Strawberries have arrived and we are celebrating the only way we know how – by putting strawberries in as many pastries as possible. Come by the store and you will find: strawberry matcha tarts, strawberry rhubarb danish, fraisier, strawberry shortcake, strawberry cheesecake mousse, strawberry panna cotta . . . . I’ll stop before it sounds like Forrest Gump. You get the idea. If you like strawberries, and who doesn’t, we’ve got you covered.
This month we are collaborating with Chicago’s renowned pastry chef, Mindy Segal. Her restaurant, Mindy’s Hot Chocolate, is a Chicago staple for great food and sweets. Cookie Love, Mindy’s first cookbook, is a gem packed with tips and interesting delicious recipes.
For the collaboration, we are making her strawberry rhubarb rugelach with oatmeal streusel. Mindy describes the cookie as “a fruit crisp disguised as rugelach.” Cream cheese dough is slathered with house made strawberry rhubarb preserve, rolled up and then dusted with streusel for a nice crunch.
We will have the rugelach at the bakery all month and hope you will come by to give them a try. If you can’t make it to Floriole, here is a link to the recipe or pick up a copy of Mind’s book.
I recently returned from an unforgettable whirlwind adventure in Peru with eleven other pastry chefs, bakers and chocolatiers. Valrhona invited all of us to go to the source of the cocoa beans growing in northern Peru. We had the opportunity to learn about the life of a cocoa bean from farming through processing before being shipped to the Valrhona factory in France.
Since Floriole began at the farmers’ market, we have always taken pride in the fact that we know our farmers. We see them at the market on a weekly basis, have asked questions about the farming practices they use and feel confident that they are farming in a sustainable way. The fact is, that we never thought we would have the chance to meet the farmers who grow the cacao beans used to make the chocolate we use: we had to trust the company sourcing the beans. I am so thankful for the opportunity Valrhona gave me to meet those farmers. Somehow their chocolate tastes even better after this trip!
I will post more pictures of the trip on our facebook page.
May has arrived and it feels like spring has finally sprung. Outdoor farmers’ markets are getting started and we have local rhubarb and asparagus. Our rooftop garden is sprouting and our new bee hive is installed.
We picked up our bees from Westside Bee Boyz when it was 80 F and got them into their hive before the temperature plummeted to the 40s F. Thankfully it is warming back up and we have finally been able to check on them. Everything looks good, they have accepted their queen and have already begun building. As the temperature warms, they will begin exploring the neighborhood to search for flowers. It’s exciting to think we will have honey soon! Feel free to look out the back window of the second floor to catch a glimpse of the bee hive on the west side of the roof.
May 2nd – James Beard Awards – Congratulations to all the nominees and winners!
May 8th – Mother’s Day (be sure to order something special for mom!)
What better way to celebrate the opening of the summer Green City Market than joining us at Floriole Cafe and Bakery for the summer’s first Meet the Market! Meet the Market is a chance for everyone to learn more about the market, support its mission, find out how you can get involved and last but not least, enjoy some delicious eats and cocktails. We will be making sweet and savory small bitesaccompanied by Band of Bohemia Beer and a specialty cocktail from our friends at New Holland.
May 15th – Sunday Supper at Floriole (tickets here)
May 19th – Our House Pizza Dinner
Rachel Post will be back in the Floriole kitchen with her amazing pizza. The dinner will be a $30 three course prix-fixe with salad, choice of pizza and a Floriole dessert. Get tickets here.
May 30th – Memorial Day (open regular hours)
Call them flødeboller or mallomars.
Last month we collaborated with Cellar Door Provisions on langue de chat cookies. The process proved to be fun and educational. We loved working with the CDP team and hope you will visit their shop and enjoy the beautiful food they are creating.
This month we are working with Anna Posey, the former pastry chef at The Publican and Publican Quality Meats. She and her husband, David Posey, will open Elske in late summer/fall. Anna chose to make a flødeboller with an almond shortbread base, honey fluff and dark chocolate coating. Wow! This is more than a cookie – it is a full dessert dressed up like a bonbon.
Pastry chef Emily Spurlin is leaving Floriole to head up the pastry department at soon to open Bad Hunter. She has been an important force at Floriole that will be greatly missed.We hate to see her go but can’t wait to see the great things she does and how she will contribute to making Chicago an even better pastry town. Be sure to keep an eye on her because she is incredibly talented and creative. Best of luck Emily and thanks for sharing your talent with Floriole!
