Joanne Chang is highlighting the savory side of her bakery and café, Flour, in her new cookbook called Flour, Too. This week on Eat Your Words, Cathy Erway chats with Joanne about her Taiwanese roots and her family’s focus on eating. How did Joanne’s family food ways influence her notions of dining? Learn about Flour’s expansion throughout Boston. Why did Joanne dive into the restaurant business after studying math and economics at Harvard University? Flour, Too features tasty dishes such as fried focaccia and hot and sour soup with photographs by HRN’s Michael Harlan Turkell! Later, tune into this program to hear Joanne’s opinions regarding culinary school. This program has been brought to you by Whole Foods. Music has been provided by The California Honeydrops.

“I never thought we would open a second location… or a third or fourth! We found ourselves so busy, and there so many employees that wanted to stay within the bakery, but there was no space for them to grow.” [19:15]

“It’s so high-volume at times that it is hard to slow down and appreciate what we do.” [20:00]

— Joanne Chang on Eat Your Words