Britta Bush is the vegan chef, kombucha brewmaster, and sourdough baker of Saucha, a company dedicated to using local and organic ingredients to create nourishing and delicious vegan offerings. She completed her Raw/Vegan Chef Training with Matthew Kennedy in 2013.
Her style has evolved to a fusion of raw/vegan techniques, slow simmered dishes, and almost always some sort of fermentation. From kombucha to kimchi to sauerkraut, her most recent obsession is sourdough bread. Britta captures the essence of local produce by showcasing seasonal menus and offering a meal delivery service, catering and private chef options, as well as cooking classes.