November 9, 2018
There is still some time left to place your Thanksgiving order. We have a great selection of items to enhance your holiday table. Click HERE to place an order.
A little break
Please know that the bakery will be closed November 22nd-23rd. The Floriole staff needs a break after making all your breads and pies. We will reopen on Saturday, November 24th.
Have a wonderful holiday!
April 23, 2018
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?
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.
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.
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.
March 19, 2018
It seems a little optimistic to say, but spring will be here before we know it! While we dream of rhubarb and strawberries, we are filling the case with tropical treats like the passion fruit tart and bright pink lemon hibiscus bars. Watch for new salads and menu additions as the savory team gets their hands on early spring spinach and asparagus.
In April Floriole will celebrate our 8th birthday at 1220 W Webster! Stay tuned for more information about fun festivities to mark the occasion.
Be sure to place an order for your holiday table. Although we are not a kosher bakery, we have a nice selection of items made without wheat flour. Click here to place an order.
We have your Ester holiday needs covered from breads and quiche to sweet endings. Place your order here.
February 9, 2018
We have a new menu!
The BAD has returned, well sorta and there are other new and exciting menu choices. Please give Chef Hunter a high five. He has done a great job updating the menu.
Love (and chocolate) is in the air.
The bread team has created the most stunning and delectable babka filled with chocolate and raspberry. It will only be around until Valentine’s Day.
Everything has turned chocolate on the pastry side of the kitchen. We have chocolate canelé, chocolate kouign amann, chocolate dipped heart tarts . . . Other menu additions include heart linzer cookies and blood orange posset.
We are open on President’s Day and we would love to see you. Looking forward to longer days and the arrival of March.