Floriole Cafe & Bakery Menu and Prices

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traditional buttery, flaky & light pastry

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twice-baked croissant soaked with rum syrup and filled with almond cream

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our famous chocolate croissant, filled with two rows of melty dark chocolate

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twice-baked pain au chocolat soaked with rum syrup and filled with almond cream

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traditional croissant, filled with a homemade buttery pistachio filling

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short buttery biscuit with peppered with seasonal fruit

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short buttery biscuit with herbs and cheddar cheese.

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flourless buckwheat and oat biscuit with house jam

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almond butter cake filled with pastry cream and seasonal fruit

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pinwheel croissant dough filled with pumpkin puree, topped cream cheese frosting

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moist and spongy with cinnamon and fall spices abound. topped with pumpkin seeds for an added texture.

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this is a very moist coffee cake with a brown sugar and cinnamon crumble topping. you are gonna want some coffee with this.

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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.

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seasonal fruit baked in our flaky crust

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seasonal vegetable fillings in our flaky dough

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buttery, flaky croissant rolled with ham & spring cheddar

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baked egg on baguette with butterkase and bacon

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baked egg, pimento cheese, arugula, and pickled onions on a baguette

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deep-dish custard baked in our flaky dough

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toasted sourdough with bellwether farm ricotta, toasted almonds and honey

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served with butter and homemade jam

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steel-cut oats cooked in apple cider, poached rhubarb and strawberry maple syrup

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crisp exterior, delicate open crumb. made with a sourdough starter to add a balanced acidity. baked everyday.

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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 a

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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

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a bright, lightly sweet enriched bread. baked wednesday, saturday & sunday.

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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

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a rich, yet simple french sourdough composed of about 30% rye flour. baked monday and thursday; large and small loaves available.

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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.

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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.

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fudgy, with valrhona triple chocolate

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vanilla rum custard cake

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crunchy tart butter cookie

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delicate meringue sandwich cookie

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lightly sweetened custard studded with seasonal fruit baked in a sweet tart shell

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lemon filling in a sable crust topped with meringue

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milk chocolate ganache topped with salty dark caramel and toasted hazelnuts

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crispy, chewy cookie with oats, pecans & cherries

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chewy chocolate cookie with lots of hazelnuts. vegan & flourless

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tangy passion fruit cream topped with whipped cream

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flourless peanut butter cookie filled with house-made jam

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caramel or dark chocolate, topped with whipped cream

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dark, salty caramel

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rich, buttery cookie

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bacon, arugula, date spread, goat cheese on yeasted cornbread

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spring cheddar, butterkase and cheddar spread on brioche (add bacon, ham or arugula)

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smoking goose ham, spring cheddar, butter, grainy mustard on baguette

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cashew butter, jam, yeasted cornbread

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smoking goose smoked turkey, greens, pimento cheese, dill pickled cucumbers

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sourdough toast topped with seasonal ingredients. updated weekly.

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spanish tuna, marinated artichokes, red peppers, shaved red onion, dried cured olives, fresh herbs, on baguette

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spiced tomato sauce, radish-feta-mint salad, served on baguette

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roasted asparagus, pickled carrot and daikon, cucumber, cilantro, chili jam aioli, baguette

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inspired by lottie & doof, a super cheesy mac & cheese

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mixed greens, beets, beet pickled egg, lemon dill dressing

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please see our homepage for daily selections

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this month: smoked trout from rushing waters, wisconsin served over greens with pickled beets, dill dressing

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with preserved meyer lemon vinaigrette

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west loop salumi coppa & spanish chorizo, spicy tomato sauce, fresh mozzarella, ricotta cream, basil, pickled ramps

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pistachio bechamel, roasted asparagus, spring peas, chili jam, shaved parmesan

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fresh mozzarella, garlic oil, parsley

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