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Flùr

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When Pastry Chef Adriana Saldaña-Meadath was diagnosed with gluten intolerance, she wasn't about to stop making delicious desserts. Instead, she perfected her own blend of gluten-free flour and opened Flùr just minutes from downtown Chicago.

There, Adriana and her team crafts breakfast muffins, brownies, cookies, biscotti, cakes, French macarons, cupcakes, and pies — all without gluten but with all the richness of artisan baked goods. Flùr also take pride in using no artificial flavoring or preservatives, sourcing its ingredients locally whenever possible.

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Flùr's bakers craft gluten-free baked goods and pastries of such high quality that they're practically unrecognizable from traditional gluten products.

When Pastry Chef Adriana Saldaña-Meadath was diagnosed with gluten intolerance, she wasn't about to stop making delicious desserts. Instead, she perfected her own blend of gluten-free flour and opened Flùr just minutes from downtown Chicago.

There, Adriana and her team crafts breakfast muffins, brownies, cookies, biscotti, cakes, French macarons, cupcakes, and pies — all without gluten but with all the richness of artisan baked goods. Flùr also take pride in using no artificial flavoring or preservatives, sourcing its ingredients locally whenever possible.

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  • Gluten Free Options

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