JerBear Bakehouse
JerBear Bakehouse
Hello My lil’ Sticky Buns
Pre-Orders for all August Pop-Ups are now live, check out the menus here!
Look forward to seeing y’all there!
JerBear
Meet The Chef
A curiosity for food, family, and chocolate have driven Jeremy in their pursuits of experiencing the sweetest pleasures life has to offer. Add in their passion for the arts and love of an edible science experiment and you get a Pastry Chef that most likely has chocolate somewhere on them at any given time, a rack of cookies, all with the most minute changes in the pursuit of the best crispy : chewy ratio, and bold yet familiar flavor combinations that both inspire you and take you back to a nostalgic memory.
Jeremy had the opportunity to attend the Culinary Institute of America in St. Helena, Ca. There they were able to learn the foundation of both culinary and pastry arts and without knowing, building friendships and connections that have lasted throughout the years. After college Jeremy has spent the past almost two decades working, exploring, tasting, testing, failing, and growing into the Chef they are today. Over the years they have worked at Departure Portland under the guidance of Chef Gegory Gorde, Salt & Straw Ice Cream, Plant Lab: Plant Based Education, The Fitler Club, The Lynhall, and currently is The Executive Pastry Chef at Osteria Philadelphia.
What is JerBear Bakehouse?
JerBear Bakehouse is the combination of everything that inspires Jeremy. It’s a bit of a bakery, a dash of a cake shop, a pinch of a chocolate and confections store, and it’s 100 percent them. This business started at Positively Sweet: chocolates and confections, and that was a great experience but felt limiting. Once Jeremy was afforded the time to get back into pursuing their pop-up passion again they decided it was time to expand the brand and step fourth as JerBear Bakehouse. Here is a glimpse of what JerBear Bakehouse offers; breakfast pastries, savory delights, layer cakes, specialty breads, bonbons, bagels, mountains upon mountains of cookies, and so much more.
What I Do
Pop-Ups
Y’all can find me throughout the Philadelphia area and hopefully soon South Jersey (with the goal of expanding to The Shore for Summer of 2027). Each Pop-Up is a little unique in its offerings, depending on what produce is available, cultural celebrations, or if I bought 5 lbs of green onions cause they were such a great price and will now be making green onion everything for the next month.
Each Pop-Up has a set theme and offers a curated pastry box that best represents that season. These boxes often are items that are not repeated throughout the year or ever and like many things I make are not written down so they truly offer a one of a kind experience.
Opening a new business, already having something well established, or just need help fine tuning your current offerings? How may I assist, I am always happy to lend a helping hand in a variety of ways to you and your business. My expertise spans menu development, recipe refinement, staff training, and operational optimization, ensuring your pastry offerings are both delicious and profitable, now doesn’t that sound like a winning combination.
Consulting
I will be very clear about this, Cake is the vessel for lushish buttercreams, rich fillings, and crunchy surprises! Do I love cake, most of the time, do I love all things that go on and inside of cake, always! Because of this somewhat reversed love of cake, I treat cakes less like sponge and filling sandwiched together and more like a composed dessert. My style of cakes is very true to who I am as a Pastry Chef, they offer complex components, a variety of textures, and unique flavor combinations. Click on “Cake!” to learn more about the process and pricing.
Let’s Eat Cake
Contact
Ready to elevate your next event with unforgettable pastries? Let's connect! Fill out the form and let's start creating something delicious together.