Sarah Chisholm
Sarah Chisholm is a woman of many talents—through Wild Rye Baking Co., she’s getting to bring one of her (many) skills to the forefront of her work, with a more personalized and thoughtful flair, no less. Chisholm, a former professional ballerina, was confronted with the need for a career pivot after suffering a serious leg fracture at the age of 23. She quickly invested her energy into another beloved, personal outlet—baking.
Chef Chisholm was able to train under local Phoenix pastry chef, Katherine Dwight, and then developed her skill even more by spending two months in Europe—working within a number of different kitchens and thus discovering new techniques, in the process. She then went on to work as the executive pastry chef of the award-winning St. Francis restaurant and of the Phoenix Public Market Café. Now, she’s indulging in a more personalized approach to baking with her new online baking company, Wild Rye Baking Co..
A baking or culinary trend you’re currently obsessed with and why? I’m loving how much people are baking at home again! Whether you jumped on the at-home sourdough train or began baking cakes to give to your neighbors, I’m here for it and want to do all I can to keep this trend alive.
What advice would you offer someone who’s trying to navigate work in Arizona’s food scene? Mindset is everything.
An Arizona-based baker or culinary figure who inspires you and why? Charleen Badman. She is the doyenne of Arizona chefs and an inspiration for many! What most inspires me about Charleen is her generosity. It reaches far beyond the dining experience at FnB (which is not to be missed) and touches local nonprofits, the food system in our schools as well as other local businesses like mine.
For more information on Chef Chisholm and Wild Rye Baking Co., visit www.wildryebaking.com.