Emily's Story
"When you feed your community, your community grows strong."
After being a pastry chef for nearly 12 years, Emily Savage came down with Lyme disease. She recovered, but it left her unable to eat white sugar or white flour - a particularly harsh side effect for a baker. Not ready to live a life without breads, rolls, cinnamon buns, pastries or cookies, she started creating new recipes that used alternative ingredients. Her creations not only tasted better with ancient grains and natural sweeteners like honey and maple syrup - they're more wholesome. Savage Wheat Bakery was formed.
Savage Wheat relies on using simple, superior ingredients and it's no coincidence that many of her ingredients are sourced from Western New York farms. Gathering flour, maple syrup, fruits, vegetables, honey, seeds and more from over 18 farms all over the region, Savage Wheat is passionate about preserving, strengthening and growing the robust local food economy of WNY.
From spelt flour hotdog rolls, sourdough crackers, and pesto tarts to cinnamon buns, fruit pastries, cookies and seeded snack bars, Savage Wheat creates products that combine and represent the very best of the abundance of the Western New York harvest.
Savage Wheat products can be at local markets and retailers all over. On a Saturday morning, you're likely to find her at the Hamburg Farmers Market. On Sundays, at the Hometown Market in East Aurora. Her products fly off the shelves at local retailers like the Farm Store on Lexington Ave. in Buffalo, or Thorpe's Organic Farm Store on Strykersville Rd. in East Aurora.
