bake - June 2017 - 33

Cut Costs
& Bread Too!

pastry. "Once I stepped into the pastry kitchen I knew I would
always be in pastry. I fell in love with the pace, the precision, the
obsessiveness and, of course, the pastries." From Bentonwood,
she moved to Rialto in Cambridge where she was the pastry
chef for two years.
Chang moved to New York City in 1997 to work in the cake
department of the critically acclaimed Payard Patisserie and
Bistro where she helped Francois Payard open the original
Payard Patisserie on the Upper East Side of Manhattan.
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 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.

*

Open design for
ease of cleaning

*

See-through
guards

*

Simple-to-adjust conveyors
and product guides

*

Safety switch for safe
blade changes & cleaning

In 2007 she opened a second branch of Flour in the Fort
Point Channel area, in 2010 a third branch in Cambridge
near MIT and Central Square, and in 2013 a fourth branch in
the Back Bay. She also 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 competed in every Boston Marathon from 1991 to 2006.
Seeking Feedback
"I'm always asking for feedback. It's a signature style for me

*

Powder coated steel
& plated hardware

*

Factory-adjustable conveyor
speed or optional variable
speed control

to ask constantly from all of my staff how they think we are

cookbooks, management articles, and the business section
of the newspaper. My staff often comes to me with ideas,
magazines, Pinterest, Instagram, restaurants, cafes, bakeries.
Everywhere I go I'm looking to see what other people are

*

English Muffins
Buttermilk Biscuits
Soft Pretzels

doing and how am I doing. They help me grow!" Chang says
with an enthusiastic smile. "I also read voraciously. I love

Cluster Buns

Available in either left- or
right-hand configuration

doing and what sounds/looks/tastes amazing."

Hamburger Buns
Bagels
Croissants
Kaiser Rolls

Keeping the customer in mind, Chang innovates through
the use of ingredients that today's consumer want. Allergy
issues are a big deal today, and Flour's owner is always
keeping her customers' needs in mind, using feedback
through social media to keep the conversation going.
"Allergy issues are big. We have made sure to mark our
menu items vegan, nut free, gluten free, low sugar, etc., to
respond to guests who have various allergies. We are not a
gluten or nut free facility, but we do take care not to cross
contaminate with baking parchment and utensils as much as
we can."

800.277.2290 * 503-648-9967
www.RyanSlicer.com
2705 SE 39th Loop Suite C * Hillsboro, Oregon 97123 * Fax: 503.640.3846
Made in the U.S.A.

