Baked Profile - Flour Bakery

Business Name - Flour Bakery

Your Location:
114 Mt. Auburn Street (Harvard Square) and 190 Massachusetts Ave. (Central Square), Cambridge, Mass.

Year you started your baking business?

How long have you been in business?
18 years

What do you make?
Breakfast pastries, breads, cakes, cookies, and tarts as well as sandwiches, soups, and salads

How did you get your start?
An honors graduate of Harvard College with a degree in Applied Mathematics and Economics, Joanne Chang 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.

What’s your signature dessert/baked good?
Sticky buns

What is the story behind your business name?
My husband named it. He knew I wanted something simple and straightforward and it is a reminder that in baking, as in life, the simple things are best. 

What inspires you?
We go to a lot of restaurants and bakeries both in town and when we are traveling always on the hunt for new ideas. Certainly sites like Instagram and Pintrest and Twitter have been really helpful in showing us ideas that we wouldn't otherwise be exposed to. Old fashioned magazines and newspapers are always inspiring too :)

Guilty pleasure?  
For pastries I eat banana bread and chocolate chip cookies and double chocolate cookies every day.

What will you be selling at Baked?
Miniature sticky buns, raspberry crumb bars, brownies and chocolate chip cookies.