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Floriole Cafe & Bakery

@floriole

19.8K

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3561

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Open Tues-Sun 8am-2pm

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Chicago Bakery 🥖 🧁 🎂 🥧 Guide pt.2

User Guide: Thanks to those who have highlighted these businesses in our app and on our socials

🚨 Skip the slop and support local! 🚨

What’d we miss?❓
Comment below 👇

#enshittification #slopscore #privateequity #chooselocal #supportlocal

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Chicago Halloween treats worth the trip: mummies, graveyard cakes and pumpkin donuts from 4 Grano bakeries in Lincoln Park, Wicker Park and North Center 🎃

Floriole has Mummy Rice Krispies, Boo Meringues and hand-decorated Halloween sugar cookies, with preorders open at floriole.com. Stan's brings back FrankenSTAN and Lil' Pumpkin plus the new Dirt Cup Donut, Oct 24 to 31. Au Levain's spooky graveyard cakes are in the case next to pan de muerto for Día de Muertos. Vanille has Halloween sugar cookies, monster cake pops and pumpkin and chai macarons. Grab them before Saturday and save this for Halloween week. Full directory at link in bio.

Photos: Floriole, Chicago Food Magazine (Stan's), Au Levain, Vanille.

#ChicagoHalloween #ChicagoBakery #ChicagoFood #GranoNetwork #shoplocalchicago

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Your très délicieux guide to a weekend of exploring Chicago. 🥐 🇫🇷

Add these French favorites to your Chicago itinerary: @verzenaychicago, @guillotinebakery, @lafournettebakery, and @floriole. Buttery croissants and beautifully crafted pastries, each one worth the stop.

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Must-try Chicago bakery that’s actually worth the hype 🍎🥐

If you’re looking for a great bakery in Chicago, @floriole in Lincoln Park deserves a spot on your list! This neighborhood bakery and café has everything from fresh-baked bread and flaky pastries to savory breakfast sandwiches and specialty coffee. And their fall menu is SO good!

Here’s what I tried and would recommend:

🥐 Breakfast Sandwich – A custardy egg patty, creamy Gruyère, fresh herbs, and house-made tomato jam tucked into a croissant bun.

🍎 Candy Apple Tart – A fun twist on Halloween candy with caramelized white chocolate crunch, dark chocolate crèmeux, and salted hazelnut caramel.

🍫 Chocolate Almond Croissant – A twice-baked chocolate croissant filled with almond frangipane and brushed with rum syrup (best almond croissant I’ve had in Chicago)

🍏 Apple Butter Financier – A spiced almond cake filled with house-made apple butter. It’s also gluten-free!

✨ Canelé – Crispy, deeply caramelized outside with a soft, custardy center and hints of vanilla and rum.

☕ Apple Caramel Latte – House-made spiced apple cider caramel mixed with Metric espresso. Available hot or iced!

If you’re looking for a Chicago breakfast spot, a pastry run, or a cute café for your next coffee date, Floriole is worth checking out. They have both indoor and outdoor seating, too!

Save this for your next Chicago bakery run, and send it to someone who never skips dessert!

📍 Floriole | 1220 W Webster Ave, Lincoln Park, Chicago
⏰ Daily, 8 AM–2 PM

#ChicagoBakeries #ChicagoFoodie #ChicagoEats #LincolnParkChicago #FoodGuruChicago A visit to Floriole, a popular bakery and cafe in Lincoln Park, Chicago, featuring a variety of sweet and savory baked goods and specialty coffee. Highlights include a candy apple tart with chocolate and caramel layers, a breakfast sandwich with egg and Gruyère cheese on a croissant bun, a chocolate almond croissant, a gluten-free apple butter financier, a traditional French canelé, and an apple caramel latte. A must-try Chicago bakery for fresh pastries, breakfast, and fall-inspired treats. Located at 1220 W Webster Ave in Chicago.

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ESP: ¡Ayuda a parar a ICE con estos rice krispies! Este mes, floriole estará donando 25% de cada postresito. ---- 1220 W Webster Ave, Chicago, IL 60614

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I’m a professional baker who’s been doing this for 20 years, and I still can’t follow a recipe.

I started with a crumb cake recipe from The Joy of Cooking. It didn’t call for apples, but I had some ideas. A cardamom and bay leaf apple compote, a little improvisation, and suddenly it was a completely different cake.

Here’s the thing: I love cookbooks. I just think recipes are starting points, not rules.

After 20 years of running a bakery, I’ve learned that knowing when to break the rules is just as important as knowing how to follow them.

Follow along for more baking, cooking, and occasionally questionable decisions from a professional chef. 🍎

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20 years ago, I started selling pastries at a farmers market in Chicago. I had a lot of ideas about what I wanted to make and very little idea of what it would take to build a business.

Two decades later, I’m still figuring things out.

I’ve learned that making beautiful pastries is only a small part of running a bakery. The harder stuff is managing people, building systems, making decisions, knowing when to let go of an idea, and accepting that you’re not always going to get it right.

Some lessons I’ve learned the hard way. Others I’m apparently determined to keep learning over and over again.

I’m proud of what we’ve built at Floriole. I’m also still curious about what comes next.

Here are a few things 20 years in the bakery business have taught me. And yes, I’m still learning.

I know what I want something to look, taste, and feel like. The challenge is translating what’s in my head into something an entire team can execute consistently. It takes training, patience, repetition, and sometimes rethinking how we do things.

For years, my solution to just about everything was to work harder. Stay later. Do it myself. Turns out, that’s not a particularly sustainable business strategy. Sometimes the problem isn’t how hard people are working. It’s how the work is organized.

This has been one of the harder lessons. I care deeply about the people who work for me, but I also have to make decisions that are right for the business. Sometimes those decisions are unpopular. I’ve learned that being a good leader doesn’t mean making everyone happy.

As a chef, I love creating new things. As a business owner, I have to think about labor, ingredients, production capacity, consistency, and whether anyone actually wants to buy it. Not every delicious idea deserves a place in the pastry case. This one still hurts a little.

For a long time, the bakery was the center of just about everything in my life. I still love it, but I’ve discovered other things that make me happy, challenge me, and give me something to work toward. Tennis is one of them. And I’m excited to see what else comes next.

Twenty years in, I have more experience, more perspective, and hopefully a little more

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Pastry life. Powered by butter, fueled by caffeine, and forever chasing the perfect bake.

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@floriole is a French inspired bakery in Chicago! 🥐 They have a variety of pastries and cakes baked fresh daily 🎂 They also have an excellent apple caramel latte as their seasonal drink 🍎
📍Lincoln Park, Chicago // @floriole

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Babies are a pretty great reason to celebrate. ❤️ So excited to spend time with family, meet the newest addition, and gather around the table for brunch by Floriole.

The best celebrations don’t need to be complicated—just good food and people you love. 🥐🥂

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Saturday showings in Lincoln Park = stopping in one my favorites for a quick treat! ☕️

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Chicago Coffee ☕️ Guide pt.2

User Guide: Thanks to those who have highlighted these businesses in our app and on our socials

🚨 Skip the slop and support local! 🚨

What’d we miss?❓

#enshittification #slopscore #privateequity #chooselocal #supportlocal

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