Rose Wilde

ChefLos Angeles

Rose Wilde is the baker behind Red Bread, a Los Angeles microbakery she’s run alongside kitchen gigs since 2011. She currently oversees pastry program at Eagle Rock’s Capri Club, but has previously worked in the kitchens of Rustic Canyon, Motherwolf, Rossoblu, and Manuela. A penchant for whole grain baking is highlighted in her forthcoming Bread and Roses, in which she waxes poetic about the joys of baking with brown flours and global botanicals. Her cakes skew whimsical in style, including tiered and domed options, finished with thick piping and bright floral decoration.