Flour Bakery + Cafe

Flour Bakery + Cafe at 12 Farnsworth Street in Boston's Fort Point neighbourhood, in Massachusetts, United States, is part of the local bakery group founded by chef Joanne Chang, who also co-owns the Boston restaurant Myers + Chang. The bakery is best known for its sticky buns, a caramelised, pecan-topped pastry that has become an emblem of the group, and for its sandwiches, soups, salads and baked goods. Other staples include the roast turkey sandwich, scones, muffins, cookies, cakes and breads, along with seasonal specials. Coffee and espresso drinks are available throughout the day. The cafe is a casual, order-at-the-counter space with a bright, busy atmosphere, and the clientele includes office workers from the Seaport and Fort Point, residents and visitors. Dress is casual. Prices are moderate for a bakery, with sandwiches and pastries commonly costing between a few and about a dozen dollars. There are no reservations, and the cafe serves breakfast and lunch, closing in the afternoon. Lines can build at the morning and noon rushes, particularly on weekends, and seating is limited, so some customers take items to go. Fort Point sits near the harbour, close to South Station and the Boston Children's Museum, so the cafe is a convenient stop for travellers arriving by train or exploring the waterfront. Sticky buns sell out later in the day, so earlier visits improve the chance of finding them.