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Richard Miscovich’s expertise in bread-baking covers the entire process, from the source of ingredients to the methods and techniques used in the many types of ovens that achieve the final flavorful, nutritious finished product. He is the author of “From the Wood-Fired Oven” (Chelsea Green, 2013). He has also served two terms on the board of the Bread Bakers Guild of America (BBGA).

Education

• MBA, �������������� & Wales University
• B.A., English, Michigan State University