We are currently open.

Tuesday-Friday

7am-5:30pm

Saturday-Monday

8am-5:30pm




About

From Sandra & Mathieu

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.

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.

about Sandra

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 named Pastry Chef of the Year at the 2015 Jean Banchet awards.

about Mathieu

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”.

Our Green Mission

Floriole strives to be a business that is good for the earth and our community.

We do this by:

finding delicious ways to reduce food waste

recycling and composting

using real plates, cups and utensils

reducing energy usage

sourcing ingredients from local and sustainable farms

donating leftover food

Our Farmers

We’re proud to source ingredients from the best local producers, including:

Ellis Family Farms

Green Acres

Heartland Mills
Iron Creek

Janie’s Mill
Kilgus Farmstead

La Clare Family Creamery

Lonesome Stone Mills
Mick Klug Farms

Nichol’s Farm

Rushing Waters
Seedling

Spence Farm
Three Sisters Garden
Our own roof-top garden by Verdura Edible Garden Design
Werp Farm

1871 Dairy