bake - July 2017 - 41

"With bread, you can
be part of someone's
family every day,
whether it's someone's
toast in the morning or
the dinner table at night.
It is part of people's
daily existence."
Rachel Crampsey, owner of Montclair Bread Co. in Montclair, New Jersey

business is now evolving to the next generation," says

and salads. In 2007 she opened a second branch of

a full-line retailer in the Midwest.

Flour in the Fort Point Channel area, in 2010 a third
branch in Cambridge near MIT and Central Square,

Improving social media interactions and connecting

and in 2013 a fourth branch in the Back Bay.

with next-generation customers to include online
shopping opportunities is the focus of another full-

She also opened a Chinese restaurant called Myers

line Midwest retailer.

+ Chang with her husband Christopher Myers in the
South End neighborhood in the fall of 2007. Since

"We are seeing the pendulum swing from gluten-free

that time, the bakery business has expanded to eight

and 100 percent whole grain to more complex, tasty

locations.

products made with a mix of white and whole grain
ﬂours to include ancient, lesser known grains," says

"I'm always asking for feedback. It's a signature style

one full-line retailer in the Midwest. "In my judgment,

for me to ask constantly from all of my staff how they

the future of retail baking has never been better and

think we are doing and how am I doing. They help

offers exciting career opportunities for motivated

me grow!" Chang says with an enthusiastic smile. "I

individuals."

also read voraciously. I love cookbooks, management
articles, and the business section of the newspaper.

James Beard Award-winning bakery owner Joanne

My staff often comes to me with ideas, magazines,

Chang moved to New York City in 1997 to work in the

Pinterest, Instagram, restaurants, cafes, bakeries.

cake department of the critically acclaimed Payard

Everywhere I go I'm looking to see what other people

Patisserie and Bistro where she helped Francois

are doing and what sounds/looks/tastes amazing."

Payard open the original Payard Patisserie on the
Upper East Side of Manhattan. Returning to Boston a

Chang innovates through the use of ingredients

year later with dreams of opening up her own pastry

that today's consumer want. Allergy issues are a big

shop, she brought her French and American training

deal today, and Flour's owner is always keeping her

to Mistral where she worked as pastry chef.

customers' needs in mind, using feedback through
social media to keep the conversation going. "Allergy

In 2000, she opened Flour Bakery + Café in Boston's

issues are big. We have made sure to mark our menu

South End. Flour features breakfast pastries, breads,

items vegan, nut free, gluten free, low sugar, etc., to

cakes, cookies, and tarts as well as sandwiches, soups,

respond to guests who have various allergies."

bakemag.com | JUL 2017 > 41
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bake - July 2017

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