We still have some seats for this amazing collaboration dinner with Jonathan Zaragoza. Reserve your seats by calling the cafe 773-883-1313.
Floriole Passover & Easter Menu
items with * are made without wheat flour making them a perfect addition to your passover table
Orders must be placed by 5pm April 1st for pick-up April 4th & 5th. Place orders in the cafe or by calling 773-883-1313
plain croissants (1/2 dozen) $20
chocolate croissants (1/2 dozen) $20
morning buns (1/2 dozen) $21
almond croissants (1/2 dozen) $22
spinach & cheddar or quiche lorraine
bacon wrapped dates (per dozen) $24
cheese stuffed mushrooms (per dozen) $24
pigs in a blanket (per dozen) $24
*chocolate souffle cake (6″) $30
milk chocolate salted caramel hazelnut tart $48
lemon meringue tart $34
coconut cream tart $34
*coconut macaroons (per dozen) $17
*pate de fruit (per dozen) $12
house bread $5.50
brioche buns (1/2 dozen) $8
hot cross buns (1/2 dozen) $14
Concha (1/2 dozen) $13
Macaron Day Chicago
The first day of spring, March 20, 2015, sees the return of Macaron Day Chicago. This year’s celebration, however, is the first where area bakeries and pastry shops around the city unite for a charitable cause. They will sample their delicious macarons, delectable French sandwich cookies composed of almond powder-meringue cookies joined by a buttercream, ganache, jam or other filling, in exchange for a donation to charity. Following in footsteps of Paris and New York, Macaron Day in Chicago is initiated by head chef and owner of La Fournette, Pierre Zimmermann, who is joined by other Chicago businesses including Alliance Bakery, Floriole Café and Bakery, Pierrot Gourmet, Toni Patisserie, Verzênay Pâtisserie as well as Isn’t That Sweet in La Grange, and Bennison’s Bakery in Evanston.
The patrons of these businesses may receive one free macaron in exchange for making a donation to Esperanza Community Services, a nonprofit organization in Chicago that offers services to children and adults with developmental disabilities. All the participants are thrilled to support this important cause together, and believe that Chicagoans, many whose passion for fine cuisine and sweets rivals their New York and Parisian counterparts, will appreciate the good excuse to sample a fine pastry.
Located in the West Town neighborhood of Chicago, Esperanza Community Services is a nonprofit organization that supports children and adults with developmental disabilities, including autism and behavior needs, to be independent. This mission is carried out through their programs offered on campus and throughout the community, including a school for students ages 5-21, an adult day program, a residential program and more. Esperanza is a supportive, inclusive place where students are learning academics and growing social skills, and adults are developing practical life skills that will help them become as independent as possible. And at Esperanza, we see achievements every day.
Esperanza has provided support and resources to individuals and families for more than 45 years. To learn more about their programs or upcoming events, please visit EsperanzaCommunity.org or call 312.243.6097 x 131.
In early February, Mark, Lisa and I attended a customer service training at Zingerman’s in Ann Arbor, MI. Zingerman’s began as a small Jewish Deli about thirty years ago and has grown into a community of 8+ successful businesses. They have been called the “coolest small company in America” by Inc. magazine, are known for having the best customer service around, and they make a mean pastrani sandwich.
The three of us learned a ton at the training and we are sharing what we learned with team Floriole. I hope you will notice a positive impact on the level of customer service we provide. Please help us continue to improve – any feedback, good or bad, will help.
Sunday Suppers at Floriole
The February Sunday supper was a sold out success. Floriole baker Betsy made lasagne with broccoli rabe, we brought in freshly made local burrata that paired perfecly with our bread, and dessert featured campari grapefruit sorbet and prosecco granita. Thanks to everyone who came out for dinner!
Betsy’s lasagne with charred broccoli rabe
March 8th with Emily Fiffer and Heather Sperling $30
Winter Mezze: roasted purple cabbage with harissa & lime, kabocha squash hummus, cauliflower with pomegranate vinaigrette, pears & parsnips with hazelnuts & honey, beetroot muhammara, Floriole flatbread
Gigante beans & greens in spiced tomato sauce with smoked labneh
Roasted apples with sesame crumble & macadamia milk
March 22nd with Jonathan Zaragoza $40
Mathieu and I met Jonathan at Masa Azul, the restaurant down the street from our home, and we fell in love with his simple and refined take on Mexican cusine. Jonathan has since left the restaurant to return to his family’s Birrieria Zaragoza. We couldn’t be more excited to collaborate with Jonathan for this four course dinner!
Masa dumpling caldo
Prawns a la diabla with citrus cilantro salad
Pork belly mole manchamanteles, tortillas a mano
Tres leches ice cream cake, tepache sherbet, dry lime meringue
April 5th Easter Sunday Supper $30
Let us do the cooking while you enjoy some time with friends or family.
