bake - February 2018 - 20
acclaimed Payard Patisserie and Bistro. Returning to
The new WHOLEﬂour line includes cookies, brownies and scones.
Boston a year later with dreams of opening her own
pastry shop, she brought her French and American
more ancient grains," Chang says. "We are also trying
training to Mistral where she served as pastry chef
to source more seeds and fruits we don't currently
until the summer of 2000.
use - ingredients that have a lot of color or that you
may not buy for yourself at home."
Today, at Flour, she remains as committed as ever to
bringing the most ﬂavorful products to her customers
So far, the list of WHOLEﬂour products includes the
in new and interesting ways. Adding more whole
grains to sweet goods and pastries presented her
x Double chocolate cookie made with 100% rye ﬂour
team with a unique challenge.
x Vegan carrot ginger muffin made with 100%
"We had some great grain ﬂours in house already,"
x Apple snacking spice cake made with 100%
Chang says. "We've tried simple 100% substitution of
a whole grain ﬂour for all purpose, which works for
x Breakfast cookie made with whole wheat ﬂour,
some items like our brownie and the double choco-
pepitas, sunﬂower seeds, millet, ﬂax seeds,
late cookie. And we're playing around with 50% whole
grains for items like our croissant and brioche."
coconut ﬂakes, oats, bananas and maple syrup
x Brownie made with 100% spelt ﬂour
x Whole wheat apple scone and currant oat spelt
Every item is tested and compared to the original
(for those items already on the Flour menu) in both
scone made with over 50% whole grain ﬂour
x Updated trail mix to "commuter mix," which
blind and non-blind taste tests. They start with a small
includes pepitas, mulberries, goji berries,
batch and "if we like it, we slowly scale up to ensure
cashews, almonds and coconut ﬂakes
it works in large batch production," she explains. "In
2018 we are looking forward to start working with
x Power bar made with cashews, chia, cherries,
maple, almonds and cacao nibs
Maine Grains for more interesting ﬂours and exploring
"Later this month we're excited to release our whole
grain croissant, almond croissant and whole grain
"Today's consumer is
knowledgeable and curious
and opinionated about what
they eat and put in their bodies."
Joanne Chang, co-owner of Flour Bakery + Cafe
20 < FEB 2018 | bakemag.com
sausage and cheese croissant, which will have whole
wheat ﬂour, whole wheat mushroom brioche and
whole wheat cinnamon cream brioche," Chang says.
Spreading the word
Flour is employing a variety of communications tools
to articulate what's so exciting about WHOLEﬂour.
"Social media has been crucial. It's one of the main
Table of Contents for the Digital Edition of bake - February 2018