Bakers Journal

Start and run a successful modern café

August 19, 2010
By Laura Aiken

modern_cafeAugust 19, 2010 – The Modern Café is a comprehensive reference tool for the
aspiring restaurateur or café owner who wants to make sure he gets every detail

This book features professional guidance and master recipes
for breakfast pastries, artisanal sandwiches, truffles and treats, and much
more. Additionally, an entire chapter is devoted to the retail shelf, a key
contributor to any café's financial health.

  • 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 (bakery, pastry shop, savory
    kitchen, beverages and the retail shelf)
  • 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

To purchase the Modern Café, please visit The Annex


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