flour bakery + cafe

flour bakery + cafe Restaurant Review:

Since opening this flagship South End bakery, pastry chef Joanne Chang (who paid her dues with stints at New York's Payard Pâtisserie and Mistral) now operates two others along with a restaurant, Myers + Chang, which she owns with her husband, chef Chris Myers. Customers crowd the bakery in the morning hours for a taste of a hot-out-of-the-oven lemon ginger scone or flaky croissant. All day long, the light, bright space seems filled with people looking for an afternoon snack of absurdly fudgy brownies, textbook meringues or the densely rich and dark sticky buns with caramel and toasted pecans. The lunch menu features a variety of sandwiches, including roast chicken with avocado and jícama, and a grilled portobello melt with basil pesto. If you haven’t quite gotten your fill, stock up with a Boston cream pie or carrot cake for later. Also located at 12 Farnsworth St., Boston, 617-338-4333; and 190 Massachusetts Ave., Cambridge, 617-225-2525.