This Logan Square temple of slow food is simple inside—a big communal table, a menu handwritten in pencil and tacked to a wall. Its culinary mission is similarly direct: Take ingredients as they are and make something great. Owners Tony Bezsylko and Ethan Pikas, along with Alex Truong and Justin Behlke, met through the Dill Pickle Food Co-op; the four friends all did time in underground supper clubs before starting this small-scale bakery and café. Every ingredient on the menu—from the butter in the croissants and the flour in the pleasantly chewy sourdough to the mustard greens in the mozzarella tartine—can be traced to farmers they know by name, some of whom are happy to accept loaves from CDP as payment for the stuff that goes into making them.