Behind The Bear

It started with a love for good food and a drive to make a living from producing all the things we enjoy creating and eating ourselves.

With backgrounds in working in some of London & Cheshire’s finest restaurants and eateries, we knew we had to start something of our own. Nick is a chef with over 20 years experience and this will always bring a very different and creative side to the bakery.

Following a move back to our home city of Chester, with one half of us in the kitchen at Cornichon, and the other behind the espresso machine at Jaunty Goat, our tiny team was due to gain a tiny new member in the form of baby Willow!

With an urge to continuously create great food, our home kitchen was quickly turned into a micro-bakery, supplying local businesses. We gradually started to out-grow our little home kitchen bakery and after 12 months of living in the bakery we finally found a unit that would take us to the next stage of The Bear’s journey.

In July 2020 we finally fulfilled our dream and opened the bakery at our Unit just on the out-skirts of Chester city centre. Since then the support from retail and wholesale customers has simply gone from strength to strength enabling us to grow and develop the bakery much quicker than we ever expected.

We now supply a wonderful range of local small businesses which include - Little Yellow Pig, Garden Social, Bean & Cole, Bar Lounge, Sand Bar Seafood Shack, Peak, The Emporium and Growing Fields.

Along side our wholesale we are also extremely proud to have a thriving bakery shop which we run daily Tue - Sat from the Bakery Unit off Sealand Rd. The continued support for this has enabled us to keep producing a wider range of breads, cakes and savouries which has all created job opportunities and pushed us to build our wonderful team of chefs and bakers.

Having already gone so much further than we had ever expected in our first 12 months, we can’t wait to see where the journey of The Bear Bakery continues us on to.

Frankie, Nick & Willow Bear.