Free shipping on all orders over $49. See terms

Free shipping on all orders over $49. See terms

Joanne Chang
“I get so much joy out of baking, from creating recipes to teaching to tasting. I love that OXO makes it more enjoyable at every step.”
Apple Snacking Spice Cake

Apple Snacking Spice Cake

Move over, pie. This aromatic cake is bursting with fall flavors and warm spices-and may become your new favorite dessert.

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Smooth Edge Can Opener

My Favorite OXO Tool: Smooth Edge Can Opener

“The first OXO product I remember owning is a can opener! Prior to OXO, I had a flimsy metal opener that worked about 50% of the time. When I upgraded to an OXO opener, I remember being so amazed at how easy it was to open cans that I opened all the cans of tomatoes in my pantry and then had to make a big vat of tomato sauce.”

Ginger Tuile Fortune Cookies

Ginger Tuile Fortune Cookies

Seasoned with ginger for an elevated twist, Joanne's zippy cookies will bring fun and flavor to your holiday table.

Chef Joanne Chang

Pastry Chef & Co-Owner Flour Bakery, Co-Owner Myers + Chang | Boston, MA

Joanne Chang is a James Beard award-winning baker, restauranteur, and cookbook author. A culinary fixture in Boston, Joanne co-owns and operates nine Flour bakeries in the Boston/Cambridge area as well as the celebrated sister restaurant, Myers + Chang alongside her husband, Christopher Myers. Joanne honed her baking and cooking skills at renowned culinary establishments along the East coast including Boston’s Biba restaurant, Bentonwood Bakery, Rialto, Payard Patisserie and Bistro, and Mistral before opening her first Flour bakery in 2000.
Flour Bakery’s extensive selection of delicious desserts delighted Bostonians and foodies alike, earning features in Gourmet, Food & Wine, Bon Appetit, the New York Times, Conde Nast Traveler, Inc. Magazine, O Magazine, and Boston Magazine, and has received numerous “Best of Boston” awards. She is also the author of several cookbooks: Flour: Spectacular Recipes from Joanne Chang, Baking with Less Sugar, Pastry Love: A Baker’s Journal, Flour, Too and Myers+Chang at Home.

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