As the chef-owner of eight Flour bakery cafes and the modern Chinese restaurant Myers + Chang, Joanne Chang is constantly on the move. She oversees a staff of several hundred employees, spends time on the line at her restaurant, and is often shuttling between bakery locations to ensure every pastry or sandwich meets her expectations.
During a tour of her new bakery headquarters (or “breadquarters,” as she calls it) in the Seaport, she offers the Globe insights into how she’s balanced growing her business while ensuring that her staff receive the right training and opportunities to thrive in an industry known for high turnover. “The whole idea of opening a second location came mostly to give opportunity to five people,” she said, most of whom are still with her nearly two decades later. “Every time we grow I lose a little bit of control,” she said.
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Producers: Anush Elbakyan, Shira Center. Video Editors: Anush Elbakyan, Taylor de Lench. Camera: Anush Elbakyan, Taylor de Lench, Eva Maldonado.