Episodes

2d ago

Today’s guest is Skye McAlpine. Skye is a food writer, cookbook author, and stylist based in Venice, Italy. She’s the author of several cookbooks, including “A Table in Venice,” “A Table for Friends,” “A Table Full of Love,” and her latest, “The Christmas Companion.” Skye also writes a monthly recipe column for The Sunday Times, contributes to publications like Vogue, Vanity Fair, and The Guardian, runs a Substack newsletter called The Dolce Vita Diaries, and is the founder of Skye McAlpine Tavola, a tableware and homewares brand. Skye joins host Jessie Sheehan to talk about her life and career—from moving to Venice as a child and growing up between British and Italian Christmas traditions, to discovering her love of cooking and entertaining at university with nothing more than a toaster oven, to teaching herself how to cook and turning a food blog into a book deal. Then, Skye guides Jessie through her Chocolate and Chestnut Yule Log from “The Christmas Companion.” It’s a whimsical, showstopping holiday dessert made with a light chocolate sponge, chestnut cream filling, bittersweet ganache, and meringue mushrooms. Click here for Skye’s Chocolate and Chestnut Yule Log recipe. Thank you to Diamond Nuts and California Prunes for their support. Order The Cake Issue Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Skye: Instagram , “The Christmas Companion” book More on Jessie: Instagram , “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Dec 13

Today’s guest is Carla Hall. Carla is a chef, cookbook author, TV personality, and all-around culinary force whose career has taken her from the runways of Paris to the sets of “Top Chef,” “The Chew,” and more. She’s the star and executive producer of the Emmy Award–winning series “Chasing Flavor,” a co-mentor on the new show, “Next Level Baker,” and the author of several books, including “Carla Hall’s Soul Food” and two children’s books, “Carla Hall and the Christmas Cornbread” and “Carla and the Tin Can Cake Party.” Carla joins host Jessie Sheehan to talk about her life and career—from her childhood memories of her grandmother’s five-flavor pound cake, to the years she spent in Paris as a model discovering her love for cooking, to the moment “Top Chef” changed everything. Then, Carla walks Jessie through her Gingerbread Cake With Snow Sugar, a deeply spiced, ultra-moist loaf that uses the reverse-creaming method for a very tender crumb. She explains why hot water is the secret ingredient, how to make “snow sugar” that won’t melt into the cake, and why “sawing” is the only proper way to slice a loaf cake. Click here for Carla’s Gingerbread Cake with Snow Sugar recipe. Thank you to Diamond Nuts , California Prunes , and King Arthur Baking for their support. Order The Cake Issue Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Carla: Instagram , website More on Jessie: Instagram , “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Dec 6

Today’s guest is Lucie Franc de Ferriere, the self-taught baker and founder of From Lucie, the beloved East Village bakery known for its whimsical, flower-festooned cakes and other treats. Raised in the French countryside, Lucie grew up eating her mother’s homemade cakes, but it wasn’t until decades later, when she was living in New York working in the art world, that she discovered her love for baking. Today, her creations are always in demand, and she’s one of the cover stars of Cherry Bombe’s new Cake Issue. Lucie joins host Jessie Sheehan to talk about her journey from art history student to full-time baker, the pop-ups that helped launch her business, and the serendipitous beginnings of her signature decorating style. She shares memories from her childhood in France and discusses the creative process behind her upcoming debut cookbook, “Cake From Lucie.” Then, Lucie walks Jessie through one of the bakery’s bestsellers: Salted Dark Chocolate Espresso Cake. It’s her spin on the ultimate birthday cake, and it’s covered in a luscious buttercream, complete with mini chocolate chips tucked between the layers. Thank you to Diamond Nuts , California Prunes , and King Arthur Baking for their support. Order The Cake Issue Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Lucie: Instagram , pre-order “Cake From Lucie” cookbook More on Jessie: Instagram , “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Dec 2

We’re dropping a special mid-week episode of She’s My Cherry Pie today with cookie connoisseur Vaughn Vreeland! Vaughn is a writer, recipe creator, and video host for New York Times Cooking. Vaughn also led the charge this year on NYT’s Cookie Week, the annual holiday event beloved by home bakers everywhere, which just dropped yesterday. Vaughn is also the co-author of “Cookies: The Best Recipes for the Perfect Anytime Treat,” a delicious collection of 100 time-tested recipes from the NYT Cooking team. Vaughn joins host Jessie Sheehan for a festive, cookie-packed conversation in honor of Cookie Week and his new book. He shares stories from his lifelong love of baking, including kitchen adventures with his grandmother; his early days making box-mix cakes as a kid; and the Food Network obsession that helped shape his creativity. Vaughn also talks about his path into food media, how he landed at the Times, and what it’s like spearheading Cookie Week this year (plus, he dishes on the recipe he developed, the Popcorn Bucket Cookie). Then, he walks Jessie through his Chewy Brownie Cookies recipe from “Cookies,” which took him months to perfect and achieve the ideal crackly top, fudgy middle, and chewy edge. Click here for Vaughn’s Chewy Brownie Cookies. Click here to join us for our Member Meeting with Vaughn today! Click here for more on NYT Cookie Week Thank you to Diamond Nuts 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 Vaughn: Instagram , NYT Cooking , “Cookies” cookbook More on Jessie: Instagram , “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Nov 29

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

Nov 22

We’re thrilled to have Erin Jeanne McDowell back on the show! Erin is a baker, teacher, video host, and cookbook author known for her joyful approach to baking and her unparalleled pie expertise. She’s the author of “The Fearless Baker,” “The Book On Pie,” and “Savory Baking,” and hosts the “Happy Baking” YouTube series. She also writes a Substack newsletter of the same name. Erin joins host Jessie Sheehan to talk about her lifelong love of pie—thanks to her grandmother’s kitchen—and some of the very first pies she ever baked. Then, they dive deep into Erin’s Black-Bottom Pecan Pie from “The Book On Pie.” Erin shares her expertise on everything from achieving your perfect butter-piece size (if you know, you know) to rolling, crimping, parbaking, and building that delicious black-bottom layer. Whether you’re prepping for Thanksgiving or simply love learning from one of the greats, this episode is the ultimate pie master class. So, grab your rolling pin—this is a conversation you won’t want to miss. Click here for Erin’s Black-Bottom Pecan Pie recipe. Thank you to Diamond Nuts & California Prunes for their support. Subscribe or pre-order The Cake Issue Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Erin: Instagram , Substack , YouTube , “The Book On Pie” cookbook More on Jessie: Instagram , “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Nov 20

This episode is part of our She’s My Apple Pie miniseries, presented in partnership with Yes! Apples, where host Jessie Sheehan hangs out with some of the sweetest bakers around to talk signature bakes, fall baking, and seasonal treats. In this episode, Jessie is joined by Morgan Knight, founder of Saint Street Cakes bakery in Brooklyn. Morgan joins host Jessie Sheehan to talk about her lifelong love of baking, from afternoons spent with her grandmother’s vintage cookbooks to a childhood decorating class that became her unofficial pastry school. She shares how these cookbooks and animated cakes from Disney movies guided her now-signature Lambeth-style designs. She also shares how she turned her college side hustle into a full-fledged cake business. Then, the duo dive into Saint Street Cakes’ Apple Cider Donut Cake, a fall favorite at the bakery. It’s made with local applesauce and a special apple cider soak, infused with Yes! Apples EverCrisp apples. Morgan explains how she gets tall cake layers, why the soak plays a pivotal part in making this cake, and how she makes her fluffy buttercream. Thank you to Yes! Apples for supporting our show. Click here to purchase Yes! Apples’ EverCrisp. Pre-order or subscribe to get The Cake Issue Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Morgan: Instagram , Saint Street Cakes , website More on Jessie: Instagram , “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Nov 15

