Joanne Chang decided that the ratios and proportions of yeast, flour and water used in baking were a more interesting application of mathematics than the kind she earned her Harvard degree in, so she gave up her spreadsheets in favor of a pastry chef’s apron. After working in a number of acclaimed kitchens, she returned to Boston in 2000 and opened this popular bakery where she serves breakfast pastries and sandwiches along with cookies and cake. “Perfection” says one reviewer who went on to add, “ their sticky buns are worth the trip alone, but get your buns their early or you're sh*t out of luck.”