Behold, Flour Seaport Is Here

Joanne Chang's eighth bakery and café is the first to have a smoothie bar.

By Jacqueline Cain· 10/1/2018, 11:22 a.m.

Flour Bakery + Café is now open at the Innovation and Design Building in the Seaport. / Photos by Alina Wolhardt

The Seaport is a little sweeter: Flour Bakery + Café is now open at the Innovation and Design Building. Location No. 8 for award-winning baker Joanne Chang, the Seaport outpost will soon be home to Flour’s commercial production kitchen, and the mini-chain’s first-ever smoothie bar.

The bakery and café opened to the public this morning with a lineup of favorite baked goods, from Flour’s famous sticky buns, to savory scones, Rice Krispie treats, cookies, cupcakes, kouign amann, and more, plus sandwiches, salads, and a range of grab-and-go breakfast and lunch options. Like all Flour bakeries, it serves Fazenda Coffee, Spindrift seltzers, and other soft drinks.

The smoothie menu will debut in a couple weeks, once the Seaport Flour staff has their systems and processes down, says company operations director Mike Brucklier. It will feature four flavors, from mint matcha to passionfruit, also available as smoothie bowls with toppings, such as fresh fruit and house-made granola. The healthy new menu offering is inspired by the bakery’s neighbors at the Reebok Headquarters.

Alina Wolhardt of Wolf in Sheep Design took a modern, industrial approach to the Flour Bakery aesthetic this time, inspired by this café’s location in the lobby of the IDB. She used vertically aligned white subway tiles to accentuate height of the 16-foot ceilings. Shiny metal finishes, blackened steel, and brass accent the space, along with one black-and-white floral wall. Artist Mark Grundig is responsible for the faux-concrete wall, with gold streaks inspired by the Japanese pottery-repair method called kintsugi.

Flour, which just celebrated its 18th birthday, has expanded with two locations in Cambridge and two in Boston over the past two years. In the coming weeks, the company will move all production operations to the IDB, from a site in Lower Allston. Flour’s hands-on baking classes are currently on hiatus, but will start up in the Seaport after the holidays.

Flour joins the new restaurant, Chickadee, as a locally owned dining option in the IDB. The café is open from 6:30 a.m.- 6 p.m. Monday-Friday and 8 a.m.-2 p.m. on Saturdays, and is closed on Sundays.

19 Drydock Ave., Boston, 857-449-0315, flourbakery.com.