We’re thrilled to have Cheryl Day back on the show! Cheryl is a celebrated baker, author, and teacher known for her soulful Southern desserts and warm, generous spirit. She’s the bestselling author of “Cheryl Day’s Treasury of Southern Baking,” a collection of more than 200 recipes that celebrate heritage, hospitality, and home baking at its best. Cheryl joins host Jessie Sheehan to talk about growing up baking alongside her mother and grandmother, and why she believes every cake batter mixed by hand tells a story. She also shares what it was like to close her beloved Back in the Day bakery in Savannah, Georgia, after 22 years, and what she’s been up to since. Then, they dive into Cheryl’s Sweet Potato Pie recipe from her latest book. Cheryl reveals her tips for making the flakiest pie crust (hint: it involves smearing butter with the heel of your hand) and how she whips up a perfect meringue topping without a candy thermometer. Click here for Cheryl’s Sweet Potato Pie recipe. Thank you to Diamond Nuts & California Prunes for their support. Subscribe or pre-order The Cake Issue Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Cheryl: Instagram , website , “Cheryl Day's Treasury of Southern Baking” cookbook More on Jessie: Instagram , “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Nov 8

Today’s guest is Kat Lieu. Kat is a writer, recipe developer, cookbook author, and activist. She’s the founder of the Modern Asian Baking blog and the Subtle Asian Baking community, which celebrates Asian flavors, cultures, and creativity through the art of baking. She just released her third cookbook, “108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen,” and she joins host Jessie Sheehan to talk about the nostalgic sweets that inspired it. The duo also talks about Kat’s journey from physical therapist to full-time content creator. Kat also walks Jessie through her playful recipe for Crazy Rich Billionaire’s Shortbread, a spin on the classic Millionaire’s Shortbread, with a nod to the 2018 film “Crazy Rich Asians.” It features a pandan shortbread base, coconut caramel with curried peanuts, and chocolate ganache. Click here for Kat’s Crazy Rich Billionaire’s Shortbread recipe. Thank you to Diamond Nuts & California Prunes for their support. Subscribe or pre-order The Cake Issue Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Kat: Instagram , website , "108 Asian Cookies" cookbook More on Jessie: Instagram , “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Nov 1

Today’s guest is Maureen Abood. Maureen is a chef, recipe developer, and cookbook author. This fall, she released her second book, “Lebanese Baking: More Than 100 Recipes for Sweet and Savory Baked Goods.” It’s a beautiful celebration of the breads, pastries, and sweets of Lebanon. Maureen joins host Jessie Sheehan to share her childhood memories of baking bread with her grandmother and how the special occasion cakes her mother made inspired her love of baking. She and Jessie talk about how her new book grew from a single chapter in her first cookbook, “Rose Water & Orange Blossoms,” into a full collection filled with stories and soul. The duo also walk through Maureen’s recipe for Ma’amoul, the date-filled shortbread-like cookies that are a staple at Lebanese celebrations. Click here for Maureen’s Ma’amoul recipe. Thank you to Diamond Nuts & California Prunes for their support. Subscribe or pre-order The Cake Issue Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Maureen: Instagram , website , “Lebanese Baking” cookbook More on Jessie: Instagram , “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Oct 25

Dorie Greenspan is back on the pod! Dorie is a beloved baker and bestselling cookbook author, who just released her 15th (!) cookbook. She joins host Jessie Sheehan to chat about “Dorie’s Anytime Cakes”—a collection of more than 100 irresistible “counter cakes,” the kind that sit on your counter and call you back for just one more slice. Dorie also shares what inspired her to fill this book with charming illustrations instead of traditional photography and takes Jessie behind the scenes of her creative process. The two talk about the desserts Dorie ate growing up in Brooklyn, the weekly brown paper bags of baked goods her grandmother brought over, and how her past recipes for The New York Times helped her develop the ones in her new book. And, of course, Dorie walks Jessie through her Devil’s Chocolate Cake. (Don’t miss her surprising tip involving a hair dryer!) Click here for Dorie’s Devil’s Chocolate Cake recipe. Thank you to Diamond Nuts & California Prunes for their support. Subscribe or pre-order The Cake Issue Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Dorie: Instagram , “Dorie’s Anytime Cakes” cookbook More on Jessie: Instagram , “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Oct 23

We’re kicking off a special miniseries today called She’s My Apple Pie, presented in partnership with Yes! Apples, where host Jessie Sheehan hangs out with some of the sweetest bakers around to talk signature bakes, fall baking, and seasonal treats. In this episode, Jessie is joined by Melissa Elsen, founder of Four & Twenty Blackbirds, the beloved Brooklyn pie shop known for its flavor-packed creations and impeccable crusts. She’s also the co-author of “The Four & Twenty Blackbirds Pie Book.” Melissa shares stories about her South Dakota childhood, including memories of baking with her grandmother, why she wanted to open a pie shop in New York City, and tips and tricks for pie-making success at home. She also guides Jessie through her New York Orchard Apple Pie, a special seasonal pie that’s available at the bakery now through the end of October. Click here for Melissa’s New York Orchard Apple Pie recipe. Thank you to Yes! Apples for supporting our show. Click here for Four & Twenty Blackbirds x Yes! Apples NY Orchard Pie Box Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Melissa: Four & Twenty Blackbirds , website , “ The Four & Twenty Blackbirds Pie Book ” More on Jessie: Instagram , “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Oct 18

Aran Goyoaga is back on the pod! Aran is a celebrated baker, stylist, photographer, and one of the leading experts in gluten-free baking. You probably know her from her blog, Cannelle et Vanille, her bestselling cookbooks, and her beautiful, light-filled photography. She joins host Jessie Sheehan to chat about her brand new book, “The Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries.” Aran shares about her childhood growing up in the Basque region in Spain and her grandparents’ bakery, the beloved brioche buns filled with cream that sparked her love of baking, and her introduction to breadmaking in culinary school. The duo also dive into the challenges of developing gluten-free breads versus pastries, and Aran walks Jessie through her Gluten-Free Rosemary Focaccia recipe from her new book. Click here for Aran’s Gluten-Free Rosemary Focaccia recipe. Thank you to Diamond Nuts & California Prunes for their support. Get The Italy Issue here ! Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Aran: Instagram , website , “The Art of Gluten-Free Bread” cookbook More on Jessie: Instagram , “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Sep 27

Beloved baker David Lebovitz is back on the pod! David is a pastry chef, cookbook author, and one of the OG food bloggers whose recipes and tales of Parisian life have inspired home bakers around the world. The newly revised edition of his bestselling book, “Ready for Dessert: My Best Recipes,” features more than 170 irresistible cakes, cookies, and pastries recipes, and he joins host Jessie Sheehan to talk about it. David also shares about the first chocolate soufflé he ever baked (in his mom’s Pyrex measuring cup), and he weighs in on the age-old debate of lemon versus chocolate dessert people. David also walks Jessie through his playful PB&J spin on a classic Linzertorte. Click here for David’s Peanut Butter & Jelly Linzertorte recipe. Thank you to California Prunes for their support. Get The Italy Issue here ! Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on David: Instagram , newsletter , website , "Ready For Dessert" cookbook More on Jessie: Instagram , “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Sep 20

