//rose wilde\\

Rose Wilde is a Los Angeles–based chef, writer, and co-host of the Kitchen Tape podcast. She is the author of Bread and Roses (Norton, 2023), named a best book of 2023 by Bon Appetite and The Los Angeles Times.  Her a second cookbook is forthcoming from Chronicle Books. Known for her work with whole grains, fermentation, and botanicals, starting with her bakery, Red Bread, launched in 2011. Immediately she won awards for Best New Bakery, Best Cookie, Best Pie, Best Cake and Best Bagel. Since she has led pastry and bread programs at acclaimed restaurants including Manuela, Rustic Canyon, Rossoblu, and Mother Wolf.

Inspired by a childhood spent in Ecuador as part of a large Hispanic family, Rose brings a global sensibility to her cooking, shaped by time living in Tibet, Greece, and Spain, and by work across Israel, Morocco, Lebanon, Italy, the UK, Portugal, and Mexico. A former human rights lawyer, she is also a certified master food preserver and master gardener.

Her work has appeared in the New York Times, Los Angeles Times, Washington Post, Wall Street Journal, Edible, Cherry Bombe, KCRW, NPR, The Splendid Table, TASTE and on Food Network, Cooking Channel, and Tastemade. She is a regular contributor to edibleLA magazine where she writes about the Los Angeles Food Scene. 

She lives in Los Angeles with her family, dog, and five chickens. Follow her on Instagram: @trosewilde

She offers consulting for restaurants/Bakeries and collaborate with brands on pop-ups, recipe development, and content creation. She also teaches public and private cooking classes both in person and virtually, locally and across the U.S. Let’s connect — always interested in meaningful Partnership around food, writing, and storytelling. Let’s Collaborate or Email rose@eatredbread.com to get started.

//red Bread\\

Founded in 2011, Red Bread is a Los Angeles bakery rooted in zero-waste practices, local whole grains, and peak-season produce from the Santa Monica Farmers Market. We specialize in award-winning savory fare and craveable “not-too-sweet” desserts, including seasonal bakes, preserves, and elaborate cakes made with care.

In our first year, LA Weekly named us Best New Bakery in Los Angeles and one of Culver City’s Best Restaurants. We’ve since earned accolades for Best Pie, Best Rye Bread, Best Bagel and Best Cookie — and were proudly featured on the Saturday cover of the Los Angeles Times. Our baking has also been highlighted in The New York Times, The Washington Post, and Cherry Bombe.

Red Bread is more than a bakery — it’s a mission-driven kitchen. Since our founding, we’ve helped provide meals in partnership with the LA Food Bank, partnered with the Saint Joseph Center Culinary Training Program, and raised funds through bake sales with Gather for Good, Bakers Against Racism and vote save america.

We’re committed to making joyful, nourishing food. Best known for our cakes, bakes, and pantry goods, Red Bread also offers full-service catering for weddings, dinner parties, birthdays, and celebrations of all kinds.

Don’t miss out on the kind of food that elevates your moments — explore our seasonal menu and celebrate deliciously.