Richard Miscovich is an expert bread baker and accomplished instructor. Upon graduating from the San Francisco Baking Institute, Richard visited Alan Scott, artisan builder of the modern brick oven. After that trip, he immediately constructed his own wood-fired oven in coastal North Carolina. Richard currently serves as an assistant professor at Johnson & Wales University, where he teaches bread production. He was the recipient of the Baking & Pastry Service Award in 2006 and 2009, and recently authored From The Wood-Fired Oven.
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