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Entries tagged with 'Flour Bakery'

8 Breakfast Pastries We Love in Cambridge, MA

Sweets Meghan Roguschka 3 comments

The Cambridge area boasts a plethora of viable options on the breakfast front, so we've taken the liberty of compiling a list of our favorite pastries. Ranging from flakey, buttery croissants to Middle Eastern-inspired brioche to slightly spicy scones, there are options for every palate. More

Ask The Pastry Chef: What to Eat at Flour Bakery, Boston

Sweets Liz Bomze 9 comments

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. More

3 Thanksgiving Pies to Buy in Boston

Sweets Kate Shannon 1 comment

Bostonians, this year you might want to skip the battle over oven space and opt for a pie you can buy. Here are three of our favorites. More

Sugar Rush: Lemon-Ginger Mousse Coupe at Myers and Chang in Boston

Sweets Liz Bomze 1 comment

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. More

A Sandwich a Day: Flour Bakery's Roasted Lamb with Tomato Chutney and Goat Cheese in Boston

A Sandwich a Day Liz Bomze 11 comments

Chef Joanne Chang made a name for herself peddling pastries like the world's best sticky buns, banana bread, and homemade Oreos, but her three Boston-based Flour Bakery branches turn out some pretty mean sandwiches, too. More

A Tale of Two Bakeries: Boston's Flour Bakery and Clear Flour Bread

Sweets Carey Jones 9 comments

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. More

Boston’s Flour Bakery Buns Are So Sticky, They Named Them Twice

Carey Jones 14 comments

While I have nothing against a warm doughnut or pain au chocolat, my heart has always belonged to the sticky bun. In my mind, it’s everything a breakfast pastry should be—gooey, cinnamony, and with so many layers to unearth, endlessly entertaining. (I started baking at age six with the sole intention of making my own super-gooey cinnamon rolls. Old habits die hard.) When I saw Joanne Chang out-bake Bobby Flay on the Food Network’s Throwdown, I knew I had to hit up her Flour Bakery in Boston the first chance I got. Flay’s needlessly experimental orange-almond rolls couldn’t hold a candle to Joanna’s “Sticky Sticky Buns,” doused in a brown sugar-honey “Goo.”... More

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