Dear Valued Customers,
It is with great sadness I announce that Flùr will officially be closing its doors at the end of our work shift Thanksgiving Day, Thursday, November 28th. Please know this decision was extremely difficult to make and it wasn’t taken lightly. Unfortunately, we could not find the right strategic partner who could help take us to the next level. As you know, we are an artisan bakery. We make everything by hand and this has definitely taken a toll on us. We simply could no longer keep up with the demand and the long grueling work hours.
I would like to thank everyone who supported our business for the past 6 1/2 years. We made every product with soul, passion, and love. We never took short cuts and we took pride in using only the highest-quality ingredients. Flùr wasn’t just a “mom-and-pop” corner business. It had become a destination bakery where people would travel great distances just for our products. It became the local meeting places for kids to meet before school or neighbors catching up while waiting to catch their commuter train into work.
I will treasure every story our customers shared with us, such as letting us know how much they enjoyed and loved the products we made for one of their special events. And I have to give a special thanks to my team who has become my second family. I have had the honor to work with such an amazingly talented group of individuals throughout the years. Without them, I could not have kept Flùr open for as long as I have. I thank all of you for your support and loyalty when times were hard and the work days were long.
Until we meet again!
The name "Flùr" is a homonym, and has the double meaning of "flour" and "flower" in Scottish Gaelic. We chose it for its simplicity and uniqueness, as well as its meaning as it relates to pastry and something beautiful, since these characteristics transpose directly to our high-quality desserts and pastries. Even the most complex pastries are rooted in the simplicity of quality, basic ingredients; but in the hands of an artisan, this seemingly simple foundation can lead to something truly unique and beautiful, and most importantly, delicious.
Flùr a gluten free bakery was launched in 2012 by Pastry Chef Adriana Saldaña-Meadath. Trained in the classic French tradition of L’Art de la Pâtisserie, Adriana spent years studying and working with many world-renowned chefs and honing her skills in Chicago’s famous Everest Room and the Peninsula Hotel before being diagnosed with gluten intolerance, potentially derailing her beloved career. Rather than quit, she became inspired. By utilizing her extensive training as a pastry chef, she developed her proprietary flour blend that yielded high quality, gluten-free pastries that were an answer to the uninspired, poor-quality, and poor-tasting products available in the market.
At Flùr, we adhere to a “flavor first” philosophy to ensure that all of our products taste incredible. We have spent years perfecting our own proprietary blends of various gluten-free flour options related directly to not just the individual product, but to the specific variety of that product, so that we can ensure an amazing taste, texture, and overall quality that is practically unrecognizable from traditional “gluten” products.
1 Riverside Road, Riverside, IL 60546
Monday - Thursday: 6am - 11am
Friday: 6am - 3pm
Saturday: 7am - 1pm
2019 Holiday Hours:
Wednesday, Nov. 27th: 6am - 3pm
Thanksgiving Day: 7am - 12pm