Flour Bakery is really is one of our favorite bakeries in Boston. The variety of baked goods from tarts to decadent chocolate cakes to more traditional cookies are all unbelievable. Whenever we have out of town guests, we have to stop by Flour.
We love the whimsical chalk board indicating the daily specials, the weather, as well as a quote of the week including “The purpose of our lives is to be happy,” from H.H. Dalai Lama.
We were considering one of the many sandwiches for brunch/lunch from the smoked turkey with cheddar and cranberry chutney to the curried tuna with apples, golden raisins and carrots.
The desserts we were eyeing were the individual fruit tarts with creamy vanilla cream & fresh seasonal fruit in a sweet tart shell ($4.95) and the classic carrot cake made with raisins and walnuts and spices, frosted with sweet cream cheese icing, and decorated with candied carrot slices. One of our friends celebrated her birthday with Flour’s Triple Chocolate Mousse cake (a gluten-free cake) with milk, dark, and white chocolate mousse in between flourless chocolate cake layers. She said it was an amazing birthday treat.
We decided we had to try the raspberry crumb bars with a buttery base, sweet raspberry jam, streusel crumb topping ($3.25).
Flour’s cookies range from ginger molasses, chocolate chip cookies to oatmeal raisin. Our friend picked up the oatmeal raisin and devoured it mentioning it is as good as his mother’s oatmeal raisin.
The egg and cheese sandwich with choice of bacon or ham, cheddar, arugula, tomato, dijon on an english muffin was layered in flavor and really satisfying.
After tasting the crumb bar, we knew we would break out Joanne Chang’s cookbook and attempt these sometime.