Today’s guest is Aleksandra Crapanzano—journalist, cookbook author, and screenwriter. Aleksandra grew up between New York and Paris, experiences that shaped her lifelong love of French food. She’s the author of several books, including her forthcoming, “Chocolat: Parisian Desserts and Other Delights.” Aleksandra joins host Jessie Sheehan to share memories of her Parisian childhood (and the beloved crêperie she and her dog frequented after school), her serendipitous path into food writing, and what sets French and American home baking apart (such as using sugar as a seasoning to the rare use of vanilla). Plus, the duo walk through the Chocolate Madeleines recipe from her new book. Click here for Aleksandra’s Chocolate Madeleines recipe. Thank you to California Prunes for their support. Get The Italy Issue here ! Join the Jubilee L.A. waitlist here Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Aleksandra: Instagram , website , “Chocolat” cookbook More on Jessie: Instagram , “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Sep 13

Beloved baker and blogger Sally McKenney of Sally’s Baking Addiction is back on the pod! Since launching her site over a decade ago, Sally has become one of the most trusted voices in home baking, with over 1,200 recipes, step-by-step tutorials, and expert tips that help bakers of all levels succeed in the kitchen. She’s also the author of four cookbooks, including her newest, “Sally’s Baking 101: Foolproof Recipes From Easy to Advanced.” Sally joins host Jessie Sheehan to share the secrets behind her Classic Cheesecake recipe from the new book and offers some of her best pro tips, from shaping the perfect chocolate chip cookie to achieving those irresistible crinkly-topped brownies. Click here for Sally’s Classic Cheesecake recipe. Thank you to California Prunes for their support. Get The Italy Issue here ! Join the Jubilee L.A. waitlist here Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Sally: Instagram , website , “Sally’s Baking 101” cookbook More on Jessie: Instagram , “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Sep 6

Today’s guest is Kelly Mencin, the culinary director and co-owner of Radio Bakery, one of New York City’s buzziest places. The Cleveland native is a veteran of Bouchon Bakery, Gramercy Tavern, and Rolo’s, and she opened the Brooklyn bakery with the Rolo’s team in 2023. It quickly drew lines down the block for its savory croissants and other laminated baked goods. Kelly joins host Jessie Sheehan to discuss her journey from culinary school to fine dining to bakery success. She talks about her love for dessert, the fine line between nostalgia and innovation, and what it’s like to go viral on social media. Plus, Kelly walks us through her Cheesy Pretzel Bearclaw—a laminated dough filled with a grainy mustard béchamel and cheddar cheese that’s dipped in a lye solution to be “pretzelized” before baking. Thank you to California Prunes for their support. Get The Italy Issue here ! Join the Jubilee L.A. waitlist here Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Kelly: Instagram , Radio Bakery More on Jessie: Instagram , “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Aug 30

Today’s guest is Anne Byrn, a trusted voice in American and Southern baking. Best known for her bestselling “Cake Mix Doctor” cookbook series, Anne’s career spans from her early days working at the school newspaper to studying at La Varenne Culinary School in Paris to becoming an accomplished journalist and bestselling author. Her latest book, “Baking in the American South,” weaves together 200 recipes with the cultural history that shaped them. Anne joins host Jessie Sheehan to talk about her path as a writer and baker, the time Julia Child cooked for her (hint: it was a roast chicken), and the evolution of the cake she’s been perfecting for more than three decades—coconut cake. Click here for Anne’s Coconut Cake recipe. Thank you to California Prunes for their support. Get The Italy Issue here ! Jubilee L.A. tickets are on sale now Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Anne: Instagram , website , “Baking in the American South” cookbook More on Jessie: Instagram , “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Aug 23

Today’s guest is Erika Council, biscuit-maker extraordinaire and owner of Bomb Biscuit Co. in Atlanta. Erika’s fluffy, buttery biscuits have earned her fans far and wide, and she’s also the author of the cookbook “Still We Rise: A Love Letter to the Southern Biscuit with over 70 Sweet and Savory Recipes,” which is a tribute to her family’s deep roots in the South and her culinary heritage. Erika joins host Jessie Sheehan to discuss her journey from pop-up baker to brick-and-mortar success, the influence of her two grandmothers, and how bacon grease can be the mark of a true Southern cook. Erika also walks Jessie through The Bomb Buttermilk Biscuit recipe from her book. Click here for Erika’s Bomb Buttermilk Biscuit recipe. Thank you to California Prunes for their support. Jubilee L.A. tickets are on sale now! Subscribe here to get The Italy Issue, out this September. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Erika: Instagram , Bomb Biscuit Co. , “Still We Rise” cookbook More on Jessie: Instagram , “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Aug 16

Today’s guest is Shilpa Uskokovic, senior food editor at Bon Appétit and co-owner of Hani’s Bakery in New York City. Shilpa is a Chennai-born CIA grad who worked in fine dining restaurants before transitioning to the test kitchen. She and her husband, Miro, own and operate Hani’s, a bakery in the East Village with nostalgic and seasonal treats. Shilpa joins host Jessie Sheehan to talk about her first bake (a Victoria sponge cake), the magic of Chennai tea stalls, Bon Appétit’s Bake Club, and why Hani’s location means so much to her. Then, the duo dive into her Peanut Butter Rice Crispy Treats With Brown Butter (with two secret ingredients!) and the story behind Hani’s pistachio halvah version. Click here for Shilpa’s Peanut Butter Rice Crispy Treats With Brown Butter recipe on Bon Appétit. Thank you to California Prunes for their support. Jubilee L.A. tickets are on sale now! Subscribe here to get The Italy Issue, out this September. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Shilpa: Instagram , Hani’s Bakery , Bon Appétit recipes More on Jessie: Instagram , “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Aug 9

Today’s guest is Yewande Komolafe—recipe developer, New York Times columnist, and author of “My Everyday Lagos,” a James Beard-nominated cookbook. In this episode, Yewande tells host Jessie Sheehan about her remarkable journey from growing up in Lagos, Nigeria, to building a life and establishing a career in food in the U.S. Yewande shares how her mother, who was a food scientist, inspired her love for flavor and about her transition from working in restaurants to food media. She also dishes on her love for mangos and walks Jessie through her Mango Shortcakes With Lime-Coconut Cream recipe from the Times. Click here for Yewande’s Mango Shortcakes With Lime Coconut-Cream recipe on NYT Cooking. Thank you to California Prunes for their support. Jubilee L.A. tickets are on sale now! Subscribe here to get The Italy Issue, out this September. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Yewande: Instagram , NYT articles , “My Everyday Lagos” cookbook More on Jessie: Instagram , “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Aug 2

Today’s guest is Victoria Granof—the food stylist, creative director, and visionary behind some of the most beautiful cookbook photos and food campaigns around. Victoria joins host Jessie Sheehan to talk about her career, from her classical culinary training to working on projects for Vogue, Bon Appétit, and The New York Times, and her book, “Sicily, My Sweet: Love Notes to an Island, with Recipes for Cakes, Cookies, Puddings, and Preserves.” Victoria also opens up about her deep love for Sicily and the influence her Italian heritage has on her cooking and baking. Plus, she walks us through the Crostata Capricciosa recipe from her book, including four different fillings: chocolate custard, sweetened ricotta, pastry cream, and sun-cooked peach preserves. Click here for Victoria’s Crostata Capricciosa recipe. Thank you to California Prunes for their support. Jubilee L.A. tickets are on sale now! Join our Summer Tastemaker Tour waitlist Subscribe here to get The Italy Issue, out in Sept. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Victoria: Instagram , Substack , website More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes ” cookbook

