bake - October 2015 - 22

the comfort
of home
Floriole brings a spark to Chicago's Lincoln
Park with a warm, inviting atmosphere.
BY JOHN UNREIN
Establishing your bakery in any neighborhood

"I remember when people ﬁrst came in, they were

Above: Chicago's

requires careful attention to detail and a willingness

asking for soups and salads. They were looking for

Floriole is gain-

to adapt. Sandra and Mathieu Holl, owners of Floriole

another place to eat," Sandra Holl remembers about

ing widespread

in Chicago's Lincoln Park neighborhood, knew what

their ﬁrst year as a freestanding bakery. "We stuck

acclaim for its

they were good at making when they opened their

by our menu but added items. The menu has really

creative menu of

bakery cafe in 2010. What they did not fully under-

evolved, and it is a lot more savory inspired, which

sweet and savory

stand is what the local market wanted. Through a few

has helped our bread sales. We had always wanted a

pastries, breads

years of reﬁnement, their bakery is now realizing its

location that had a good neighborhood feel."

and sandwiches.

full potential and is gaining widespread notoriety as
one of the best of Chicago.

Prior to opening, the challenge was to create a
distinctive environment that showcased delicate and

Floriole began as a stand at Chicago's famed Green

ﬂavorful breads and pastries made with local and

City Market, where for nearly ﬁve years the Holls sold

wholesome ingredients. Their ﬁrst stroke of good

rustic French pastries in a 10-foot-by-10-foot tent. The

fortune came from the existing brick walls in front

couple longed for having their own brick-and-mortar

and the side. Previously a law office, the 1800-square-

space; the dream came true ﬁve years ago. Expanding

foot building was nestled in a residential Lincoln Park

on offerings sold at the farmer's market, the menu

area but zoned for commercial property. "We kept the

now includes breads, sandwiches, salads-and, of

brick stone front and opened up the second ﬂoor to

course, more pastries.

give it a nice feel," Holl explains. "My stepfather is in

22 < OCT 2015 | bakemag.com

http://www.bakemag.com

bake - October 2015

Table of Contents for the Digital Edition of bake - October 2015

bake - October 2015
Editor's Note - Why ambiance matters
Table of Contents
News Bites - “Not Just Pie” filling and topping contest
New sweetener combines coconut sugar, stevia
AB Mauri debuts organic product line
Mars, Inc. investing in food safety collaboration
My Favorite Things
Management - Balanced and Happy
Labor Front - Assign Trainees to Mentors
Ingredients - Fall Flavors with a Twist
Equipment - Slicers that Save Profits
The Comfort of Home
Superior Interiors
Embracing change
The great pumpkin
Authentic Breads and Rolls
Canelés are Special
Cheesecake for the Holidays
Ethnic Holiday Cakes
Cafe - Soup Season
“Clean” Label Beverages
Products
Product Showcase
Classifieds
Ad Index
Bakemag.com
bake - October 2015 - bake - October 2015
bake - October 2015 - 2
bake - October 2015 - Editor's Note - Why ambiance matters
bake - October 2015 - 4
bake - October 2015 - 5
bake - October 2015 - Table of Contents
bake - October 2015 - 7
bake - October 2015 - Mars, Inc. investing in food safety collaboration
bake - October 2015 - 9
bake - October 2015 - My Favorite Things
bake - October 2015 - 11
bake - October 2015 - Management - Balanced and Happy
bake - October 2015 - 13
bake - October 2015 - Labor Front - Assign Trainees to Mentors
bake - October 2015 - 15
bake - October 2015 - Ingredients - Fall Flavors with a Twist
bake - October 2015 - 17
bake - October 2015 - Equipment - Slicers that Save Profits
bake - October 2015 - 19
bake - October 2015 - 20
bake - October 2015 - 21
bake - October 2015 - The Comfort of Home
bake - October 2015 - 23
bake - October 2015 - 24
bake - October 2015 - 25
bake - October 2015 - 26
bake - October 2015 - 27
bake - October 2015 - 28
bake - October 2015 - 29
bake - October 2015 - 30
bake - October 2015 - 31
bake - October 2015 - Superior Interiors
bake - October 2015 - 33
bake - October 2015 - 34
bake - October 2015 - 35
bake - October 2015 - Embracing change
bake - October 2015 - 37
bake - October 2015 - 38
bake - October 2015 - 39
bake - October 2015 - The great pumpkin
bake - October 2015 - 41
bake - October 2015 - 42
bake - October 2015 - 43
bake - October 2015 - Authentic Breads and Rolls
bake - October 2015 - 45
bake - October 2015 - 46
bake - October 2015 - 47
bake - October 2015 - Canelés are Special
bake - October 2015 - 49
bake - October 2015 - 50
bake - October 2015 - 51
bake - October 2015 - Cheesecake for the Holidays
bake - October 2015 - 53
bake - October 2015 - Ethnic Holiday Cakes
bake - October 2015 - 55
bake - October 2015 - Cafe - Soup Season
bake - October 2015 - 57
bake - October 2015 - “Clean” Label Beverages
bake - October 2015 - Products
bake - October 2015 - Product Showcase
bake - October 2015 - Classifieds
bake - October 2015 - 62
bake - October 2015 - 63
bake - October 2015 - 64
bake - October 2015 - 65
bake - October 2015 - Ad Index
bake - October 2015 - Bakemag.com
bake - October 2015 - 68
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