Francisco Migoya, pastry chef, bread connoisseur and head chef at Modernist Cuisine

WASHINGTON — Francisco Migoya, a pastry chef, bread connoisseur and head chef at Modernist Cuisine, will share his insights about the future of bread at the 2018 annual meeting of the American Bakers Association.

The co-author of “Modernist Bread,” Mr. Migoya will offer recommendations about ways for the commercial baking industry to “rethink bread and use grains in an innovative way,” the A.B.A. said. He will describe how learning the science of bread prompted his creativity and innovation in bread recipes and writing.

The convention will be held April 14-18 at The Phoenician in Scottsdale, Ariz.

Francisco Migoya is the author of “Frozen Desserts,” “The Modern Café” and the “Elements of Dessert."

The author of three pastry books — “Frozen Desserts,” “The Modern Café” and the “Elements of Dessert,” Mr. Migoya led the culinary team, directed research for and helped write (with Nathan Myhrvold) “Modernist Bread.”

The book is a comprehensive examination of bread with 1,200 recipes, the results of years of research into the scientific intricacies of breadmaking. The authors developed innovative baking techniques, including designing methods for making high-hydration doughs easier to handle, producing bagels, and pressure-canning bread.

Robb MacKie, president and c.e.o. of the A.B.A.

“Francisco’s ‘Modernist’ approach has pushed the definition of bread to include a repertoire of processes and recipes that embody what it means to be innovative with a traditional product,” said Robb MacKie, president and chief executive officer of the A.B.A. “Consumers are demanding hyper-fresh concepts more and more often, and the industry can consider Francisco’s example and translate it into commercially viable ideas for growing the category.”