Carrot soup, dill, creme fraiche
Leek, spinach and cheese souffle, lemon roasted potatoes, asparagus
Pineapple upside down cake
Learn something new
Macaron Class March 24th
Cost: $80 per person
Join us for an evening of crafting the classic French confection, macaron. This beginner level class will include a hands-on demo, macaron tasting, beverages and light appetizers.
Space is limited so please call or email the cafe to reserve your spot by 10am March 22nd.
Class requires at least 4 students. Full refund is offered if minimum is not reached.
We make savory food too
In honor of St. Patrick’s Day we brined grass fed beef brisket and made corned beef hash with roasted root vegetables. It is served with a soft cooked egg and a side salad and will be on special for the month.
Composed salads and soups for March
orzo with carrot hazelnut pesto and pea tendrils (veg)
celery, radish, date and parmesan with lemon and olive oil (veg)
cabbage slaw with miso ginger dressing (vegan)
pimento cheese with house bread (veg)
chickpea vegetable stew
white bean and smoked ham
moroccan spiced red lentil
From the bread box
Boston brown bread is back for March.
Lead bread baker, Alexander, has been working on a oat porridge bread that will even wow the oatmeal haters of the world (we know there are quite a few of you out there). It has a lovely light and moist texture, open crumb and slight acidity. It is great for sandwiches, toast or just tearing from the loaf.
Since Easter is at the very beginning of April, we will be rolling out hot cross buns towards the middle of March. We have been making these sweet yeasted rolls with citrus zest and dried fruits and cardamom icing for the past few years and they really are special. Be sure to place an order if you want to have them for Easter.
A little sweetness
The Floriole baking team has been busy reworking old recipes and testing new ones. Below is a taste of what you may see in the case this month.
The Hot Cross Bun macaron will be back again this year – large cinnamon spiced macarons filled with preserved plum compote and cream cheese buttercream.
For Passover we will feature the chocolate souflee cake and coconut macaroons.
Expect to see a Boston brown bread breakfast muffin chuck full of carrots, currents and grated apple.
Coconut and banana cream pie will be available later in the month.
Le coin de Mathieu
a carpetbag circa 1860
In a yelp review a neighbor wrote: “these are nothing but carpet baggers trying to make a quick buck in a neighborhood they never could afford to reside in.” Carpetbagger! Awesome word of the week! Initially used around 150 years ago to describe yankees moving to the south to profit from the post-war vacuum. They carried their possessions in a bag made out of carpet which is kinda weird no? Must have left a big old hole in the middle of the living room. Anyway, the modern meaning, as used by our dear neighbor, refers to opportunists/outsiders.
Now, I do need, through this newsletter, to communicate to our dear neighbor that we do not plan on making just a quick buck but also a slow buck and a long buck, in fact we’ve been making sweet and savory bucks for 5 years now.
PS: I’ve just been informed that my use of “buck” is not correct. Oh well, I’m not the only one stll learning the language…
That’s it, we made it through January! Never-mind the 19 inches of snow, it is indeed February, the month of love, expensive flowers and chocolate. The dark days are getting lighter, love is in the air and Floriole has news and new menu items to share with you.
Learn something new.
Our next Macaron Class will be Wednesday, February 11th from 6PM-8PM. This will be a special class featuring heart-shaped macarons to celebrate Valentine’s Day.
This is a beginner level class and will feature a hands-on demo, macaron tasting, beverages and light appetizers.
The class takes place in our kitchen, so space is limited. Price is $80 per person.
To sign up, please call the cafe at 773.883.1313 or email us at email@example.com.
Sunday Supper at Floriole
We are back on track with our monthly dinner series, Sunday Supper at Floriole. In January we worked with Mark Beier (director of training at Shred 415, chef and creator of Mark Bar) to develop a light and flavorful dinner for anyone trying to stick to their New Year’s resolution. This month we have enlisted Betsy – Floriole baker extraordinaire and real live Italian/Polish pasta maker, to craft a dinner around some of her favorite Italian indulgences.
Sunday February 22nd 6pm-8pm $30
burrata, fig conserve, arugula, beets
lasagne- house made pasta, pork & beef ragu, spinach, bechamel
grapefruit & prosecco granita, pistachio biscotti
Reservations are not required but highly recommended. Call the cafe to reserve 773-883-1313
Please alert staff to any dietary restrictions, intolerance or allergies when reserving so we can make arrangements accommodate the guest.
In March we are working on two Sunday Suppers!
Here is a little sneak peak at what we are planning. Check the website for the finalized menus.
March 8th with Emily Fiffer and Heather Sperling
mezze platter, braised broad beans, milk pudding
March 22nd with Jonathan Zaragoza
4 course Mexican inspired feast
We love collaborating with other people and chefs in the the food industry. If you are interested or would like to suggest a collaboration, please send us an email: firstname.lastname@example.org
What’s new in bread and pastry?
