Ciril Hitz

Senior Instructor,  College of Food Innovation & Technology

Contact Information
Ciril Hitz, M.A.T.
What I try to instill in the students is to get a good grip on the subject matter ... and to really get an understanding of what simple to complex fermentation is all about.”


Ciril Hitz teaches full time in the International Baking and Pastry Institute at Johnson & Wales University in Providence, Rhode Island; he served as the department chair for a number of years.

Hitz has been recognized both nationally and internationally with numerous awards and accomplishments. He served as the head judge at the 2006 National Bread and Pastry Team Championship in Atlantic City, and in 2004 he was a competitor at the same event where his two-person team won 1st place overall and he swept all three of the individual bread awards.

In 2002, he represented the U.S. as a member of the Bread Bakers Guild Team and competed at the Coupe du Monde de la Boulangerie, Paris, France, where the team took the silver medal. He has been a guest instructor/expert at many national and international culinary events and schools. He has been featured on “The Today Show” (NBC), The Food Network, The Learning Channel (TLC), and “Ciao Italia” (PBS).

Hitz’s decorative bread work was exhibited in 2006 at the COPIA Museum in Napa, California. He is the author of two books, “Baking Artisan Bread” (Quarry Books, 2008) and “Baking Artisan Pastries and Breads” (Quarry Books, 2009), as well as numerous magazine articles, and is the producer of two DVD series, “Bread Art” and “Better Bread.”

Awards & Honors

  • 2017: Edible Rhody Local Hero
  • 2013: Guinness World Record, Tallest Bread Sculpture
  • 2013: Dessert Professional Top 10 Bread Bakers USA
  • 2009: Dessert Professional Top 10 Pastry Chef USA
  • 2008: Dessert Professional Top 10 Pastry Chef USA