Flour Bakery’s “eat dessert first” motto is hard to disagree with when it comes to their freshly baked, breads, pastries, cookies, tarts, and more. Owner and pastry chef Joanne Chang has been bringing America’s comfort food to the next level since 2000, with sticky buns so good they beat Bobby Flay’s on an episode of Throwdown with Bobby Flay, lemon curd cakes with raspberry preserve, granola bars, Milky Way tarts, and chocolate cupcakes with Crispy Magic Frosting. The bakery’s banana bread or brioche with raisins make great morning treats, especially when served with a cup of steaming coffee during cold New England winters.
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