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Joanne Chang

An honors graduate of Harvard College with a degree in Applied Mathematics and Economics, Joanne left a career as a management consultant to enter the world of professional cooking. She started as garde-manger cook at Boston’s renowned Biba restaurant, then worked as a pastry cook at Bentonwood Bakery in Newton, and in 1995 was hired as Pastry Chef at Rialto restaurant in Cambridge.

Joanne moved to New York City in 1997 to work in the cake department of the critically acclaimed Payard Patisserie and Bistro. Returning to Boston a year later with dreams of opening up her own pastry shop, she brought her French and American training to Mistral where she was the Pastry Chef until summer of 2000.

In 2000, she opened Flour, a bakery and café, in Boston’s South End. Flour features breakfast pastries, breads, cakes, cookies, and tarts as well as sandwiches, soups, and salads. In 2007 she and her husband and business partner Christopher Myers opened a second branch of Flour in the Fort Point Channel. They now operate 9 Flour bakeries in Boston/Cambridge in addition to a sister restaurant Myers+Chang, which earned 4 stars in the Boston Globe.

Flour has been featured in Gourmet, Food & Wine, Bon Appetit, the New York Times, Conde Nast Traveler, Inc. Magazine, O Magazine, and Boston Magazine and has received numerous Best of Boston awards. Flour was also featured on Throwdown with Bobby Flay on the Food Network in which Joanne’s sticky buns won over Chef Flay’s.

Joanne’s energetic commitment to excellence extends beyond the kitchen. She writes pastry articles and reviews cookbooks for Fine Cooking magazine. Joanne also teaches classes and advises pastry cooks both within the bakery, at area cooking schools, and virtually with her Bake Like a Pro session on MasterClass as well as her IGTV series Flour Love (#flourlove). An avid runner, she competed in every Boston Marathon from 1991 – 2006. 

In 2016 Joanne was awarded the James Beard Award for Outstanding Baker. She serves on the Board of Directors for Share our Strength, a national organization dedicated to ending childhood hunger in America, as well as Brookline Bank, a community Boston bank.

She is the author of five cookbooks: Flour, Spectacular Recipes from Boston’s Flour Bakery+Cafe and Flour Too, Indispensable Recipes for the Cafe’s Most Loved Sweets and Savories, Baking with Less Sugar: Recipes for Dessert using Natural Sweeteners and Little-to-No White Sugar, Myers+Chang at Home: Recipes from the Beloved Boston Eatery, and Pastry Love, All my Favorite Recipes.