You can’t leave Joanne Chang’s incredible Flour Bakery + Café in Boston without trying one of her famously over-the-top sticky buns. Here's why they're so popular: “We start out with a brioche dough, then we sprinkle the inside with a little brown and white sugar, a touch of cinnamon and toasted chopped pecans,” Chang says. “Then we bake the whole thing in goo, which is water, honey, heavy cream, brown sugar and butter, until it becomes really sticky and thick. The other nice thing is, they are definitely sweet, but they’re not crazily, sickeningly sweet. The pecans help cut through the sugar, and the brioche is unsweetened.”
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