The pastry team is focusing on all things chocolate this month. You may remember that for Valentine’s Day in the past, we turned our canele de Bordeaux into a CHOCOLATE canele. . .we decided to do it again for the entire month of February. Chocolate ganache cakes are back to satisfy the true chocolate lovers out there and for Valentine’s day we are combining passion fruit and milk chocolate into a decadent mousse.
For those of you who are not chocolate lovers, Danielle has developed the Floriole version of the religieuse -pate a choux puffs filled with coffee pastry cream and glazed with coffee fondant. And Alexander has made the most delicious concha, a traditional Mexican sweet bread lightly flavored with cinnamon. The concha will be available on the weekends.
We cook savory food too!
What a month it has been on the savory station! We had a major staff turn over but we are starting the month off with a very strong team. If you see a new face delivering your sandwich be sure to say hello!
Soups on rotation this month are:
Moroccan spiced red lentil
carrot coconut curry
sweet potato ancho
Check the website to find out what is currently on the menu.
Salads this month:
rye berry, balsamic marinated figs, toasted walnut, kale
We have a new Winter Salad that is healthy and satisfying with chopped kale in citrus vinaigrette, marinated beets, avocado and sweet and spicy pecans.
The baked egg is now in a nest of creamed spinach topped with crispy bacon and a drizzle of yogurt.
Hey all. This is Sandra and I am taking over Mathieu’s coin for the month. He has a mean case of writer’s block and could only come up with an incoherent article about the Interview that was summarily rejected by a number of Floriole employees. So here I am, the more serious and less funny half, trying to think of something clever to share with our readers. As it turns out, I am just going to share a collection of Mathieu quotations as documented by Lisa, Floriole Assistant General Manager. She tags the quotes on her Facebook page with #Mathieusays and I think she could have the beginnings of a funny twitter feed! Here are some outtakes:
“If you don’t have anything nice to say, just say something mean.”
“You know. You could be someone.”
“That’s why I am who am I. No, who I am.”
Lisa: “He’s happy! People get fat when they’re happy.” Mathieu: “Yeah, and then they get sad because they are fat.”
Having people over for the super bowl? Impress your guests with our spin on the traditional Super Bowl fare. Spinach & Artichoke Danish, Blue Cheese & Sriracha cheese straws, the sous-marin- a full length baguette sandwich! We’ve even got pigs in a blanket and bacon wrapped dates!
We will be taking orders up until Friday, January 31st at 5:30PM. You can call the cafe (773.883.1313) or send us an email with your order (email@example.com).
Each order placed will be entered into a drawing for a $50 Floriole gift card.
Happy 2015! We are excited to start off a new year with a new look. If you have been into the cafe, you may have noticed that we have been in the process of updating our branding with new stickers, business cards and signage. This is the final step – a new website, newsletter and online store! A big thank you to Also who gave us our new look and helped us through the process.
After the business of the holiday season, everyone has a chance to recharge in January. We know a lot of you may have made a New Year’s resolution to eat more fruits and vegetables, avoid processed foods or cut back on sugar. Don’t let that stop you from coming to the bakery! We always have a menu packed with whole grains, fruits and vegetables and we don’t use any high fructose corn syrup, preservatives, additives, etc. We make good, clean, honest food with local and organic ingredients.
Citrus Season is Here
For the next few months we will be celebrating the abundance of beautiful citrus. From meyer lemons and satsumas to grapefruits and blood oranges, you will find them in our savory and sweet offerings. We will be filling the shelves with jars of all sorts of marmalades.
blood orange, shaved fennel, red onion, olive
roasted winter vegetable and caper vinaigrette
herbed Greek yogurt and preserved meyer lemon dip
rye berry, balsamic fig, walnut, kale
Have you had a chance to try the new seeded sourdough? It has been wildly popular and we have had a hard time keeping it on the shelf but we are working to increase production. In the cafe, we are now offering avocado toast on the seeded sourdough and the turkey sandwich is on it as well.
Tuesday – Seeded Sourdough
Friday – Challah
Saturday – Brioche
Sunday – Seeded Sourdough
*Baguette and our house sourdough are available daily
We are doing away with the “Pastry of the Month” BUT we will still have special pastries that we highlight throughout the month. This way we will be able to change things up on the fly instead of being locked into making the same thing every day. Check the website for daily pastry specials.
In the early part of the year we will have a Portuguese cream tart and we are hoping to create a special coffee drink to pair with it. We are looking to bring back the pistachio croissant a few days each week, working on an olive oil chocolate mousse, coffee religieuse, and you can be sure to find the galette des rois throughout January. Feel free to send an email to firstname.lastname@example.org if you have any requests!
Readers! Bonne Année à tous et à toutes! I have so much to share with you but I got to do the dishes now and it’s getting late. So, I leave you with a quizz, the first 3 to send the correct response to email@example.com win a $25 Gift Card:
I am a member of the Organization Without a Cool Acronym
One of my name means “flat foot”, the other means “with a bird beak”
I am, without absolutely no logical reason, the center piece of the first 2015 coin