Milo & Olive

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Santa Monica, CA

Milo & Olive is the artisan heartbeat of the Rustic Canyon Family, the restaurant group founded by husband-and-wife team Josh Loeb and Zoe Nathan. As a bakery and wood-fired pizzeria — and the bread-baking hub for one of Southern California’s most respected restaurant groups — it has balanced the intense demand of a neighborhood favorite with a rigorous commitment to seasonal, market-driven cooking, proving that scale and sustainability can go hand-in-hand.

The Sustainability Print:

Sustainability at Milo & Olive is rooted in the survival of the local farmer. The group treats their purveyors as essential partners rather than just vendors.

Deep Agricultural Partnerships:

They maintain long-standing relationships with iconic local farms like Coleman Family Farms and Weiser Family Farms, providing consistent financial support that allows these farms to thrive.

Santa Monica Market Commitment:

Chefs are at the market multiple times a week, ensuring the menu is strictly dictated by the local harvest rather than industrial supply chains.

Direct-Trade Coffee:

By serving Bonito Coffee from Ojai — a small-batch roaster specializing in beans sourced directly from farmers in Central America and Nicaragua — they support a direct-to-farmer model that cuts out middlemen and returns more value to growers.

A Study in Sourcing: Organic Grains & Circularity

As a bakery producing an extensive volume of bread and pastries, Milo & Olive focuses heavily on grain integrity and waste reduction.

Organic & Whole-Grain Priority:

The bread and pizza programs incorporate a wide selection of organic, whole-grain flours, including gluten-free options, alongside more traditional pastries and desserts.

Cross-Restaurant Utilization:

The Rustic Canyon Family shares resources across its restaurants. Milo & Olive supplies bread to sister spot Esters Wine Shop & Bar, and the group’s shared commitment to the farmers’ market means seasonal produce flows through the whole family of restaurants.

In-House Everything:

By baking all breads in-house and working closely with local purveyors, the restaurant reduces the packaging waste and transportation emissions associated with third-party suppliers.

  • Photo by Meghan Reardon
  • Photo by Rick Poon
  • Photo by Taneshia Warren
  • Photo by Lindsey Huttrer
  • Photo by Meghan Reardon
  • Photo by Jordana Hazel
  • Photo by Jordana Hazel
  • Photo by Jordana Hazel

Insights

Milo & Olive is a masterclass in “Neighborhood Density.” By positioning itself as a hub where locals can walk or bike, the restaurant reduces its community’s carbon footprint while fostering real human connection. With just 24 seats and no reservations, it remains deeply intimate despite its outsized influence — Michelin Guide–listed from 2021 to 2023 — and a 10/10 destination for those who want a Garlic Knot or a Wood-Fired Pizza that supports the health of the land and the local community.

contact

miloandolive.com

(310) 453 – 6776

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