The final projects of 15 students in the baking & pastry arts bachelor's degree program at Johnson & Wales University look good enough to eat – but don't. They are works of art – decorative bread showpieces that range in shape, size and design. With some as high as three-feet, the collection of showpieces entitled "Providence: Rhode Island's Capital City," is now on exhibit at the Culinary Archives & Museum and will remain on display throughout the summer.

		These showpieces, which are made entirely of bread dough and natural food-based coloring, replicate popular local landmarks and icons such as Waterfire, Federal Hill, Roger Williams, Haven Brothers Diner and the city's vibrant theater and cultural scenes. The pieces were created by juniors in the Baking & Pastry Arts program under the direction of Chef Richard Miscovich, an associate instructor in the International Baking & Pastry Institute at Johnson & Wales University’s Providence Campus. Chef Miscovich also acts as an advisor to the University’s sustainability club, the Green Collaborative, and serves on the board of directors of the Bread Bakers Guild of America.

“Students in this Artisan and Decorative Bread class learn advanced skills of bread-baking such as controlled fermentation and hand shaping, but the showpiece project allows them to explore design, composition and a new style of hand skills,” Miscovich says. “The choice of Providence as a theme gave the class plenty of material for inspiration; we are fortunate to live in a city so rich with cultural, architectural and historical interests.” Miscovich also added that due to the nature of the material, the public should come view the sculptures early to see them at their best.

Decorative bread showpieces are three-dimensional sculptures made primarily of unyeasted, or ‘dead’ dough. Several types of flour, including white wheat, whole wheat, rye, and buckwheat are used to achieve variation in texture and color. The dough is naturally colored with the addition of dried, powdered vegetables and spices including cayenne pepper, spinach, beet, and turmeric. Lettering and other decorations are painted on by hand or silk-screened using a thin cocoa paste.

The Culinary Archives & Museum at Johnson & Wales University is an educational resource for culinary students, the community at-large, food scholars and the food service industry. It is dedicated to both preserving and interpreting the history of the culinary and hospitality industries. In addition to its collection of rare cookbooks, menus and artifacts relating to the history of food and food preparation, the Museum is a showcase for the work of students, faculty, alumni and distinguished visiting chefs.

The Culinary Archives & Museum is open Tuesday through Sunday, 10am - 5pm and is located at 315 Harborside Blvd., Providence, R.I. Admission is $7 for adults, $6 for senior citizens, $3 for college students, $2 for children (ages 5-18) and free to those under 5. For more information call the Culinary Archives & Museum at 401-598-2805.

Johnson & Wales was founded in 1914. It is a private, nonprofit, accredited institution offering undergraduate and graduate degree programs in business, food service, education, hospitality and technology. Preparing students for successful careers is the cornerstone of the University’s educational philosophy. A benchmark of the University has been its 29 consecutive year employment record – within 60 days of graduation, 98 percent of its students from the 50 states have jobs in their chosen career field. With an enrollment of more than 16,000 students, Johnson & Wales maintains campuses in Providence, R.I., North Miami, Fla., Denver, Colo., and Charlotte, N.C. For more information about Johnson & Wales University, visit www.jwu.edu. - -

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