Floriole is earning itself lots of positive attention. It has been named as one of Chicago's best bakeries by Chicago magazine, and fans tend to rave about everything they do, from the quiche to the croissants. Located in Lincoln Park, the bakery is a favorite of both well-to-do Trixies and the DePaul student looking for an excellent, though relatively pricey, piece of pastry.
The attractive, bright space is spread out over two floors, with the upstairs a bit more quiet and contemplative than the sometimes bustling downstairs area with the counter. The reason for that bustle is baked on site daily: fresh strawberry tarts ($6) and crispy, flaky croissants ($3) each flow forth only to be gobbled up by hungry and eager packs.
The cookies here are a comparative bargain, such as the shortbread, or the pecan caramel or the peanut butter and jelly cookie coming in at less than $1 apiece. One specialty is the macaroons, a kind of sandwich cookie based on meringue, priced at $1.50 each or $18 for a tray. The menu changes seasonally, and an effort is made to use local and organic ingredients.
Average cost: <$10
Centerstage Reviewer: Bill Burman