Jul 26

Today’s guest is Lauren Tran, the owner and pastry chef behind Bánh by Lauren, the popular Vietnamese-American and French-inspired bakery in New York City’s Chinatown. Lauren’s menu is a love letter to tradition, family, and flavor with delicious treats like lychee raspberry macarons, steamed rice cakes, and pandan coconut chiffon cake. Lauren joins host Jessie Sheehan to share how she turned a pandemic pop-up into one of the city's most buzzed-about bakeries, the pie contest that helped launch her career, and how her childhood in Seattle, fine-dining training, and Vietnamese roots shape every recipe she creates. Then, the duo walk through Lauren’s recipe for her signature Pandan Honeycomb Cake (bánh bò nuớng in Vietnamese). Thank you to Nordic Ware and California Prunes for their support. Jubilee L.A. tickets are on sale now! Join our Summer Tastemaker Tour waitlist Get The Power Issue Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Lauren: Instagram , Bánh by Lauren website More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes ” cookbook

Jul 19

We’re airing one of our favorite episodes—host Jessie Sheehan’s interview with pastry chef and pie expert Maya-Camille Broussard. Maya-Camille is the force behind Justice of the Pies bakery in Chicago and the “Justice of the Pies” baking book. She’s also part of the “squad” on “Bake Squad,” the Christina Tosi-hosted Netflix show. Maya-Camille joins Jessie to talk about all things pie—from cold countertops to using your fingers to mix ingredients. She reveals her love for canned peaches and why she adds cinnamon to a dish until the ancestors tell her to stop. The duo also walk through Maya-Camille’s Salted Caramel Peach Pie recipe from her book. Click here for Maya-Camille’s Salted Caramel Peach Pie recipe. Jubilee L.A. tickets are on sale now! Join our Summer Tastemaker Tour waitlist Get The Power Issue Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Maya-Camille: Instagram , Justice of the Pies , “ Justice of the Pies” cookbook More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes ” cookbook

Jul 12

Today, we’re airing a Radio Cherry Bombe episode with amateur baker and Google UX expert Elisa Sunga, the founder of Cake Picnic. She was hoping 15 folks would attend the very first Cake Picnic; more than 300 folks RSVP’d. The first rule of Cake Picnic is simple: “No cake, no entry.” Today, people are DM’ing and emailing her from around the world, asking for Elisa to bring Cake Picnic to their town. She already has a 7,000-person waitlist for the gathering scheduled for New York. Elisa joins host Kerry Diamond to unpack the popularity of Cake Picnic and the unexpected momentum behind it. They explore how her background in UX design at Google informs her approach to community-building, her online persona, and the story behind the Bucket List Bake Club. Plus, she shares how Cake Picnic has become a reflection of a broader cultural hunger for joy, connection, and creative expression. Jubilee L.A. tickets are on sale now! Summer Tastemaker Tour in Nashville on 8/15 Get The Power Issue Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Elisa: Instagram , Cake Picnic , Salted Rye More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes ” cookbook

Jul 5

Today’s guest is Lisa Donovan, the award-winning writer, pastry chef, and food columnist for The New York Times. Lisa’s culinary career has redefined what it means to be a Southern baker and her acclaimed memoir, “Our Lady of Perpetual Hunger,” is a must-read. She joins host Jessie Sheehan to talk about her childhood as an “Army brat” traveling around Europe and the U.S. and how she fell in love with food from a young age. She discusses her culinary career, what Southern “church cakes” are, and why she loves long-form narrative writing. Then, the duo dive into Lisa’s strawberry layer cake—a simple, colorful dessert that carries the sweetness of nostalgia in every bite. Thank you to Nordic Ware for supporting She’s My Cherry Pie. Use code CherryBombe15 for 15% off your order. Click here for Lisa’s Strawberry Layer Cake recipe. Subscribe to our baking newsletter . Jubilee L.A. tickets are on sale now! Get our Power Issue ! Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Lisa: Instagram , recipes , “Our Lady of Perpetual Hunger” memoir More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes ” cookbook

Jun 28

Today’s guest is Rebecca Firkser—a Brooklyn-based recipe developer, writer, and food stylist. Rebecca’s debut cookbook, “Galette!: Sweet and Savory Recipes as Easy as Pie,” was just released and it’s an ode to the endlessly adaptable, always impressive pastry she calls the most “riffable” of all. Rebecca joins host Jessie Sheehan to talk about her path through the food world, her first galette (a plum beauty), and the special role her mom played in shaping her love of baking. Then, they dive into Rebecca’s Sour Cherry & Campari Galette from “Galette!” It’s a rustic bake perfect for summer. Thank you to Nordic Ware for supporting She’s My Cherry Pie. Use code CherryBombe15 for 15% off your order. Click here for Rebecca’s Sour Cherry & Campari Galette recipe. Subscribe to our baking newsletter . Get our Power Issue ! Jubilee L.A. tickets go on sale July 1st Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Rebecca: Instagram , Substack , “Galette!” cookbook More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes ” cookbook

Jun 21

Today’s guest is Melanie Johnson, a baker, photographer, and food writer based in London. She’s also a columnist at Country Life magazine and the author of “Bundt: From Everyday Bakes to Fabulous Celebration Cakes.” Melanie joins host Jessie Sheehan to chat about her lifelong love of bundt cakes and why they’re the perfect baked good for beginner bakers. Then, the duo walk through Melanie’s Chocolate & Vanilla Marble Bundt with Milk Chocolate Glaze recipe, and she shares the secret to greasing your Bundt pan properly. Thank you to Nordic Ware for supporting She’s My Cherry Pie. Use code CherryBombe15 for 15% off your order. Click here for Melanie’s Easiest Chocolate & Vanilla Marble Bundt with Milk Chocolate Glaze recipe. Summer Tastemaker Tour in Austin on 6/27 Get The Power Issue ! Subscribe to our baking newsletter . Sign up here for Jubilee L.A. updates. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Melanie: Instagram , Country Life Magazine column , “Bundt” cookbook More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes ” cookbook

Jun 14

Today, we welcome back award-winning pastry chef, cookbook author, and restaurateur Joanne Chang to the show! Joanne is the force behind the beloved Flour Bakery & Cafe, which now boasts 10 locations across the Boston/Cambridge area, and the co-owner of Myers + Chang, a celebrated Asian fusion restaurant in Boston’s South End. Joanne joins host Jessie Sheehan to talk about her path from a childhood with few sweets to becoming one of America’s most respected bakers, her evolving menu at Flour—including the new Milk & Honey Pound Cake and Embrace Chai Morning Bun—and the cookie-focused cookbook she’s currently working on, which will be out next year. Get our new Power Issue , out now! Subscribe to our baking newsletter . Sign up here for Jubilee L.A. updates. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Joanne: Instagram , Flour Bakery & Cafe , Myers + Chang More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes ” cookbook

Jun 7

Today’s guest is Renato Poliafito, the creative force behind Ciao, Gloria, the beloved bakery and café in Prospect Heights, Brooklyn, and Pasta Night, its cozy pasta-slinging counterpart right across the street. A two-time James Beard Award nominee and co-author of multiple cookbooks, Renato released his first solo book, “Dolci!: American Baking with an Italian Accent,” last year as a tribute to his Italian American roots and his deep affection for Italy. Renato joins host Jessie Sheehan to chat about his childhood trips to Italy, the flavors that shaped his palate, and the evolution of his dessert style. Then, the duo walk through his recipe for Spumoni Loaf from “Dolci!” Click here for Renato’s Spumoni Loaf recipe. Get The Power Issue ! Subscribe to our baking newsletter . Sign up here for Jubilee L.A. updates. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Renato: Instagram , Ciao, Gloria , “Dolci!” cookbook More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes ” cookbook

