About this episode
Today’s guest is Helen Goh, a celebrated pastry chef, recipe developer, cookbook author, columnist, and longtime creative at the Ottolenghi Test Kitchen. Born in Malaysia, raised in Australia, and now based in London, Helen truly brings a global perspective to her baking. She co-authored two bestselling books with Yotam Ottolenghi—“Sweet” and “Comfort”—and recently released her first solo cookbook, “Baking and the Meaning of Life: How to Find Joy in 100 Recipes.” Helen joins host Jessie Sheehan to talk about her multicultural upbringing, her early years studying psychology, and how she ultimately found her way into the kitchen (including a stint as a cafe owner). She shares stories from her decade at the Ottolenghi Test Kitchen, including behind-the-scenes insight into her collaborative “testing sessions” with Yotam, and the surprising bake sale that sparked her latest book. Then, Helen guides us through the Champagne and Black Currant Celebration Cake recipe from her new book—her spin on a Kir Royale, but in cake form. Click here for Helen’s Champagne and Black Currant Celebration Cake recipe. Thank you to Diamond Nuts , California Prunes , and King Arthur Baking for their support. Pre-order The Cake Issue Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Helen: Instagram , “Baking & the Meaning of Life” cookbook More on Jessie: Instagram , “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook