bake - February 2018 - 22
Building a growth business model
Chang was early to recognize the importance of an
inclusive mentality to product development, by creating
products for customers with dietary restrictions. "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 nutfree facility, but we do take care not to cross contaminate with baking parchment and utensils."
As the co-owner of Flour and Myers+Chang, her main
responsibilities are to help her team in their jobs in
making Flour/Myers + Chang strong and to anticipate
the future and prepare for growth. "In other words, I
focus on ensuring that we are making awesome food,
offering warm welcoming service, running an healthy
business and making Flour/M+C a great place for
both staff and guests," she says.
Vegan carrot ginger muffins are made with 100% khorasan ﬂour.
Christopher Myers, Chang's husband and business
whole grain ﬂour is not a 1:1 ratio. We use weight instead
partner, is the co-owner of Myers + Chang restau-
of volume to measure our recipes, and because whole
rant and Flour Bakery + Cafe. Prior to opening
grain ﬂours tend to be more dense we had to really
Myers+Chang in 2007, he created and co-owned four
experiment with how much whole grain ﬂour to use."
iconic and award-winning Boston area restaurants:
Rialto, Radius, Via Matta and Great Bay. Rialto and
Whole grain ﬂour tends to be much more ﬂavorful, she
Radius both earned rare four-star reviews for excel-
says, so you have to make sure the seasonings (mostly
lence from The Boston Globe, and all four received
salt and spices, at Flour) are complementary or not
Best New Restaurants of the Year awards from Esquire.
overpowered by a more ﬂavorful ﬂour. And texture can
be an issue. "We've been testing a whole grain choco-
Chang's energetic commitment to excellence extends
late cake and it's really chocolaty and rich and amazing,"
beyond the kitchen. She writes pastry articles and
she says, "but it does have a bit of a rough mouth feel
reviews cookbooks for Fine Cooking magazine. She
and we are going to start dipping into the whole grain
teaches classes and advises pastry cooks both within
pastry ﬂours to see if that helps with texture."
the bakery and at area cooking schools. An avid
runner, she competed in every Boston Marathon from
The Flour team started testing some of these whole
1991 to 2006. She is the author of four cookbooks and
grain products as early as the beginning of last year.
is working on her ﬁfth, "Pastry Love."
"It probably takes about one to two months on
Spearheading innovative projects like WHOLEﬂour
average to fully test out a product," Chang says. "Our
is a labor of love for Chang. "I love my staff. I have
teams are so excited to learn more about whole grain
had people who have been part of the team for over
baking, and our regular customers are appreciative of
10 years, and we are like a big crazy family. I get the
being able to incorporate more whole grains into their
majority of my job satisfaction in working with my
diets while still eating their Flour favorites. I have a
managers to guide them to be better leaders. It is my
container of WHOLEﬂour items in my bag at all times
responsibility to give them the tools that they need to
because I'm constantly testing and tasting them.
be great at their jobs and to be learning and growing
I love them."
22 < FEB 2018 | bakemag.com
Table of Contents for the Digital Edition of bake - February 2018