In an attempt to evaluate other turkey+cheddar+mayo sandwiches, donlan recently ate lunch at flour bakery.
The cafe is in a thriving area of Cambridge not far from MIT, and the secret to flour (as it is to everywhere) is to arrive early, where early is before 11:45 (before 11:30 is even better).
LAN ordered a stock turkey+cheddar+cranberry chutney on whole wheat (a very enjoyable choice), while DON selected his “standard” sandwich: turkey, cheddar, lettuce, tomato, and mayo.
Flour’s bread is one of the best parts of their menu; if only they sold it by the loaf for home consumption (or perhaps not; LAN might be 200lbs if that were the case). More than once, the sandwich has been made on bread still warm from the oven.
After ordering but before the sandwiches arrived, donlan shared a low fat fruit scone, which is nowhere near a scone in texture (see Petsi Pies for the closest to a scone that can be had in the Boston area), but if one thinks of it as a cake with fruit and a bit of glaze, it’s a bit easier to understand. If Petsi’s scones are a B+, the flour scone is more like a C.
Joanne Chang, founder of flour, knows how to make sandwiches that are well balanced. Each bite has a mixture of tastes and textures: salty, sweet, and either sour (cranberry chutney) or tangy (mayonnaise). There is the perfect amount of turkey (not too much), perhaps the cheese is a tad excessive (two full slices for one sandwich seems overboard), and the greens top off the composition.
All in all, the sandwiches get a B+ (turkey+cheddar+cranberry) and A- (turkey, cheddar, lettuce, tomato, mayo).
The flour atmosphere is not very pleasant. The view is utterly awful, and cafe often crowded. C+ grade overall.
LAN often gets a cookie to take back to the office and eat later. The ginger molasses is a particular recommendation (grade B, plenty of ginger, but quite soft and pliable. LAN prefers one with a snap).