The Baked Bear To Open New Shop At Fisherman’s Wharf

Ice cream sandwich chain signs lease for a new San Francisco storefront

Maressa Ribeiro News Writer
The Baked Bear specializes in made-to-order ice cream sandwiches assembled with freshly baked cookies or brownies and a choice of ice cream (Image credit: Facebook: The Baked Bear)

The Baked Bear is preparing to open a new location at Fisherman’s Wharf in San Francisco. According to the San Francisco Business Times, the company signed a 10-year lease for a 928-square-foot storefront at 81 Jefferson St. The new shop will be the brand’s third brick-and-mortar location in San Francisco.

The Baked Bear specializes in made-to-order ice cream sandwiches assembled with freshly baked cookies or brownies and a choice of ice cream. According to the company’s website, its concept allows customers to select their preferred combinations, pairing different baked goods with ice cream flavors.

The menu includes more than a dozen original-recipe cookie and ice cream options. Among the listed ice cream flavors are Cookies and Cream, Mint Chip, Cookie Dough, Strawberry Shortcake, Dark Chocolate and Bear Batter. The brand also offers options such as vegan chocolate chip and blackberry crumble.

Its cookies are baked from scratch daily, according to the company. Available varieties include chocolate chip, snickerdoodle, funfetti, cookies and cream, and Nutella chocolate chunk. The menu also includes rotating monthly cookie selections.

Customers can build their own sandwiches by choosing two cookies or brownies and an ice cream filling. The company also offers online ordering, allowing customers to place orders for pickup or delivery where available.

The Fisherman’s Wharf shop will join the brand’s existing San Francisco operations. The new storefront’s lease comes as the waterfront neighborhood prepares for the addition of an ice rink, according to the Business Times report.

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Maressa Omena is a diversity-thirsty journalist who believes every dish comes with a history worth telling. With more than a decade of experience in journalism,m podcasting, and digital communications, she focuses on uncovering the people and stories behind the headlines and the menus. A thrift shopper of vintage cookbooks and a former catering professional, her connection to food goes beyond writing: it's shaped by a deep appreciation for the craft and community of the industry. She is inspired by the stories that turn meals into moments of connection. Outside of work, she enjoys traveling and exploring cultural diversity in search of new flavors and perspectives.
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