About Rose


A culture of experience

We approach fruit sourcing the way a restaurant kitchen does — by talking with farmers to get inspired by their unique seasonal produce varieties.

These living ingredients are brought back to our kitchen where we begin a co-creation with fruit and hemp flower.

We process all of our produce in-house in our San Francisco facility, in the hands and care of our chefs.

We are creating a culture of experience surrounding Delights, which are more than just products—they’re stories of the people and places and ingredients coming together to make them. Preserving fruits and vegetables into a Delight leaves us with an ephemeral snapshot of local produce at its richest flavor long past the close of the season.

Grenache Grapes harvest for our Singles ‘Skin Contact’ recipe.

Receiving tomatoes from Dirty Girl Produce at the Berkeley Farmers Market.

Working exclusively with produce that’s grown locally and sustainably allows us to collaborate with a community of farmers and chefs who share our commitment to protect our natural resources.

Here are just some of the people who make it all possible:



Redwood Valley, California

Wendy Sinclair, our Director of Cultivation at Rose Farm in Penn Valley, CA.