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.
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!
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.
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:
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.
Stir together until homogenous. Season with salt and pepper.
Combine all ingredients in blender and blend. Season with salt and pepper.
To assemble:
Smear goat cheese in plate
Top with asparagus
Drizzle with salsa verde
Serve with sourdough
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.
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.
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.
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.
Join us to celebrate the amazing work that Growing Power does to help bring more real food to Chicago’s south and west sides. This summer alone they will employee 200 teens and 150 head-start preschoolers at city farms. Come enjoy delicious food, a drink or two, and help Growing Power to grow delicious and nutritious vegetables while supporting over 350 youth this summer with art, cooking, food and fitness, as well as environmental education!
Food and desserts provided by:
Floriole
Our House Pizza
*more to be announced
$10 donation upon entry includes 1 drink ticket. Additional drink tickets available for $5
Growing Power is a national nonprofit organization and land trust supporting people from diverse backgrounds, and the environments in which they live, by helping to provide equal access to healthy, high-quality, safe and affordable food for people in all communities.
We love this time of year because each week brings something new and exciting from the farmers market which means there are constantly new seasonal items appearing up in our cases. Additionally, you may have noticed a few exciting changes on the breakfast and lunch menus recently. For breakfast try our new lightened up egg white frittata or go all-in with the egg sandwich – a winning combo of cheddar spread, bacon and pickled onions on a fluffy brioche roll. Our beloved ricotta toast is now topped with a bright heap of strawberries and finished with a drizzle of lavender honey! Bon Appétit!
Put on your beret and join us for a fun crêpe dinner at Floriole on June 11.
Menu:
Get your tickets now! Merci et à bientôt!
Join us all weekend to celebrate Bastille Day. We will be tasting fine French wines, cheeses and chocolates, running happy hour specials, and hosting kids crafting events up at the farm table.
Friday, July 14, 3-5pm- French wine tasting
Saturday, July 15, 3-5pm – Cheese tasting
Sunday, July 16, 3-5pm- Chocolate tastings (enjoy a complimentary chocolate with each cup of coffee that day)
We will continue the celebration all month long with our July Specials
There are many other events at the cafe and in the community coming up this summer so mark your calendars!
Seven years ago this month we quietly opened our doors and hoped for the best. After several years of carting around a tent, folding tables and all the baked goods we could stuff into our mini van to the Green City Market, we were thrilled to have walls and a roof over our heads. Our opening crew was comprised of less than 8 and today there are close to 35 Floriole team members! I don’t have many clear memories of that first day, sadly it’s a bit of a fog. I know that it was so exciting and exhilarating; a dream come true.
Thank you to all the people who have supported Floriole from our days at the farmers’ markets and at the shop. Through the years, your kind words of encouragement and constructive criticism has kept us going and shaped what we have become. We are forever grateful to the hardworking and talented individuals who bake, clean, manage and provide great customer service. It takes a team to keep this place running and we couldn’t ask for a better group to get the job done.
On Friday April 21st, please join us as we celebrate our seventh year at 1220 W Webster Avenue. There will be cake!
We are here to help with your celebration needs. Pickup April 10th and 11th for Passover and April 15th and 16th for Easter. Orders require 48 hours notice and will be taken online and in the cafe.
Cynthia Winter is a Chicago architect. She is inspired by the vast urban landscape yet delights in capturing the color and detail of interior still life. The magic brew of pigment and water allows her to create abstractions of the world she sees. She travels with a pocket size watercolor color kit instead of a camera. In Chicago, she cruises the lakefront via bicycle, capturing water and waves, the autumn symphony of color, the emerging green in the spring and the winter icescape from her skyscraper studio. In the west, she grabs the sun sky mountain desert and sketches from the passenger seat of her convertible as the landscape slowly passes.
Stop in and check out her work displayed at the bakery. All pieces are available for purchase.
Floriole from Floriole Chicago on Vimeo.
