Flour Bakery

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The Extras: To appease sticky-bun cravings all over town, there's another location of Flour in Fort Point, near the Boston Children's Museum, at 12 Farnsworth Street.

The Extras: Flour's impressive cakes (hazelnut-almond dacquoise, midnight chocolate cake) are available in several sizes, from six inches (serving six to eight) to a whole sheet (serving 80-90).

When folks in the South End need coffee, a sandwich, or a raspberry crumb bar—or just a place to sit and chat—they come here. A communal table in the middle acts as a gathering spot, around which diners enjoy homemade soups, hearty bean and grain salads, and specialty sandwiches like grilled chicken with Brie and arugula, or a BLT with applewood-smoked bacon. Of course, it's the irresistible...

Pastry chef and owner Joanne Chang's nutty sticky buns draw plenty of attention, but tempting sweets of all sorts abound at all four outposts of this casual cafe, including chewy ginger-molasses cookies, decadent chocolate mousse and flaky iced raspberry pop-tarts; decorated with handwritten chalkboard menus, the shops sell fresh breads, salads, sandwiches and prepared dinners to neighborhood...

Powerhouse pastry chef Joanne Chang (who paid her dues with stints at New York's Payard Patisserie and Mistral) runs this South End bakery, a destination since day one. Laid-back customers crowd the light, bright space all day long,… Read More

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...

Flour Bakery and Cafe has received praise from local and national publications such as Boston Magazine, Gourmet, Food and Wine, Newsweek, and the New York Times. At the bakery customers choose from crusty, crackling baguettes warm from the steaming oven, buttery, raisin-filled brioche shaped in a swirl and drizzled with sweet icing, silky-smooth double chocolate truffle tarts, lemon curd cakes...