Despite being a fairly regular customer, it wasn't until recently that I learned that Flour offers pizza at lunch. With these personal pies, it's more about the artistry of the toppings, as exemplified by this pea tendril pesto, shredded mozzarella, and fresh chive variety.
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We took it upon ourselves to taste our way across the cookies of Boston, seeking out delicious chocolate chip cookies that offer the perfect balance of buttery, brown-sugary cookie and high quality chocolate, and boast that ideal crisp-on-the-edges, soft-in-the-middle texture. Behold, six of our favorite cookies from the Boston area.
Calling it pizza may be taking some liberties, but the ham, egg, roasted red pepper, and mozzarella topped brioche makes a damn delicious case for its inclusion in the pizza camp. Buttery with a yeasty complexity, the brioche is a great morning time crust substitute, but can it really carry the pizza name? On it's own, no, but when topped as it is at Flour, the flavors come together to create a tasty early morning bakery version.
Any cake can be transformed into a birthday cake with a round of "Happy Birthday to You" and a box of colorful candles, but nothing says birthday quite like a layered and frosted yellow cake. This recipe for the birthday classic from Joanne Chang's Flour refines the original ever so slightly, making for a cake that looks the part but tastes truly memorable.
To enjoy that delicately flaky French pastry known as a croissant, you have two options: Stopping by your local bakery and picking up a few, or the road less traveled—making them yourself. The difference between these two options is really a matter of time, the first taking just a few minutes, and the second, around 14 hours. While heading to the store is a good option for most of us, making croissants at home is a project for intrepid bakers, those who have a need to know just how all of those buttery layers come to be.
n the world of fancy-pants baking, milk chocolate often gets left behind in flavor of more complex dark chocolate. But for this tart, Chang incorporates milk chocolate into a light and fluffy mousse with subtle hints of coffee. Layered into a crisp pâte sucrée crust that's been coated with gooey caramel, and topped with drizzles of even more caramel and curls of shaved milk chocolate, this tart really is an updated candy bar in spoonable form.
Just prior to opening Flour in 2000, Joanne Chang was featured in the Boston Globe for a story all about cookies, and it was a giant photo of these Black Sesame Lace Cookies that illustrated the story. These cookies were a holdover from Chang's days as a pastry chef, where she made these delicate, sesame dotted rounds to garnish bowls of ice cream and sorbet.
I've never actually mailed a sticky bun to anyone before, but with this one I came close. Let's just say that sticky buns are pretty much the holy grail of breakfast pastries in my family, and my Monty Python-esque quest to find the ultimate version came to a glorious end at Joanne Chang's Flour Bakery and Café.