Hi, I'm Earl. Product Manager at Flour Bakery and Cafe of Cambridge, MA
The sticky buns are “stuff of legend.” A masterful collection of food ranging from scones, brioches, to quiches. “Sandwiches that incorporate ingredients like curried tuna, brie, caramelized onions, and cranberry chutney.” Flour Bakery + Café introduced itself to me through a Harvard Magazine article, and I am glad it did so.
Joanne Chang, a 1991 graduate of Harvard College, baked her first professional goods as a student member of Harvard’s Leverett House. Since then, she has won numerous accolades through her Boston/Cambridge bakeries and has even opened a contemporary Asian cuisine restaurant titled Myers + Chang. Myers + Chang, too, has reaped in won numerous accolades.
Baking is not the first thought that comes to mind when thinking about Harvard graduates, but Chang displays an artful mastery of such common pursuit. Biting into Flour’s whole-wheat bread feels like biting into a physical, starchy, cloud. It redefines the meaning of whole-wheat bread. Normally, I praise whole-wheat breads for their grainy texture, but Flour’s bread mimicked the softness of a fresh-out-the-oven Italian loaf.
My friend and I collectively ordered a roasted lamb sandwich, a roast chicken sandwich, and an oatmeal scone. The roasted lamb sandwich featured a richly-embodied tomato chutney, lusciously creamy goat cheese, and a host of leafy greens. The tomato chutney gave off a rosy sweetness and complemented the mild saltiness of goat cheese combined. The pair produced a complex, subtly-flavored sandwich, striking a harmonious balance between sweet and savory.
One glance at the roast chicken sandwich hints at more pronounced flavors, so the creamy avocado and crunchy slices of jicama did not disappoint. A faint lemon-lime zing permeated through the roast chicken sandwich and built upon each successive bite until, at the end, my tongue harbored the aroma of mysterious spices.
Jicama
Crisp root plant that is high in fibers. Reminiscent of turnips.
Concluding this light but filling breakfast, my friend Handson and I shared an oatmeal scone that crumbled like a damp, sand castle. Upon contact with my mouth, the conglomerate of oatmeal sublimed into pure bliss, and following a pattern of soft-spoken yet elegantly perfected flavors, the oatmeal scone left a romantic trace of sweetness on my tongue.
Flour Bakery+Café
190 Massachusetts Ave.
Cambridge, MA 02139
617-225-2525
12 Farnsworth St.
Boston, MA 02210
617-338-4333
1595 Washington St.
Boston, MA 02118
617-267-4300
