January 13, 2022

Floriole Goodness Right at Home

Take me, bake me.
Looking for an excuse to turn on your oven and cure those January Blues? Check out our super simple take-and-bake croissants. Available in classic butter, chocolate, and ham and cheese, these croissants are the ideal hands-off baking project with optimal reward: a warm, buttery Floriole croissant whenever your heart desires it. Keep them in your freezer and channel the Floriole kitchen whenever you need a little pick-me-up.
Pssst… 

Vegan take & bakes available too!
Vegans deserve flakey goodness as much as the next person. We’ve worked our pastry magic to bring you these super special vegan take-and-bake croissants. As if croissants weren’t magical enough as it is, these ones are plant-based to boot.
What’s baking this week?
Overnight Oats have arrived!
Are you a fan of our house-made chia pudding? Think of this as the chia pudding’s January sibling. We toast organic rolled oats, sunflower seeds, flax seeds, and sesame seeds for optimal flavor and digestibility. This oat mixture gets soaked in oat milk with a touch of maple syrup and cinnamon, then layered with our house-made plum and raspberry compote. Wholesome, toasty, and fruity, our overnight oats make the perfect breakfast, snack, or lunch accompaniment. Available all week long!
Potato Onion Fontina Galette
The results are in: everyone’s favorite savory, hearty, flakey lunch is our potato onion fontina galette. Available whole or by the slice, this galette is made with ultra buttery pastry, loads of fontina cheese, herbs, sweet onions, and plenty of potatoes to soak up all the flavor. As dreamy for lunch or dinner as it is for breakfast, this heavy hitter has been a staff and customer favorite, so it’s back again this week! Grab yours before they’re gone.
Take-and-reheat soup by the quart!
We’ve re-stocked our freezer full of everyone’s favorite soup flavors, available in super convenient take-and-reheat quart sizes to go (or hot by the cup for a quick lunch!) Choose from our spicy tomato soup, spiced lentil soup (vegan!), or our pumpkin Thai curry soup (also vegan!) or grab all three to keep in your freezer for an effortless and delicious dinner.
Pantry Spotlight:

Bushel & Peck’s
Shop our favorite pantry staples, and grab yours the next time you pop in for a croissant and cup of coffee!

Bushel & Peck’s is a small, Woman-owned artisan food company specializing in small batch food preservation using Midwestern ingredients, many of which come from their own organic farm.
 Our current favorites are their chive blossom vinegar and their pickled beets. While pickled beets may not sound like the most exciting condiment around, these zippy and earthy treats are good enough to eat with a spoon. Suprise yourself and grab a jar today. We especially like ours paired alongside richer meals to lighten things up. Their chive blossom vinegar is not only beautiful, but it also adds a delightful allium-flavored jolt of brightness to any vinaigrette, soup, or pot of beans.
December 17, 2021

We’ve Got Gifts Galore

The best gifts taste good.
Looking for a last-minute gift? We’ve got you covered! Check out our stock of packaged handmade items, Floriole branded merchandise and curated gourmet foods. All items are available in store and on the online store. We can even ship many of the items – reach out directly if you have questions.

Floriole House Made Goodies
Sea Salt Caramels
Chocolate barks
Toffee
Praline Caramels (vegan)
Granola
Olive Oil Cake (pictured at the top of the page)
Stollen
Maple Pecan Cookies
Floriole Branded Merchandise
Apron
Totebags
Belgian Linen Bread bags
T-Shirts
Gourmet Food Items
Heilala Vanilla
Bushel & Pecks Jam, Pickles, Vinegar
On The Go Jo Coffee
 Yamas Olive Oil
Imported Pasta
Wines
December 14, 2021

Hot out of the Oven
Here’s What’s Baking
We’ve been baking like busy elves to keep our shelves stocked with holiday treats. Looking for a nice gift? Olive oil cake with slow-poached cranberries is a beauty to behold, 12 packs of maple pecan cookies look like a frosty bag of snowballs, and buttery stollen is wrapped and packed in a beautiful muslin bag – all are the perfect last-minute gift.

