March 5, 2015

What’s Happening in March at Floriole


This month is all about customer service

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)
  • borscht
  • chickpea vegetable stew
  • white bean and smoked ham
  • moroccan spiced red lentil

From the bread box

Boston brown bread is back for March.

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

Hot Cross

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

Dear readers,
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…