Bread connoisseur to link artisan breadmaking and commercial production for a refreshed category
Nationally recognized pastry chef, bread connoisseur, and head chef at Modernist Cuisine, Francisco Migoya, will answer the burning baking industry question, “What does the future of bread look like?” at the American Bakers Association (ABA) 2018 Convention in Scottsdale, Ariz. this April. He will share insights from his aptly titled, coauthored tome, Modernist Bread, and will detail how commercial bakers can rethink bread and use grains in an innovative way.
Migoya will share his path for how understanding the science behind bread launched his inspiration for “out-of-the-box” bread creation and innovation. Authorship of three award-winning pastry books—Frozen Desserts, The Modern Café and the Elements of Dessert—sprung Migoya to lead the culinary team, direct research for and coauthor (along with Nathan Myhrvold) the book at Modernist Cuisine. Modernist Bread is a comprehensive examination of bread with 1,200 recipes spread throughout its pages. Miyoga spent years researching the scientific intricacies of breadmaking, and with Myhrvold, developed innovative baking techniques. The team has designed methods for making high-hydration doughs easier to handle, producing bagels, and pressure-canning bread, and Migoya will discuss how wholesale bakers can use “Modernist” approaches and techniques to reinvigorate traditional breads and create new types of bread that will excite consumers.