Amy Brown and Joe Wolf, along with 24 full-time and 4 part-time employees
Having both grown up with a deep love of cooking and baking, Amy Brown and Joe Wolf met when they were working together at the restaurant Nopa. The couple started a wholesale bakery in 2013 and later opened a brick-and-mortar bakery-restaurant in San Francisco’s Outer Richmond District. At their farmers market stand, you’ll find a seasonally rotating menu of breads, breakfast pastries, bagels, English muffins, tarts, and cookies. Their baked goods are made from scratch using local and organic ingredients and baked in their wood-fired oven, the “heart and soul” of their business.
Marla uses nearly 100% organic ingredients, including all grains, eggs, butter, and some meats and produce. Their flour comes from Central Milling Co. in Petaluma, and butter from Straus Family Creamery and Clover Stornetta. For produce, they source from farmers in the Ferry Plaza Farmers Market and use herbs grown in their patio garden.
“Marla” is an acronym of the first letters of the names of the family members who inspired Amy and Joe to cook.
San Francisco, California 94121
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »