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Reimagining edibles
from an evolving, regenerative

Announcing a new recipe with Andy Baraghani–Chef, food journalist, and Bon Appétit alum–that fuses classic Iranian ingredients with Northern California produce, a nod to Andy’s roots and earliest connections to flavor through home cooked meals.

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Two acids come together – tangy sumac and sweet, floral Meyer lemons. Prepared in our San Francisco kitchen.

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White Rock Ranch Meyer Lemon and Wild Heimang Sumac

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In collaboration with Chef Enrique Olvera, Green D’anjou pears from Mt. Hood Organics are poached in Koch mezcal and finished with a smokey/sweet Ancho chili powder made for us by Enrique’s team in the Pujol kitchen.

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The return of a favorite: Poached Pear by Enrique Olvera 2022.

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Our first mood state product developed specifically to improve sleep.

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With only heat and pressure, our rosin extraction process produces CBD in its purest and most potent form from flower that grows naturally on small, organic farms. This process allows us to maintain all of the flower’s naturally occurring cannabinoids.

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Chef Joey and Chef Dania at our headquarters in San Francisco.

Rose is the first edible company in the recreational market to exclusively use flower rosin, a solventless extract that conveys the purest expression of source plant.

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Rose’s regenerative farm in California’s Sierra Foothills allows us to become better stewards of the planet while increasing the scope of our ingredients.

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