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Joanne Chang ‘91, owner of Boston’s Flour Bakery and Cafe, discusses the chemistry behind pastry-making on Monday night in the Science Center, as a part of the Science of Cooking community lecture series. As Chang spoke, as many as fifty attendees waited outside due to overcrowding at the event.
Joanne Chang ‘91, owner of Boston’s Flour Bakery and Cafe, discusses the chemistry behind pastry-making on Monday night in the Science Center, as a part of the Science of Cooking community lecture series. As Chang spoke, as many as fifty attendees waited outside due to overcrowding at the event.

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