Joanne Chang

Baking With Less Sugar

Joanne Chang

Talk: Baking With Less Sugar

Pastry chef/restauranteur Joanne Chang visited Google's office in Cambridge, MA to discuss her third cookbook, "Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar". She has reformulated Flour Bakery + Café favorites and developed new recipes to present more than 60 recipes with much less or zero refined white sugar. She presents the famous Flour banana bread made with only six tablespoons of refined sugar, gooey Honey Cashew Morning Buns, Keith’s Super-Snappy Gingersnaps that derive some of their spicy snap from the bite of molasses, and a carrot layer cake sweetened with apple juice.

Joanne Chang

Joanne Chang is an American chef and restaurant owner. She is the owner of Flour Bakery in Boston and Cambridge, Massachusetts and James Beard Foundation Award winner for Outstanding Baker, 2016.

Baking with Less Sugar

Trust Joanne Chang—beloved author of the bestselling Flour and a Harvard math major to boot—to come up with this winning formula: minus the sugar = plus the flavor.

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