May 31

Today’s guest is Susan Sarich, founder and CEO of SusieCakes, the nostalgic bakery known for its made-from-scratch Americana desserts. Since opening the first SusieCakes’ location in 2006, Susan has expanded the brand across the U.S. with over 30 locations in California, Texas, and Tennessee. Susan joins host Jessie Sheehan to share the heartfelt story of how her two grandmothers inspired her baking career and her business. Then, the duo dives into SusieCakes’ signature Vanilla Celebration Cake recipe, a four-layer confetti-filled vanilla cake topped with the bakery’s signature retro-blue buttercream, which was inspired by Susan’s grandmother’s vintage Pyrex mixing bowl. Subscribe to our baking newsletter . Subscribe to Cherry Bombe Magazine to get our summer issue! Sign up here for Jubilee L.A. updates. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Susan: Instagram , SusieCakes More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes ” cookbook

May 24

Today’s guest is Bobbie Lloyd, the CEO and Chief Baking Officer of the legendary Magnolia Bakery in New York City. Bobbie is also a cookbook author, and her latest book, “The Magnolia Bakery Handbook Vol. 2: Icebox Desserts,” was released earlier this year. Bobbie joins host Jessie Sheehan to share the origin story of the bakery and how it became a global dessert empire, including how the show “Sex and the City” turned it from a local cupcake shop to an international sensation. Bobbie also walks us through the recipe for Magnolia’s famous banana pudding—yes!—the recipe everyone can’t get enough of. Click here for the Magnolia Bakery Banana Pudding recipe. Subscribe to our baking newsletter . Sign up here for Jubilee L.A. updates. Subscribe to Cherry Bombe Magazine to get our summer issue! Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Bobbie: Instagram , Magnolia Bakery , ”The Magnolia Bakery Handbook of Icebox Desserts” cookbook More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes ” cookbook

May 17

Today’s guest is entrepreneur and ice cream queen Pooja Bavishi of Malai Ice Cream, a Brooklyn-based brand redefining frozen desserts with bold South Asian flavors. She’s also the author of the new cookbook “Malai: Frozen Desserts Inspired by South Asian flavors.” Pooja joins host Jessie Sheehan to talk about her chai-inspired “hybrid identity,” her passion for experimenting with unconventional flavor pairings, and the ginger and star anise ice creams that sparked the inspiration to create Malai. Then, the duo dive into her recipe for Malai Drumsticks from her book, which incorporates Spiced Peanut Crunch Ice Cream, Jaggery Cones, homemade Magic Shell, and Peanut Chikki. Click here for Pooja’s Malai Drumsticks recipe. Thank you to Ladurée for supporting She’s My Cherry Pie. Subscribe to our baking newsletter . Subscribe to Cherry Bombe Magazine to get our Power Issue! Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Pooja: Instagram , Malai , “ Malai ” cookbook More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes ” cookbook

May 10

Today’s guest is Nicole Rucker, the award-winning pastry chef and owner of L.A.’s cult-favorite bakery Fat + Flour. Nicole is also the author of the new cookbook, “Fat + Flour: The Art of a Simple Bake.” Nicole joins host Jessie Sheehan to talk about falling out of love with baking during the pandemic and how her new book helped her rediscover the joy in it. She breaks down her revolutionary “cold butter method” for foolproof pie dough and walks Jessie through her Blueberry with Lavender and Cream Cheese Crumble Pie recipe from “Fat + Flour.” Click here for Nicole’s Blueberry with Lavender and Cream Cheese Crumble Pie recipe. Thank you to Ladurée for supporting She’s My Cherry Pie. Subscribe to our baking newsletter . Sign up here for Jubilee L.A. updates. Subscribe to Cherry Bombe Magazine to get our summer issue! Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Nicole: Instagram , Fat + Flour L.A. , "Fat + Flour" cookbook More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook

May 3

Today’s guest is Apollonia Poilâne, the third-generation baker and CEO of the legendary Parisian boulangerie Poilâne. Apollonia joins host Jessie Sheehan to share her extraordinary journey—from taking over the family bakery at just 18 years old to honoring and evolving a legacy that dates back to 1932. The duo dive into her life growing up between French and American cultures, the creative influence of her parents, and the secrets behind Poilâne’s world-famous miche and sablés. Plus, they talk about her cookbook, her love for art, and how she’s bringing timeless tradition into the future. Subscribe to our baking newsletter . Sign up here for Jubilee L.A. updates. To get the Love Issue, click here . Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Apollonia: Instagram , Poilâne , "Poilâne" book More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook

Apr 26

We’re revisiting one of our favorite episodes today—host Jessie Sheehan’s interview with baker and cookbook author Benjamina Ebuehi. Benjamina was a finalist on “The Great British Bake Off,” where she stood out for her approachable and creative recipes. Since then, she’s written three baking books, including her latest, “I’ll Bring Dessert,” which celebrates shareable recipes and simple treats perfect for entertaining. Benjamina tells Jessie about her time on the beloved British baking show, her tips for make-ahead desserts, and the distinction between a cobbler and a crisp. Plus, they take a deep dive into Benjamina’s recipe for Tarragon Plum Cobbler from “I’ll Bring Dessert.” Click here for Benjamina’s Tarragon Plum Cobbler recipe. Subscribe to our baking newsletter . Sign up here for Jubilee L.A. updates. To get the Love Issue, click here . Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Benjamina: Instagram , website , “ I’ll Bring Dessert” cookbook More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook

Apr 19

We’re revisiting one of our favorite episodes today—host Jessie Sheehan’s interview with cookbook author and blogger Abi Balingit of The Dusky Kitchen. Abi is known for her flavorful, fun desserts, inspired by her American upbringing and Filipino heritage. She channeled all of this in her debut cookbook, “Mayumu: Filipino American Desserts Remixed,” which won the James Beard Award for Emerging Voice. Abi was also featured on the cover of Cherry Bombe’s Creative Class Issue. Abi joins host Jessie Sheehan to talk about her horchata bibingka from the book, including how she came up with her unique twist on the traditional savory Filipino dessert. The duo also chat about Abi’s career path, the pasalubong treat boxes that she started baking in 2020, and how she landed a book deal through social media. Subscribe to our baking newsletter . To get the Creative Class Issue, click here . To get the Love Issue, click here . Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Abi: Instagram , “Mayumu” cookbook , website More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook

Apr 12

We’re revisiting one of our favorite episodes today—host Jessie Sheehan’s interview with Paola Velez, pastry chef and co-founder of Bakers Against Racism, the global bake sale that raised over $2.5 million for social justice causes. She’s also the author of “Bodega Bakes: Recipes for Sweets and Treats Inspired by My Corner Store.” Paola joins host Jessie Sheehan to talk all about her book, which she describes as a love letter to both her Dominican heritage and her New York City roots. She shares stories about her childhood growing up in the Bronx, visiting her local bodega and the Stella D’oro factory, and how her mom’s love for Guy Fieri inspired her plantain sticky buns. Then, the duo walk through Paola’s recipe for the buns, which she has become quite known for. Click here for Paola’s Plantain Sticky Buns recipe. To get our new Love Issue, click here . Subscribe to our baking newsletter . Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Paola: Instagram , Bakers Against Racism , website , “Bodega Bakes” cookbook More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes" cookbook

Apr 5

We’re revisiting one of our favorite episodes today—host Jessie Sheehan’s interview with self-taught pastry chef, community activist, and Cherry Bombe Magazine cover star Natasha Pickowicz. Natasha is known for her unique take on cake baking and decorating, and she’s built a cult following for her minimalist creations with maximum flavor. Natasha tells Jessie about her cake-making approach, which she outlines in her book, “More Than Cake: 100 Baking Recipes Built for Pleasure and Community.” They also talk about the Planned Parenthood bake sales that Natasha organized in New York for several years. Natasha shares her soak secrets, love of textured fillings, thoughts on sheet pans and cake stands, frosting philosophy, preferred egg-separating technique, and her belief that time is a crucial ingredient. Click here for Natasha’s Passion Fruit, Coconut & Tequila Layered Cake recipe. For Jubilee 2025 tickets, click here To get our new Love Issue, click here Subscribe to our baking newsletter Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Natasha: Instagram , “ More Than Cake” cookbook, website More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook

