Farmers » Crumb
breads, sweet and savory baked goods
- Indoor and outdoor markets
Baker and owner Anne Kostroski began making bread in Milwaukee in 1994. 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."
Crumb will not be at any markets for the remainder of the 2017 season:
To My Friends and Customers:Crumb will not be at the market for the remainder of the Outdoor season as I have made the decision to tend to a nagging injury. You may have noticed my absence several times over the summer and while I wish that I had been on vacation, I was trying to rest the injury in hopes that it would heal or just disappear. Your support has always been amazing and I have always enjoyed creating new and delicious products with the bounty Green City Market provides.So if you're looking to fill your Crumb fix in the interim, you can visit me at our cafe - Sauce and Bread Kitchen- Fri-Sun from 9a-5p. I will have many of the items you have come to love, but on a much smaller scale. You can also follow me on Instagram at: @crumbchicago for updates.Finally I want to thank the Green City Market for providing me with the opportunity to give my small business the opportunity to prosper and grow.Thank you for all of your support,Anne