From Our Editors
The Three Faces of Flour Bakery
Early risers have an advantage at Flour Bakery—they’re more likely to snag one of Joanne Chang’s coveted sticky buns. These gooey, pecan-topped treats have remained a local favorite since the bakery opened in 2001, even beating out Bobby Flay’s recipe on an episode of Food Network’s Throwdown. But late sleepers aren’t out of luck, as Flour’s shelves stay stocked with an impressive array of treats. In addition to classic croissants and almond biscotti, Chang also churns out housemade versions of Oreos and Pop-Tarts as a loving tribute to the sweets she was forbidden from eating as a child.
The fact that Chang followed up her first dessert cookbook with a savory sequel speaks to Flour Bakery’s versatility. A carefully tailored selection of sandwiches helps alleviate some of the guilt felt by those who take Flour’s motto—“Make life sweeter, eat dessert first”—to heart. Cranberry-cheddar cheese and chutney add an unexpected tang to the Thanksgiving-inspired turkey sandwich, and the curried-tuna sandwich showcases sweet bites of raisin, apple, and carrot.
Chang, who majored in economics and math at Harvard, got her start in the culinary world thanks to generous chefs who took a chance on a total novice. Now it’s her turn to pass the torch via monthly baking classes, which teach students of all levels how to recreate Flour’s signature treats at home.