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  • Welcome to Brown Bear Bakery-image
  • Welcome to Brown Bear Bakery-image
  • Welcome to Brown Bear Bakery-image
  • Welcome to Brown Bear Bakery-image

Welcome to Brown Bear Bakery

Brown Bear prepares small
batch, hand crafted pastries
and takes pride in using high
quality ingredients to create
exceptional products.

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Story

Brown Bear Bakery was created out of a love and fascination of pastry.

Learn More

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Coming Events

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Please visit Brown Bear Bakery at flea markets, farmers markets, and events in Cincinnati.

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Story

Brown Bear Bakery was created out of a love and fascination of pastry. As a child, my grandmother introduced me to baking and my respect of the craft grew so profoundly that I went on to earn a degree in Pastry Arts.

From there, my appreciation of pastry evolved and has taken form as Brown Bear Bakery. In short, I really just want to create something that makes people happy.

The name is a nod to my lifelong nickname of “bear” and to my affection toward the commanding and majestic animals that gather amongst one another to feed and nurture.

Through Brown Bear, I am able to prepare small batch, hand crafted pastries. I take pride in using high quality ingredients to create exceptional products. The pastries I make are available for purchase at markets in and around Cincinnati and are also available for private events and orders.

To say hello or to request more information; please contact me HERE.

Thanks for joining me on this incredible journey,

Blair

Owner/Creator/Baker

CINCINNATI FOOD + WINE CLASSIC

I am very excited to be participating in the inaugural Cincinnati Food + Wine Classic! Check out the link for more information and ticketing. This is going to be an event to remember.

http://www.cincinnatifoodandwineclassic.com/talent/blair-fornshell/

 

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[CINCINNATI MAGAZINE] BEST OF THE CITY

Brown Bear was given the honor of being included in Cincinnati Magazine’s Best of the City issue this year! To add to the excitement, BB was asked to offer a dessert at their Best of the City party. For the event, I made a fun play on a traditional banana cream pie. The dessert consisted of banana pastry cream, salted caramel, 70% dark chocolate crumb, vanilla bean whipped cream, and pie crumble. Thank you, so much, to Cincinnati Magazine for including Brown Bear in both the magazine and the party, and to you for the overwhelming support of my dream. It was one hell of a party!

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CELEBRATE : Teresa + Brandon

Teresa + Brandon
Intimate wedding and reception in Alms Park.
Desserts : Triple Chocolate Chip Cookies with Sea Salt + Blueberry Pies with Raspberry Cream

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The day was filled with family, friends, and lots of love. I was thrilled to be a part of the couples special day. Thank you Teresa and Brandon and cheers to a wonderful future!

 

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Menu : City Flea 9.21

Spiced Pumpkin Bread – Pumpkin + Cinnamon + Clove + Nutmeg + Ginger + Walnuts.

Chocolate Chip Espresso Iced Shortbread – Shortbread with hints of Espresso + Chocolate Chips + Espresso Glaze.

Almond Lemon Poppy “Muffins”- Almond Flour + Lemon Zest + Poppy + Lemon Glaze.

Chocolate Chip Cookie – 70% + 62% + Milk Chocolate + Sea Salt.

Rosemary Butter Cookies – Fresh Rosemary + Lemon Zest + Sea Salt.

& if I have time, another special treat will be available! Come down to check it out & to hang with some cool vendors!

Washington Park
September 21. 2013
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Wrap Up : Final Friday

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Last week Brown Bear was lucky enough to be included in the second anniversary party of Smartfish Studio and Sustainable Design. Smartfish is located in historic Over The Rhine and constructs footwear using sustainable and local materials. The event was held at their shop on Main Street during it’s monthly Final Friday affair. The street was bustling and everyone was having a blast! As the shop filled with patrons, I was happy to great them with a smile and some delicious treats.

For the event, I made three desserts for everyone to enjoy. First on the menu was a play on a s’more that consisted of a graham cracker crust, 60% dark chocolate filling with rum and almond, and topped off with a homemade marshmallow “fluff”. The chocolate lovers amongst the crowd were delighted and felt that the updated s’more was perfect as we merge into the fall. I met one little girl that said she would gladly eat this pie over any campfire dessert ☺

Next up one the menu was an updated classic, Banana Cream Pie. As a child, my grandmother would make this, just for me, because it was my absolute favorite. She used vanilla wafers, jello pudding from a boxed mix, and cool whip to top it. To put a gourmet twist on this timeless treat, I used vanilla bean pastry cream, 72% dark chocolate, caramelized bananas, unsweetened heavy cream, and a pie crumb. I plated the dish in a glass where I put each component separately and then instructed the guests to swirl it all together and enjoy!

The final item on the menu was the favorite amongst eaters that night… the Chai Tea Macaron. A toasted almond shell spiced with Essencha Tea House loose chai was filled with a creamy vanilla chai buttercream. The feedback on these was tremendous and I was floored when a woman who frequents Paris informed me that it was one of the best macarons she’d had in the states! I was so happy to hear that people loved them because I have been working on my macaron recipe for three years. How cool to see everyone enjoying something that you have worked so very hard to perfect!

Enough about Brown Bear…. the event also featured beers made by a dear friend, Dave Schuster. Dave has been home brewing for years and at this event he debuted his brands identity, Looking Glass Brewery, along with five of his outstanding beers. The beers ranged from hoppy to spiced and everywhere in between and were all bursting with flavor that was damn near perfect. He prepared twelve kegs for the event and the crowd fell in love so quickly, that within three hours he was pouring the last drops. Keep your eyes open for Looking Glass… awesome things to come!

The event was a tremendous success and I was so fortunate to have been a part of it. To find out more about Smartfish Studio and Sustainable Design, check out their website at http://smarterthanagoldfish.com/

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Menu : Final Friday

Hey guys! Here is the menu for the Hello Goodbye Final Friday event at Smartfish Studio happening 8.30.13.

• Chai Macaron- Toasted Almond Macaron + Essencha Tea House Chai + Vanilla Chai Buttercream.

• S’more Pie- 60% Dark Chocolate + Almond + Rum + Torched Marshmallow “Fluff” + Graham Crust.

• Banana Cream Pie- Caramel + Bananas + Vanilla Bean Pastry Cream + 72% Dark Chocolate + Cream + Pie Crumb.

 

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Welcome to Brown Bear Bakery

Hello and welcome to Brown Bear Bakery! I am so pleased and excited to finally be sharing the site with you. A lot of fun and hard work went into making it and I am thrilled with the end result. I had a blast creating desserts and taking photos of them to share with you here. Please explore and get to know a bit about the bakery.

I’m planning on using the blog to share what is happening in the kitchen, menus for upcoming events, and photography. I sure hope you enjoy!

– Blair

ps. I am working on getting the menu up soon and hope you will check back to see it!

 

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