traditional buttery, flaky & light pastry
twice-baked croissant soaked with rum syrup and filled with almond cream
our famous chocolate croissant, filled with two rows of melty dark chocolate
twice-baked pain au chocolat soaked with rum syrup and filled with almond cream
traditional croissant, filled with a homemade buttery pistachio filling
short buttery biscuit with peppered with seasonal fruit
short buttery biscuit with herbs and cheddar cheese.
flourless buckwheat and oat biscuit with house jam
almond butter cake filled with pastry cream and seasonal fruit
pinwheel croissant dough filled with pumpkin puree, topped cream cheese frosting
moist and spongy with cinnamon and fall spices abound. topped with pumpkin seeds for an added texture.
this is a very moist coffee cake with a brown sugar and cinnamon crumble topping. you are gonna want some coffee with this.
in the midwest, we have a climate similar to that of normandy in france, which allows us to make this delicious apple cake from the region.
seasonal fruit baked in our flaky crust
seasonal vegetable fillings in our flaky dough
buttery, flaky croissant rolled with ham & spring cheddar
baked egg on baguette with butterkase and bacon
baked egg, pimento cheese, arugula, and pickled onions on a baguette
deep-dish custard baked in our flaky dough
toasted sourdough with bellwether farm ricotta, toasted almonds and honey
served with butter and homemade jam
steel-cut oats cooked in apple cider, poached rhubarb and strawberry maple syrup
crisp exterior, delicate open crumb. made with a sourdough starter to add a balanced acidity. baked everyday.
a french sourdough-not a sour flavor, sweet and nutty from wheat, white, and rye flour. it has a long shelf life and goes great with everything or on its own. baked everyday; large and small loaves available.
the "pain de pôilane"-the original bread of france. full wheat flavor, very crisp crust, tender open interior. wonderful with cheese and smoked meats. baked everyday; large and small loaves available.
a bright, lightly sweet enriched bread. baked wednesday, saturday & sunday.
our first bread. light like a sandwich bread, instead of the traditional "southern cornbread" we're all accustomed to. the natural sweetness of the three sisters garden cornmeal is brought out by honey from ellis farms. baked tuesday and friday.
a rich, yet simple french sourdough composed of about 30% rye flour. baked monday and thursday; large and small loaves available.
a six-braided oval loaf, topped with sesame or poppy seeds. challah is a gorgeous bread with a golden brown crust. it has a similar taste to brioche, but with no dairy products. baked friday.
a flatbread from provence similar to focaccia. it is a larger bread that can be simply torn apart and eaten. toppings will vary from fresh herbs to kalamata olives. baked saturday & sunday.
fudgy, with valrhona triple chocolate
vanilla rum custard cake
crunchy tart butter cookie
delicate meringue sandwich cookie
lightly sweetened custard studded with seasonal fruit baked in a sweet tart shell
lemon filling in a sable crust topped with meringue
milk chocolate ganache topped with salty dark caramel and toasted hazelnuts
crispy, chewy cookie with oats, pecans & cherries
chewy chocolate cookie with lots of hazelnuts. vegan & flourless
tangy passion fruit cream topped with whipped cream
flourless peanut butter cookie filled with house-made jam
caramel or dark chocolate, topped with whipped cream
dark, salty caramel
rich, buttery cookie
bacon, arugula, date spread, goat cheese on yeasted cornbread
spring cheddar, butterkase and cheddar spread on brioche (add bacon, ham or arugula)
smoking goose ham, spring cheddar, butter, grainy mustard on baguette
cashew butter, jam, yeasted cornbread
smoking goose smoked turkey, greens, pimento cheese, dill pickled cucumbers
sourdough toast topped with seasonal ingredients. updated weekly.
spanish tuna, marinated artichokes, red peppers, shaved red onion, dried cured olives, fresh herbs, on baguette
spiced tomato sauce, radish-feta-mint salad, served on baguette
roasted asparagus, pickled carrot and daikon, cucumber, cilantro, chili jam aioli, baguette
inspired by lottie & doof, a super cheesy mac & cheese
mixed greens, beets, beet pickled egg, lemon dill dressing
please see our homepage for daily selections
this month: smoked trout from rushing waters, wisconsin served over greens with pickled beets, dill dressing
with preserved meyer lemon vinaigrette
west loop salumi coppa & spanish chorizo, spicy tomato sauce, fresh mozzarella, ricotta cream, basil, pickled ramps
pistachio bechamel, roasted asparagus, spring peas, chili jam, shaved parmesan
fresh mozzarella, garlic oil, parsley
Menu for Floriole Cafe & Bakery provided by Allmenus.com
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