This Giant Blueberry Scone Is Self-Care With Butter and Flour
Owners Christopher Myers and Joanne Chang discuss baking during a pandemic and share the recipe for maple blueberry scones in The New York Times!
latest news
Flour named a top 100 bakery by Food & Wine
We are honored to be included in Food & Wine’s top 100 bakeries list! See the entire list here!
Pastry Love nominated for James Beard award
We are excited to share that Pastry Love, Joanne Chang’s newest cookbook, has been nominated for a 2020 James Beard award! View the announcement here!
Flour and Myers + Chang partially reopen with takeout and delivery
Article about our slow and careful reopening process on WGBH. Read the article here!
Joanne Chang will appear on Top Chef Canada
Tune in to Top Chef Canada, premiering April 13, to see Joanne Chang as one of this season’s guest judges!
Joanne Chang interviewed on Rise Up! podcast
Check out this episode hosted by Mark Dyck. Listen here!
Epicurious features Joanne Chang’s Double Chocolate Rye cookie recipe
Learn all about what Joanne calls ‘the perfect cookie’! Get the recipe here!
Joanne Chang interviewed by Liz Brunner
Tune into this podcast to learn more about Joanne Chang’s journey to becoming a successful entrepreneur and business owner!
Joanne Chang featured in Yankee Magazine
Read about Winter baking with Joanne Chang in Yankee Magazine.
Flour named one of the best bakeries in Boston!
Thank you to Boston Magazine for featuring Flour in an article about the best bakeries in Boston.! Read the whole article here!