Trust Joanne Chang—beloved author of the bestselling Flour: Spectacular Recipes from Boston’s Flour Bakery + Café, and a Harvard math major to boot—to come up with this winning formula: less sugar equals more flavor. Her new book, Baking with Less Sugar, is an eye-opener for anyone who loves to bake and wants to cut back on the sugar. Joanne warmly shares her secrets for playing up other delicious ingredients and using natural sweeteners, such as honey, maple syrup, and fruit juice. In addition to entirely new go-to recipes, she has also revisited classics from Flour and her lines-out-the-door bakeries to use minimal refined sugar. Guests will taste these tantalizing creations, and receive a copy of this must-have book for bakers of all skill levels.