Floriole Café and Bakery, a renowned establishment in Chicago’s Lincoln Park neighborhood, has a rich history that began nearly two decades ago at the Green City Market. What started as a modest 10-by-10 tent has blossomed into a thriving brick-and-mortar business under the visionary leadership of founder Sandra Holl. With a passion for crafting rustic, French-inspired pastries, Floriole has expanded its menu to include an array of offerings such as bread, sandwiches, and salads, all made with a steadfast commitment to sourcing the finest local and sustainable ingredients.
Reflecting on the journey of Floriole, Sandra shared, “As we approach our 20th anniversary, it’s truly remarkable to see how far we’ve come. When we first arrived in Chicago from San Francisco, we noticed a gap in the market for farmer-driven bakeries. Over the years, we have witnessed a shift towards more diverse and innovative culinary experiences in the city, and Floriole has been an integral part of that transformation.”
Amidst various challenges, including the impacts of the COVID-19 pandemic, Floriole has demonstrated resilience and adaptability. Sandra explained, “The pandemic prompted us to reevaluate our operations. We made the strategic decision to streamline our offerings, focusing on our core strengths of high-quality, fresh products served directly to our customers. This approach not only enhanced efficiency but also deepened our connection with the community.”
The current menu at Floriole emphasizes simplicity and quality. Popular items like the Parisian sandwich, homemade quiches, and seasonal soups have garnered a loyal following. Sandra noted, “We have discovered that less is more. Our customers appreciate the attention to detail and consistency we put into every item we offer. For example, we prepare a limited number of Parisian sandwiches daily, and they consistently sell out.”
Behind the scenes at Floriole, the kitchen serves as a hub of creativity and efficiency. Recent upgrades, such as a new proofer and retarder, have optimized operations, allowing the team to start early and have everything ready for the day ahead. Sandra expressed, “We are continuously exploring ways to enhance our capabilities, such as considering investments in additional equipment like a double-stack convection oven. These advancements are crucial in refining our craft and further supporting our team.”
While operational enhancements are vital, navigating regulatory requirements poses ongoing challenges. Sandra shared, “Adhering to the regulations set forth by the Chicago Health Department can be cumbersome. From installing plastic barriers to addressing hand sink requirements, we are committed to upholding a high standard for our products and workspace despite these obstacles.”
As a relatively new member of the Retail Bakers of America (RBA), Sandra values the sense of community and resources offered by the organization. She expressed, “Joining the RBA has provided us with valuable connections and learning opportunities for our team. Participating in bakery tours and business roundtables has sparked new ideas and insights that have elevated our operations.”
Looking ahead, Floriole remains committed to innovation and community engagement. Sandra is exploring avenues to engage with customers through potential classes and expanded offerings. She shared, “While classes are appealing, the focus is on creating meaningful experiences rather than just imparting knowledge. Whether it’s decorating cookies or learning baking fundamentals, we aim to forge lasting connections with our customers.”
Amidst all endeavors, the Floriole philosophy remains rooted in a dedication to crafting honest, high-quality food. Sandra expressed gratitude for the unwavering support from the Green City Market, her team, and loyal customers. She stated, “We are immensely grateful for the support we have received over the years. It is a privilege to share our love for baking with the community each day.”
As Floriole celebrates 20 years of success, Sandra and her team embody a spirit of innovation, resilience, and community that has solidified their bakery as a cherished institution in Chicago. Their unwavering commitment to excellence and passion for baking continue to inspire both customers and industry peers alike.
For those interested in learning more about joining the Retail Bakers of America, please visit the following link: Retail Bakers of America Membership. Current RBA members can reach out to Marlene O’ Connell at marlene@retailbakersofsmerica.org to explore opportunities for being featured in an upcoming member spotlight.
