Alright – so today we’ve got the honor of introducing you to Rose Wilde. We think you’ll enjoy our conversation, we’ve shared it below.
Rose, so good to have you with us today. We’ve always been impressed with folks who have a very clear sense of purpose and so maybe we can jump right in and talk about how you found your purpose?
I think purpose is something we find again and again throughout our lives. For me it always starts with a spark of inspiration, something that ignites my passion and feels like the world needs. Food was my third career, and I came to it after seeing so many food desserts and nutritionally depleted options on our shelves. I was inspired to make the most basic human food – bread. This carried me through years of purpose fueled growth into a business at the farmers market, to opening a first storefront, and to teaching at local shelters. After closing my store and going through a divorce, I found it again in bringing beauty to the world in the midst of personal challenges. Remembering we have the power to be the magic and beauty we want to see in the world. I funneled this new purpose into fine dining desserts and later relaunching my business focused on cake in the dark days of the pandemic. Recently my purpose has been renewed by the birth of my son, a miracle I didn’t see coming last fall while I was traveling on tour for my first cookbook Bread and Roses. Again I feel the rush to share beauty, magic, and art so that he may see a gentler world as he grows up.
Thanks, so before we move on maybe you can share a bit more about yourself?
I am the owner and chef of a micro bakery called Red Bread. We specialize in whole grain baked goods, currently with a focus on cakes! Everything we offer is dictated by the season and driven by the incredible farmers markets here in Southern California. We just introduced some very fun merchandise, as well as selling signed copies of my award winning cookbook Bread & Roses. I also lead a podcast with fellow baker Kassie Mendieta called Kitchen Tape available to stream on Apple and Spotify. We interview guests that span the diverse areas of the food world, do deep dives and take you inside our brains for R&D of you favorite bakes. Catch new episodes every Tuesday.
Looking back, what do you think were the three qualities, skills, or areas of knowledge that were most impactful in your journey? What advice do you have for folks who are early in their journey in terms of how they can best develop or improve on these?
I didn’t go to culinary school but rather came to food through a joy for cooking and an understanding of broken food systems I studied while in Law School. I think that all backgrounds can inform food. A legal background has helped me navigate permits, contracts and collaborations that would otherwise have felt overwhelming. A lot of this knowledge is accessible even if you don’t go through a formal education but do some solid research. A willingness to always learn outside your comfort zone is necessary to succeed as an entrepreneur as you will be asked to wear innumerable hats. I also recommend really learning how to effectively read and write a recipe to communicate your ideas clearly in training others to help you or execute your ideas.
Okay, so before we go we always love to ask if you are looking for folks to partner or collaborate with?
I love to collaborate! Collaborating keeps me driven in my craft. It is refreshing to have another person, brand or company to play with in terms of flavor, colors and presentation. I love the opportunity to make art, large scale pastry and food installations. If someone is interested in collaborating they can reach out via my website or hello@eatredbread.com
Contact Info:
- Website: https://www.eatredbread.com
- Instagram: @trosewilde @redbread
- Facebook: https://www.facebook.com/eatredbread/
Image Credits
Rose Wilde
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