From our humble beginnings as a pop-up, the original walk-up Kitchen Communal in the Mission, our established restaurant in the Outer Richmond, to local farmer's markets …


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 menu changes often; driven by each season, the environment, locally grown organic produce, meats, fish, flours, eggs, milk, and butter.

Our Outer Richmond Location is Open Tuesday through Sunday. Enjoy fresh Bread, Pastry, Coffee and Espresso, Breakfast, Lunch, Sweet and Savory Treats, Dinner, Desserts, Sunday Brunch, or buy a ticket for our Monthly Sunday Supper.


In the early 20th century, the Outer Richmond was a vibrant and bustling appendage of San Francisco. At the time of construction, Sutro Baths was the world’s largest indoor swimming pool. Trains and trolley lines were built in order to bring the masses to Ocean Beach. Crowds thronged the neighborhood on the weekends; from the Windmills at the edge of Golden Gate Park, Playland at the beach, Sutro Baths, and the cliffside Sutro Mansion.

Those days are preserved in history and the neighborhood is much quieter now. It makes a fine home; cloaked in fog, nestled just steps away from the statuesque cypress trees filling Land’s End and Golden Gate Park. The rich history of the Outer Richmond inspired us to honor our past everyday and share it with you through our baked goods, fresh food, and the restaurant space itself.

Amy Brown
Proprietor, Baker, and Chef

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
Proprietor, Pickler, and General Manager

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.