An honors graduate of Harvard College with a degree in Applied Mathematics and Economics, Joanne left a career as a management consultant to enter the world of professional cooking.

Joanne moved to New York City in 1997 to work in the cake department of the critically acclaimed Payard Patisserie and Bistro.

After returning to Boston in 2000, she opened Flour, a bakery and café, in Boston's South End. Flour features breakfast pastries, breads, cakes, cookies, and tarts as well as sandwiches, soups, and salads. This is the book of all things Flour, the delicious book Flour Fans have been waiting for. Enjoy!