//The story of Red Bread\\

Red Bread was founded in 2011 as a bakery focused on local whole grains and produce from the Santa Monica Farmers Market. we offer savory and “not too Sweet” award winning food, including a variety of bakes and preserved goods. see our seasonal offerings.

Sustainability and our environmental impact at all levels is important to us. We begin with ingredients sourced from local farmers utilizing organic practices and a high level of care for the food they produce. WE ARE COMMITTED TO STONEGROUND WHOLE GRAINS IN ALL OUR BAKED GOODS, because they are more FlAVORful, more nutritionally dense and easier to digest.  In our kitchen, we strive for zero waste; using every available part of an ingredient, preserving and fermenting our own pantry and vermicomposting whatever remains into our garden. We grow the majority of the flowers we use for decorating. The food crafted in our kitchen Comes in compostable  packaging.

Red Bread started with two bikes delivering to Venice Beach in 2011.  In 2012 after a year of sold out days at the Santa Monica Farmers Market, we opened our three year pop up Brick & Mortar on Washington Blvd in July -  Offering farm to fork breakfast, brunch and lunch six days a week.   we were named a Best Restaurant in Culver City And BEST NEW BAKERY by LA WEEKLY!  We also won awards for best pie, best rye bread, best cookie and were featured on the saturday cover of the los angeles times! (Above). 

Since 2020, Red Bread has relaunched! Offering the same great food directly to you once again. we are Proud to bring delicious food to Los Angeles. Red Bread is also available for full catering events, dinner parties, weddings and birthdays.  

//Chef Rose Wilde\\

Rose Wilde grew up in Ecuador in a large hispanic family, and has spent time living in places such as Tibet, Greece and Spain. She has worked professionally in and traveled to Israel, Morocco, Lebanon, Italy, the United Kingdom, Portugal and Mexico.  She has led the pastry kitchens at Manuela, rustic canyon, rossoblu and motherwolf. Rose is a former human rights lawyer turned writer, chef, master food preserver, master gardener, and owner of Red Bread.  Since 2011, Red Bread's commitment to social justice has provided for over 74,000 meals working with the Los Angeles Food Bank and through Bake Sales with Gather for Good and Bakers Against Racism.  Rose's goal is to champion good food and good people. 

Her work has appeared in the Los Angeles Times, Washington Post, Wall Street Journal, Edible magazine, Cherry Bombe and many other publications.  She has been a regular on the Food Network. Cooking Channel, Tastemade, and NPR.  

Rose has just published her first cookbook, Bread and Roses: 100+ Grain Forward Recipes featuring Global Ingredients and Botanicals Countryman press/norton publishing. She lives in Los Angeles, California, with her dog, and eight chickens.  For more inspiration find her on Instagram @trosewilde. 

Rose has always been captivated by food. She is committed to understanding the science, art, and magic of real food treated with care. Rose is a passionate chef, baker, Master Food Preserver, and is actively involved with food justice issues.