They say it’s our birthday
The days have been long but the years have flown by and we are celebrating our 6th year at 1220 W Webster Avenue. We owe a big thank you to our loyal customers who have supported us throughout the years, starting at the farmers’ market 10 years ago through today at the cafe. Another huge thank you goes out to all the amazing team members who are, or have been part of the Floriole family. It takes a big team of driven, creative and quirky people to keep this place running. We couldn’t do it without you!
Let the collaborations begin.
We have big plans this year to call more attention to the rich Chicago pastry and baking scene through celebration and collaboration. Every month we will work with a different Chicago baker or pastry chef that we admire to create one of their signature pastries or collaborate to make something new. Whatever we make will be available for the month. It will be a fun and inspiring year filled with new connections and shared learning. Please feel free to send us suggestions for collaborations!
The year of collaborations is kicking off with my favorite place for pastry, Cellar Door Provisions. I have long admired their commitment to small batch perfectionist baking and cooking. They have a tiny case with an ever rotating array of interesting and lovingly made pastries. This is a place where my hyper charged mind actually decelerates allowing me to appreciate the intricacies of the beautiful food they craft. The staff is ever hospitable and warm making the experience all the better.
For this first collaboration, we decided to make a typical French cookie called langue de chat. The literal translation is “cat’s tongue cookie”, a simple oblong butter cookie. Our version will be a sandwich cookie filled with raspberry jam and topped with sesame seeds and grey salt. You will be able to find these cookies at both Floriole and Cellar Door Provisions starting the week of April 4th.
Birthday Celebration Dinner
Last month, after a long hiatus, we revived our monthly suppers and it was a huge success. While the planning for that dinner was happening, it occurred to me that it would be fun to turn the April supper into a birthday celebration. The menu itself is a celebration of dinners past and the individuals that put those menus together. Buy tickets to the dinner here.
Spring Menu Updates
We are sadly saying au revoir to the winter salad. It was a favorite but blood oranges are waning and spring ingredients are ready to shine. The spring update is pretty fantastic with beet cured salmon, pickled ramps and bagel crisps – sort of like a lox platter that has been transformed into a salad.
April’s composed salads:
- deviled eggs (we know this isn’t really a salad)
- white bean hummus topped with roasted tomatoes, served with veggie sticks and bread
- wild rice, oyster mushrooms and swiss chard
- shaved asparagus, lemon caper vinaigrette, goat cheese
On the pastry side, look out for a some new croissants. We have a chocolate rye croissant that will become part of the rotation and we are really excited offer a vegan croissant made with our house made vegan butter. Check the website for more information about when to find these special croissants.
Our neighbors at White Oak have started a chef in residence series and the first dinner is April 3rd with Josephine chef Andrew Little. More information here.
Happy birthday Floriole dinner is April 10th. Tickets here.
Stop in on April 16th for birthday cake to celebrate our 6th year at 1220 W Webster.
Passover April 22nd – 30th. Please be sure to give 48 hours notice for special orders. We will have chocolate ganache cake and coconut macaroons throughout the holiday.
8th Annual Baconfest Chicago to be held on April 30 – May 1 at the UIC Forum (725 West Roosevelt)
Some call it nirvana. Some call it bacon heaven. BaconFest Chicago is a bacon lover’s wonderland. We will be there with our best bacony dish. Along with luxury brands, artisan bacon-makers, and “Bacontrepreneurs” who will all display, sample, and sell a multitude of bacon products. The best mixologists and brewers hand out bacon-inspired cocktails, beer and wine. This event sells out every year, so be sure to get your tickets here.
Le Coin de Mathieu
Holy mackerel! Later this month, a “package of bees and a queen” will arrive at the bakery! Emily, our Pastry Chef and myself have been putting together the hive. I was thinking of putting it on the patio in the front but apparently that’s not a good idea so we’ll keep them on the roof in the back. Stella chose the hive’s peach color. We still need to finish putting together the honey comb foundation frames together and we’ll be “ready”.