Richard W Miscovich (he/him)
Associate Professor College of Food Innovation & Technology Department of Baking & Pastry Providence
Biography
Richard Miscovich’s expertise in bread-baking covers the entire process, from the source of ingredients to the methods and techniques used in the many types of ovens that achieve the final flavorful, nutritious finished product. He is the author of “From the Wood-Fired Oven” (Chelsea Green, 2013). He has also served two terms on the board of the Bread Bakers Guild of America (BBGA).
Education
BS, Johnson & Wales Univeristy
Cannabis Entrepreneurship
MBA, Alan Shawn Feinstein Graduate School, Johnson & Wales University
Global Business Leadership
BA, Michigan State University
English
JWU Written Information Security Policy
JWU ITSS
QPR Suicide Prevention Training
JWU
Certified Bread Baker (CBB)
Bread Bakers Guild of America
Food Safety Manager Certification (FSM)
National Registry of Food Safety Professionals
Mental Health First Aid Instructor
National Council for Mental Wellbeing
Mental Health First Aider
National Council for Mental Wellbeing
Confrerie de la Chaine des Rotisseurs
Chaine Des Rotisseurs
CFIT Innovation Award for IBPI (in conjunction with Chef Susan Lagalle)
CFIT
Johnson & Wales Escoffier Award
JWU
Johnson & Wales Distinguished Scholarship Award
JWU CCA
“Are Young Baker’s Getting the Better Deal?.” Miscovich, R. (June 21, 2026)
https://www.youtube.com/watch?v=485d5TUqJjg
“9 top-rated pizza stones for making quality pizza at home.” Miscovich, R. (February 12, 2024)
https://www.nbcnews.com/select/shopping/best-pizza-stones-rcna138186
“Consumer Alert: Experts say the price of wheat is about to rise.” Miscovich, R. (June, 2022)
no longer available
“Teacher Feature with Richard Miscovich.” Miscovich, R. (October 14, 2021)
file:///C:/Users/rmiscovich/Downloads/Pastry%20Arts%20Magazine%20Issue%2013%20RM.pdf
Maine Grain Alliance
The Bread Bakers Guild of America
Piermarini, C. & Marshall, S. & Miscovich, R. & Waldman, J. (May 4, 2026). Reclaiming Baba au Rhum as a Contemporary Classic: No. (Magazine/Trade Publication).
Center for the Advancement of Foodservice Education. The Gold Medal Classroom, May 2026, www.cafemeetingplace. com.
https://cafemeetingplace.com/features/item/3327-reclaiming-baba-au-rhum-as-a-contemporary-classic
Miscovich, R. & Schick, J. (September, 2025). Rustic To Refined: Harnessing Whole Grains in Plated Desserts: Article in a Trade Publication. (I served as an Editor and Fact Checker for the following article, written by Chef/Dept Chair, Jaime Schick.).
Pastry Arts Magazine, September 2025.
https://pastryartsmag.com/
Miscovich, R. (September 5, 2024). Foreword: Hungry Ghost Bread Book. (Foreward to book, Hungry Ghost Bread Book by Jonathan Stevens).
Chelsea Green Publishing.
https://www.chelseagreen.com/product/the-hungry-ghost-bread-book/
Miscovich, R. (October (4th Quarter/Autumn) 3, 2013). From The Wood-Fired Oven. (Book).
Chelsea Green Publishing.
https://www.chelseagreen.com/product/from-the-wood-fired-oven/
Grain Gathering, “Baking in a Wood-Fired Oven,” WA State University Bread Lab, Edison, WA, United States. (July 20, 2026).
2024-25 post-commencement activities, “A Day In The Life of a CFIT Baking & Pastry Student:,” Center For Teaching and Learning, Providence, RI, United States. (May 13, 2025).
King Arthur’s Baking Festival, “Baking in a Wood-Fire Oven,” King Arthur Baking, Norwich, VT, United States. (September 6, 2024).
The Kneading Conference, “Tips & Techniques for Cooking and Baking with Fire,” Maine Grain Alliance, Skowhegan, ME, United States. (July 26, 2024).
(Dessert Presentation). (October 15, 2025). 50th Anniversary of the American Culinary Federation RI Chapter honoring Lars Johansson. Cranston, RI, United States.
Expertise
baking; baking and pastry; hearth bread; oven building; pastry; wood fired ovens