ABOUT US
MARLA is an Acronym, composed of the first letters from the names of our family members who taught us to cook and bake. Like those that came before, food is our lodestone. Like history, food does not spring forth from the ether. Food is always informed by what came before and is as much a product of memory as the present.
Our Food is Thoughtfully Crafted. We use fresh ingredients that are locally farmed and procured each week. Our menus are driven by each season, the environment and locally grown organic produce, meats, fish, flours, eggs, milk, and butter.
Amy Brown
Chef/Proprietor
Raised in San Francisco, Amy was in the kitchen pulling bowls out of cabinets as soon as she could crawl. At the young age of 6, she compiled her first menu for a Mother’s Day breakfast, comprising everything she knew how to make including Top Ramen. Using the Junior Betty Crocker Cookbook, she threw her first dinner when she was 8. In actuality, Amy has never really stopped cooking or baking.
After graduating college, instead of looking for work in the non-profit sector, she headed to Italy to work in a bakery and a year later she was back in San Francisco prepared to make a career out of baking and cooking. In the last 20 years, she has been a bread baker, pastry cook, and pastry chef, most recently running the Pastry Program at Nopa Restaurant and starting the Brunch Program. Years of hard work and love for her craft has led her to embark on a new chapter; starting her own bakery and restaurant with husband and partner, Joe Wolf.
Joe Wolf
Head Cheese
Joe Wolf’s love affair with food began at the ripe age of 2 when he helped his great-grandmother make homemade kreplach (soup dumplings) for the Jewish New Year. While attending the California Culinary Academy in San Francisco he picked up an extended stage at Bix Restaurant in Jackson Square, while he helped to open The Creamery in San Francisco’s South Beach neighborhood.
Before MARLA, Wolf worked with Signature Hospitality Group, Foreign Cinema, Michael Mina, Nopa, and most recently, Wise Son Delicatessen, where he held the position of Head Pickler. Wolf was instrumental in helping co-owners, Leo Beckerman and Evan Bloom, launch Wise Sons from a pop-up deli to a brick and mortar restaurant.
Tink E Moss
Capt’ of Catering, Sales & Magic at Marla Bakery & Catering
I have a passion for community & bringing folks together for great times with amazing food. For over 25 years I have worked in all aspects of food service. In 2012 I started working at The Wise Sons where, soon after starting, I begged to be put on chopped liver duty. Joe Wolf drilled me & we became fast friends. Marla was already in the works and I continued to help out with the first brunch pops and in 2022 I jumped in again to help with the brunch pop ups in Santa Rosa in 2022. I soon realized that the pull to move to a community that loved to gather over amazing food & great times could be had in Santa Rosa so I moved my mischpucha to Santa Rosa where I officially came on as a full timer. Marla is family. We are small, yet mighty & ready to make your gathering special. Reach out & let us know how we can make your dreams come true. [email protected]
Alyson Bolstad
Head of Operations, MarlaSR
Hi, I'm Aly! After years of restaurant work in Seattle, I moved to San Francisco to pursue more in the food and beverage industry and with that I found Marla! Since late 2015, I've been a dedicated member of the Marla team and I now head up operations at our Santa Rosa café ensuring everything runs smoothly. I enjoy taking care of people and working to make everyone feel included and welcome in every space I am present in. Come say hello!