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Richard Miscovich
Richard Miscovich

I live my dream everyday – baking the best artisan breads and pastries using the same old-world techniques that make artisan baking so unique.

About Richard Miscovich

Chef Richard Miscovich—Handmade Sourdough: From Starter to Baked Loaf—is a published author who currently serves as an assistant professor at Johnson & Wales University, where he teaches bread production. He was the recipient of the Baking & Pastry Service Award in 2006 and 2009.

By This Professor

The Complete Guide to Baking Bread