Owner of Flour and Myers + Chang plans new bakery location and new restaurant

Joanne Chang looks to expand her culinary empire in Boston.

Joanne Chang at Flour on Washington Street in 2003.

Tuesday’s Boston Globe profile of local chef Joanne Chang goes into great detail on how the Flour and Myers + Chang restaurateur has managed and grown her culinary empire in Boston. The feature also revealed the news that Chang is looking to open a new Flour location—as well as another restaurant with husband Christopher Myers, with whom she launched Myers + Chang in 2007.

Flour, a bakery that first opened in the South End in 2000, now has locations in Fort Point, Central Square, and Back Bay, plus a headquarters in Lower Allston. While no details have been solidified, Chang told the Globe that she’s “scouting locations for a fifth Flour Bakery + Cafe, perhaps in Harvard Square.’’

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Information on the new restaurant with Myers is also thin, but the Globe reports that the two are “in talks’’ to open something on the Novartis research campus just outside Kendall Square. Myers + Chang, which opened on Washington Street in Boston a year before the two wed, serves mostly Asian-inspired cuisine.

While no further details are available at the moment, Chang emphasized her desire to deliver small-operation personality, just with more locations to choose from.

“I don’t ever want to become a big chain bakery,’’ she told the Globe. “That would make me so sad.’’

Read the full profile of Chang in the Globe.

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