James Beard Award-winning baker, chef, and author Joanne Chang has spent the better part of the last two decades delighting Boston palates with everything from decadent cupcakes to bokkeumbap. She opened her now-famous Flour Bakery in 2000, after leaving a career in management consultation and working her way around kitchens and bakeries in Boston and New York City. Flour’s original South End location created a lot of buzz for its delicious baked goods, breakfast foods, and sandwiches. As of 2017, the bakery has grown to include seven locations in Boston and Cambridge, has won many Best of Boston awards, and has been featured in national magazines and television shows. In 2007 she opened her Asian fusion restaurant, Myers + Chang, with her husband Christopher Myers. She is the author of several cookbooks: Flour (2010); Flour, Too (2013); and Baking with Less Sugar (2015). Her latest, Myers + Chang at Home: Recipes from the Beloved Boston Eatery, written with executive chef of Myers + Chang Karen Akunowicz, shares the recipes that have made the restaurant one of the most beloved in Boston for a decade.
Interview with Boston Magazine
Kitchen Tour and Interview with The Kitchn