Joanne Chang
Posted on 08. Jan, 2010 by grace in Boston, Chefs
photo by J. Katy Vawter
Joanne Chang
Pastry Chef/Owner of Flour Bakery and Meyers & Chang
Fort Point Channel 12 Farnsworth St., Boston MA 02210
617.338.4333 Mon-Fri 7a-7p; Sat 8a-6p; Sun 9a-4p
South End 1595 Washington St., Boston MA 02118
617.267.4300 Mon-Fri 7a-9p; Sat 8a-6p; Sun 8a-5p
Central Square 190 Massachusetts Ave., Cambridge MA 02139
617.225.2525 Mon-Fri 7a-7p; Sat 8a-6p; Sun CLOSED until Labor Day
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 started as garde-manger cook at Boston’s renowned Biba restaurant, worked for a year assisting the owner/head-baker of Bentonwood Bakery in Newton, and in 1995 was hired as Pastry Chef at Rialto restaurant in Cambridge.
Joanne moved to New York City in 1997 to work in the cake department of the critically acclaimed Payard Patisserie and Bistro. Returning to Boston a year later with dreams of opening up her own pastry shop, she brought her French and American training to Mistral where she was the Pastry Chef until summer of 2000.
In 2000, she opened Flour, a bakery and café, in Boston’s South End. Flour features breakfast pastries, breads, cakes, cookies, and tarts as well as sandwiches, soups, and salads. In 2007 she opened a second branch of Flour in the Fort Point Channel area. Flour has been featured in Gourmet, Food&Wine, Bon Appetit, the New York Times, Conde Nast Traveler, Lucky Magazine, Inc. Magazine, and Boston Magazine and has received numerous Best of Boston awards. Flour was also featured on Throwdown with Bobby Flay on the Food Network in which Joanne’s sticky buns won over Chef Flay’s.
Joanne’s energetic commitment to excellence extends beyond the kitchen. She writes pastry articles and reviews cookbooks for Fine Cooking magazine. She 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. An avid runner, she has competed in every Boston Marathon from 1991 – 2006. She is currently in the process of writing a cookbook featuring the best pastries from Flour and her other experiences (follow the blog on the website on the “cookbook” link).
The following is a list of recipes by Flour Bakery, Joanne Chang, Myers & Chang:
- Flour’s Famous Banana Bread
- Toasted Coconut Cream Pie with Lime Whipped Cream
- Ginger Molasses Cookie
- Black Sesame Lace Cookies
8 Responses to “Black Sesame Lace Cookies”
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Joanne,
All your recipes are beautiful and easy to follow. Thank you for sharing them.
P.
Hi Joanne,
Do you have to refrigerate them before baking or no?
Hi Jia! Yes the batter needs to be refrigerated so it firms up enough for you to pinch into a ball. Otherwise they will spread every which way. Good luck!
Pam- Thank you!!
Joanne Chang
[...] This post was mentioned on Twitter by Alex Jones, Maria Robinsson. Maria Robinsson said: Black Sesame Lace Cookies http://bit.ly/guxuTC [...]
Thanks for the recipe! Two questions:
1. I guess one should use toasted sesame seeds to bring out their full aroma?
2. The orange juice is intriguing! If I would like to reduce the sugar, would it drastically affect the spread of the dough?
There’s a printing mistake here – the weight of the butter should be 96 not 196 grams!