//Rose Wilde\\
Rose Wilde is a Los Angeles chef, baker, writer and food stylist known for her work with whole grains, fermentation and botanicals. She is the author of Bread and Roses (Countryman Press/Norton, 2023), named one of the best cookbooks of 2023 by Bon Appétit and the Los Angeles Times. Her second cookbook, Tiny Cakes, 75 recipes for everyday muffins, party cupcakes and more, arrives from Chronicle Books on April 6, 2027.
Rose founded Red Bread in 2011 and has since led pastry and bread programs at Manuela, Rustic Canyon, Rossoblu and Mother Wolf. In 2026, the Los Angeles Times called her the “Buttercream Queen.” She co-hosts the Kitchen Tape podcast with Crystal Slonecker, writes the EAT MORE newsletter, and has contributed to every issue of Edible LA since 2023.
Inspired by a childhood in Ecuador as part of a large Hispanic family, Rose cooks with a global sensibility shaped by years 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, the Los Angeles Times, The Washington Post, The Wall Street Journal, Bon Appétit, Cherry Bombe, Sunset, Eater, KCRW, NPR, The Splendid Table and TASTE, and on Food Network, Cooking Channel, KTLA and Tastemade.
Rose develops recipes, styles food for editorial and brand shoots, consults for restaurants and bakeries, and partners with brands on pop-ups, campaigns and content. She teaches public and private classes in person and online, in Los Angeles and across the U.S. She’s always interested in meaningful partnerships around food, writing and storytelling, so let’s connect.
She lives in Los Angeles with her family, her dog and five chickens.
Let’s Collaborate. Email rose@eatredbread.com · Instagram @trosewilde
//Red Bread\\
Red Bread began in 2011 as a Los Angeles bakery and kitchen built on local whole grains, peak-season produce from the Santa Monica Farmers Market, and zero-waste practices. Today it’s Rose’s cake and event studio, making one-of-a-kind seasonal cakes, “not-too-sweet” desserts, and family-style catering for weddings, dinner parties and celebrations of every size.
In 2026, the Los Angeles Times named Red Bread one of the 15 best birthday cakes in the city. LA Weekly named it Best New Bakery in Los Angeles in 2013, the same year the Los Angeles Times picked its rye as the best in the city and put the Red Bread market stand on the cover of its Saturday section. LA Weekly chose its Cracked Oatmeal Chocolate Cookie as the best cookie in LA, and Tasting Table ranked its Russian Black Bread #1 on its list of LA’s best breads. Red Bread has also made best-of lists for pie (Eater LA, Discover Los Angeles), bagels and chocolate cake (LA Weekly), birthday cakes (LA Times) and Los Angeles bakeries (Eater LA). Its cakes have been featured in The New York Times, Cherry Bombe’s Love Issue, Sunset and Eater, which singled out its dome and beehive cakes.
Red Bread is a mission-driven kitchen. It has provided meals 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.