Joanne Chang 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. In 2007 she and her husband and business partner Christopher Myers opened a second branch of Flour in the Fort Point Channel. They now operate 9 Flour bakeries in Boston/Cambridge in addition to a sister restaurant Myers+Chang, which earned 4 stars in the Boston Globe.

Flour and Myers+Chang have been featured in Gourmet, Food & Wine, Bon Appetit, the New York Times, Conde Nast Traveler, Inc. Magazine, O Magazine, and Boston Magazine and have received numerous Best of Boston awards. Flour was also featured on Throwdown with Bobby Flay on the Food Network in which Chang’s sticky buns won over Chef Flay’s.

Chang’s energetic commitment to excellence extends beyond the kitchen. She writes pastry articles and reviews cookbooks for Fine Cooking magazine. She teaches classes and advises pastry cooks both within the bakery and at area cooking schools. She hosts an Instagram Live series Flour Love (#flourlove) featuring weekly baking kits and baking chats. An avid runner, she competed in every Boston Marathon from 1991 – 2006. In 2016 she was awarded the James Beard Award for Outstanding Baker. She serves on the Board of Directors for Share our Strength, a national organization dedicated to ending childhood hunger in America.

She is the author of five cookbooks: "Flour," "Spectacular Recipes from Boston’s Flour Bakery+Cafe" and "Flour Too," "Indispensable Recipes for the Cafe’s Most Loved Sweets and Savories," "Baking with Less Sugar: Recipes for Dessert using Natural Sweeteners and Little-to-No White Sugar," "Myers+Chang at Home: Recipes from the Beloved Boston Eatery," and most recently, "Pastry Love, All my Favorite Recipes," which earned an International Association of Culinary Professionals Cookbook Award in 2020.

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