Floriole Cafe & Bakery MenuBakery | Lincoln Park Main Menu
bacon, arugula, almond date spread and goat cheese on grilled yeasted corn bread
spring cheddar, butterkase and cheddar spread on brioche (add bacon, ham or arugula)
ham, spring cheddar, butter, garlic scape pesto on baguette
la quercia proscuitto, fontina, arugula and lemon on baguette
basque salami, mascarpone, and basil vinaigrette
turkey, swiss cheese, pea shoots, basil, mustard & mayonnaise on sourdough
grilled sourdough topped with goat cheese, seasonal market vegetables and herbs
inspired by lottie & doof, a super cheesy mac & cheese
twice-baked croissant soaked with rum syrup and filled with almond cream
lightly sweetened custard studded with seasonal fruit baked in a sweet tart shell
similar to a coffee cake with a bit of jam baked into the center
traditional buttery, flaky & light pastry
seasonal fruit baked in our flaky crust
short buttery biscuit studded with fruit
buttery, flaky croissant rolled with organic ham & spring cheddar
traditional lemon pound cake soaked with a lemon honey lavender syrup
traditional recipe with lots of bananas and toasted pecans
caramel buns with a hint of cinnamon and orange
deep-dish custard baked in our flaky dough
seasonal vegetable fillings in our flaky dough
crisp exterior, delicate open crumb. made with a sourdough starter to add a balanced acidity. baked everyday.
light, lightly sweet enriched bread. baked saturday and sunday.
the pain de poilanethe original bread of france. full wheat flavor, very crisp crust, tender open interior. wonderful with cheese and smoked meats. baked wednesday and saturday.
a french sourdoughnot 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 tuesday, thursday, and saturday.
our first bread. light like a sandwich bread, instead of the traditional southern cornbread were all accustomed to. the natural sweetness of the three sisters garden cornmeal is brought out by honey from ellis farms. baked tuesday and friday.
multi grain levain. similar to our sourdough with the addition of 6 grains, more whole wheat, rye and buckwheat flour. available wednesday.
fudgey, with valrhona triple chocolate
vanilla rum custard cake
an aussie favorite with oats, honey, and coconut
crunchy tart butter cookie
banana, coconut or chocolate
delicate meringue sandwich cookie
tart lemon curd baked on a coconut shortbread crust
lime filling in a gingerbread crust topped with whipped cream
buttery pecan cookies flavored with maple syrup and a hint of orange
milk chocolate ganache topped with salty dark caramel and toasted hazelnuts
crispy, chewy cookie with oats, pecans & cherries
flaky sugar cookie
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
swirled chocolate & vanilla butter cookies
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