Mar 29

Today’s guest is Stacey Mei Yan Fong, a home baker and the author of “50 Pies, 50 States: An Immigrant’s Love Letter to the United States Through Pie.” While Stacey moved from Asia to the U.S., she found comfort in baking and launched a heartfelt project to create a pie for every state. Stacey joins host Jessie Sheehan to share how this endeavor provided a creative outlet, pivoted her career from fashion to food, and resulted in a cookbook deal. Then, the duo walk through her Massachusetts-inspired pie: the Boston Cream Pie Pie, a twist on the classic cake, featuring custard, chocolate ganache, and cubed pound cake. Click here for Stacey’s “Boston Cream Pie” Pie recipe Thank you to Ghirardelli Professional Products for supporting our show To get our new Love Issue, click here For Jubilee 2025 tickets, click here Subscribe to our baking newsletter Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Stacey: Instagram , “50 Pies, 50 States” cookbook More on Jessie: Instagram , “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Mar 22

Today’s guest is Melissa Weller, the chemical engineer-turned-baker and author of “Very Good Bread.” Melissa is a James Beard-nominated baker and the former head baker at Per Se and Roberta’s in New York City. She returns to the show to share her expertise on this iconic French bread. Melissa joins host Jessie Sheehan to explore what it means to be a baker versus a pastry chef, her love for Dorie Greenspan’s “Baking with Julia,” and why a sturdy piece of cardboard is a surprising bread-baking essential. The duo walk through her Per Se Baguette recipe—breaking down the importance of pre-shaping and scoring, the difference between poolish and sourdough starter, and why a lid might be your best friend when making baguettes at home. Click here for Melissa’s Baguette recipe. Thank you to Ghirardelli Professional Products for supporting our show. To get our new Love Issue, click here . For Jubilee 2025 tickets, click here . Subscribe to our baking newsletter . Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Melissa: Instagram , website , “Very Good Bread” cookbook More on Jessie: Instagram , “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Mar 15

Today’s guest is JR Ryall, the head pastry chef at Ballymaloe House Hotel, a renowned luxury property in County Cork, Ireland. He’s also the author of the 2022 cookbook “Ballymaloe Desserts: Iconic Recipes and Stories from Ireland” and is known for showcasing local, high-quality ingredients in his elegant desserts. JR joins host Jessie Sheehan to chat about his earliest memories of Ballymaloe House, the bread-baking class that ignited his passion, and the hotel’s legendary dessert trolley. He also shares expert tips on making the perfect chocolate éclairs, from achieving crisp choux pastry to balancing the perfect glaze. Click here for JR’s Chocolate Éclairs recipe. Thank you to Ghirardelli Professional Products for supporting our show. For Jubilee 2025 tickets, click here . To get our new Love Issue, click here . Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on JR: Instagram , Ballymaloe House , “Ballymaloe Desserts” cookbook More on Jessie: Instagram , “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Mar 8

Today’s guest is Clarice Lam, award-winning pastry chef and author of “Breaking Bao: 88 Bakes and Snacks from Asia and Beyond,” which was a New York Times’ Best Cookbook of 2024. Clarice grew up between Los Angeles and Hong Kong in a snack-obsessed family and went from a career in modeling to mastering the art of pastry. She joins host Jessie Sheehan to talk about her baking journey and how she blends French techniques with bold Asian American flavors. Then, the duo dive into Clarice’s book and her recipe for Char Siu Carnitas Bolo Bao. What exactly is a bolo bao? Tune in to find out. Click here for Clarice’s Char Siu Carnitas Bolo Bao recipe. To get our new Love Issue, click here . For Jubilee 2025 tickets, click here . Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Clarice: Instagram , “Breaking Bao” cookbook More on Jessie: Instagram , “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Mar 1

Today’s guest is Ellen King, co-owner of Hewn Bread in Illinois and the author of the 2018 cookbook, “Heritage Baking.” Hewn is beloved for its dedication to heritage grains and traditional bread-making techniques. With locations in Evanston, Libertyville, and Winnetka, it’s become a community staple, and Ellen’s work has earned national recognition. Ellen joins host Jessie Sheehan to share her journey from discovering truly good bread in Norway to the influence Chad Robertson’s “Tartine Bread” had on her craft to her underground bread club. Then, the duo walk through Ellen’s banana bread recipe from “Heritage Baking,” and the baker shares her trick for getting extra moist and flavorful loaves. Click here for Ellen’s Banana Bread recipe. To get our new Love Issue, click here . For Jubilee 2025 tickets, click here . Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Ellen: Hewn Bread , website , “Heritage Baking” cookbook More on Jessie: Instagram , “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Feb 22

Today’s guest is Jessica Battilana, staff editor at King Arthur Baking Company and co-author of the New York Times bestselling cookbook “Big Book of Bread.” Jessica is an award-winning food writer and recipe developer who has authored several cookbooks. She takes host Jessie Sheehan on a deep dive into her recipe for Cinnamon Raisin Swirl Bread from “Big Book of Bread.” She also shares her philosophy on why you should eat dessert every day and always have cookie dough at the ready. Click here for Jessica’s Cinnamon Raisin Swirl Bread recipe. To get our new Love Issue, click here . For Jubilee 2025 tickets, click here . Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Jessica: Instagram , King Arthur Baking Company , “Big Book of Bread” cookbook More on Jessie: Instagram , “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Feb 15

Today’s guest is Valerie Gordon, the pastry chef and owner of Valerie Confections in Los Angeles, and the author of the baking book “Sweet.” Her culinary journey began at a very young age and she launched her luxury chocolate brand in 2004. Today, Valerie Confections is known for all sorts of chocolates, caramels, petits fours, cakes, and pies. Valerie joins host Jessie Sheehan to discuss her entrepreneurial spirit and why she initially pursued acting over pastry. Then, the duo walk through Valerie’s recipe for Rose Petal Petits Fours, which are tiny layer cakes coated in chocolate ganache. Valerie is full of baking wisdom and shares her best tips and tricks for making this delicate dessert. To get our new Love Issue, click here . For Jubilee 2025 tickets, click here . Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Valerie: Instagram , Valerie Confections , website , “Sweet” cookbook More on Jessie: Instagram , “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Feb 8

Today’s guest is Kelly Jacques, the baker and co-owner of Ayu Bakehouse in New Orleans. The bakery has become known for their King Cake, a ring-shaped pastry that’s somewhere between a Danish and a cinnamon bun. The Louisiana city is notorious for this baked good, which is eaten from Epiphany in January up until Mardi Gras. Kelly tells host Jessie Sheehan how she went from studying pre-med to getting a degree in glassblowing to graduating from culinary school and starting the bakery. She also walks Jessie through her King Cake recipe, which incorporates a croissant dough and a cinnamon cream cheese filling. Click here for Kelly’s Croissant City Classic King Cake. To get our new Love Issue, click here . For Jubilee 2025 tickets, click here . Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Kelly: Instagram , Ayu Bakehouse , Order Ayu’s King Cakes More on Jessie: Instagram , “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Feb 1

