A La Folie
NapervilleFood Editor
Local team review
Before the first bite, the aroma stopped me — warm butter, toasted almond flour, and that unmistakable smell of dough still exhaling from the oven. The pain au chocolat was the revelation: not the croissant-shaped version you see everywhere, but a properly rectangular one with two veins of dark chocolate that had just barely resolidified. The kouign-amann, if they have it that day, is worth rearranging your morning for — caramelized, salty, and almost scandalously buttery. This is the rare bakery where I leave thinking about technique, not just taste.
About the Restaurant
A La Folie is the work of Jerome Landrieu, a French-born pastry chef who trained in Lyon and brought those skills to an unassuming Showplace Drive storefront. The result is the most technically accomplished bakery in Naperville, and with a 4.9 Google rating, one of the most beloved. The tarts are architectural: seasonal fruit arranged with precision over silky pastry cream and crisp pâte sucrée. The croissants are laminated to textbook perfection, shattering at the first bite. The macaron selection is stunning. This is not a casual bakery, it's a destination.
Insider Tip
The seasonal fruit tart changes weekly, whatever fruit is at peak, that's the tart to order. Arrive before 10 AM on weekends or the best pastries sell out.
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Details
2835 Showplace Dr, #127, South Naperville
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