Flour Bakery

Flour Bakery is pastry chef Joanne Chang’s bakery and cafe, and this Seaport-area location draws people in with displays of buttery brioche and tarts and the aromas that come with them. Alongside pastries and desserts, the menu includes savory options such as soups and salads, making it a stop for coffee or lunch. Takeout and catering are available, and each month the team creates a full take-home dinner menu, both savory and sweet.

Chang, an honors graduate of Harvard College in applied mathematics and economics, left a career as a management consultant to enter professional cooking. She co-owns Flour, along with the restaurant Myers + Chang, with her husband and business partner, Christopher Myers. The company’s stated values include genuine, welcoming service, an inclusive workplace and an ethical, efficiently run business, and its management team includes an executive pastry chef and a catering director.

What to Know

• Flour donates a portion of annual revenue to organizations chosen by its team members.
• The bakery takes part in local education, hunger relief, arts and charity events.
• The Flour website lists locations in the South End and Fort Point Channel.
• The bakery is listed in WS Development’s Boston Seaport directory.