From delectable pastries to out-of-this-world bread, these bakeries know how to delight with dough.
Keller + Keller
Flour Bakery + Cafe, Boston
With a degree in mathematics from Harvard and a budding career in management consulting, Joanne Chang chucked it all and learned how to bake the hard way—through apprenticeships with pastry chefs. She opened Flour Bakery + Cafe in Boston’s South End in 2000 and now has a storefront near Central Square (190 Massachusetts Ave.) and the Fort Point Channel (12 Farnsworth St.). Her first cookbook, Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe, was named one of the best cookbooks of the year by The New York Times in 2010. Chang’s cheeky, homemade take on store-bought fare, such as Oreo cookies and Pop-Tarts, complements her original crowd favorites: doughnuts filled with vanilla cream, cornmeal-lime cookies and pear-and-cranberry crostata. 1595 Washington St.; 617-267-4300; flourbakery.com.