Bücher von Joanne Chang

An honors graduate of Harvard College with a degree in Applied Mathematics and Economics, Joanne left a career as a management consultant to enter the world of professional cooking. Her career as a pastry chef included time at Boston's renowned Biba restaurant, as well as stints at Bentonwood Bakery in Newton, Rialto restaurant in Cambridge, Payard Patisserie and Bistro and Mistral. In 2000, she opened Flour, a bakery and cafe, in Boston's South End. In 2007 she opened a second branch of Flour in the Fort Point Channel area, and recently opened a third location in the city. Joanne writes pastry articles and reviews cookbooks for Fine Cooking magazine, and teaches classes and advises pastry cooks both within the bakery and at area cooking schools. She opened a Chinese restaurant called Myers + Chang with her husband Christopher Myers in the South End neighborhood in the fall of 2007.