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.

Hazelnut Almond Dacquoise

By |

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

American as Apple Pithivier

By |

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

Apple Pithivier with Vanilla Apple Butter

By |

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

Frangipane for Apple Pithivier

By |

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

Puff Pastry for Apple Pithivier

By |

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

Load More Posts