Today’s guest is Nicola Lamb, baker extraordinaire and author of “Sift: The Elements of Great Baking.” Nicola is a London-based pastry chef who runs the pop-up bakery Lark and pens the popular Substack Kitchen Projects. She joins host Jessie Sheehan to chat all about croissants and shares how she perfected her skills by making 10,000 a week in a local bakery. The duo get nerdy about the process and techniques for making this baked good at home—from the lamination to the honeycomb. Nicola also talks about her time as “the office cake lady” and working at the NYC bakery of Cronut King Dominique Ansel. For Nicola’s croissant recipe, check out her book, “ Sift .” For Jubilee 2025 tickets, click here . Subscribe or pre-order The Love Issue here . Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Nicola: Instagram , Substack , “Sift” cookbook More on Jessie: Instagram , “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Jan 25

We’re back with a brand new season of She’s My Cherry Pie! To kick us off this year is social media darling Betül Tunç of the widely popular Turkuaz Kitchen account. Betül is a baker, recipe developer, and new cookbook author. Her debut book, “Turkuaz Kitchen,” was released last year. Betül joins host Jessie Sheehan to discuss how she started baking, her journey from Turkey to the U.S., and how she amassed millions of followers online through her artful recipe videos. The duo also do a deep dive into Betül’s Turkish Pistachio Baklava from her book. The baker shares her best tips for working with the dough, including her special rolling pin, and says which ingredient she refuses to touch with bare hands. Click here for Betül’s Turkish Pistachio Baklava recipe. For Jubilee 2025 tickets, click here . To get our new Love Issue, click here . Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Betül: Instagram , TikTok , “Turkuaz Kitchen” cookbook More on Jessie: Instagram , “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Dec 21, 2024

Today’s guest is Dorie Greenspan, an extraordinary baker, cookbook author, and part-time Parisian. Dorie is back on the show to talk about sablés, the French shortbread cookie, and does a deep dive into her World Peace Cookies, which are a chocolate sablé of sorts, from her book "Dorie’s Cookies." Dorie and host Jessie Sheehan also discuss her favorite childhood sweets, the night she nearly burned down her parent’s kitchen, the first time she ever tasted fleur de sel, and the new cake book she’s working on. This is our last episode of 2024! Stay tuned for a brand new season starting Jan. 25th, 2025. Click here for Dorie’s World Peace Cookie recipe. Thank you to King Arthur Baking Company , Kerrygold , California Prunes , and Ghirardelli for supporting our show. For Jubilee 2025 Early Bird tickets, click here . Order the holiday issue of Cherry Bombe Magazine. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Dorie: Instagram , website , “Dorie’s Cookies” cookbook More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Dec 14, 2024

Today’s guest is Amy Ho, the creative behind the popular Constellation Inspiration blog and Instagram. Amy is a recipe developer, photographer, and author of the book “Blooms and Baking.” She was on the show last year to talk about mooncakes, and she’s back today to discuss gingerbread houses with host Jessie Sheehan. Amy’s known for her unique takes on this classic holiday treat, from crafting a gingerbread glasshouse to a storefront to an ice skating rink. She guides Jessie through her A-frame structure and shares her best practices for building a sturdy home, including the dough and royal icing recipes she always uses. Click here for Amy’s A-Frame Gingerbread House tutorial. Thank you to King Arthur Baking Company , Kerrygold , California Prunes , and Ghirardelli for supporting our show. For Jubilee 2025 Early Bird tickets, click here . Order the holiday issue of Cherry Bombe Magazine. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Amy: Instagram , website More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Dec 7, 2024

Today’s guest is Lara Adekoya, the founder and baker behind Fleurs et Sel bakery in Los Angeles. Lara started her cookie business as a pop-up during the pandemic and she opened her first brick and mortar earlier this year. She’s become quite known in L.A. for her cookies and the name of her company is inspired by her time living in France and her two favorite things: flowers and salt. Lara joins host Jessie Sheehan to talk about her transition from working in sales to making cookies, her love for France, and her early dream to be a dentist and go to dental school. Plus, the duo walk through Lara’s recipe for Ginger Molasses Cookies. Thank you to King Arthur Baking Company , Kerrygold , California Prunes , and Ghirardelli for supporting our show. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Lara: Instagram , website More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Nov 30, 2024

Today’s guest is Katarina Cermelj, a baker, cookbook author, photographer, and scientist. (She has a PhD in Inorganic Chemistry!) She’s also the founder of The Loopy Whisk, a blog where she develops allergy-friendly recipes. Kat joins host Jessie Sheehan to chat about her baking and science background, what it means to be “free from,” and her new book, “The Elements of Baking.” The duo then walk through Kat’s recipe for Gluten-Free Cheesy Garlic Pull-Apart Bread from her latest book. Click here for Kat’s Cheesy Garlic Pull-Apart Bread recipe. Thank you to King Arthur Baking Company , Kerrygold , California Prunes , and Ghirardelli for supporting our show. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Katarina: Instagram , website , “The Elements Of Baking” cookbook More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Nov 23, 2024

"Top Chef" host Kristen Kish is our guest on today's special Thanksgiving episode! A chef, cookbook author, and restaurateur, Kristen won Season 10 of “Top Chef” and took over the host spot earlier this year. She joins host Jessie Sheehan to talk about how winning “Top Chef” changed her life in unexpected ways, how her new gig is going, and about her memoir, which is coming out next April. They also chat about her Korean and Midwest roots, and the dishes and desserts her family always makes for Thanksgiving. Then, she walks Jessie through the Kish Family Two-Bread Stuffing recipe. Click here for Kristen’s Two-Bread Stuffing recipe. Thank you to King Arthur Baking Company , Kerrygold , California Prunes , and Ghirardelli for supporting our show. Snag the holiday issue of Cherry Bombe Magazine. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Kristen: Instagram , “Top Chef” More on Jessie: Instagram , “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Nov 16, 2024

Christina Tosi, one of the most beloved pastry chefs around, is back on She’s My Cherry Pie! Christina is a two-time James Beard Award-winning chef, the founder of Milk Bar in New York City, the host of the Netflix show “Bake Squad,” and the author of several cookbooks, including her latest, “Bake Club: 101 Must-Have Moves for Your Kitchen.” Christina joins host Jessie Sheehan to talk about her new book—which was inspired by the virtual baking club she started during the pandemic—and explains why you should “drink failure for breakfast.” The duo then dive into Christina’s Skillet Cookie recipe, which she says is unfussy, super adaptable, and a total crowd-pleaser. Click here for Christina’s Skillet Cookie recipe. Thank you to King Arthur Baking Company , Kerrygold , California Prunes , and Ghirardelli for supporting our show. Snag the holiday issue of Cherry Bombe Magazine. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Christina: Instagram , Milk Bar , website , Bake Club , “Bake Club” cookbook More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Nov 9, 2024

Dame Prue Leith of “The Great British Bake Off” is our guest on today’s show. Prue has been a judge on the beloved baking series since 2017, and earlier this fall, she released a new cookbook, “Life’s Too Short to Stuff a Mushroom: Really Good Food Without the Fuss.” Prue joins host Jessie Sheehan to discuss her fascinating career—from studying drama in South Africa to learning how to cook in France to becoming an esteemed cookery writer, novelist, and TV personality. She shares how she got her GBBO gig, why she loves a colorful wardrobe, and what she does and doesn’t like about American desserts. Then, the duo talk trifles and Prue walks Jessie through her Dark Chocolate & Orange Trifle recipe from her new book. “I’ve never met a trifle I didn’t like,” Prue says. Click here for Prue’s Dark Chocolate & Orange Trifle recipe. Thank you to King Arthur Baking Company , Kerrygold , California Prunes , and Ghirardelli for supporting our show. Pre-order the holiday issue of Cherry Bombe Magazine. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Prue: Instagram , website , “ Life’s Too Short to Stuff a Mushroom” cookbook More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Nov 2, 2024

