Reimagining edibles from an evolving, regenerative perspective.
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Made with 2,917 day old Mole Madre by Grupo Olvera's pastry chef, Huerik Palos.
Rose Chocolate is made with 2,917 day old Mole Madre, 70% cacao and infused with 60mg of flower rosin CBD pressed at the time of infusion. It was made during a visit to San Francisco by pastry chef Grupo Olvera, Huerik Palos.
We designed Rose CBD Capsules simply because we couldn’t find anything else like them. We wanted all the health benefits that full-spectrum CBD promises but without any of the unnecessary chemicals or solvents found in most other options.
For this recipe, Gravenstein apple cider is blended with a tart and floral Ume Plum syrup from Oakland-based Yumé Boshi - winner of the 2018 good food awards. Finished with a fresh pressed ginger juice for a little touch of spice.
Our first mood state product developed specifically to improve sleep. The calming properties of passionflower and vanilla provide additional flavor components, as well as the round sweetness of mulberries from the legendary, organic Frog Hollow Farm in Brentwood, California.