Modernist Pantry

The Modernist Pantry seeks to provide you with everything required to help you step into the exciting world of Molecular Gastronomy.

Also known as Modernist Cuisine, Molecular Gastronomy was pioneered in the late 80s and the practice has given us a popular set of methods for creating new and unique textures, flavors and presentations on the plate.

Chefs like Ferran Adrià, Grant Achatz, Massimo Bottura, Heston Blumenthal, and Wylie Dufresne amongst other have, over the last 30-40 years worked to make Molecular gastronomy famous.

The Modernist Pantry contains a unique collection of ingredients, which can be used to experiment with spherification, molecular foam, modernist gelling and emulsification.

Here you will find ingredients like Agar agar, Soy Lecithin, Xantham Gum, and Carrageenans.