The Joy of Cookies

“Joanne does more than just share her recipes. She also shares her love for what she does, and that’s what all great bakers and chefs do—they teach you to cook for the soul, not just the palate. First you find love for baking, then you bake.”— Dominique Ansel, Chef/Owner, Dominique Ansel Bakery and Kitchen, on Pastry Love“Rejoice! At last we have another Joanne Chang book to bake through. From breakfast sweets, breads, and pies to show-off cakes and snacks as irresistible as sticky-bun popcorn, Pastry Love is chockablock with recipes we all want to make, and each is written so clearly that even first-timers can succeed. This book won’t last ten minutes before it’ll be smudged with butter—a true sign of a baker’s love.” — Dorie Greenspan, author of Everyday Dorie and Dorie’s Cookies, on Pastry Love

An honors graduate of Harvard College with a degree in Applied Mathematics and Economics, Joanne Chang left a career as a management consultant to enter the world of professional cooking. She started at Boston’s renowned Biba, then Bentonwood Bakery, Rialto, and New York’s Payard Patisserie and Bistro, and finally Mistral.

She returned to Boston with dreams of opening her own pastry shop. In 2000, she opened Flour, a bakery and café, and has since opened ten more locations in Boston and Cambridge. Flour has been featured in Gourmet, Food & Wine, Bon Appetit, the New York Times, and Conde Nast Traveler and has received numerous Best of Boston awards. Chang also competed, and won, on Throwdown with Bobby Flay.

In 2007, she opened a Chinese restaurant, Myers+Chang, with her husband, Christopher Myers. She is the author of six cookbooks and was the recipient of a James Beard Award in 2016 for Outstanding Baker in America.

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