In the neighborhood
This June 2-6, White Oak is hosting their next Chef in Residence Series dinner events featuring Chef Lucian Prellwitz and Chef Morgan Deeks. Hosting a collaborative cooking experience with Chef Tom Van Lente of White Oak, Prellwitz and Deeks will offer a special menu featuring French technique and Italian sensibilities while keeping in mind the American palate for guests to experience.
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!
Hashing out the details at for our upcoming collaboration at Cellar Door Provisions.
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
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.
it sure looks like a regular buttery croissant BUT it’s vegan
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
Pastry chef, Emily and Head baker, Alex are ready for the bees.
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”.
My late grandfather used to keep bees in his garden in Alsace and the smell of beeswax brought back those childhood memories. As most kids, I think, I was scared of being stung by the bees and I regret not spending more time to learn how to take care of them.
Anyway, I will let you know how things progress in the coming months…
Sandra demonstrated how to make savory bread pudding at the Good Food Festival this past weekend. It’s a simple and easy recipe, perfect for brunch or a light dinner. Use any leftover bread you have on hand, but we think our sourdough or semolina make the bread pudding extra special.
Sandra and a little helper demonstrating how to make savory bread pudding.
Savory Bread Pudding (makes 12 servings)
1 small loaf bread (trimmed of all crust and cut into ½ inch cubes) about 6-8 cups bread cube
1 cups cream
1 cups milk
1 1/2 teaspoon salt
2 tablespoons all purpose flour
2 teaspoons dijon mustard
¼ teaspoon pepper
1 cup spinach or arugula (packed)
1 cups shredded cheddar cheese
1 cups roasted tomatoes
Preheat oven to 350 F
Heavily butter a 11″x7″ rectangular baking pan
In a bowl whisk together eggs, cream, milk, flour, salt, mustard, cayenne and pepper.
Add the cubed bread and let sit for at least 10 minutes.
Spread 1/3 of soaked bread cubes over the bottom of the buttered pan.
Top with 1/2 of the greens, roasted tomatoes and cheese.
Add the second third of the soaked bread cubes and top with the remaining vegetables and cheese.
Spread the remaining bread cubes on top of the vegetables and cheese. If there is any remaining egg and milk custard in the bowl, pour it over the bread.
At this point the dish can be covered and refrigerated for up to 24 hours.
Bake at 350 F for 40-60 minutes or until the top is crispy and the custard is set.
After umpteen requests to reinstate Dinner at Floriole, we are finally back! Dinners are a wonderful way for staff to flex their creative muscles, show off some of the great produce we get from farmers and collaborate with other like-minded businesses. Although the cafe transforms into a smart restaurant for these dinners, you can still expect to find friendly casual service and the simple uncomplicated food that Floriole is known for. Many of our dinners sell out quickly so be sure to reserve your seat! The best way to stay in the loop about our dinners is by subscribing to our newsletter.
The next dinner is in just a few days and features beautiful dishes from Alexander Roman, our bread baker.
Monday, March 14th
Tickets are $45/person and include a cocktail pairing. Gratuity is not included. Tickets can be purchased in the cafe and online.
Join us for a fun dinner that will celebrate some of our favorite dishes from dinners past. We are still working out the menu but have a great line up of collaborators to put it together. Among them will be Abra Berens Chef at Stock Cafe, Tim Mazurek creator of Lottie & Doof, Rachel Post owner of Our House Pizza and Jesse Williams Chef at Appelation.
We will be open Easter with a case full of hot cross buns, cookies and pastries. Stop in for a bite or pick up a quiche and a lemon tart to share at your holiday gathering. Orders for pick-up on Easter Sunday must be placed no later than March 23rd.
As the saying goes, “In like a lion, out like a lamb”. We got the lion part with late season snow storms and gusting winds, and warmer more spring like weather is on its way. Before we know it the front window of the cafe will be open, our outdoor seating will be set up, flowers and herbs will be growing in the garden and we will have a rooftop bee hive.
There is a lot happening this month with special dinners, food festivals, St. Patrick’s day and Easter. Be sure to check March Happenings for more information about dinners, events and special orders for the holidays.
We are really excited to be nominated for the Tribune Dining Award for best bakery. Please vote for us (daily until March 15th) and help us win!
March 6th WTTW Downton Abbey Finale at Chicago History Museum – enjoy Floriole shortbread cookies before a screening of the show.
March 13th Don’t forget to Spring Forward and change your clocks
March 14th Monday Supper at Floriole with Floriole bread baker Alexander Roman
Boston brown bread is back for March and April. Check out this article for the Chicago Tribune from last year to learn a little more about this product. We will offer it as an option for toast in the morning, as part of our bread basket or you can take a whole loaf home.
