Recent social media posts
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.
03/15/2026
Reeling post Pie Day Supper Club last night and excited to share some product with those that couldn't come through. Next months is live if you wanna catch the next one. In the meantime Spaghetti Pie called and it wants to be your next
03/10/2026
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03/04/2026
Bucatini Brunch Noods with a leek and Brie arancini adorned with that garlic chili crisps. Anne says "it doesn't suck" come and see for yourself this week.
02/28/2026
It's a 2 napkin affair over here with this Porchetta sando situation. Come see for yourself what Anne is singing about.
02/26/2026
Take our Lil King of Pizza's word for it, get your own. Tomorrow 4-8 pre-order⬆️ now for then. Dine in or take away!
02/21/2026
"I'm a meatball big and fat I'm a meatball how about that" (Atom & His Package)
Poetry aside, today we are asking what is a meatball?
Our answer is to swap the meats for a pair of MOIST and crispy duxelles 🍄🟫 nuggies adorned with our zesty marinara, dappled with Taleggio mornay sauce, spiced up with crunchy giardinara, and all nuzzled into a toasty slab of French bread.
02/16/2026
Breakfast over the barrel served late today. Thank you all who came out to the Supper Club last night, that was a lot of fun (ps. next months tix are up).
Today (what's left of it) we have been cranking out our time tested Cubamo along with other Fat Tuesday supply delights. Come on down and fortify with us!
02/11/2026
Dearly beloved we are gathering our crew this Saturday in honor of a day for those rolling solo that might be a lil tricky so we are rocking an UnValentines Day themed pop up Supper Club for all. This 5 course feast complete with pork heart pastrami, all the messy finger foods, and a Pici /🍄🟫meatball will be fit Ladies and Tramps alike🍝.
We will also be graced by our favorite 🧙♀️ doing readings 🔮for those inclined to get in the know about current and future love happenings in your lives.
02/08/2026
Stay well seasoned over there friends. We are rocking wings for Bad Bunny's half time show with 3 varieties O' Flavor Chi-Racha Buffalo, Creamy Garlic Chili Crisped, and Carrot Habanero. No pre-orders slinging them until they are gone unless you give us a call.
Also don't snooze on next weeks events including jazz with our peeps the , this month's UnValentines Supper Club tix through Eventbrite, and
last but certainly not least if you would like to hang tonight Saturday the 7th 6-9pm with our whole crew and check out some amazing art at our neighbors across the way is having a gallery opening including work from our very own it is free, and a spot you should know!
Thank you for supporting us in these gray days of winter
01/23/2026
We are open today!!
Slow moving our crew in,and getting all the goodies fired up just for you. If you can't make it our way remember both locations and is packed and stacked with our fresh baked goodies if that keeps you safer.
01/18/2026
A meal for a bear or at least the nap before the game. Tuck into our first attempt at ye olde times Shepard/s Pie. Complete with all the root veggies (mountain yam, parsnip, radish, beets) and topped with a scorched pillowy potato purée.
Also don't forget to get your tickets for next weeks Citrus Supper at SBK.
Thank you's
01/15/2026
Breakfast Over The Barrel over here showing off some of the amazing pastry treats that you can grab at the shop in Edgewater, but we know that it's not always easy to get up to SBK (especially during these rando winter blips).
Soooo, we are excited to pop up for the next couple weeks by doing a pastry residency with our friends at both Uptown and Lakeview spots and in the West Loop so you can keep it local with SBK 7 DAYS A WEEK!!!
01/07/2026
Doors are open and everything is fresh out the oven, even with our busted hood (never a dull moment).
-Fryer is off,
-Pastries are still warm
- coffee is flowing
-and the gumbo is hot🔥
Address
6338-40 N Clark Street
Chicago, IL
60660
To get to N Clark Street in Chicago, you can take the Red Line train towards Howard and exit at the Belmont station. From there, you can take the #22 Clark bus southbound and get off at one of the stops along N Clark Street.
If you prefer to drive and park, there are several paid parking lots available along N Clark Street. Additionally, street parking is available but may be limited during peak hours.
Opening Hours
| Wednesday |
9am - 3pm |
| Thursday |
9am - 3pm |
| Friday |
9am - 8pm |
| Saturday |
9am - 6pm |
| Sunday |
9am - 3pm |
Alerts
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What people say
Sauce and Bread Kitchen is a must-visit café located on N Clark Street in Chicago. This social enterprise is a combination of Co-op Sauce and Cr, offering an array of delicious food options that will leave your taste buds wanting more. The menu boasts an impressive selection of pizzas, pastries, brunch items, and lunch catering spreads that are made in-house every day. One of their standout dishes is the Black Tahini and Dark Chocolate Brownie Frangipane Croissant - a unique and decadent treat that is sure to satisfy any sweet tooth. Additionally, Sauce and Bread Kitchen frequently hosts special events such as their recent 10-year anniversary party and Crawfish Boil. Their Soft Shell Crab Po-Boys are also back on the menu, so be sure to stop by for this seasonal favorite. Whether you're dining in or taking away, Sauce and Bread Kitchen has got you covered with their exceptional service and mouth-watering food options.
