April 23, 2018

8 years ago . . .

Party! Pizza Party!


We can’t believe that it has been 8 years since we first opened our doors at 122o W Webster. To mark the occasion we are having a pizza party with the help of Rachel Post, Floriole’s first employee and owner of Chicago’s best roving pizza business, Our House Pizza. If you remember the pizzetta we served from the pastry case or the pizza nights we used to host on Friday nights, then you have experienced some of Rachel’s handiwork. She will be making a red pie garnished with Underground Meats salami and a white pie with ramps and potatoes. Pizzetta will be available from 11am until they sell out on Tuesday April 24th.

What’s a party without cake?

Artwork by Cynthia Winter

Of course there will be birthday cake! We will have celebratory slices of birthday cake staring early in the morning on Tuesday, April 24th. We won’t judge if you opt for a birthday cake breakfast with your coffee. Come by to celebrate with us.

Opening Day


It truly feels like spring when the outdoor Green City Market opens for the season. Opening day is Saturday, May 5th form 7am – 1pm and the market will take place Wednesdays and Saturdays for the rest of the season. We can’t wait to see our favorite farmers and producers and get our hands on the best produce the region has to offer!

On Monday April 30th, Sandra will be cooking on NBC 5 during the 11am news to promote the Green City Market. Here is the recipe:


Roasted asparagus with salsa verde, whipped goat cheese and toasted sourdough

  • 1 pound asparagus
  • 2 tablespoon olive oil
  • Salt and pepper

Wash and dry the asparagus. Snap off the fibrous ends and discard. Slice the spears into 2” pieces. Toss together with olive oil salt and pepper. Spread onto a parchment lined sheet on and roast in oven preheated to 450F for 15 minutes or until lightly charred. Set aside.

  • 1/2 cup fresh goat cheese
  • 1 tablespoon olive oil
  • 1 tablespoon cream

Stir together until homogenous. Season with salt and pepper.

  • Small bunch of parsley, washed, leaves plucked from stems
  • 8 mint leaves
  • Zest of 1/2 lemon
  • 1/2 cup olive oil
  • 1 tablespoon capers
  • 1 clove garlic
  • 2 teaspoons red wine vinegar
  • Salt and pepper

Combine all ingredients in blender and blend. Season with salt and pepper.

  • Toasted sourdough bread

To assemble:

Smear goat cheese in plate

Top with asparagus

Drizzle with salsa verde

Serve with sourdough

Fête du Pain 2018


This event takes place far from Floriole but we are proud and excited that Sandra is joining a team of 24 bakers to represent the USA at the Fête du Pain in Paris. The team of bakers will bake with hundreds of other bakers in a 1,200 square-meter tent in front of Notre-Dame de Paris. More information here and check out our Instagram feed to see what happens behind the scenes.