An honors graduate of Harvard College with a degree in Applied Mathematics and Economics, Joanne left a career as a management consultant to enter the world of professional cooking.
She started as garde-manger cook at Boston’s renowned Biba restaurant, worked for a year assisting the owner/head-baker of Bentonwood Bakery in Newton, and in 1995 was hired as Pastry Chef at Rialto restaurant in Cambridge. Chang moved to New York City in 1997 to work in the cake department of the critically acclaimed Payard Patisserie and Bistro.
Returning to Boston a year later with dreams of opening up her own pastry shop, she brought her French and American training to Mistral where she was the Pastry Chef until summer of 2000. In 2000, she opened Flour, a bakery and café, in Boston’s South End. Flour features breakfast pastries, breads, cakes, cookies, and tarts as well as sandwiches, soups, and salads.
In 2007 she opened a second branch of Flour in the Fort Point Channel area. She and her husband Christopher Myers opened Myers + Chang in the South End neighborhood in the fall of 2007. In June of 2010 she opened a third branch of Flour in Central Square in Cambridge.
An avid runner, she has competed in every Boston Marathon from 1991 – 2006. She is the author of Flour, Spectacular Recipes from Boston’s Flour Bakery+Cafe; Flour, Too; and Baking with Less Sugar.