Floriole began as a stand at Chicago’s famed Green City Market, where for nearly 5 years we sold our rustic, French pastries in a 10-by-10 tent. We dreamed then of having our own brick-and-mortar space, and that dream came true in 2010 when we opened our beautiful cafe and bakery in Chicago’s Lincoln Park neighborhood.
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Expanding on our market pastry offerings, our menu now includes breads, sandwiches, salads—and, of course, more pastries. We remain committed to using the best ingredients available. Most produce, meats, dairy and cheeses are sourced directly from sustainable farms in the region. We use organic flour and sugar, Valrhona chocolate, European-style butter and cage-free eggs.
We are forever grateful to the Green City Market for giving us a place to sell our pastries, to Kitchen Chicago for providing our first kitchen space, to our amazing staff for making everything possible, and to our customers who share in our love for honest food and make it a pleasure to go to work each day.
– Sandra & Mathieu Holl, 2011
Sandra Holl was trained in San Francisco at the California Culinary Academy and worked as a baker at the renowned Tartine Bakery. She has contributed at Bon Appetit, and been featured on StarChefs.com, and was nominated for Best Chef by TimeOut Chicago.
Mathieu Holl, born and raised in Paris, grew up with a great appreciation and love for food and pastries. Although Mathieu is not a trained chef he has an amazing palate and the ability to critique even the most perfect pastry. As Sandra says, “He makes me a better baker. . . even if it makes me crazy sometimes”.
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