Emma spent years watching her mother scan ingredient labels in grocery aisles, call restaurants ahead of time, and still come home without anything to eat. So she decided to do something about it.

Emma's mother, Chelsea, was diagnosed with celiac disease after a three-year search for answers. At the time, Emma was finishing her degree in Baking and Pastry Arts at Savannah Technical College, and watched her mother navigate a food world that rarely left her satisfied. That experience is what led Emma to build The Flour Exchange.

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"I watched my mom go through so much just to find food that felt safe for her," Emma said. "I wanted to give her — and everyone else living with celiac — something that didn't feel like a compromise."

The Flour Exchange is a new micro bakery opening in Savannah, co-founded by Emma and her mother, Chelsea.

 

Emma develops every recipe — from cream cheese pound cake to seasonal favorites — using 100% gluten-free ingredients, with an emphasis on flavor and texture first."I want people to try something from us and be surprised it's gluten-free, not the other way around," Emma said.