Loveski Deli Opens Third Jackson Square Location With Honey-Boiled Sourdough Bagels

Loveski Deli, the modern Jewish deli founded by chef Christopher Kostow, announced a third San Francisco location at 499 Jackson St. in Jackson Square, expanding its bread-and-bagel outreach with a larger space focused on grab-and-go service. The deli’s Montreal-style bagels, made from a decades-old sourdough starter and boiled in honey, earned attention after winning the Chronicle team’s blind taste test, and the new site aims to scale that tradition while keeping fermentation practices central.

The Jackson Square location will replace Postscript Cafe, whose last day at that address is listed as Jan. 28, 2026. Postscript will continue some wholesale operations even after closing the counter at the cafe. Loveski projects the new Jackson Street shop will open roughly a month after Postscript’s final day, putting a target opening in late February 2026.

Bakers and bagel fans will notice a different footprint compared with Loveski’s Napa and Marin locations. The Jackson Street site is larger and intentionally grab-and-go focused, with no counter seating but with both indoor and outdoor tables. That layout suits commuters and office workers in the Financial District and Jackson Square neighborhoods, while allowing oven throughput and faster service during morning rushes.

Bread and starter are core to what makes Loveski distinct in the sourdough community. The bagels are brewed from a living, decades-old sourdough starter and finish with a honey boil, a technique linked to Montreal-style bagels that concentrates sweetness and helps develop a shiny, blistered crust. For sourdough bakers watching how a small-business bakery scales, Loveski’s approach underscores how a single starter culture can anchor multiple items across a menu while preserving depth of fermentation flavor.

Menu development at the Jackson Street shop includes additions beyond the bagel line. Loveski plans to introduce a wheat sandwich bread made in collaboration with Josey Baker Bread for its sandwiches, expand larder items, and roll out new pastries. These moves suggest a focus on both composition and convenience: a sturdier sandwich crumb for portable meals and an expanded pantry for home cooks and neighborhood shoppers.

For local bakers and everyday eaters, the Jackson Street opening matters in concrete ways. Customers will get easier access to a sourdough-grown bagel with a honey boil, morning service tailored to grab-and-go rhythms, and a broader selection of bakery items and larder goods. For small-scale sourdough practitioners, Loveski’s selective scaling offers a case study in maintaining a living starter culture while growing retail reach.

Loveski’s Jackson Square location promises to make its sourdough starter culture more visible to urban customers without turning the operation into a mass-bakery model. Expect a late February opening, more grab-and-go shelves, and a steady stream of loaf and bagel experiments as Christopher Kostow and his team expand thoughtfully.