UPDATE, 12:45 p.m.: A previous version of this article indicated that Flour Cambridgeport’s pizzas will be sold by-the-inch, but a note from the company this afternoon indicates that plan isn’t happening after all.
Boston’s resident award-winner baker Joanne Chang continues her takeover of our waistlines. Flour Bakery & Café opens its sixth location on Monday, December 5, in Cambridgeport.
First reported to be a smaller location than usual, assistant director of operations Tanya Li says that’s actually not the case for the dining area. The room seats about 50, including on comfortable lounge seating around a glass-sided, gas fireplace—so it might just be your new favorite Flour.
Flour Cambridgeport does have a “technically smaller” counter, so “We are working with a pared-down menu due to spacial concerns,” Li says. But don’t worry—your Flour favorites will be represented, she says.
But that also means the Flour team can focus on fun specials they can make, like more chef-created pizzas. All Flour locations—the South End, Central Square, Clarendon Street in Back Bay, Fort Point, and Harvard Square—offer a daily pizza option, but the Cambridgeport store will have three specials every day, Li says.
The newest location is on the ground level of the Biomed Sydney Research Campus. It opens Monday at 7 a.m.
Flour isn’t done growing yet: Chang has an additional location slated to open in February on Dalton Street in Back Bay.
Flour Bakery & Café, 40 Erie St., Cambridgeport, 617-945-0322, and other locations, flourbakery.com.
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