“It’s a huge move for us that will hopefully allow us to open up a few more Flours in Boston,” Joanne Change tells The Boston Globe.
The bakery will look to continue to wow customers with its famous sticky buns and assorted pastries, sandwiches, and salads. Earlier this year, Flour began an exciting new venture that will carry over into its new store. The innovative new project is called WHOLEflour, and it ushers in a major commitment to whole grains. The WHOLEflour line consists of cookies, brownies, scones, croissants and more, and can be found at all Flour Bakery locations.
Chang opened the first Flour location in 2000, the second in 2007, and has opened new locations every few years since then. In 2016, Chang won the James Beard Foundation award for Outstanding Baker. As one of the most successful bakery owners in the country, she has provided other potential bakery owners with plenty of great advice on how to open and manage profitable bakeries.
