with Joanne Chang
Joanne Chang worked her way through various restaurants, and even earned an Applied Mathematics and Economics degree from Harvard, before finding her niche as a pastry chef. During the summer of 2000, she opened Flour Bakery in Boston. Today, Flour boasts four locations and has been featured in Gourmet, Food & Wine, Bon Appétit and The New York Times. Joanne has authored two cookbooks, Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe and Flour Too: Indispensable Recipes for the Cafe's Most Loved Sweets and Savories.