Richard Miscovich is a celebrated author, baker, instructor, and consultant in the field of artisan bread and wood-fired cooking. With decades of experience, Richard is widely recognized as one of the leading experts in the industry, and is known for his talent, creativity, and passion for all things bread.

Richard’s journey in the world of baking started in the early 1990s when he began working for a small artisan bakery in Santa Cruz, California. There, he developed a deep appreciation for the art and science of bread-making, and quickly became enamored with traditional bread-baking techniques that date back centuries. Over the years, he honed his craft, studying under some of the most respected bakers in the world, traveling to Europe to learn from master bakers, exploring different techniques, and experimenting with different types of flour, grains, and sourdoughs.

In addition to his work as a baker, Richard is also a highly respected educator, and has taught at some of the most prestigious culinary institutes in the country, including the San Francisco Baking Institute and the Johnson & Wales University. He has also conducted numerous workshops and seminars around the world, sharing his knowledge and expertise with students of all skill levels.

As an author, Richard has published several acclaimed books on the subject of bread baking, including his most recent work, From the Wood-Fired Oven, which has received rave reviews from both amateur and professional bakers alike. In the book, Richard shares his top secrets for creating delicious artisan bread and wood-fired dishes, and shows readers how to build and maintain their own wood-fired oven.

With his vast knowledge, impressive skills, and infectious enthusiasm, Richard Miscovich is a true asset to the world of artisan bread and wood-fired cooking. Whether you are a seasoned professional or an aspiring home baker, Richard’s expertise and passion for the craft is sure to inspire and guide you on your own baking journey.