Richard Miscovich teaches artisan bread baking to culinary students at Johnson & Wales University in Providence, Rhode Island, and to home and professional bakers at classes and conferences around the country. He has built and baked in numerous woodfired ovens, including the one at One Acre Garden & Bakery in Beaufort, NC, and served on the Board of Directors of The BreadBakers Guild of America from 2006 to 2011. In 2014 he received the Johnson & Wales Distinguished Scholarship Award. He is theauthor of From The Wood-Fired Oven and instructs the online Craftsy course, Handmade Sourdough: From Starter to Baked Loaf.
Peter Reinhart, currently chef-on-assignment at Johnson & Wales University in Charlotte, is the author of ten bread cook books. He is a widely respected teacher, author, and consultant. Among his best-known books are: Bread Revolution, American Pie: My Search for the Perfect Pizza, The Joy of Gluten-Free, Sugar-Free Baking and The Bread Baker’s Apprentice. Four of his books have been nominated for four James Beard awards, with three of them winning, including the "Book of the Year" in 2002 for The Bread Baker’s Apprentice.
Harry Peemoeller, a certified German master baker, is a senior instructor at Johnson & Wales University in Charlotte, specializing in baking northern European breads with rye flours. Born in Todendorf, Germany, a small town outside of Hamburg, at age 10 he began working in his stepfather’s commercial and retail bakery. He stayed at his craft, achieving master baker status at age 22. Peemoeller came to the U.S. in 1989 working at the commercial bakery supplier for Disney World in Orlando, and then his own Miami bakery. He has since directed bread production at a number of bakeries in both the United States and Germany. He was one of three bakers representing Team USA in the prestigious 2012 Paris Coupe du Monde, the World Cup of Baking, winning the silvermedal in the Artistic Design Category. Peemoeller is currently coach for Team USA in the 2016 Coupe du Monde, returning to Parisin February 2016.