💫 @floriole has some delicious pastries with European origins and a very cool atmosphere! There is a lot of natural sunlight that permeates the space and creates a warm/bright mood✨
‼️HOURS: Wed to Sun ONLY from 8am to 2pm
CHICA TIP 👋🏻 : Heard their quiches are amazing! Also, they do not provide free Wi-Fi.
📍Lincoln Park | 1220 W Webster Ave
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Happy Mother’s Day from all of us at Floriole.
Whether you’re celebrating a mom, missing a mom, mothering tiny humans, grown humans, pets, plants, sourdough starters, or just trying to survive the weekend with caffeine and pastry intact — we’ve got you.
The pastry cases are loaded, the pavlovas are fluffy marshmallow clouds of joy, the smoked salmon focaccia is back all weekend long, and yes… we made extras for the planners, the procrastinators, and the people panic-ordering at 7am.
Swing by for strawberry passionfruit pavlovas, asparagus galettes, quiche, flowers, pastries, coffee, and a small edible reminder that life can still be pretty lovely sometimes.
Happy Mother’s Day weekend, Chicago.
Love,
Team Floriole 💐
Mother’s Day, but make it pavlova.
Crisp meringue, soft center, piled high with strawberries and passion fruit—sweet, tart, a little dramatic (in the best way). Basically everything you want in a dessert… and maybe in a mom.
Pre-order now and secure your spot as the favorite child. Or just show up with one and let the pavlova do the talking.
Available for Mother’s Day weekend. Limited quantities, because we’re not miracle workers. Preorder now!!
Rhubarb skeptics, this is your intervention.
Jammy, tangy-sweet rhubarb tucked into a flaky, buttery crust that shatters just enough when you cut into it. It’s bright, a little tart (as it should be), and balanced so you’re not puckering your way through dessert.
We’ve watched a lot of “I don’t like rhubarb” turn into “okay… this is ridiculous.”
Consider this your official invitation to change your mind.
Twenty years ago, we set up a table at the farmers market with a handful of pastries and a lot of nerve.
Sixteen years ago, we opened our doors on Webster Ave and hoped people would come. (You did. Repeatedly. Thank you for that.)
Today, we’re celebrating both.
If you’ve ever picked up a loaf, lingered over coffee, grabbed a last-minute cake, or made Floriole part of your routine—this place exists because of you. Truly.
To say thank you, we’re handing out free slices of birthday cake today—while supplies last. No catch, just cake.
Come celebrate with us. Or just come for the cake. We won’t take it personally. 🎂
We’re cooking at this year’s Chicago’s Taste of the Nation in support of No Kid Hungry—and we’d love to see you there.
We’ll be joining 50+ incredible chefs and mixologists for a night that actually matters. Because the reality is this: 1 in 5 kids in America is facing hunger. No Kid Hungry is doing the work to change that—connecting kids to the meals they need every day.
Come eat something delicious, drink something fun, and support a cause that hits close to home.
Get tickets + see the full lineup: nokidhungry.org/chicago
Eat. Drink. Show up for kids.
We’re hiring a Kitchen Manager at Floriole.
This is not a role for someone who just wants to bake (we’ve got plenty of that covered). This is for someone who wants to run a kitchen well—to lead a team, bring order to complexity, and make sure everything we put out into the world actually reflects who we are.
You’ll be responsible for:
• organizing production so the day runs smoothly (and sanely)
• managing inventory + prep so we’re not constantly scrambling
• leading and supporting a team that needs clarity, consistency, and follow-through
• upholding quality—if it’s not right, it doesn’t go out
• working closely with leadership to keep things moving forward, not just holding them together
You should be someone who:
• is highly organized (like… actually organized, not “in theory”)
• is comfortable with systems, spreadsheets, and communication
• can make decisions without waiting to be told what to do
• understands that leadership is about accountability, not just vibes
• cares deeply about craft—but knows that execution matters more than ideas
Floriole is a busy, detail-driven environment. It’s rewarding, but it’s not for everyone. If you’re looking for a place to lead, build systems, and make a real impact, we’d love to hear from you.
Send your resume and a short note about why this role makes sense for you to [email protected]
Back by popular demand—Basque is back.
Our Gateau Basque is filled with silky pastry cream and a layer of black raspberries from @ellisfamilyfarms We’ve been holding onto these frozen berries for moments like this. Frozen at peak season, so you still get that deep, tart, almost jammy intensity—even when Chicago is doing its moody early spring thing.
Wrapped in a tender, buttery almond cake that somehow walks the line between sturdy and delicate.
Proof that a really good ingredient doesn’t care what month it is.
Available in the case this weekend—come grab one before it disappears.
After weeks of fierce competition, questionable loyalties, and some truly unhinged voting behavior…
We have a winner.
🥇 The Parisian Sandwich 🥇
She didn’t just win—she outperformed. Crispy baguette, proper ham, butter doing exactly what butter should do… it was never just a sandwich. It was a statement.
To our other contenders: you fought bravely. (Almond croissant, we see you. House sourdough, you had a moment.)
To everyone who voted, debated, campaigned, and maybe took this a little too seriously—same.
The Parisian is available daily. Come see what all the noise was about.
#FlorioleSweetSixteen #PastryBracket #ParisianSandwich #FlorioleBakery
Join Les Dames Chicago for a delicious evening at Floriole Cafe to celebrate The Hoosier Mama Book of Breakfast Bakes by Paula Haney. This event will include a conversation between author Paula Haney and Dame Sandra Holl, the owner of Floriole Cafe, as well as a book signing. Each ticket includes a signed copy of the book, the opportunity to have it personalized, small sweet and savory bites from the book, and coffee. Wine will be available for purchase. This event is open to all and link for tickets in bio!
Cinnamon roll meets carrot cake… and neither one is mad about it.
Soft, spiraled dough layered with warm spices, brown sugar, and carrot cake crumbs, baked until just golden and finished with a swipe of vanilla bean cream cheese icing. It’s got the cozy pull of a cinnamon roll with the brightness (and just enough virtue) of carrot cake.
Call it breakfast. Call it dessert. Call it a very good decision.
Available this weekend only.