What’s more? All of the items are shippable!
Q: What do you get when you cross a key lime pie with spicy gingerbread cookies?

A: Gingersnap Lime Pie!
You won’t be disappointed with this one. Some have even called it the best key lime pie (even though it’s not really key lime!) they have ever had. We start with our spicy gingerbread dough to make a crumb crust and fill it with a sweet and tangy lime custard, then we use Valrhona white chocolate to make a rich and creamy whipped ganache, and finally garnish it with citrus zest. Available in-store and for pre-order.
Otherwise, we will have all of our usual suspects: croissants, muffins, scones, quiche, bread, sandwiches, and the always popular spicy tomato soup. Hope to see you this weekend!
Christmas Preorder Menu
We are taking orders until Saturday, December 18th at 5:00 PM. Place an order here. After the cut-off date, we will have a limited number of items available in-store on December 23rd and 24th. If you would like to place a special order for something outside of the menu or for pickup at a different day/time, please email cafe@floriole.com and we will do our best to accommodate your request.
 
Buche de Noel
A traditional French Christmas cake. Our 2021 version is made with a layer of citrus scented white cake topped with rich dark chocolate cremeux, winter citrus conserve, and poppy seed crunch, all nestled in Tahitian vanilla mousse.
Serves 6-8
Gingersnap Lime Pie
Spicy gingersnap crust filled with tangy lime custard. 9″ pie serves 6-8
Stollen
Floriole’s version of stollen with an almond marzipan core, rum soaked golden raisins, candied citrus from local Chicago candy maker, Nikki Darling Confections, and sooooo much butter! Each stollen loaf weighs 17oz. Keeps for up to two months refrigerated or 6 months frozen.
Cranberry Orange Olive Oil Loaf
Slow poached Michigan cranberries and orange zest in a light olive oil cake with a crunchy glaze. 6″ loaf serves 4-6.
Perfect for gifting. Enjoy for breakfast or as an afternoon snack with a cup of tea.
Maple Pecan Cookies
These buttery cookies look like snowballs and melt in your mouth. Each package contains one dozen cookies. Made with organic maple syrup, butter, orange zest, pecans, salt, flour and coated in powdered sugar.
Honey Pecan Sticky Buns
Pan of 5 cinnamon rolls nestled on a bed of pecans and honey caramel. Reheat and serve.
Buttery Dinner Rolls
Pan of six buttery dinner rolls scented with fresh rosemary. Reheat and serve.
House Sourdough Bread
Naturally leavened sourdough bread packed with organic whole wheat and rye flour. Perfect for an accompaniment to dinner, leftover sandwiches, or stuffing.
Take & Bake Baguettes
Pack of two par-baked frozen baguettes. 12oz each, sized for a home oven. Refresh in a 425F oven for 15 minutes.
Spinach and Gruyere Deep Dish Quiche
10″ Quiche serves 8-10 guests.
Our incredibly flakey crust is filled with impossibly creamy custard, spinach, and gooey gruyere cheese.
Take & Bake Croissants
Buttery flakey goodness in your home oven! Let rise overnight and bake in the morning. Pack of 6 croissants.
Potato Onion & Fontina Galette
Our impossibly flaky galette dough gets baked with sliced potatoes, onions, plenty of fontina cheese, and fragrant herbs. Perfect for an easy brunch or side dish during a day full of cooking. Serves 6-8.
Want to Dine-in?
Floriole now has limited indoor dining space for guests with proof of vaccination. Please be ready to show your vaccination card or a photo of your vaccination card at the register if you want to sit and eat inside. Children under 5 are exempt.

Thanks for helping us keep our team and community safe!
Floriole is open

 Thursday – Sunday 
9am – 2pm
 
We will be closed December 25th & 26th
November 17, 2021

Last Call for Thanksgiving Orders!

