Flour Bakery serves fantastic confections, soups, salads and sandwiches and owner Joanne Chang is a baking goddess and an inspiration.TThe first series of photos are from the Fort Point location (F2). The second photo series is from the original Flour Bakery in the South End.
In addition to the photos featured, we have sampled the fruit tarts, meringue clouds and the lemon raspberry cake. For sandwiches, the BLT and roast beef and horseradish are unreal.
We really appreciate Joanne Chang’s story. She studied Math at Harvard, baked chocolate chip cookies for her classmates and colleagues, and transformed herself from a management consulting into a pastry chef. We have only heard complimentary dialogue with friends about Flour Bakery and her Asian restaurant, Myers + Chang.
Although we have the Flour cookbook, we haven’t tried our recipes yet. We think we have the privilege to get instant gratification to walk over to the South End and indulge in the famous Flour Sticky Buns with Goo whenever we want.
Very soon, We plan to dedicate some time to make some of her cookbook creations. The book itself makes our mouths salivate, but gives us the reality check how much butter and effort each item requires. On our Flour checklist is to try to attempt the corn muffins, eclairs, new-old fashioned coffee cake, lemon poppy pound cake, ginger molasses cookies, oreos, sesame lace cookies, nutella tart and ginger tuile cups.