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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...

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