The big day is right around the corner, and this week is your last chance to reserve some Floriole goodness for your holiday table. This Sunday, 11/21 is the last day to get your orders in for Thanksgiving, so be sure to reserve yours before we sell out!
Apple Crumble Pie. Yum.
Thanksgiving Menu 
Butterscotch Pumpkin Pie 

Our take on the ideal pumpkin pie. With a combination of local squash from Nichols Farm and classic pumpkin flavor, this pie comes to life with the addition of a brown sugar butterscotch and warm spices. Topped with brown sugar meringue. Available in a baby 6″ or standard 9″ pie to share.
Apple Crumble Pie
Nothing beats a classic. Our buttery pie dough gets filled with heaps of Ellis Family Farms apples and sweet, spiced, buttery goodness before being topped with a streusel-style crumble topping and baked to golden perfection. Available in a baby 6″ or standard 9″ pie to share.
Butternut Squash and Sage Galette
Our impossibly flaky galette dough gets baked with peak-season butternut squash, roasted onions, plenty of gruyere cheese, and fragrant sage. Perfect for an easy brunch or side dish during a day full of cooking. Serves 6-8.
Buttery Dinner Rolls
Everyone’s dream dinner rolls. Our extra buttery brioche is the perfect dinner accompaniment and an ideal vessel for Thanksgiving leftovers sandwiches come Friday morning. Simply reheat and serve our packs of 6.
Honey Pecan Sticky Buns
Make everyone’s morning by serving these up fresh out of your own oven. Our signature croissant dough gets slathered with butter, filled with a spiced brown sugar filling, then topped with a honey caramel and pecans. Simply reheat and serve our packs of 5.
Baby Pumpkin Tea Cake
This fluffy tea cake celebrates the flavors of the season with loads of pumpkin, warm spices, and a salted caramel milk chocolate. Lovely alongside a cup of coffee or tea or as a lighter dessert after the big dinner. Serves 3-4 or 2-3 generously.
House Sourdough Bread
The one and only. Local and organic flour, salt, and water. Fermented for 24 hours and baked fresh. A must-have for stuffing, or perfect simply slathered with butter.
Check out what’s baking this weekend!
We can’t wait to see you this weekend, Thursday – Sunday 9:00am-1:00pm.
Concord & Fennel Tart
Meet our newest tart. This one’s got it all: Drama! Chocolate! Grapes! We captured the last concord grapes of the season (thanks Mick Klug Farm!) and preserved their unparalleled flavor in a house-made jam, then built the rest of the tart to highlight their ultra-fragrant flavor. We fill our chocolate sable tart shell with a shaved fennel and salted caramel chocolate blondie, then top it all of with concord grape jam and whipped ganache. As memorable to eat as it is to look at.
Pies, Pies, Pies!
Want to take our Thanksgiving pies for a test drive? You’re in luck! We’ve stocked up on butterscotch pumpkin pies and apple crumble pies this week (in 6″ and 9″ sizes), and we promise they won’t disappoint. With an especially good batch of Granny Smith apples from Ellis Family Farms, our apple crumble pies will convert even the most devout pumpkin-lover.

But, we’ll let you in on a secret. We’ve made one of our favorite (possibly most favorite…) versions of pumpkin pie this year. The butterscotch adds an unforgettably warm complexity to an otherwise standard (but solid) favorite. You won’t want to miss out!
Last week for pumpkin tea cakes!
Our fluffy pumpkin tea cakes are making an exit after the holiday, but don’t fret! If you’ve fallen in love, these babies will be available in a share-able size on our Thanksgiving menu. Be sure to reserve yours now before they sell out! A lovely option for a brunch-y situation, or a refined choice for an alternative Thanksgiving dessert. A staff favorite!
November 17, 2021

Need help with your Turkey Day spread? We’ve got you covered.
Our Thanksgiving menu is now live on Tock! Grab a loaf of sourdough for unforgettable stuffing, a butterscotch pumpkin pie to cure your PSL blues, and pan of buttery brioche dinner rolls to stuff with your Thanksgiving leftovers.

