Credit: Aimee Levitt


When you think of the peanut butter and jelly sandwich, most likely you think of two pieces of white bread hastily slathered with Skippy and Smuckers and slapped together, shoved into a brown paper bag, and smushed in the bottom of a backpack until lunchtime, at which point it’s gobbled down in a crowded cafeteria table or at an office desk. There’s something to be said for simple food as fuel, but what if things were different? What if peanut butter and jelly got the same sort of love that chefs have been lavishing lately on hot dogs or doughnuts? That’s just what’s been happening at Beurrage in Pilsen. The bread there is freshly baked, the nut butters and jams are made in-house, and you’re given several options for the best way to combine the three elements. Like everything else at Beurrage, the availability of the peanut butter and jelly sandwich is subject to the whims of baker Jeffrey Hallenbeck. Which is just the way it should be. A sandwich this good should never be taken for granted.