Savoring the Sweetness of Local: How One Baker's Journey Transformed a Community

Emily Savage's path to becoming a successful local food producer was paved with unexpected challenges and a deep passion for nourishing her community. After a bout with Lyme disease left her unable to consume traditional baking ingredients, Savage embarked on a mission to create wholesome, flavorful alternatives that would not only satisfy her own dietary needs but also inspire others to embrace the abundance of Western New York's local food landscape.

Rediscovering the Joy of Baking with Locally Sourced Ingredients

From Pastry Chef to Local Food Advocate

Emily Savage's journey began as a seasoned pastry chef, honing her skills for nearly 12 years. However, a life-changing diagnosis of Lyme disease forced her to reevaluate her relationship with food. Unable to tolerate white sugar and white flour, Savage found herself at a crossroads, determined to continue her culinary pursuits while adapting to her new dietary restrictions.

Embracing Ancient Grains and Natural Sweeteners

Undaunted, Savage set out to create new recipes that incorporated alternative ingredients, such as ancient grains, honey, and maple syrup. To her delight, these wholesome substitutes not only met her dietary needs but also enhanced the flavors of her baked goods, resulting in products that were not only delicious but also more nutritious.

Establishing Savage Wheat Project and Savage Wheat Bakery

Inspired by her personal transformation, Savage founded the Savage Wheat Project and Savage Wheat Bakery, a local enterprise dedicated to promoting, creating, and celebrating locally grown foods. With a deep appreciation for the abundance of Western New York's agricultural landscape, Savage began sourcing her ingredients from over 18 farms in the region, forging strong partnerships with local producers and strengthening the local food economy.

Preserving and Strengthening the Local Food Community

Savage's commitment to her community extends beyond the walls of her bakery. She views her role as a local food producer as an honor, recognizing the symbiotic relationship between her business and the farmers and producers who supply her with the raw materials to create her delectable offerings. By supporting these local partners, Savage not only ensures the longevity of their operations but also inspires others to invest in the local food system.

Delivering Exceptional Taste and Nutrition

Savage Wheat's products, ranging from spelt flour hot dog rolls and sourdough crackers to cinnamon buns and fruit pastries, showcase the exceptional quality and flavor of locally sourced ingredients. Savage's dedication to using whole grains, maple, honey, and pastured lard has not gone unnoticed, as her customers consistently praise the superior taste and nutritional value of her baked goods.

Fostering Community Connections through Farmers Markets and Partnerships

Savage Wheat's presence at local farmers markets and its collaboration with FreshFix, a Buffalo-based local food delivery service, have further strengthened its ties to the community. Savage takes great joy in interacting with customers, especially children, at these events, sharing her passion for wholesome, locally produced foods and the positive impact they can have on individual and community health.

Expanding Reach and Securing a Permanent Home

As Savage Wheat continues to grow, Emily Savage is working towards securing her own facility and farmland, allowing her to expand her operations and solidify her commitment to the local food movement. With a steadfast focus on quality, sustainability, and community engagement, Savage Wheat is poised to become a beacon of the Western New York food landscape, inspiring others to embrace the transformative power of locally sourced ingredients.