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Our Chelsea Green Authors : Richard Miscovich

Richard Miscovich

Richard Miscovich began baking European hearth breads in 1996 after graduating in the first class taught at the San Francisco Baking Institute. During that same trip, he visited Alan Scott and was introduced to the Scott brick oven design--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.


Currently, Richard is assistant professor at Johnson & Wales University in Providence, Rhode Island. In addition to teaching culinary students, Richard is also a popular instructor for home bakers and brick oven hobbyists, and is a regular guest at venues around the country where he teaches artisan bread-baking techniques, wood-fired baking, and oven-building classes. In 2007, Richard 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 served two terms on the Board of The Bread Bakers Guild of America.

Photo by Jonathan Beller

    Richard's Upcoming Events

    • Richard Miscovich at Breadhitz
      Breadhitz, Rehoboth MA
      May 3, 2014, 9:00 am

      Earth and Fire: Earth Oven Building Workshop (2 days) Saturday, May 3, 9am-5pm Sunday, May 4, 10am-2:00pm $300 Earth ovens are the most simple and inexpensive way to bring wood-fired cooking and baking into your life. The bulk of this workshop is rolling up your sleeves to help construct multiple ovens from foundation frame to finished oven. Traditional thermal mass materials are covered as well as contemporary insulators that help make ovens more energy efficient. Alternative earth oven shapes and foundation options will be illustrated through photos and other printed materials. But what about after the oven is built? Firing techniques for using a finished oven will be demonstrated. By the end of this workshop you will understand the difference between thermal mass and insulation, know how to construct an oven, and see how to build a hot and fast fire. Class size is limited to 12.

    • Richard Miscovich at King Arthur Flour
      King Arthur Flour, Norwich VT
      June 13, 2014, 4:00 am

      Bread Baking in a Wood-Fired Brick Oven with Richard Miscovich at King Arthur Flour Baking Education Center, Norwich VT. More details to come...

    • Richard Miscovich at the 2014 Grain Gathering
      16650 State Route 536, Mount Vernon WA
      August 21, 2014, 12:00 pm

      Richard will teach a workshop at the 2014 Grain Gathering, to be held August 21-23 at the Washington State University Agriculture Research and Extension Center in Skagit Valley. More details to come.

    • Richard Miscovich at The Bread Bakers Guild of America
      The Bread Bakers Guild, Chicago IL
      September 18, 2014, 12:00 pm

      Richard Miscovich will participate in Wheatstalk at The Bread Bakers Guild in Chicago. The event will take place September 18-21, 2014. More details to come...

    • Richard Miscovich at King Arthur Flour
      King Arthur Flour, Norwich VT
      October 10, 2014, 4:00 pm

      Whole Grains and Hearth Breads at King Arthur Flour Baking Education Center, Norwich VT. More details to come...

    • Richard Miscovich at Connecting for Change: Bioneers by the Bay
      Connecting for Change Conference, New Bedford MA
      October 24, 2014, 12:00 pm

      Richard Miscovich will lead a workshop at the Connecting for Change: Bioneers by the Bay Conference in New Bedford, MA on October 24-26. More details to come...

    Richard's Books

    From the Wood-Fired Oven

    New and Traditional Techniques for Cooking and Baking with Fire

    In From the Wood-Fired Oven, leading baker and instructor Richard Miscovich offers a new take on traditional techniques. From recipes on how to get maximum use out of a single oven firing to the first live-fire roasting, this book encompasses a wide range of topics for home and artisan bakers.

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