Reserve your goodies now for pickup Tuesday, 11/23 or Wednesday 11/24 12:00pm-6:00pm before they’re gone!
Meet the baby pumpkin tea cake.
This one’s got style and substance. Our baby pumpkin tea cake celebrates the flavors of the season, just kicked up a notch. We infuse this fluffy tea cake with a combination of warm spices and fragrant pumpkin puree, then coat the whole thing in a salted caramel milk chocolate glaze. The perfect companion for a cup of hot coffee and a chilly November day.
Friday is Challah Day!
Don’t forget! Be sure to pre-order your Challah early to reserve your loaf before they sell out. This fluffy, enriched bread is made with organic, locally grown flour, Ellis Family Farms honey, and plenty of rich egg yolks. Ideal for french toast, a sweet balance to your savory sandwiches, or eaten plain standing over the sink. We won’t judge.
Chia Pudding is back! 

With a makeover.
Remember when we were closed for what seemed like forever? Well, this new and improved chia pudding is one of the things we worked so hard on during that time! This secretly vegan chia pudding is made with silky oat milk, organic maple syrup, and a dash of cinnamon. It gets layered with our house-made plum and raspberry compote, then topped with toasty coconut and zingy freeze-dried raspberries. The perfect go-to breakfast, lunch, or snack.
Eggplant & Kale Croque
Everyone’s favorite veggie croque has made a comeback this week, with a twist. This week’s croque starts, as always, with our house sourdough bread, slathered with herbed bechamel, loads of crispy kale, then topped with tomato and shallot roasted eggplants. And cheese. Don’t forget the cheese. As dreamy for breakfast as it is for lunch. Available every day!
In case you missed it… we are now open Thursdays-Sundays 9:00am-1:00pm.

 We have limited indoor seating available for anyone with proof of vaccination as well as our outdoor patio seating. As always, you are more than welcome to place your order ahead of time on our website. Otherwise, we are here for all of your buttery, flakey needs.
Please don’t hesitate to reach out at cafe@floriole.com if you have any further questions or requests!
March 22, 2021

→

Friday is Challah Day!
We’ve added a few extra loaves of Challah for pickup Friday, since they’ve been in such high demand lately. Be sure to pre-order yours now for pickup before they sell out! Delicious on its own, toasted and slathered with butter and honey, or the ideal French toast bread.

Plus, plan ahead for your last flour-filled Friday before Passover! We will be making extra loaves of Challah for next Friday, the 26th before Passover begins. You can send us an email at cafe@floriole.com to reserve yours early.
You can also pre-order from our regular menu of pastries, take-and-reheat meals, take-and-bakes, and pantry staples for now through this weekend. We’ve got your lazy, rainy, Saturday and Sunday morning covered.
Order now for Easter and Passover!
Our Easter Menu with Passover friendly items is now available on Tock! You can place an order for pickup Saturday, 4/3 and Sunday, 4/4. Passover orders will be available through our online store soon or by special order through email cafe@floriole.com.

