I'm apparently a little bit obsessed with Floriole. I don't live anywhere near the place, but I was lucky that a couple days in a row this week I've been in the area. So I had four meals in a row at the bakery/cafe.
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A fluffy cloud of baked egg fits snugly between two crunchy slices of baguette in Floriole's veggie breakfast sandwich ($7).
Sandra Holl, who trained in San Francisco at the California Culinary Academy and worked as a baker at Tartine Bakery, started Floriole as a stand at Green City Market. After selling pastries there for five years, she and her husband Mathieu opened Floriole in Lincoln Park in 2010.
You may not consider how much time and careful attention was paid to the croissant when you eat it, but Sandra Holl at Floriole Bakery sure does. From start to finish, her ham and cheese croissants take almost a full twenty-four hours to be made.