Britta Bush is the founding plant-based chef, kombucha brewmaster, and sourdough baker of Saucha, a company dedicated to using local and organic ingredients to create delicious plant-based, healing foods. After completing her Raw/Vegan Chef Training with Matthew Kenney in 2013, her style has evolved into a fusion of raw/vegan techniques, traditional dishes, and a focus on fermentation.

Britta’s passion is to create consciously crafted foods with purpose, utilizing hand-selected ingredients that have the power to heal body, mind, and soul