like it. Our way is packed with Chicago's namesake allium Da Ramp, crispy yaki soba noodles, braised cabbage, fresh shaved parm, ramp aoli, and of course our Gogogochujang. Come and get some today!!

04/16/2026

From the woods to your face, Ramps are back! Today in the quiche, tomorrow on pizza, next week in the Ramp Finishing Sauce...You get the idea the pinultimate sign of Midwest spring fresh foraged by us just for you

04/05/2026

What do you get when you brine and smoke legs of lamb, hand carve it, sear it, build it into a pillowy pita, spice it up with a pepper relish cooled it off with ranch tzatziki, and mint chimmi churri? 🚨It's our gyros and it's back!

04/03/2026

Take it from our very own Matza Baller. It's PassEaster weekend and being the devout fans of those who may or may not fancy themselves as devout we've got all the last minute provisions that are good no matter who you think may be coming back.
We are rocking:
-3ish pound hams ready to server.
-Smoked or ready to roast Lamb shoulders (4ish pounds).
-all the matza ball and gefilte fish your heart desires served in an amazing clarified turkey broth made from birds.
And we still have a few of our famous whole quiches (must pre order today by 5 for Sunday pick up).
-We will also OPEN Sunday with regular hours but no reservations (pro tip we generally are pretty quiet Easter Day).
Stay tuned for the next episode of where we talk 🍜 (tomorrow).

03/20/2026

We are coming up on cake season, reserve yours now for all of your special occasions or a pizza night at SBK.