Join Four Bites Show Monday to meet an evangelist for feeding people better food

Emily Savage was a professional full-time pastry chef at Grange Community Kitchen when she was bitten by a tick.

The resulting Lyme disease turned white flour and refined sugar from Savage’s most-used ingredients to things that made her sick. After studying her situation, Savage turned her considerable energies to making great baked goods she could enjoy. 

The result is Savage Wheat Project, her line of breads, rolls, pies, granola, and more. Soft spelt burger buns, and soft rye with ground caraway, and sweets like cinnamon swirl loaf, sour cherry cashew bars, and truffle brownies are favorites.

Launched in 2019, Savage uses unrefined flour ground from heirloom wheat, einkorn and other ancient grains, with only natural sugars and unrefined oils. Besides her online shop, Savage Wheat Project is available at retail outlets in Buffalo, East Aurora, Akron, Holland, and Perry.

There are a lot of passionate bakers out there, but how many hardcore enough to sow and reap grain by hand? That’s what it took for Emily Savage to get more grain she wanted, so she did.

Savage has a mission, and she’ll share her story and take questions from online audience members at noon Monday, March 25. Here’s the link to join the conversation.

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