Faculty Bio, Richard Miscovich

Richard Miscovich

Having trained in master classes with Lionel Vatinet and Didier Rosada, Richard Miscovich joined the faculty of Johnson & Wales University where he teaches classes in bread production. He also serves as an advisor to The Bread Club.

Prior to coming to JWU, 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.

Miscovich is a member of the Bread Bakers Guild of America, and also closely connected with the Slow Food movement and organic farming. He owns and operates One Acre Garden and Bakery in Beaufort, N.C.

• B.A., English, Michigan State University