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Francisco Migoya

Foraging by Melissa Coppel

February 6, 2025

Francisco Migoya

Seven innovative bonbons that break new ground in terms of appearance, flavor, and concept

Adrián Ciaurriz Andrey Dubovik

detail cover so good 33

January 13, 2025

Francisco Migoya

Proto-bonbons, plant-based and other glimpses of the most brilliant pastry

Andrey Dubovik Anthony Hart

Francisco Migoya

January 24, 2024

Francisco Migoya

Francisco Migoya leaves Modernist Cuisine and joins the Noma team

Francisco Migoya

February 15, 2023

Francisco Migoya

Francisco Migoya: ‘Nothing makes us more creative and resourceful as scarcity’

Francisco Migoya Pastry Interviews

Pizzas

February 10, 2023

Francisco Migoya

Five experiments and curiosities about pizza that you can find at Modernist Pizza

Francisco Migoya

root beer leaf by Francisco Migoya

February 8, 2023

Francisco Migoya

Seven chefs who advocate sustainable pastry

Francisco Migoya Jo Barrett

January 16, 2023

Francisco Migoya

So good #29 editorial. Reflections

Andrea Tortora Cédric Grolet

So good #29 magazine cover

January 9, 2023

Francisco Migoya

SG#29. Sustainability, knowledge, 13 new faces, and 11 familiar ones

Abel Bravo Andrea Tortora

Milfeuilles by Olivier Fernández

February 28, 2022

Francisco Migoya

Four very personal versions, with no limits, of Millefeuille

Dimitri Fayard Francisco Migoya

Saint Honoré by Zhou Xiaohu

September 3, 2021

Francisco Migoya

175 years of history and nine great updates to the classic Saint Honoré

Antonio Bachour Cédric Grolet

Modernist Pizza book

May 26, 2021

Francisco Migoya

Modernist Pizza hits bookstores in October

Francisco Migoya

Most viewed content 2020

December 31, 2020

Francisco Migoya

The most popular content of 2020 in So Good .. website

Amaury Guichon Antonio Bachour