Fall/Winter 2012 Newsletter

Since we sent our last newsletter we have a new manager to introduce: DAN!

1. Happy Holidays

2. Welcome Dan

3. New Class Schedule

4. Greeting from Peter

5. Event Recap

6. Book Update

7. New Flour

8. Suggestions


1. Happy Holidays!

Once Halloween comes and goes, Flour enters into full-on holiday mode. We have our Thanksgiving menu available right now HERE and we are taking orders through Saturday November 17. We will take care of everything except the turkey for you! This is our absolute favorite time of year. We love being surrounded by pie shells and turkey bones (for gravy) and cases of cranberries and piles of sage. We have pick up times for all Tday orders starting Tuesday November 20 through Wednesday November 21. Please note that we are CLOSED on Thursday November 22 and Friday November 23 so that our staff may enjoy the holidays with their families. Here is our Thanksgiving schedule:

Washington Street

Wednesday November 21 7am-6pm, closing early

Thursday November 22 CLOSED

Friday November 23 CLOSED

Saturday November 24 8am-6pm

Farnsworth Street

Wednesday November 21 7am-4pm, closing early

Thursday November 22 CLOSED

Friday November 23 CLOSED

Saturday November 24 8am-6pm

Mass Ave

Wednesday November 21 7am-4pm, closing early

Thursday November 22 CLOSED

Friday November 23 CLOSED

Saturday November 24 8am-6pm

As soon as Thanksgiving holiday is over we launch into the Christmas holidays. That menu comes out on Saturday after Tday but I can give you a sneak peak of some of the items that we will be featuring on that menu here:

wild mushroom soup with toasted barley, rosemary, and thyme

blood orange+beet salad with walnuts, gorgonzola, arugula, and blood orange vinaigrette

roasted acorn squash with hazelnuts and fried sage leaves

gratineed broccoli with gruyere and fresh grated nutmeg

slow-braised beef short ribs with pan sauce and creamy parmesan polenta


sticky toffee pudding with maple caramel sauce

apple cinnamon sugar cake

roasted pear and cranberry crostata

bittersweet chocolate truffle tart with candied oranges

pineapple upside-down cake


The holidays can't get here soon enough!!!


2. Welcome Dan!

Since we sent our last newsletter we have a new manager to introduce: DAN! Dan is our new chef at Flour Washington Street. He comes to us from Sportello where he was the chef de cuisine for several years and he's very quickly settled in place at Flour. Read about him HERE and come by South End Flour to try out his delicious food. When Dan is not at Flour he can be found hanging out at the Corner Pub near Chinatown. (Dan that's for you buddy!) Just kidding! He loves sports and golf and spending time with his girlfriend and dog outside of work.


3. New Class Schedule

Sarah our pastry chef at Fort Point runs our Flour Cooking Class program and she's outdone herself this year by creating a terrific list of classes for next year. These make perfect holiday gifts! New additions this year are a few savory classes from Chef Corey. Come learn how to make homemade pastas and soups with Chef Corey; sticky buns, summer pies and brunch treats with Sarah; basic bread baking and croissants with me; and so much more. These classes are held on 5:30 pm on Sundays at Fort Point Flour (12 Farnsworth Street) and they are demonstration only. Come hungry! They go quickly so be sure to sign up soon.

Click HERE to see the full class schedule.

Here are a few pics from our Kids Halloween Cookie Decorating class from this year!





4. Greeting from Peter

Dear Friends of Flour- As the new Director of Operations at Flour I'm delighted to have the opportunity to write a few words in this newsletter about my Flour experience.

Giving Back

There were many things that I anticipated learning and experiencing when I joined the Flour team back in January-how to bake the perfect bread, make a great hot chocolate, and the secret to that addictive breakfast sandwich! But the fulfillment of giving back to others was not one of them.

What you might not know is that Flour is deeply rooted in contributing to the communities in which we operate. Giving back is one of the five tenets of our mission statement that Joanne established more than 12 years ago. Because of this company-wide call to action, I have been fortunate enough to teach a cooking class at the Pine Street Inn to a group in the culinary job training program, accompany groups of our staff to serve dinner at the Pine Street Inn men's and women's shelters, and participate in events for charities including Share Our Strength, The James Beard Foundation, and Island Creek Friends of Haiti.

