Bread, Buns, and Beyond

A well-known bakery that still is cooking up some secrets

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he first restaurant opened by Harvard math and econ grad-turned-cooking buff Joanne Chang of Myers+Chang, Flour has become a staple on the back of its world-famous sticky buns. But it still holds secrets that are not on the menu. The homemade pizza dough, for instance, homemade raspberry seltzer syrup, and big discount on coffee for any customer who brings his or her own mug. In addition to such delectable choices as curried tuna and grilled portabella mushroom melts, Flour has a huge variety of gluten-free treats, from mousse cakes to meringues. It’s a must-visit for, at the least, one of the finest cappuccinos in Boston. If you haven’t been before, start with the pecan rolls or soufflé egg sandwich on a foccacia roll to get a taste for the eccentricity and ecstasy that is Flour. Keller

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Among Flour’s employees, one has a degree in criminal justice, one was a firefighter, one collects antique egg-beaters, one served Julia Child when he worked as a waiter in Maine, and one is a poet.

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