Carrot Cake with Cream Cheese Frosting $45
6″ cake serves 6-8
three layers of carrot cake packed with grated carrots and warming spices, separated by layers of tangy cream cheese frosting
*Hibiscus Lime Pie $40
9″ pie serves 6-8
tangy hibiscus lime pie filling baked in a flourless coconut crust (*Passover friendly)
Hot Cross Buns $6
6 buns
buttery and lightly spiced buns studded with dried cranberries and toasted almonds, finished with cardamom orange icing
Brioche Dinner Rolls $15
6 buns
buttery rolls to serve with your meal or use to make sandwiches with leftovers
Honey Pecan Sticky Buns $30
5 buns
heat and serve our famous stickies at home
Easter Chocolate Box $36
a collection of Valrhona chocolates including:
12 foil-wrapped praliné chocolate eggs
5 Dulcey roasted white chocolate woodland animals
5 milk chocolate easter animals
Leek & Gruyère Quiche $60
9″ deep dish serves 8-10
reheat and serve
slow-cooked leeks and gruyère baked in a creamy egg custard in our flakey butter crust
House Sourdough $11
large loaf
naturally leavened and made with 100% organic flours
Take & Bake Croissants $23
6 butter croissants
follow easy instructions to enjoy fresh-baked croissants in the comfort of your home
Lemon Lavender Tea Cake $15
serves 4-6
lemon almond cake soaked with honey lavender glaze – a Floriole staple in the spring
Brunch Pastry Box $50
serves 6-8
a box of fresh-baked Floriole staples including:
butter croissant, chocolate croissant, ham & cheese croissant, almond croissant, chocolate almond croissant, buckwheat scone, 2 blueberry muffins, and a canelé
February 24, 2021

What’s New This Week?
 

Congrats, y’all. We made it through another Chicago winter, this one weirder than ever. We thought we’d inject some nostalgia and comfort into our newest pastry this week to celebrate.

Our new Special S’mores Stuffed Croissant will transport you back to simpler and sunnier times. We’ve injected our classic butter croissant with a rich and indulgent dark chocolate fudge sauce, then topped it with a generous helping of our Swiss meringue (a.k.a fancy Marshmallow Fluff). We torch the meringue until it’s perfectly golden and toasty. Because when it’s 40 degrees in Chicago, it basically feels like summer anyway.
We will also have a limited run of 6″ cakes in a very special flavor combination: Quince and Vanilla! We layer fragrant quince compote between layers of classic white cake and vanilla bean Swiss meringue buttercream for a decadent but delicately flavored cake. Our 6″ cakes are perfect gifted for a birthday or served at home with families and roommates – each cake serves 6-8 generously. Check out our hand-dipped beeswax candles and locally-made greeting cards, too!
As usual, your favorite breads, pastries, take-and-bakes, reheat-and-serve meals, and pantry staples are restocked for the week!

Women’s Day Tasting Dinner 3/8/21
There’s still time to book your reservation for your four- or eight-course dinner (including a special dessert course from us at Floriole!) to take part in this dialogue in celebration of International Women’s Day.

We are proud to be working in collaboration with 17 of Chicago’s leading women restaurateurs to bring a multi-restaurant tasting dinner for takeout across Chicago. This unique experience is paired with a Zoom conversation to elevate women’s voices in our industry in the midst of this precarious time.
July 30, 2020

We’re Back!

The ovens are on and we are baking Thursday – Sunday. You can’t come into the bakery and we don’t have outdoor seating, but you can stop by our walk-up window and get some of your favorite treats. We are open 9am – 1pm Thursday – Sunday. If you want to skip the line, order online. We will prepare your order and place it on a shelving unit in our vestibule for easy contactless pickup. You can even schedule your pickup time!

We are updating our daily offerings late in the afternoon so you can place advance orders for the following day. Please let us know if you have any questions.
As always, please maintain social distance while waiting to order or picking up. We will only take orders from people who are wearing masks. So please be a good human and mask up.

You can eat bread. 
We hear you. Y’all really want bread and so do we. If you don’t already know this, our loaves take around 36 hours to produce and require a talented bread baker to coax the best out of the mixture of water, flour, salt and starter.

Please help us get our bread program back up and running by pre-ordering your loaves. This helps us with planning and ensures that we don’t have any waste. Pre-orders open on Thursday for pickup the following Friday or Saturday.
**as a side note, our ordering system may send you an email stating that your order is ready for pickup at a different time . . . ignore the email. Please pick up bread on the Friday or Saturday you choose when ordering. 

