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 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 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

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.
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 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 dairyEllis 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!
April 25, 2019

Spring News

No spring chicken!
It has been 9 years since we opened the door at 1220 W Webster and a whopping 13 years since we set up our first tent and a table at the Green City Market. Over the years we have learned countless lessons, grown our business and challenged ourselves to be a little better every day. We still have a lot to learn, ideas to explore and we will continue to improve.

Speaking of growth, we are opening a mini Floriole in early May! The new space is part of the Politan Row food hall located at 111 N. Aberdeen. We will offer some of Floriole’s greatest hits and a few new surprises. Stay tuned for the grand opening announcement!
photo credit Rachel Brown Kulp
Don’t get caught empty handed on Mother’s Day, place an order for a sweet treat. You can’t go wrong with take-and-bake cinnamon rolls or a raspberry rose cake.
We are making Biscuits & Gravy 

for James Beard Eats Week
APRIL 26 – MAY 6, 2019

Join Choose Chicago and the Illinois Restaurant Association in celebration of Chicago’s vibrant food scene during James Beard Eats Week. More than 100 Chicagoland restaurants will create customized dishes or menus inspired by the James Beard Foundation’s namesake chef, a pioneer of American dining.
Now in its fifth year, James Beard Eats Week brings together the restaurant community and the public to celebrate the James Beard Awards weekend. Restaurants participating in Eats Week donate to the James Beard Foundation Scholarship Fund, which supports aspiring Chicago culinary students on a path to success in the hospitality industry. In 2018, Eats Week raised $13,900 for the scholarship program.
Eat Your Veggies!
We are so darn proud of our dear friend Abra Berens whose book, Ruffage – a practical guide to vegetables, hits the shelves this month. Abra worked with us in the early days at the farmers’ markets and later she developed the savory side of our cafe menu including the classic Parisian, spicy tomato soup and vegetable-based salads. Her book is absolutely fantastic and will make you want to eat your veggies. Copies are available in the cafe and we will be hosting an event with Abra on June 9th (more info to come). Additionally, Read it and Eat has a talk and demo with Abra on April 28th, tickets here.
Wedding Cakes and

Private Events at Floriole
For more information about hosting a private event at Floriole, please fill out this form. For more information about wedding cakes, please fill out this form.
February 20, 2019

Late Winter News

Floriole Cafe & Bakery
What’s New at Floriole
The bakery is looking spiffy with fresh paint and updated menu boards. We are so happy with the results and hope you will enjoy the refreshed space. We will continue to update the space throughout the year. Keep your eyes peeled for more changes.


Some items on the menu have changed to reflect the produce of the season.  Just to name a few, there is a satisfying warm and hearty braised brisket tartine, avocado toast highlights bright winter citrus, and the roasted turkey sandwich includes butternut squash hummus and cranberry sauce.
March will bring some fun additions to the pastry line up. Irish soda bread will make an appearance around St. Patrick’s Day and Boston brown bread will be on the menu all month.
Quick Breads Class
You asked for it! We are kicking of classes at Floriole with a quick bread baking class. In this small, hands-on class, we will tackle banana bread, Irish soda bread and biscuits. The class will be taught by Floriole bakers Lauren Ellis and Sandra Holl. All participants will leave with recipes and the items they bake in class. Please click on the link to register. Saturday, March 9th 3pm – 5pm.
Learn to bake: quick breads $50.00
Brooklyn Viennoiserie Invasion
Vienoiserie Takeover with Zachary Golper of Brooklyn’s Bien Cuit. 

Sandra & Zachary have developed an exciting array of laminated pastries that will be available for one day only at Floriole. Zachary will be on site to sign copies of his book Bien Cuit: The Art of Bread
From 8:00am to 5:00pm
Brooklyn in Chicago – Viennoiserie Invasion with Bien Cuit
1220 W Webster Ave
Chicago, IL 60614
Floral Design Class
In early April we will host a class with No Vases. Participants will learn about color theory, flower types and balance before creating their own floral arrangement to take home. After working up an appetite, participants will be led on a guided cake tasting by a Floriole baker.  Saturday, April 6th 3pm-5pm
Floral Design Class with No Vases $65.00
Collaborative Dinner at Le Reve
There are a few open tables left for the Collaboration Dinner on Tuesday, February 26th at Le Reve. Call 414.778.3333 to make your reservation for this event!
Wedding Open House – Spring $5.00
Getting married? Stop in for an opportunity to taste Floriole’s wedding offerings and view our space. We will offer tastes and samples of many of our standard cake flavors and sweets table offerings. Floriole is a beautiful location for a small wedding. We can host a wedding/reception with 40 guests seated or up to 99 guests for an informal reception with passed and buffet style food.
November 9, 2018

Thanksgiving 2018

Let’s Celebrate!

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!