'Flour Bakery' on Serious Eats

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

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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