Between her butter-laden pastries, stunning cakes, and inspired (and well-crafted) sandwiches and salads, it's no wonder that Joanne Chang's Flour Bakery is turning into a mini Boston enterprise. (Flour4 is due to open any time now.) Here are a few reasons why—all of which are Chang's personal favorites.
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The lemon-ginger mousse at Myers and Chang is silky, rich, and light all at once. I quickly became addicted, so luckily chef Joanne Chang was willing to share the recipe.
We took it upon ourselves to taste our way across the cookies of Boston, seeking out delicious chocolate chip cookies that offer the perfect balance of buttery, brown-sugary cookie and high quality chocolate, and boast that ideal crisp-on-the-edges, soft-in-the-middle texture. Behold, six of our favorite cookies from the Boston area.
Many bakers boast degrees from The Culinary Institute of America, the French Culinary Institute, and other storied programs—but I'm willing to wager that Joanne Chang of Boston's Flour Bakery might be the only one with degrees in applied mathematics and economics from Harvard. Her path from post-college management consulting to restaurant kitchens and bakeries was one that took the sort of motivation and drive that you'd expect from a Harvard grad.
Boston breakfasters have it good. We've already noted how Joanne Chang's Flour Bakery churns out killer baked goods, like the incomparably gooey Sticky Sticky Buns. And across town is Clear Flour Bread, a tiny Brookline bakery famous for classic Italian breads and French pastries--and the mouthwatering oven fumes wafting down the block.