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.
Richard Miscovich will teach a week-long course on Artisan Bread Making on June 20-July 1 at Sterling College.
The tuition for this course is set at $2250, which covers the cost of instruction, field trips, and most materials. All students will be charged a meal fee of $250 and are invited to enjoy all of their meals with us for the duration of the program. On-campus housing is available for an additional fee of $ 150 / week.
Richard Miscovich will give a public talk on June 21st at Sterling College about his book, "From the Wood-fired Oven." This talk will take place at 7:00 PM by the picnic area. Copies of Richard's book will also be available for sale and signing at this event.