S2 EP 8: The Business of Baking with Joanne Chang
S2 EP 7: Building an Independent Beverage Business is a Real Hoot
S2 EP 9: How Ashley Stanley Saves 75,000 Pounds of Food a Week with Lovin’ Spoonfuls
Joanne Chang may hold a degree in Applied Mathematics and Economics from Harvard, but she’s best known as a sticky bun savant. An avid baker in her undergraduate years, Chang ditched a career as a management consultant to pursue her true passion. She worked as a pastry chef at renowned Boston restaurants Rialto and Mistral before opening her own bakery and cafe, Flour, in 2000. Since then, she’s added seven additional Flour locations in the Boston area and opened South End restaurant Myers + Chang in 2007. In 2016 she received a James Beard Award for Outstanding Baker.
Whether you want to learn how to bake a better brioche or build a successful business, you’re going to want to grab a pen and take notes while you tune in. The baker-restaurateur-author shares how she went from her consulting gig as a recent Harvard grad to scrappily figuring out her first Flour to running eight bakeries and a restaurant—all while writing best-selling cookbooks and creating a workplace culture that no one wants to leave.
The Food Lens Podcast is also available on:
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Thank you to our season two sponsors, Winestyr and Image Unlimited Communications.
