Joanne Chang, owner of Flour Bakery knows it’s all about balance. She divides her time equally between her three Flour locations and balances the perfect amount of sweet and savory in her desserts. Making quite the career change from a mathematics and economics degree, Chang found her niche in the world of pastries.

By Brigitte Charest – Photographed by CRServices

When did your culinary career begin? Two years post college. I was a management consultant and decided to try cooking because I loved it so much at home. I started as a line cook and switched to baking.

When did you find yourself gravitating toward pastry? I was working as a line cook in a restaurant. I loved the pace and energy of the kitchen. I became more and more interested in learning from and helping the pastry chef.

What is your specialty? Do you have a particular style when it comes to your desserts? I am very focused on creating desserts that satisfy a craving. I want my desserts to satisfy an addiction! Simply put, to create a dessert where people have one bite and can’t stop eating. I want it so delicious, it’s addicting!

What seasonal ingredients do you like to incorporate into your dishes? For fall, I like incorporating pear, cranberry and pumpkin. Also, dried fruits, apples, nuts and spices like cinnamon, clove and allspice.

How often do you re-vamp/create new dishes? I am constantly updating and trying new things. I like an American style dessert with French influence.

What is your proudest moment in your career? I don’t think there is just one moment. I am proud to have a business with a great staff that takes pride in their work, making it an enjoyable atmosphere for both employees and customers.