I live at Webster & Halsted & STILL have not visited. It’s quite ridiculous. These photos put me over the edge though. I’m going to be sure to plan at date at Floriole over the 4 day weekend! Great photos!
these behind the scenes photos make me want to hop on a plane & get over
to this fab bakery…& …eat, eat, eat!
the photos of the pie dough & steel links took me over the top!!
Ohhhhh…it’s my dream to open a little bakery and, for some reason,I’ve been thinking about it non-stop lately. These photos are incredible…looks like a sweet, sweet place indeed. Thanks for sharing, and I’ll make a note next time I’m in Chicago…
Hey Kari, I think those were actually going to be the shells of the quiches they sell. They are these sort of deep dish magical quiches, really delicious.
Those little cannele molds in the first pictures are the most adorable things. Too bad I live half a country away from the bakery. I’d be there in a jiffy I didn’t.
Loading ...
Sarah says:
June 30th, 2010 at 8:20 am
i really love these photos, Tim. great work!
Christine says:
June 30th, 2010 at 8:29 am
I live at Webster & Halsted & STILL have not visited. It’s quite ridiculous. These photos put me over the edge though. I’m going to be sure to plan at date at Floriole over the 4 day weekend! Great photos!
Tim says:
June 30th, 2010 at 8:47 am
Thanks, Sarah!
Tim says:
June 30th, 2010 at 8:48 am
Yes, Christine! Go! You are in for a treat.
The Blue-Eyed Bakers says:
June 30th, 2010 at 9:14 am
Hurrah! Cannot wait to try whatever those decadant numbers being blowtorched are…! Yum yum yum…
Tim says:
June 30th, 2010 at 9:15 am
Those are some amazing lemon meringue tarts!
Renate says:
June 30th, 2010 at 9:17 am
I am impressed by the use of chains as pie weights. What an awesome and obvious idea!
Tim says:
June 30th, 2010 at 9:17 am
Renate, I totally agree about the chains! Brilliant idea and also so cool looking.
Caroline Shields @ carolineskitchentable says:
June 30th, 2010 at 10:21 am
Love, love, love it!
Pam says:
June 30th, 2010 at 10:32 am
Your photos make me feel the dough, steel and heat. I’m imagining scents of yeast and butter, too. Thanks for the momentary out-of-body experience!
The Purple Foodie says:
June 30th, 2010 at 10:35 am
Love the photos, Tim! Can’t wait for all your sour cherry bakes now (after reading your tweet)
linda says:
June 30th, 2010 at 11:16 am
these behind the scenes photos make me want to hop on a plane & get over
to this fab bakery…& …eat, eat, eat!
the photos of the pie dough & steel links took me over the top!!
Megan Gordon says:
June 30th, 2010 at 12:26 pm
Ohhhhh…it’s my dream to open a little bakery and, for some reason,I’ve been thinking about it non-stop lately. These photos are incredible…looks like a sweet, sweet place indeed. Thanks for sharing, and I’ll make a note next time I’m in Chicago…
kari says:
June 30th, 2010 at 12:36 pm
Those pies are gonna be huge! Do you know what kind they were? Sheesh, I’ve got to get some chains—dried beans totally do not cut it.
Tim says:
June 30th, 2010 at 12:38 pm
Hey Kari, I think those were actually going to be the shells of the quiches they sell. They are these sort of deep dish magical quiches, really delicious.
Charles G Thompson says:
June 30th, 2010 at 1:56 pm
Beautiful post!
Whitney says:
June 30th, 2010 at 1:57 pm
Wow, so so cool! I am such a Floriole fan!
sooshi says:
June 30th, 2010 at 4:36 pm
AHHH, copper cannele molds! I must visit them soon :)
Sandra says:
June 30th, 2010 at 9:11 pm
Thanks so much for posting these pictures and for all the wonderful things you say about us at Floriole!
indie.tea says:
July 1st, 2010 at 7:01 pm
Those little cannele molds in the first pictures are the most adorable things. Too bad I live half a country away from the bakery. I’d be there in a jiffy I didn’t.
Jaci says:
August 31st, 2010 at 3:32 pm
I went to Floriole on your recommendation, and I’d trade my right arm for their meringue recipe! The lemon tart was out of this world!