Wildland in Carlsbad Village occupies an 8,000-square-foot space inside the former Morey bodyboard factory on State St, converted into a 190-seat all-day restaurant, bar, and bakery that opened in December 2024. The kitchen shares ownership and culinary direction with Michelin-starred Jeune et Jolie and Bib Gourmand-recognized Campfire, all three anchoring a single-block dining campus on State St in the 92008 zip code. West Coast heritage grains from Cairnspring Mills and Tehachapi Grain Project supply the in-house bakery, where the head baker—a veteran of Lafayette and Per Se in New York—produces sourdough country loaves, viennoiserie, and pastries distributed across all three sister restaurants. The dinner menu centers on wood-fired pizzas from a custom oven, housemade pastas including mafaldine with marjoram butter, and rotisserie proteins built around seasonal Southern California farm sourcing. Wildland's wine director joined from Saison in San Francisco, curating a list that emphasizes low-intervention producers alongside the cocktail program's aperitif-forward format—a beverage approach distinct from the raw-catch pairing culture at Shoots Fish & Beer elsewhere in the Village. The 'Nduja pizza layers spicy Calabrian sausage, ricotta salata, shaved fennel, red onion, oregano, and fennel pollen over dough fermented with the bakery's house-milled grain blend.