Pinkberry Offers “Joanne Chang Sticky Bun” Flavor for December
What looks like frozen yogurt, tastes like a sticky bun and helps stop child hunger? Pinkberry’s new “Joanne Chang Sticky Bun” flavor.
Bostonians are not fair-weather ice cream people. We eat the good stuff all year round.
In a happy foodie marriage, the pastries will be popping up at Pinkberry locations in Massachusetts throughout December in frozen yogurt form. Plus, 10 percent of the flavor’s proceeds will be donated to Share Our Strength’s No Kid Hungry campaign.
This “Joanne Chang Sticky Bun” flavor is the first endeavor for Pinkberry New England’s “Celebrity Swirl” campaign, creating new flavors based on favorite items from local chefs. A sticky bun topping will also be offered to complement the cinnamon, pecan and caramel flavors of the frozen yogurt.
After graduating from Harvard with a degree in applied mathematics, Chang abandoned a short stint in the corporate world to become a pastry chef. In 2000, she poured her savings into starting Flour Bakery. Now, Flour has expanded to four locations and she’s scouting a fifth. Plus, she has Myers + Chang, the eclectic Asian fusion restaurant in the South End that she operates with her husband Chris Myers.
A recent Boston Globe profile describes Chang as a calm, careful, quiet perfectionist. She bikes everywhere. She calls her office the “breadquarters.” Her early recipe for the now-famous sticky buns includes an endearingly specific diagram of pecan placement.
Here's hoping the frozen treat does the real sticky-deal justice. And raises lots of dough for Share Our Strength.
Follow Nicole Fleming on Twitter @GirlEatsBoston.