About US


We are fortunate to have fresh produce available year-round and cultivate over 350 plant and animal commodities. In addition, California has the highest annual agricultural output of any state for over 50 years!

From the farmers who started it all, to Alice Waters, the pioneer of local organic produce in fine dining at Chez Panisse, the farm to table movement has its roots in California and continues to flourish. In a time when people are more disconnected from their food than ever, we are giving the farm to table concept new life and expanding it into the realm where it makes the most sense: plant based cuisine.

We strongly believe in providing a taste experience that gives people the comforting feeling they’re used to while gently challenging their perception of food – where it comes from and how what they eat impacts the world.


We proudly partner with local farmers. And because we see and speak to the farmers themselves on a weekly basis (3x a week for that matter!), we know when there has been a bad tomato crop or when organic cucumbers are flourishing, which allows us to tailor our menu accordingly. This creates a win-win situation for the farmers, for us and for our customers who can eat seasonal, organic and local food for the same cost (and sometimes cheaper than) the alternative.

Sage’s founder, Mollie Engelhart, was raised vegan on a small farm in upstate New York. Her upbringing inspired a love for gardening, foodscaping, and cooking. In addition to her affection for food and cooking, she is extremely passionate about animals and the environment.


Several years after a flourishing career in filmmaking, music, and television, Mollie turned her attention to her life long passion for cooking and vegan food. In 2010 she opened the first KindKreme in Studio City and produced her first documentary, May I Be Frank, with her brothers Ryland Engelhart and Cary Mosier. The film follows an unhealthy, obese, native New Yorker who accepts a challenge to go vegan for 42 days, in which he becomes sober, loses weight, and becomes healthy again. The film received overwhelming acclaim.


One year after the first KindKreme opened, the second location opened in Pasadena and less than one month later Sage opened in Echo Park, creating a third location and the beginning of Sage as we know it. Mollie is owner, operator, and executive chef of all Sage Plant Based Bistro locations along with her husband Elias Sosa, the Head Chef. Sage continues to produce outstanding food and is an internationally acclaimed leader in the vegan dessert industry.

In 2013 her biggest endeavor thus far was Sage Culver City. At three times the size of Echo Park with 24 beers and 6 wines on tap, a full organic bar and a wood fire pizza oven, Culver City has been Mollie’s opportunity to express her taste through the unique design and truly bring her farm-to-table ethos to the public on a grand scale. In 2017, Mollie returned to

Pasadena with a full Sage, operating within the Old Colorado Courtyard in the Old Gordon Beurs space. As the brand continues to grow, the food continues to receive acclaim and Mollie has proven herself as a committed chef.

Locally sustained and produced food is Mollie’s passion. Mollie’s commitment to the integrity of food goes far beyond taste and commerce to what is ultimately best for the planet. She has started her own farm, Sow a Heart farm that produces food for her restaurant and other restaurants in a regenerative soil building way. She will continue to strive for sustainable farm and business practices.