The first time that I went to the Pine Street Inn, I did so out of a feeling of duty with my new leadership role. With each subsequent trip, however, my purpose has become much more personal. Almost selfishly, I am invigorated by the opportunity to meet more people and hopefully make a difference-even if just for one day in one person's life. Each of these opportunities has taught me different things about giving back and the importance of building a strong and long-lasting relationship with my community. Until she retired last year, my mother worked for the Commonwealth as a social worker. It wasn't until now that I truly understand and appreciate what she did day in and day out for over 40 years.

If you think that you don't have enough time or can't find the right fit for you to give back to your community, I urge you to check out these places, which are always in search of a friendly smile and a helping hand. It makes a huge difference in the lives of others, and it just may change your own.



Pine Street Inn

Share Our Strength

Island Creek Oysters Foundation


5. Event Recap

One of our main missions at Flour is to give back to the neighborhood and to participate in charitable events as much as our schedule allows. This year we've had many opportunities to give back through these fun venues. Here's a quick recap of a few events we did and what we made and who we benefited. These organizations do so much for the community and we encourage you to support them if you can.

Lovin' Spoonfuls Ultimate Tailgate: sticky bun bread pudding, pear ice cream sandwiches with ginger cookies, vanilla ice cream sandwiches with chocolate chip cookies. www.lovinspoonfulsinc.org.

ATASK Silk Road Gala: cheesecake with cranberry preserves and gingersnap crust. www.atask.org.

Harvest Dinner for Friends of Boston Homeless at Long Island Shelter: carrot cake with creme fraiche semifreddo and candied walnuts. www.fobh.org.

Island Creek Oyster Fest to benefit Haiti: mini cupcakes. www.islandcreekfoundation.org.


10th Annual Celebration for Kids, Saturday December 1 6pm World Trade Center. www.rodmanrideforkids.org.

A Tasteful Pursuit, Share our Strength, Rialto, December 3. www.nokidhungry.org


6. Book Update

Flour, too comes out in the Spring! It's already available on Amazon (in fact that's how I found out when it was actually coming out) and you can preorder it HERE.

This book contains everything that was missing from the first book: salads, sandwiches, soups along with dinner specials, party treats, breakfast goodies and more. Ever want to learn how to make our curried tuna sandwich? How about our croquembouche or our buche de noel? Have a craving for our carrot-ginger soup? Want to indulge in our egg sandwich at home? All of the answers lie in this book. Here is a sneak peek of a recipe that I love and is great for holiday giving:

Spectacular Spiced Pecans

2 cups (200 grams) pecan halves

1/2 cup (100 grams) sugar

1 1/2 to 2 teaspoons ground cayenne pepper (use lesser amount for milder spice)

1/4 teaspoon kosher salt

Preheat oven to 350 degrees, and place rack in center of oven. Line a baking sheet with parchment.

Place pecans, sugar, cayenne pepper, salt, and 1/4 cup (60 grams) water in a saucepan. Place on stove and heat on medium heat stirring constantly with a wooden spoon. Let the sugar and water coat the pecans and keep stirring. Continue stirring until the sugar crystallizes onto the pecans and turns a sandy white, about 8 to 10 minutes depending on the heat of your stove. It may seem like there's no way it will become sandy so be patient and keep stirring, and soon you'll be rewarded with sandy coated nuts. Remove from heat, and pour out onto prepared baking sheet. Bake in a 350-degree oven for about 12 to 15 minutes until the pecans are toasted inside (break one open to look- it should be lightly golden brown in color). Cool on sheet until cool enough to handle, about 20 to 30 minutes, and remove from baking sheet. Store in an airtight container for up to 2 weeks.


7. New Flour

Yes! We did it. We signed a lease to open a fourth Flour. We are beyond excited. We hope and cross all of our fingers and toes that we will be open by the end of the year. The location is 131 Clarendon Street in the Back Bay. Remember the old Hard Rock Cafe space? Brookline Bank bought the building and it is now their new headquarters. We are taking part of the ground floor (the part that faces the new park).


We've got a lot of work to do in the next few months to get this space ready but we are ready!


8. Suggestions/questions

Have a suggestion or question? We love to hear from our customers! Please do send us an email at info@flourbakery.com and Peter, Nicole, Corey, and I will put our heads together and get back to you. Or email us individually (peter@flourbakery.com, nicole@flourbakery.com, chefcorey@flourbakery.com, joanne@flourbakery.com) and we'll write you back! We feel so incredibly fortunate to have such kind and supportive customers who visit us monthly, weekly, daily, sometimes two or three times a day. We love making your days brighter and we'd love even more knowing how we can do so better. Please don't hesitate to reach out to us collectively or individually. As always, thank you for your patronage and for your smiles and your Flour love!