It was a sweet start to the day.
Joanne Chang took to Instagram on Friday morning to announce some delicious news: She will open an eighth Flour Bakery + Cafe, this one in the Innovation and Design Building in the Seaport this summer.
The bakery chain, best known for its gooey sticky buns and other blissful baked goods, will move its production kitchen to the new location, as well.
“It’s a huge move for us that will hopefully allow us to open up a few more Flours in Boston,” owner Joanne Chang wrote in an e-mail.
Flour IDB Seaport here we come! Thrilled to announce our next Flour bakery opening in the Boston Design Building in Dry Dock this summer. We are crazy about making amazing food and offering warm and welcoming service. Our passion is making your day happier and now we have an 8th bakery to share that joy with you! We can?t wait to meet you. #flourbakery #flouridbseaport #f8 #comingthissummer #pastrylove #neverthoughtwewouldhavemorethanone #neversaynever #topplacetowork #bestguests #teamflour #ourteamsmakethishappen #stickybunsforlife #eggsandwich #bananabread #chocolatechipcookies #blt #raspberryseltzer #grilledchickenpanini #roastbeefandcrispyonions #lemonmeringuepie #carrotcake #homemadeoreos #whatsyourfavorite #gladreebokgymisnextdoor #makelifesweeter
The Innovation and Design Building houses, among other tenants, the Boston Design Center, for years a resource for interior designers, architects, and other style aficionados.
In recent years, the 1.4-million-square-foot building has also attracted an array of other firms and retailers.
Chang opened the first Flour in the South End in 2000. The author of several cookbooks, she won the James Beard Award for Outstanding Baker in 2016.Hayley Kaufman of the Globe staff contributed to this story.