Acclaimed chef Joanne Chang ’91 (@joannebchang) turned her Harvard studies in applied mathematics and economics into a winning recipe of six Flour bakeries in Boston and Cambridge. In celebration of #NationalPastryDay, Chang gives a tutorial on baking her award-winning sticky buns. They are made from brioche dough, and dipped in a “goo” of pecans and brown sugar. Chang said @flourbakeryandcafe​ serves up 1,000 sticky buns every day! #harvard #baking #flour #pastry #sweet #dough #brioche #treat #instagood #foodstagram #satisfeed #stickybun #nom @harvardalumni