Anne Kostroski and Mike Bancroft know the true meaning of a passion project.

The couple — she runs Crumb Chicago; he mans Co-Op Sauce — debut their joint venture, Sauce and Bread Kitchen, tomorrow in Edgewater.

In the airy cafe, their talents shine. A chalkboard menu reads like locavore poetry: breakfast sandwich of from-scratch maple sage sausage, whipped feta, crumpet; koshary of sesame rice noodles, chickpeas, roasted fennel.

Bite into fresh breads slathered with blueberry-serrano jam, maple butter, and more. Save room for caramel-oat sandwich cookies or a slice of Red Eye — coffee-malted milk cake with espresso glaze (coming soon). BYO for a weekends-only Bloody Mary bar. 

Stock up on barrel-aged hot sauce, sauerkraut, local cheese, and nacho kits so you can re-create your favorite dishes at home.

Kids from Co-Op Image — Bancroft’s nonprofit — helped with the build-out; many will become SBK employees.

Now that’s love.

Sauce and Bread Kitchen, 6338 North Clark Street, at Devon Avenue (773-216-5580 or sauceandbread.com).

Photo: Courtesy of Sauce and Bread Kitchen