CHERRY BOMBE 100:
An honors graduate of Harvard College with a degree in Applied Mathematics and Economics, Joanne Chang left a career as a management consultant to enter the world of professional cooking. In 2000, she opened Flour, a bakery and café, in Boston’s South End. Flour quickly became known for its breakfast pastries, breads, cakes, cookies, and tarts as well as sandwiches, soups, and salads. Today, Joanne oversees multiple Flour locations as well as the award-winning restaurant Myers + Chang, which she opened with her business partner and husband Christopher Myers. 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; and she is the author of four cookbooks and is currently working on her fifth.