As we get closer to spring, the menus are lightening up, new items are arriving and our kitchen is once again open until 5:30pm. On the savory side, we have a new turkey club, a hot dish of duck confit and sweet potatoes that we call the Duck HP, and new seasonal salads. The bread team has resurrected Boston brown bread and hot cross buns will appear later in the month. Pastry is turning out cream cheese danishes, goat cheese and cherry galettes and working on a new cookie. Stay tuned for special items for Passover and Easter.
The first crepe dinner was a success and we are looking forward to another this month.
The March crêpes dinner menu will feature:
Tickets for the dinner on March 19, 2017 are available for $30 per guest. Reserve seating by calling Floriole at (773) 883-1313 or here.
We are looking forward to celebrating 3.14159265359 – every baker’s favorite number. To mark the day we will have individual “Pi”neapple upside-down cake for $3.14. You don’t need an excuse to enjoy this cake but this sure is a good one.
Cynthia Winter is a Chicago architect. She is inspired by the vast urban landscape yet delights in capturing the color and detail of interior still life. The magic brew of pigment and water allows her to create abstractions of the world she sees. She travels with a pocket size watercolor color kit instead of a camera. In Chicago, she cruises the lakefront via bicycle, capturing water and waves, the autumn symphony of color, the emerging green in the spring and the winter icescape from her skyscraper studio. In the west, she grabs the sun sky mountain desert and sketches from the passenger seat of her convertible as the landscape slowly passes.
Bakers love Valentine’s Day because we get to be a little cheesy and make cute conversation heart cookies, fancy heart pastries and lots of chocolate items. Our Valentine’s inspired line up is on point this year with a beautiful heart shaped orange flower and lemon mousse topped with blood orange compote and dipped in chocolate. As is our tradition, we will have chocolate canelé starting this weekend. They will be around for about two weeks . . . so get them while you can!
Taste baguettes and breads from Chicago’s top bakeries and help decide who makes the best baguette in town!
On February 16th at SOFITEL Chicago Magnificent Mile, the finalists will compete for bragging rights in front of a jury of professional chefs and celebrities.
You will be able to follow the jury’s deliberations as well as tasting all the baguettes and breads yourself and talking to the bakers. All bakers will display their baguettes and other breads for the public to sample before the audience chooses their favorite.
Monday, March 6th
6pm Cocktails & Appetizers ~ 7pm Dinner & Discussion
Topic: Reviving
Chefs & Presenters: Chef Sandra Holl of Floriole, Molly & John Breslin of Breslin Farms, Tom Spaulding of Angelic Organics Learning Center
Beverage Purveyors: Candid Wines, CH Distillery, and more!
Join us to discuss how farmers and chefs are reviving heirloom grains & heritage meats as a means of restoring the flavor and nutritional value of our food, while also improving soil quality and biodiversity.
Join us for a crêpe dinner! $30/person
Menu:
buckwheat galette filled with crab in mornay sauce
“suzette” rolled sweet crepe filled with yuzu and tangerine butter, citrus salad and orange caramel
and cider, bien sûr!
Last year I signed up for a flower CSA with Avium Flowers and the bouquets were the highlight of my week. I’m looking forward to subscribing again this year and Floriole will be a pickup location! Subscribe here.
Avium is Chicago’s flower farm; committed to operating fully within the city limits of Chicago. We are focused on growing blooms and foliage, including native perennials and herbs, and using sustainable growing methods.
The holiday menu is up and we are taking orders. Please place your order by December 21st for pick-up December 24th. Orders for other dates will require at least 48 hours notice.
After visiting Paris earlier this year, Mathieu lamented that crêpes in chicago just aren’t the same as they are in France. The next month we were planning a crêpe dinner menu!
Crêpe Night – two courses + cider $25
Savory buckwheat galette filled with alpine style cheese, cider caramelized onions and ham
Sweet crêpe filled with quince butter, honey ice cream and toasted almonds
Get tickets here.
We are a collection site for Chicago Cares: Warm Up Chicago. Please consider bringing in new or gently used hats and gloves or for Chicagoans in need. It’s getting cold out there!
