About 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. She opened a Chinese restaurant called Myers and Chang with her husband Christopher Myers in 2007. In 2000 she opened Flour, a bakery and cafe, in Boston's South End, and now there are four Flours in Boston and Cambridge.
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Hazelnut Almond Dacquoise

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Dacquoise refers to both the baked meringue layers within the cake and the composed cake ...Read More

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American as Apple Pithivier

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Watch and learn, Chef Payard told me…. The whole thing went into the oven and ...Read More

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Apple Pithivier with Vanilla Apple Butter

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Chef Joanne Chang has adapted the traditional French recipe "...by omitting the rum and adding ...Read More

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Frangipane for Apple Pithivier

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Here's the Frangipane for Chef Joanne Chang's spectacular desert, Apple Pithivier.

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Puff Pastry for Apple Pithivier

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Chef Joanne Chang gives careful instructions for making the puff pastry used in her spectacular ...Read More