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Amaranth Bakery Cooks Up Sustainable Model, Helps Other Businesses Rise

Susan Bence

Though many of its goods are baked, Amaranth Bakery's story is a juicy one. Located on Milwaukee’s northwest side, the bakery and cafe opened seven years ago at 34th and Lisbon as the dream of David Boucher and his wife Stephanie.But while Boucher cooked up the vision for the bakery as a neighborhood gathering place, the rest of the story has risen like a good loaf of sourdough. It has turned into model of sustainability and become an incubator for other start-ups, like the soon-to-open Juice Kitchen.

Boucher met up with WUWM environmental reporter Susan Bence in the bakery recently, and explained that when he moved to the neighborhood, he found a business location that he couldn’t pass up.

Susan Bence entered broadcasting in an untraditional way. After years of avid public radio listening, Susan returned to school and earned a bachelor's degree in Journalism from the University of Wisconsin-Milwaukee. She interned for WUWM News and worked with the Lake Effect team, before being hired full-time as a WUWM News reporter / producer.