A professional guide to every aspect of the launch and management of a modern, upscale café.The Modern Café is the first comprehensive, must“have reference for the aspiring restaurateur or café owner who wants to make sure he gets every detail right.This exquisitely illustrated volume is packed with 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 cafés financial health.Includes nearly 250 recipes plus 150 sub“recipes, more than 100 photographs, and approximately 75 illustrationsBreaks 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 areaAuthor 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 programWith 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.The Modern Café is an impressive volume in both breadth and dept h that elevates standard café fare to something worthy of the term cuisine. Francisco Migoya generously shares his years of experience and research, offering a fresh, contemporary approach to casual dining. His technical skill and eye for detail are inspiring, resulting in respectful yet inventive interpretations of the classics. Migoya has given all of us professional cooks, pastry and savory alike, another invaluable resource. Michael Laiskonis, Executive Pastry Chef, Le Bernardin What a high level of professionalism in a book full of originality and creativity! Francisco Migoya has created a new work with technology, sensitivity, and passion an invaluable contribution to the world of gastronomy. Enjoy it! Oriol Balaguer, Pastry Chef and Owner, Oriol Balaguer BoutiquesFrancisco Migoyas The Modern Cafe is a beautiful book that will be used as a practical guide and inspiration for professionals and home cooks alike. Grant Achatz, Chef and Owner, Alinea This book is just amazing there is so much information, detail, and inspiration. You can really see Franciscos passion for pastry. This is an outstanding follow up to his first book, Frozen Desserts. Patrick Coston, Pastry Chef and Chocolatier