Starting a business, and a food business at that, is an arduous process. I have immense admiration for those who take on long hours, high startup costs, and general competition to follow their passions. A recent new addition to the food scene in San Francisco is Sugarbear Ice Cream, who I’m featuring in today’s post.
Sugarbear Ice Cream is the brainchild of Grant and Dan, who after years of working in food and tech, decided to pursue their love for ice cream and making people happy full-time and start their own business. Even without a storefront (that’s in the works), they are committed to churning delicious ice cream with fresh ingredients and nothing you can’t pronounce. I wanted to showcase their creations as best I could, so this past weekend, I invited a bunch of my favorite blogger friends to host an ice cream tasting with the guys in Grant’s own home!
Their flavors rotate best on seasonality and inventiveness. On Saturday, we tried chocolate, strawberry, lavender matcha, an insane butter pecan, horchata, and my personal new favorite – root beer! Made with fresh ingredients like sassafras—which is where the flavor in root beer comes from—it completely blew me away.
You can currently find Sugarbear Ice Cream at their pop-ups in the Mission on Saturdays. They are also doing office events and one-off catering ranging from weddings to anything the city has to offer. Grab some of their scoops and enjoy ice cream the San Francisco way.