This is why Flour exists. The sticky bun is Joanne Chang's masterpiece — soft dough rolled with cinnamon, baked, then glazed with caramel, pecans, and brown sugar that caramelize during baking. The result is a warm, gooey, deeply sweet pastry that justifies queues and the Food Network Throwdown win. Warm pastries are available early morning.
Tips from diners
Arrive before 8:00 AM on weekdays or 9:00 AM on weekends for a warm sticky bun fresh from the oven. Afternoon buns are room temperature.
This is non-negotiable. You have to try it. Eat it while warm and pair with strong coffee.
A simple sandwich that reveals the kitchen's respect for ingredients. Quality bacon is crisp, lettuce is fresh and bright, tomato is ripe and properly sliced, and house-made mayo brings it together on house-made sourdough. This is the platonic ideal of a BLT.
Tips from diners
Available all day. A perfect light lunch that pairs with the day's special salad.
Flour takes coffee seriously. The espresso is sourced from quality roasters and pulled fresh. This is not a casual coffee shop — the baristas know how to dial in the grinder and pull consistent shots. Pair with any pastry.
Tips from diners
Ask your barista for a recommendation — they can suggest which origin is in rotation that day. Single-origin espressos highlight terroir.
Flour's croissants are buttery, layered, and crispy on the outside while tender inside. The lamination is precise, each layer visible when you tear into the pastry. A French classic done well — this is a reliable grab on your way out.
Tips from diners
A grab-and-go pastry that hits the spot. Arrives warm in the early morning.
Flour's fruit tarts change seasonally to highlight what's in season. A crisp, buttery tart shell is filled with silky vanilla pastry cream and topped with fresh berries or stone fruit. The filling-to-fruit ratio is perfectly balanced, and the pastry cream is never oversweetened.
Tips from diners
Check what fruit is in season when you visit. Summer berries and fall apples are standouts. A perfect afternoon treat with coffee.
Flour Bakery opened in 2000 with Joanne Chang's mission to make the world sweeter through warm smiles and gooey sticky buns. James Beard Award-winning (2016 Excellent Baker), the Fort Point location at 12 Farnsworth Street opened in 2007 and remains the flagship. The sticky buns earned a win against Bobby Flay on Food Network's Throwdown. Beyond pastries, Flour is known for excellent BLTs, coffee, and a devoted local following.
Arrive early (before 8 AM) for the best selection and warm pastries. By 9 AM many items are sold out, especially sticky buns.
The lunch period (12-1 PM) is crowded with office workers. Go early lunch (11:30 AM) or late lunch (1:30 PM) to avoid lines.
Sticky buns travel well if wrapped in napkins. But honestly, you'll want to eat it on the spot. Pair with coffee at a nearby bench by the Fort Point Channel.
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