Floriole delights with airy, sunlit European vibes, offering seasonally fresh pastries, standout croissants, and hearty sandwiches in Lincoln Park.
"This former farmer’s market staple made the transition to a full-blown bakery and cafe in Lincoln Park, but one thing hasn’t changed: they’re still making delicious pastries (and breads, and sandwiches) 13 years later. Show up in the morning with your laptop for a cup of coffee and an ultra-flaky croissant, then settle in with a honey-pecan sticky bun to make answering emails more tolerable. And as you approach inbox zero, Floriole has the perfect option for a celebratory lunch: a very good Parisian sandwich with ham and butter on a crusty sourdough-based baguette with a delicate open crumb. It's perfect for a picnic when the weekend finally arrives, too." - veda kilaru, john ringor
"Ace pastry chef Sandra Holl’s popular cafe features delicious bread and pastries. Croissants, muffins, and cookies star, and there are also take-and-bake meals that are great for families. The seasonal specials are great, and the second floor is bright and a wonderful escape." - Ashok Selvam
"What began as a stand in the Green City Market is now one of the most acclaimed destinations for baked goods in Chicago. Stop into Floriole for chef-owner Sandra Holl's array of sweets and bread, notably the kouign amann (caramelized layered croissant dough), her outstanding passion fruit tart, and the savory cafe dishes." - Ashok Selvam
"A strong contender among Chicago’s premiere bakeries, Floriole underwent a temporary pandemic closure and significant remodel. Undaunted, chef and owner Sandra Holl came back swinging in 2021 with a dazzling array of breads, pastries, savory dishes, and pie specials such as coconut cream." - Naomi Waxman, Ashok Selvam
"Since reopening last fall after a remodel, Sandra Holl and her crew of bakers at Floriole have been experimenting with different kinds of pastry, including vegan, gluten free, and bake at home — and also savory. Though the selection varies from day to day, the team has perfected a ham and cheese croissant and a hearty buckwheat scone made with oats." - Eater Staff, Ashok Selvam
