Francisco Migoya
Perfect partnership between science and creativity
Francisco Migoya Recipes
Francisco Migoya Articles
Francisco Migoya: ‘Nothing makes us more creative and resourceful as scarcity’
This Mexican chef shares with so good.. magazine in this interview his philosophy about what pastry should be today, which he executes through a system he has baptized as ‘Simplissimus’.
Five experiments and curiosities about pizza that you can find at Modernist Pizza
Franken-cheese, black spots, and water type are some of the things we can experiment with when entering the exciting world of pizza with this impressive book by Francisco Migoya and Nathan Myhrvold.
Seven chefs who advocate sustainable pastry
In so good.. 29, we have interviewed great professionals with different profiles and origins to delve into practices that reduce environmental impacts.
So good #29 editorial. Reflections
Among the many things that do define so good magazine, we could highlight the magnificent photos of the no less magnificent pastry creations, the novel recipes or the innovative techniques.
SG#29. Sustainability, knowledge, 13 new faces, and 11 familiar ones
You don’t have to be an ecologist and a conservation fanatic to realize that it is necessary to change our practices, habits, and behaviors when it comes to the environment, and even more so when carrying out an activity that is directly nourished by Nature such as pastry making
Four very personal versions, with no limits, of Millefeuille
In so good #27, we have challenged four renowned professionals to imagine a millefeuille, with no limits other than a reasonable resemblance to the original.
175 years of history and nine great updates to the classic Saint Honoré
A great classic of French pastry deserves the gathering of important figures in today's pastry to see how it can be reinvented
Modernist Pizza hits bookstores in October
The latest and long-awaited release by Nathan Myhrvold and Francisco Migoya can be pre-ordered now.
The most popular content of 2020 in So Good .. website
With a slight increase in new users, our portal maintains the good rate despite the coronavirus.
Francisco Migoya’s chocolate bars collection. Eyes wide open
Chocolate bars works better as a group than individually, ant the same time, the matte finishing can provide a unique beauty. They are the starting point of this pastry chef in so good #24
Francisco Migoya, the USA Cacao Barry ambassador most committed to sustainability
The chef will promote sustainable cocoa production together with the Cocoa Horizons Foundation.
Recipes and reflections
issue #24 of so good.. magazine brings together a real explosion of creations, techniques and recipes from chefs from all around the world
Francisco Migoya: ‘Learn the classic pastry first, and then see what you are capable of’
Interesting Q&A to that let understand better why this chef has become one of the most innovative professionals with his work at Modernist Cuisine
Manual gestures and pastry with a bite reign on our 23rd journey
Cakes presided over by finely laminated apples and other baked riches run through the latest delivery of the most international pastry leader
14 bûches for an imaginative and tasty Christmas
Here is a review of some of the most spectacular and gourmand Christmas proposals of 2019.
Modernist Bread arrives at Books for Chefs in Spanish and English
This collection, consisting of five volumes, presents a revolutionary way of understanding bread, combining practical and scientific knowledge with ideas that are at the forefront of research.
Horeca Culinary School invites seven international pastry chefs in 2019
Frank Haasnoot, Nicolas Haelewyn, Marike van Beurden, Karim Bourgi, Bedros Kabranian, Martin Diez, and Hans Ovando will give master classes at one of the TOP schools in Romania.
Chocolate, viennoiserie, dragees, and éclairs at Atelier Melissa Coppel
Cédric Grolet, Joakim Prat, Johan Martin, and Ramon Morató are some of the international chefs invited to teach at Melissa Coppel's school in 2019.
Modernist Bread will be translated into Spanish, French, and German
The award-winning book by Nathan Myhrvold and Francisco Migoya will go on sale in autumn of 2019 in these three languages.
So good 19, the festival of styles
Guest artists who compete in popularity with real rock stars and other talented figures come together in this modern pastry festival.
Jordi Bordas sets off the Bangkok World Pastry
Patisserie in Asia continues to grow. There is a new training offer from Thailand with some of the most well-known chefs on the international scene.
It matters not where in so good #16
Different backgrounds, complementary disciplines, creativity, and suppliers are things which the protagonists of the latest issue of SG have in common.
“Modernist Bread”, the Modernist Cuisine’s new book, will be released in 2017
How is the perfect toasted bread achieved? Does the type of water you use make a difference in baking? How to rescue over-proofed dough? These are some of the questions answered in this ambitious publishing project.Francisco Migoya Videos
A 3D brioche Versailles for Bastille Day
Modernist Cuisine and 3D Systems Culinary recreate the opulence of Versailles in a totally decadent 3D brioche: eggy, buttery, subtly sweet, and utterly delicious.
A Gingerbread Casa Batlló
The Modern Cuisine team surprises us yet again with another creative culinary project: a mini replica of one of Antoni Gaudí’s masterpieces.
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