Floriole

10/30/2026

One last weekend of Halloween treats!

Halloween is here, and we're sending our spooky treats off in style! This weekend is your last chance to grab some of our Halloween favorites before they disappear from the pastry case. We've also got a final round of our Country Ham & Vegetable Pot Pie, plenty of cozy lunch options, and a little something sweet for your weekend breakfast.

👻 Last call for Halloween treats!

If you're looking for something savory, we're also serving lentil soup and mushroom quiche. Fall lunch is looking pretty good around here.

A quick kitchen update

We're still looking for talented bakers to join our tight-knit kitchen team. If you know someone who loves baking, cares about quality, and wants to work alongside a group of people who take their craft seriously, please send them our way! Interested candidates can email [email protected].

We're also making a couple of temporary menu adjustments while we're short-staffed. There won't be focaccia on Sunday, and we won't have house or seeded sourdough bread on Monday. We appreciate your understanding while our kitchen team works hard to keep the pastry case full.

Thank you, as always, for supporting Floriole. Whether you're stopping in for your daily coffee, picking up something for lunch, or planning to put a Floriole pie on your Thanksgiving table, we're grateful to be part of it.

And if you love what we do, please consider leaving us a 5-star Google review. It helps new customers find us and means a lot to our team.

Happy Halloween!

The Floriole Team

Click here for an update from Floriole Cafe & Bakery!

10/28/2026

When someone walks into Floriole and orders just a coffee… ☕️

The pastries: “Excuse me, did you not see us?” 🥐👀

We try not to take it personally. The croissants, however, have feelings.

10/28/2026

Monday, Tuesday, Wednesday, Thursday, Friday, Saturday… we’ve got a pastry for that. 🥐✨

And Sunday? We ate that pastry before we could film it. 🤭

Six days, six pastries. Which one are you choosing? 👀

10/27/2026

Well, this is a pretty nice way to start the week!

The Chicago Sun-Times went looking for Chicago’s best croissants, and our chocolate croissant made the list!

I had a great time talking with Maggie Hennessy about what makes a really good croissant. The short answer? There’s nowhere to hide. Good butter, proper fermentation, careful lamination, and a really good bake.

We’re in excellent company, and I’m proud of the work our team puts into these pastries every single day.

Thank you to Maggie Hennessy and Pat Nabong at the Chicago Sun-Times for the lovely feature!

10/23/2026

Thanksgiving prep is officially underway, which means it’s time to start testing pies! 🍎🥧

First up: apple pie. We’re dialing in the filling, checking the balance of sweet and tart, and making sure that buttery, flaky crust is exactly where we want it.

And yes, tasting is a very important part of the process. Strictly professional, of course. 😉

Thanksgiving preorders are open at Floriole!

10/23/2026

A little cake experiment that turned out pretty damn gorgeous.

White cake soaked with espresso syrup, layered with house-made orange marmalade and cashew-coconut praliné, then finished with espresso buttercream.

Coffee, citrus, toasted nuts, and a whole lot of butter. Not your typical layer cake, but these flavors really work together.

I made a few of these beauties, and we’ll have whole 9” cakes and slices at Floriole while they last. 🤎

10/23/2026

A little pumpkin spice and a lot of pastry

Halloween is almost here, and we're fully embracing the season at Floriole. We've got a new pumpkin-spiced pastry, the return of a cozy lunch favorite, and one last weekend for a dessert we've loved having in the case. Plus, plenty of Halloween treats for anyone who believes October should involve a little extra sugar.

Weekend highlights:

And don't overlook our Pistachio Chocolate Chip Cookies, made with house-made pistachio paste and slivers of chocolate, or the return of our Kale, Apple & Quinoa Salad.

A quick note for our focaccia fans: We're taking a break from focaccia this weekend and next while our kitchen is short-staffed. We know it's a favorite, and we appreciate your patience!

We're still looking for bakers!

We're looking for talented, hardworking bakers to join our tight-knit kitchen team. If you love the craft of baking, care about quality, and enjoy working with people who take pride in what they make, we'd love to hear from you.

Know someone who would be a great fit? Please spread the word! Interested candidates can email [email protected].

As always, thank you for supporting Floriole, especially during these busy seasonal transitions. We couldn't do what we do without our wonderful neighborhood community.

And if you've had a great experience with us, please consider leaving a 5-star Google review. It makes a real difference for small businesses like ours.

See you this weekend!

Sandra & the Floriole Team

Click here for an update from Floriole Cafe & Bakery!

10/22/2026

A beautiful croissant isn’t always a great croissant. 🥐

Sure, those pretty layers might catch your eye, but there’s a lot more to a truly exceptional croissant.

After 20 years of making croissants, we’ve learned a thing or two about what separates a good one from a great one.

From the deeply caramelized crust to the airy honeycomb interior and rich buttery flavor, we’re sharing what we look for in a great croissant.

Save this guide for your next bakery visit. And tell us—what’s the first thing you notice about a croissant?

COLOR IS FLAVOR. PALE IS BLAND.

A great croissant should be what we call French brown—deeply golden, beautifully caramelized, and full of toasted flavor. But darker is tastier only up to a point—not boring blonde, and never burnt.

SHOW ME ALL THE LAYERS.

A great croissant should have visible, distinct layers on the outside. Delicate, defined, and beautifully separated. That’s the magic of lamination.

IT’S ALL ABOUT THE HONEYCOMB.

Slice it open. A great croissant should have an open, airy interior with a fairly even honeycomb structure and thin, delicate walls. No dense, doughy patches or giant empty tunnels.

LIGHT AS AIR.
Pick it up. A great croissant should feel surprisingly light for its size. All those beautiful layers should create an airy interior, not a heavy, dense pastry.

BUTTER BETTER BE THE STAR. BUT IT’S JUST THE BEGINNING.

A great croissant should have a rich, unmistakable butter flavor, complemented by toasted, nutty notes and the subtle complexity of fermentation. Buttery, never greasy.

10/19/2026

A fresh start to the week at Floriole

We're settling into the flavors of fall, and the kitchen and coffee bar have plenty to keep things interesting. From a new salad packed with seasonal ingredients to a couple of drinks that make an ordinary weekday feel a little more special, here's what's happening at Floriole this week.

From the Floriole Kitchen

We're hiring bakers! (https://www.floriole.com/work-with-us)

We're still looking for talented bakers to join our tight-knit kitchen team. Baking at Floriole means working alongside people who care about their craft, take pride in the details, and genuinely love making good food.

If that sounds like you—or someone you know—we'd love to hear from you! Send a note to [email protected].

Thank you, as always, for supporting Floriole and the people who make this little bakery what it is. We love sharing the changing seasons with you, one pastry at a time.

If you love what we do, we'd be so grateful if you would take a moment to leave us a 5-star Google review. Your kind words help other people discover Floriole and mean so much to our team.

See you soon!

The Floriole Team

Click here for an update from Floriole Cafe & Bakery!

10/18/2026

We’ve always wanted Floriole to feel like more than just a bakery. A place where you can settle in, feel welcome, see familiar faces, and stay a little longer than you planned.

Because everyone deserves a place that feels like home. ❤️

10/17/2026

Pumpkin season is in full swing! 🎃 Our pumpkin tea cake is tender, warmly spiced, and enrobed in caramelized white chocolate for a little extra indulgence. Perfect with your afternoon coffee. Because pumpkin deserves more than just a latte. 🍂