Neighborhood Loaves
Looking for a way to help the community? If you purchase a Neighbor Loaf, it helps keep Floriole bakers baking, feeds community members who are experiencing food insecurity and keeps our local grain farmers farming.
ORDER HERE
October 30, 2019

It’s fall y’all!

Floriole Cafe & Bakery
Floriole Cafe & Bakery

We’ve got Tricks and Treats Galore
Please stop by and show us your costume on Thursday. All kids in costume will get a special spooky treat!

Thanksgiving
Thanksgiving ordering is live! Be sure to place your order sooner than later. We are making a limited number of each item and will sell out before Thanksgiving. Click on the button below to view the menu and place an order.

As always, our menu items are made with organic flour from Janie’s Mill and Lonesome Stone Mill, organic sugar, Kilgus Farmstead dairy, Ellis Family Farm apples, potatoes and winter squash from Green Acres, cage-free vegetarian fed eggs and lots of love. If you have any questions about ingredient sourcing please email us.

Baker & Author Daniel Leader

in Conversation with Halee and John Wepking of Meadowlark Organics November 17th 3pm-5pm at Floriole

Daniel Leader is a pioneer of artisanal bread baking in the United States and one of its most beloved icons. The founder of Bread Alone, a bakery in Woodstock, New York, that has sourced organic flour from day one of operation. Leader has been a passionate advocate for quality made baked goods, traditional methods, sustainable sourcing and environmental stewardship. He’ll join farmers and AGC Partner Members, Halee and John Wepking of Meadowlark Organics, to discuss his new cookbook, LIVING BREAD: Tradition and Innovation in Artisan Bread Making.

Leader’s extensive research for LIVING BREAD took him to farms, mills, laboratories, and bakeries in France, Italy, and Germany, where he met with experts, discussed current practices (wheat farming, advances in milling, sourdough starters, mechanics of mixing dough), and baked alongside them. The result is a cookbook filled with the latest and most relevant information when it comes to making today’s best artisan bread so that home bakers may achieve professional results at home.
Floriole will provide bread samples. City Lit will have books available to purchase and Leader will sign them after the discussion. Not able to attend the event? Purchase the book here.

Goodbye Politan Row
Come visit our West Loop pop-up location at  Politan Row before we pack and leave. November 10th will be our last day behind the stall. After that, you will be able to get our pastries when you get your coffee at the Passion House stall or you can come to our store at 1220 W Webster in Lincoln Park.

A Mostly Veggie Affair November 7th
The best foodie event of the season, A (Mostly) Veggie Affair, is calling your name on November 7th. Join us and The Green City Market to taste veggie-inspired dishes from over 25 Chicago chefs, plus beverages from the city’s best bartenders, brewers and mixologists – all featuring ingredients from Green City Market vendors. All proceeds go towards Green City Market’s mission of cultivating a sustainable food system through farmers markets, edible education and food access initiatives.
 

Thanksgiving Cooking Class
Reserve your spot today for a popular Thanksgiving-focused class, taught by Rachel Bernier-Green and Sandra Holl! Learn how to make cornbread (gluten-free), corn stuffing, sweet potato pie with a combo rye and wheat pie crust, and grain pilaf with butternut squash (vegetarian)—all with regionally-produced artisan grains. Farmer Andy Hazzard of Hazzard Free Farm will talk about growing these small grains, connecting the farm to the items that you’ll make and take home with you.
Each instructor has an impressive background and extensive experience to share. Bernier-Green is the owner of Laine’s Bake Shop in both the Morgan Park neighborhood of Chicago and the newly-opened One Eleven Food Hall in the Pullman neighborhood. She counts Whole Foods Market among her clients and has a robust following of customers who are very passionate about her peach cobbler and rye brownies. Sandra Holl is the owner of Floriole, a beloved cafe and bakery in Lincoln Park specializing in French inspired recipes made with Midwestern ingredients. In 2016 Holl was named Pastry Chef of the Year at Chicago’s Jean Banchet Awards. Reserve your spot today!