Flour Bakery + Cafe will grow once again this summer. Founder Joanne Chang announced plans for a new bakery in Boston’s Seaport District, and the Boston Globe confirms that the space will house both a cafe and an overall production space for the Flour brand.
The new Flour bakery will move into the Innovation and Design Building (1 Design Center Pl.) — which will also become home to Ted Kilpatrick and John DaSilva’s Chickadee this summer. Chang told the Globe that this expansion would be “a huge move” for Flour that could lead to the opening of more bakeries in Boston. Eater has reached out for more information on what a further Flour expansion could look like and will provide updates as soon as they’re available.
Flour went through a quick-fire expansion in late 2016 and early 2017, with three new cafes opening in Cambridgeport (40 Erie St.), Back Bay (30 Dalton St.), and Harvard Square (114 Mt. Auburn St.). The growing group of bakeries is known, first and foremost, for its sticky buns, along with seasonal pastries and a menu of sandwiches, salads, and more. Recently, the bakery has expanded its gluten-free, vegan, and vegetarian offerings as well.
Flour IDB Seaport here we come! Thrilled to announce our next Flour bakery opening in the Boston Design Building in Dry Dock this summer. We are crazy about making amazing food and offering warm and welcoming service. Our passion is making your day happier and now we have an 8th bakery to share that joy with you! We can’t wait to meet you. ❤️ #flourbakery #flouridbseaport #f8 #comingthissummer #pastrylove #neverthoughtwewouldhavemorethanone #neversaynever #topplacetowork #bestguests #teamflour #ourteamsmakethishappen #stickybunsforlife #eggsandwich #bananabread #chocolatechipcookies #blt #raspberryseltzer #grilledchickenpanini #roastbeefandcrispyonions #lemonmeringuepie #carrotcake #homemadeoreos #whatsyourfavorite #gladreebokgymisnextdoor #makelifesweeter
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