The Modern Cafe

The Modern Cafe


Includes nearly 250 recipes plus 150 sub-recipes, more than 100 photographs, and approximately 75 illustrations Breaks the café down into its five key components — the bakery, the pastry shop, the savory kitchen, beverages, and the retail shelf — with expert advice and contemporary recipes for each area Author Francisco Migoya is an assistant professor at The Culinary Institute of America, where he teaches the Café Operations class for the Baking and Pastry Arts program With information on all aspects of the café business-finances, human resources, food production, recipe/menu development, and even décor-The Modern Café offers both inspiration and instruction for anyone who wants to operate a successful café.

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