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.
Photos
Hours
Details
2835 Showplace Dr, #127, South Naperville
Open in Maps → (opens in new tab)Best For
Pastry lovers who appreciate real French technique
A weekend morning treat that feels like a Parisian detour
Anyone who thinks a tart can be transcendent
Amenities
What this restaurant offers
Dine-In
Takeout
Catering
Reservations: Walk-in only
Menu Highlights
Signature dishes worth trying
Seasonal Fruit Tart
Crisp pâte sucrée filled with vanilla pastry cream and topped with peak-season fruit, arranged with precision.
Butter Croissant
Laminated to textbook perfection: golden, flaky, and shattering at the first bite.
Macarons
French macarons in rotating flavors, pistachio, raspberry, salted caramel, and more.
Pain au Chocolat
Layered croissant dough wrapped around dark chocolate batons: warm from the oven.
Quiche Lorraine
Savory custard tart with bacon, gruyere, and cream in a buttery crust.
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