Hot cross buns – two ways
Traditional hot cross buns will be available from March 15th through the end of the month. Order by the half dozen for Easter by March 23rd.
The pastry team has brought back the hot cross macaron for the Easter season. It has a cinnamon and cardamom perfumed shell, earl grey prune compote and cream cheese butter cream.
March savory salads:
sprouted lentil, kale and slow roasted root vegetable with bacon mustard vinaigrette
cranberry beans with winter citrus
deviled eggs with chives and smoked paprika
white bean hummus with roasted cherry tomatoes
Le Coin de Mathieu
We are transforming our house into a petting zoo (sort of). In addition to our dog, two fish and thousands of worms, we now have two chicks.
As I write this, the chicks are sleeping in their box bathed in the warmth of a heating lamp. They’ve been eating, drinking, pooping and chirping. I’m not a bird expert but that sounds like they’re doing well. Stella has named them Poulette and Twitter (renamed Chickpeas for an hour). She has the bad habit of renaming her pets on an ongoing basis (her fish have been named a dozen times). I am worried about their mental health, not knowing who they are, so Stella has to choose their final name today.
Our dog, Lucky, is intrigued, maybe too much (he also likes to look at the fish). In 4 weeks, weather permitting, they will move outside. That’s how long I have to build their chicken coop. In 6 months, we hope to have the first eggs.
In 5-6 years, coq au vin!
An exciting start to the year and a leap towards spring.
What an exciting start to the year! In late January, Sandra received the Jean Banchet Pastry Chef of the Year award. The Banchet awards are often referred to as “Chicago’s food Oscars” and Sandra and the Floriole team are thrilled to be honored with an award.
February may be the shortest month of the year but it is jam packed with special days. We have Groundhog Day on the 2nd when the arrival of spring will be forecast based on a rodent seeing his shadow or not. Then on February 8th we ring in the Chinese New Year, the year of the monkey. The next day is Mardi Gras followed by Ash Wednesday and the beginning of Lenten season. Please don’t give up pastries for 40 days! Valentine’s Day is the 14th and then we have Lincoln and Washington’s birthdays and President’s Day. The very last day of the month is Leap Day.
With all of these holidays, we are busy planning special pastries and lunch specials. The year of the monkey makes us want to make banana cream pie, Ash Wednesday and the following Fridays will feature a smoked trout tartine, and expect to see tart cherry galettes in honor of Lincoln.
Valentine’s Day is a great day to be a baker because everyone wants a little something sweet. For the occasion, and all through February, we have crafted an extra special dessert made of milk chocolate mousse filled with passion fruit caramel and beautifully decorated with passion cream.
Need flowers for your sweetheart? Don’t fret because we will have beautiful bouquets crafted by the flower geniuses at Fox Glove Studio. They will be $35 each
This month we have the following daily salads:
white bean hummus garnished with dukkah, served with crudite and bread
shaved celery, radish and date
wheat berry, balsamic figs, kale and walnuts
winter greens, citrus an chickpeas
The savory team is working on a series of special hot sandwiches. Expect to see a meatball sandwich, braised beef and more on rotation throughout the month. On Ash Wednesday and all Fridays until Easter, we will feature a smoked trout tartine (pictured below).
Crust and Crumb
We will now be offering semolina and seeded sourdough on a daily basis. These breads have become so popular that we need to make them everyday. And starting this month, you can order a breadbasket that will feature a variety of our breads with butter and jam. It’s great for sharing and a perfect way to taste all the breads we have to offer.
Did you know that coffee is seasonal? If you think about it it makes a lot of sense. Like any other produce, coffee is ready to be harvested at the end of the season and best consumed shortly there after. The season differs depending on where in the world the coffee is grown. Right now we are featuring Intelligentsia Ruvumbu which tastes like apricot jam and butterscotch with the bright acidity of cranberries (to pair, we recommend our seasonal fruit scone) and Ljulu Lipati which has a unique flavor profile of lemongrass and persimmon with turbinado sugar sweetness which pairs wonderfully with our passionfruit tart.
Le Coin de Mathieu
I’m freaking out! I’m going to turn 40 this year! (please send presents to Mathieu Holl c/o Floriole on or even before July 11th).
Where’s my Jaguar? my rolex? my boat?? I told Sandra I needed a younger wife, she replied very matter of fact: “Why? You can’t even keep up with me. If anything, I need a younger husband”… Touché!
Geez, I don’t even have a bucket list!!!
