Richard Miscovich began baking European hearth breads in 1996 after graduating from the San Francisco Baking Institute. During that same trip, he visited Alan Scott and was introduced to the Scott brick oven -- just as interest in artisan baking and wood-fired ovens dramatically increased. He immediately began construction of a wood-fired oven in coastal North Carolina, and opened an organic micro-bakery, One Acre Garden and Bakery, specializing in organic artisan hearth breads.Prior to coming to JWU in 2002, Miscovich worked at the King Arthur Flour Bakery and Baking Education Center in Norwich, Vt., where he was head bread baker, baking instructor, assistant education coordinator, and bakery consultant. He contributed to “The King Arthur Flour Baker’s Companion, which won the James Beard Cookbook of the Year Award in 2004. He is a recipient of the Baking & Pastry Service Award in 2006 and 2009. Miscovich is currently serving a second three-year term on the Johnson & Wales Faculty Council.Miscovich is a regular guest instructor at venues around the country where he teaches artisan bread-baking techniques, wood-fired baking, cooking and oven-building classes. In 2007, he organized and helped teach the first three-day wood-fired oven class track to be offered at The Bread Bakers Guild of America’s biannual educational conference, Camp Bread. He also served two terms on the Board of The Bread Bakers Guild of America.