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 recipesBasics · 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.
Desserts · October 20, 2026
Old-Fashioned Vanilla Ice Cream
A simple custard-base vanilla ice cream: four yolks, sugar, milk, cream and vanilla, chilled and churned. Makes about a quart.
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.