bakemag.com | JUN 2017 > 33


http://www.RyanSlicer.com

bake - June 2017

Table of Contents for the Digital Edition of bake - June 2017

bake - June 2017
Editor's note - THE PROMOTION ISSUE: “keep your dough local”
Contents
Management - Going Global
New Product Success Stories - The Rolling Stones Donut
Technical Corner - Mastering Yeast Raised Donut Mix
Practical Marketing - Delivery in Demand
Equipment Innovations - Mixing Success
National Bakery Day is Coming
One day in Vancouver
Managing Growth
Cakes - Ice Cream Desserts
Breads - Seeds of Inspiration
Sweet Goods - Magic of Macarons
Pastries - Pastry Dough Perfection
Foodservice - HostMilano Sets Stage for Global Trends
Product Showcase
Classifieds
Ad Index
Formulation of the Month
Bakemark's Panaderia
INTRODUCCIÓN - Los Productos Únicos Producen Conexiones
INTRODUCTORY LETTER - Unique Products Make Connections
PAN Y HORNEO - Desayuno y Almuerzo
PASTELES Y DECORACIONES - Decoración Personalizada
Productos Únicos Hacer Conexiones
PERFILES - Abuelito Bakery
Culebra Market
Supermercado Poco Loco
RECETAS DESTACADAS
PRODUCTOS DESTACADOS
BREADS AND BAKING - Breakfast & Lunch
CAKES AND DECORATING - Customizing for the Customers
Unique Products Make Connections
PROFILES - Abuelito Bakery
Culebra Market
Supermercado Poco Loco
FEATURED RECIPES
FEATURED PRODUCTS
bake - June 2017 - bake - June 2017
bake - June 2017 - 2
bake - June 2017 - Editor's note - THE PROMOTION ISSUE: “keep your dough local”
bake - June 2017 - 4
bake - June 2017 - Contents
bake - June 2017 - Management - Going Global
bake - June 2017 - 7
bake - June 2017 - New Product Success Stories - The Rolling Stones Donut
bake - June 2017 - 9
bake - June 2017 - Technical Corner - Mastering Yeast Raised Donut Mix
bake - June 2017 - 11
bake - June 2017 - Practical Marketing - Delivery in Demand
bake - June 2017 - 13
bake - June 2017 - Equipment Innovations - Mixing Success
bake - June 2017 - 15
bake - June 2017 - National Bakery Day is Coming
bake - June 2017 - 17
bake - June 2017 - 18
bake - June 2017 - 19
bake - June 2017 - 20
bake - June 2017 - 21
bake - June 2017 - 22
bake - June 2017 - 23
bake - June 2017 - 24
bake - June 2017 - 25
bake - June 2017 - One day in Vancouver
bake - June 2017 - 27
bake - June 2017 - 28
bake - June 2017 - 29
bake - June 2017 - Managing Growth
bake - June 2017 - 31
bake - June 2017 - 32
bake - June 2017 - 33
bake - June 2017 - Cakes - Ice Cream Desserts
bake - June 2017 - 35
bake - June 2017 - Breads - Seeds of Inspiration
bake - June 2017 - 37
bake - June 2017 - 38
bake - June 2017 - 39
bake - June 2017 - Sweet Goods - Magic of Macarons
bake - June 2017 - Pastries - Pastry Dough Perfection
bake - June 2017 - Foodservice - HostMilano Sets Stage for Global Trends
bake - June 2017 - 43
bake - June 2017 - 44
bake - June 2017 - 45
bake - June 2017 - Product Showcase
bake - June 2017 - 47
bake - June 2017 - Classifieds
bake - June 2017 - Ad Index
bake - June 2017 - Formulation of the Month
bake - June 2017 - 51
bake - June 2017 - 52
bake - June 2017 - 53
bake - June 2017 - 54
bake - June 2017 - Bakemark's Panaderia
bake - June 2017 - Pan 2
bake - June 2017 - INTRODUCCIÓN - Los Productos Únicos Producen Conexiones
bake - June 2017 - INTRODUCTORY LETTER - Unique Products Make Connections
bake - June 2017 - Pan 5
bake - June 2017 - PAN Y HORNEO - Desayuno y Almuerzo
bake - June 2017 - Pan 7
bake - June 2017 - Pan 8
bake - June 2017 - Pan 9
bake - June 2017 - PASTELES Y DECORACIONES - Decoración Personalizada
bake - June 2017 - Pan 11
bake - June 2017 - Pan 12
bake - June 2017 - Pan 13
bake - June 2017 - Productos Únicos Hacer Conexiones
bake - June 2017 - Pan 15
bake - June 2017 - Pan 16
bake - June 2017 - Pan 17
bake - June 2017 - Pan 18
bake - June 2017 - Pan 19
bake - June 2017 - PERFILES - Abuelito Bakery
bake - June 2017 - Pan 21
bake - June 2017 - Pan 22
bake - June 2017 - Pan 23
bake - June 2017 - Culebra Market
bake - June 2017 - Pan 25
bake - June 2017 - Pan 26
bake - June 2017 - Supermercado Poco Loco
bake - June 2017 - Pan 28
bake - June 2017 - Pan 29
bake - June 2017 - RECETAS DESTACADAS
bake - June 2017 - Pan 31
bake - June 2017 - Pan 32
bake - June 2017 - PRODUCTOS DESTACADOS
bake - June 2017 - BREADS AND BAKING - Breakfast & Lunch
bake - June 2017 - Pan 35
bake - June 2017 - Pan 36
bake - June 2017 - CAKES AND DECORATING - Customizing for the Customers
bake - June 2017 - Pan 38
bake - June 2017 - Pan 39
bake - June 2017 - Unique Products Make Connections
bake - June 2017 - Pan 41
bake - June 2017 - Pan 42
bake - June 2017 - PROFILES - Abuelito Bakery
bake - June 2017 - Pan 44
bake - June 2017 - Culebra Market
bake - June 2017 - Pan 46
bake - June 2017 - Supermercado Poco Loco
bake - June 2017 - Pan 48
bake - June 2017 - FEATURED RECIPES
bake - June 2017 - Pan 50
bake - June 2017 - FEATURED PRODUCTS
bake - June 2017 - Pan 52
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