Ricotta Bear
Pizza, baking, and whatever comes out of the oven next.
I’m Bear. Ricotta Bear started with sourdough pizza in LA and keeps growing: recipes, a Bake Off training series, garden parties, and more of it on camera.
Latest from the kitchen
All recipesCakes · November 8, 2026
Princess Cake (Prinsesstårta)
The Swedish classic: sponge, raspberry jam, vanilla pastry cream and a tall dome of whipped cream under a sheet of homemade marzipan.
Basics · November 5, 2026
Vanilla Pastry Cream (Crème Pâtissière)
Classic crème pâtissière: milk steeped with a vanilla bean, thickened with egg yolks and cornstarch, finished with butter. The filling for tarts, choux and cream pies.
Patisserie · November 4, 2026
Choux Pastry
Choux pastry with a crackly craquelin top, piped into silicone molds and frozen so every bun, éclair and Paris-Brest bakes the same size.
Cookies · November 2, 2026
Banana Oat Toddler Cookies
Soft banana oat cookies for little hands: no added sugar, held together with flax and chia, and easy to bend to whatever is in the kitchen.
Basics · November 1, 2026
Vanilla Mascarpone Cream
Thick, creamy and full of vanilla seeds: mascarpone whipped with cream and powdered sugar. Holds its shape where whipped cream would deflate.
Cakes · November 1, 2026
Flourless Chocolate Cake
Four ingredients: butter, chocolate, eggs and sugar. Whipped egg whites make it rich but light, and it is naturally gluten free.
Catering and garden parties
Where it all started. Sourdough pizza for private events anywhere from San Diego to Santa Barbara, plus the Garden Party Series: long tables, string lights, and pizza straight out of the oven.
Tent Ready
My series training for The Great British Bake Off from a home kitchen, one bake a week. My wife Jana judges, and she does not hand out handshakes.