Joanne Chang

JOANNE CHANG is a pastry chef and the co-owner of Flour Bakery and Myers + Change. She started as garde-manger cook, then worked as a pastry cook, and in 1995 was hired as Pastry Chef at Rialto restaurant in Cambridge. In 2000, she opened Flour, a bakery and café, in Boston’s South End. Chang and her husband and business partner now operate 9 Flour bakeries in Boston/Cambridge in addition to a sister restaurant, Myers+Chang. Flour has been featured in Gourmet, Food & Wine, Bon Appetit, the New York Times, Conde Nast Traveler, Inc. Magazine, O Magazine, and Boston Magazine and has received numerous Best of Boston awards. She is the author of five cookbooks, and most her most recent cookbook, Pastry Love, All my Favorite Recipes, earned an International Association of Culinary Professionals Cookbook Award in 2020. Chang is a honors graduate of Harvard College with a degree in applied mathematics and economics. @JBCHANG