I drive an old prius and Sandra drives a red car (albeit a small suv but still!).
When we started the bakery, people would think I was the baker (have you heard my thick accent ?)… not anymore, especially when Sandra keeps on winning awards:http://grandchefsgala.com/chicago – don’t bother! I’m not in the picture, I’m behind the curtain on the left…
What?? Jealous? Me? Pleeeeeeaaaaaaaasssssseeeee! I taught her everything she knows!
Oh well… Like they say: “Behind every successful woman is a man who says, “I knew she could do it!”
We made it through another holiday season and are looking forward to the less hectic month of January. This is our time to make repairs, plan for the year, and test new recipes and ideas. Speaking of repairs . . . we will be closing the cafe at 3pm on Sunday, January 10th and will remain closed until Saturday, January 16th. Our kitchen flooring is in dire need of repair and the dining area will be getting a fresh coat of paint. We are truly sorry for any inconvenience this will cause.
During the closure we will be returning to our old stomping grounds, Kitchen Chicago, where we will continue to bake for all of our wholesale partners. If you have a hankering for a ham & cheese croissant or scone, there are coffee shops and cafes throughout the city that will have Floriole pastries.
Galette Des Rois
Traditional galette des rois. Photo credit: Rachel Brown
I first tried a galette des rois when I was living in Paris. As soon as the holidays ended I spotted a new, and rather plain looking pastry that was displayed in every patisserie. Not one to be left out, I marched into my corner patisserie to sample a round golden brown galette des rois. The cashier was kind enough to explain that galettes are to be cut and shared in celebration of Epiphany. As she slid the galette into a bag she handed me a paper crown and advised that baked into each galette is a feve or trinket and the lucky recipient of the slice containing it, is crowned the king or queen. I was smitten with the simplicity of flakey buttery puff pastry and rich almond cream and was happy to find out that most bakeries continued to make galettes throughout the month of January.
At Floriole we will have galette des rois throughout January. There are two versions: Traditional with almond cream and non-traditional with pistachio cream and lemon. The “feves” are super cute and come from France. You will have to get a galette to see what they are.
Eat more veggies and other resolutions . . .
Something I always hear around this time of year is, “I can’t go to Floriole! I’m on a diet.”. Sure we make butter laden decadent pastries BUT we also have plenty of options that are super healthy.
Carrot Pepita Salad Photo credit: Rachel Brown
The composed salads are always a great option and this month we have some great options:
carrot pepita salad
shaved celery, radish & date
chickpea kale & citrus
Eating more whole grains or avoiding gluten? Here are some options:
steel cut oatmeal topped with sliced apples and toasted almonds
buckwheat scones (not made with wheat flour)
cracked rye or seeded sourdough
chocolate hazelnut cookie (not made with wheat flour, no refined sugar, vegan)
peanut butter and jelly cookies (not made with wheat flour)
flourless chocolate cake
On the coffee bar, you can substitute soy milk or our house made almond milk in any drink.
New Year’s resolutions for healthy eating are great but we like to think that even the pastries we make are not so bad for you. There are no preservatives, dough conditioners or ground up yoga mats in our food. We choose the ingredients we use carefully from organic sugar and flour to locally grown apples and cranberries. We hope our food is satisfying and think a little goes a long way.
Jean Banchet Awards & Gala
Floriole is proud that Sandra was nominated for the Jean Banchet Pastry Chef of the Year award! The awards ceremony will take place on January 17th and the annual Grand Chefs Gala is January 29th at Navy Pier. Over 50 of Chicago’s finest chefs and mixologists will gather to personally prepare signature dishes, desserts and cocktails that are as innovative, artistic and meticulously created as this great city. The event will also feature dinner, live music, dancing, and premium auctions that include once-in-a-lifetime culinary experiences. Save the Date because it will truly be an exciting evening at Chicago’s legendary Navy Pier to help support CFF’s search for a cure! Ticket information here.
Le Coin de Mathieu
Mona Lisa by Brett Friel
Imagine a painting. A Leonardo Da Vinci painting. He likely painted a face on it. Was not happy with it. Painted another one on top. … Until he created a master piece.
Well this newsletter has some resemblance: not to the Da Vinci, nor the master piece parts, but it’s the 4th time I have written those first few lines. As I’m writing them, my mind is vacillating between erasing and restarting or continuing. Each word is a battle won, but the war only ends with the final punctuation.
Geez, I just started a new paragraph and this might be a bridge too far. The supreme being of the newsletter (Sandra) has not blessed this yet. Will she drop an emphatic No / Axe on those few lines or let them live. I do not know.