Work With Me
Rose Wilde is a Los Angeles pastry chef, cookbook author and food stylist who builds recipes, images and experiences around whole grains, peak-season produce and flowers. She has led pastry programs at Rustic Canyon, Rossoblu, Manuela and Mother Wolf, wrote Bread and Roses (Countryman Press/Norton, 2023) and Tiny Cakes (Chronicle Books, April 2027), and co-hosts the Kitchen Tape podcast.
Services include:
Recipe development for brands, menus, publications and campaigns. See published recipes →
Food and prop styling for editorial, cookbook and brand shoots. See the portfolio →
Workshops, private classes and farmers market tours: public, private and corporate. See classes →
Kitchen and restaurant consulting, from pastry programs to whole-grain sourcing
Brand Collaborations
Rose partners with food brands, restaurants and lifestyle companies on campaigns, product launches, recipe series, pop-ups, dinners and activations. Her work is built to translate across print, social and in-person, and to fit naturally with how your brand already shows up.
Selected collaborators: Lexus USA, Bonne Maman, Kellogg’s, Big Green Egg, Graza, Made In, La Tourangelle, West~Bourne, Yes Way Rosé, Pineapple Collaborative and Falcon Enamelware.
As seen in: the Los Angeles Times, which named her the “Buttercream Queen,” Cherry Bombe’s first-ever Power List, The New York Times, Bon Appétit, Sunset, Eater, KCRW and NPR. See press →
Audience: [40K+] followers across @trosewilde and @redbread, plus the EAT MORE newsletter and the Kitchen Tape podcast.
Let’s work together. Email rose@eatredbread.com or use the form below. Share your project, timeline and budget, and Rose will reply within [3 business days].
Stay Connected
Subscribe to EAT MORE, Rose’s newsletter of ingredient deep dives, recipes and stories.
Listen to Kitchen Tape, and pitch us a guest at kitchentapepod@gmail.com.
Or just say hi below.