Today’s guest is Sarah Fennel, the founder of Broma Bakery and author of the new bestseller, "Sweet Tooth: 100 Desserts to Save Room For." The self-taught baker and photographer started her blog back in 2010 when she was a homesick college student missing her mom’s desserts. For the past decade, Sarah has chronicled her bakes across her website and social media, where she’s amassed quite the following, and become known for everything from comforting classics to nostalgic flavors with a modern twist. Sarah joins host Jessie Sheehan to chat about her baking journey and how her cookbook came about. Then the duo dive into Sarah’s recipe for Caramel Pumpkin Layer Cake, which is filled with cream cheese frosting and drizzled with salty caramel. Click here for Sarah’s Caramel Pumpkin Layer Cake recipe. Thank you to King Arthur Baking Company , Kerrygold , California Prunes , and Ghirardelli for supporting our show. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Sarah: Instagram , website , "Sweet Tooth" cookbook More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Oct 26, 2024

Today’s guest is award-winning pastry chef Dominique Ansel, the founder of Dominique Ansel Bakeries in New York City and Las Vegas. When the French chef came to the U.S. in 2006, he worked at Daniel Boulud’s restaurant for five years before opening his namesake bakery in SoHo. Dominique is one of the most inventive pastry chefs out there and is also the author of three cookbooks. His latest, “Life’s Sweetest Moments: Simple, Stunning Recipes and Their Heartwarming Stories,” was released earlier this month. Dominique joins host Jessie Sheehan to talk about his illustrious career and iconic baked goods. (He is the creator of the cronut, the wildly popular pastry that's a cross between a croissant and a doughnut.) Plus, the duo dive into his new book and the stories that accompany the recipes, including how Martha Stewart inspired his book cover photo, and his conversation with Anthony Bourdain about heartbreak and ice cream. Click here for Dominique’s Milk Chocolate Humble Pie recipe. Thank you to King Arthur Baking Company , Kerrygold , California Prunes , and Ghirardelli for supporting our show. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Dominique: Instagram , website , ”Life's Sweetest Moments” cookbook More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Oct 19, 2024

We’re back with a new season! And Paola Velez, one of our favorite guests, is back, too. Paola is a pastry chef and co-founder of Bakers Against Racism, the global bake sale that raised over $2.5 million for social justice causes. She released her debut baking book, “Bodega Bakes: Recipes for Sweets and Treats Inspired by My Corner Store,” earlier this month. Paola tells host Jessie Sheehan why her book is a love letter to her Dominican heritage and New York City roots, and she shares stories about growing up in the Bronx and visiting her local bodega and the Stella D’oro factory. She also explains how her plantain sticky buns were inspired by her mom’s love for Guy Fieri, and she walks Jessie through the recipe for her signature treat. Thank you to King Arthur Baking Company , Kerrygold , California Prunes , and Ghirardelli for supporting our show. Jessie Sheehan’s new cookbook, “ Salty, Cheesy, Herby, Crispy Snackable Bakes ,” and tour . Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Paola: Instagram , Bakers Against Racism , website , “Bodega Bakes” cookbook More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook

Oct 12, 2024

Today on She’s My Cherry Pie, we’re revisiting one of our favorite episodes, host Jessie Sheehan’s interview with Camari Mick. Camari is the executive pastry chef at the Michelin-starred restaurant The Musket Room and at Raf’s, a French-Italian restaurant and bakery, both in New York City. Camari joins host Jessie Sheehan to chat about her Tres Leches Cake, which features a combination of cow, sheep, and goat milk and is composed of two layers of tres leches cake and one layer of pain perdu. The confection gets topped with chocolate branches and jerk ice cream, which adds a sweet, spicy, and slightly smoky flavor, says Camari, who is known for infusing Caribbean and Jamaican flavors into her desserts. Thank you to King Arthur Baking Company and Kerrygold for supporting our show. Jessie Sheehan’s new cookbook, “ Salty, Cheesy, Herby, Crispy Snackable Bakes ,” and tour . Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Camari: Instagram , The Musket Room , Raf’s NYC More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook

Oct 5, 2024

Today on She’s My Cherry Pie, we’re revisiting one of our favorite episodes, host Jessie Sheehan’s interview with self-taught pastry chef, community activist, and Cherry Bombe Magazine cover star Natasha Pickowicz. Natasha is known for her unique take on cake baking and decorating, and she’s built a cult following for her minimalist creations with maximum flavor. Natasha tells Jessie about her cake-making approach, which she outlines in her book, “More Than Cake: 100 Baking Recipes Built for Pleasure and Community.” They also talk about the reproductive rights bake sales that Natasha organized in New York for several years. Natasha also shares her soak secrets, love of textured fillings, thoughts on sheet pans and cake stands, frosting philosophy, preferred egg-separating technique, and her belief that time is a crucial ingredient. Want to bake along? Here is Natasha’s Passion Fruit, Coconut & Tequila Layered Cake recipe. Thank you to King Arthur Baking Company and Kerrygold for supporting our show. Jessie Sheehan’s new cookbook, “ Salty, Cheesy, Herby, Crispy Snackable Bakes ,” and tour . Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Natasha: Instagram , “ More Than Cake” cookbook, website More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook

Sep 28, 2024

Melissa Weller is a former chemical engineer turned master baker, who’s known in New York City for her delicious sticky buns, bagels, and babka. She is also a cookbook author and her second book, “Very Good Bread,” is out this November. Melissa joins host Jessie Sheehan to talk through her Chocolate Babka recipe from her first book, “A Good Bake,” plus what it was like running the pastry kitchens at some of the city’s most beloved restaurants, including Per Se and Roberta’s. Want to bake along? Here is Melissa’s recipe for Chocolate Babka. Thank you to King Arthur Baking Company and Kerrygold for supporting our show. Jessie Sheehan’s new cookbook, “ Salty, Cheesy, Herby, Crispy Snackable Bakes ,” and tour . Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Melissa: Instagram , website More on Jessie: Instagram , "Salty, Cheesy, Herby, Crispy Snackable Bakes" cookbook

Sep 21, 2024

Susan Bae is the executive pastry chef and founding member of Moon Rabbit, a popular Vietnamese restaurant in Washington, D.C. She is known for using fresh produce and herbs in her bakes, which often marry sweet and savory flavors. She joins host Jessie Sheehan to chat all about using these fresh ingredients, pushing people to try new flavors that are important to other cultures, and creating dishes that mimic nature. She also walks us through her recipe for Chocolate Mayonnaise Cake. Want to bake along? Here is Susan’s recipe for Chocolate Mayonnaise Cake. Thank you to California Prunes for supporting our show. Jessie Sheehan’s new cookbook, " Salty, Cheesy, Herby, Crispy Snackable Bakes ," and tour . Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Susan: Instagram , Moon Rabbit More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network.

Sep 14, 2024

Pastry Chef Isabel Coss joins host Jessie Sheehan to talk about upbringing in Mexico, her time as a bread baker at Pujol, and her current jobs running the pastry kitchens at Lutèce and the newly opened Pascual in Washington, D.C. She also shares her recipe for buñuelos, which are fried dough fritters dusted in cinnamon sugar. Thank you to California Prunes for supporting our show. Get Isabel’s buñuelos recipe Order our print magazine , get show transcripts , subscribe to our newsletter , and get event details & tickets . Jessie Sheehan’s new cookbook, " Salty, Cheesy, Herby, Crispy Snackable Bakes ", and tour . Hosted by Jessie Sheehan Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt Edited by Jenna Sadhu Content & Partnerships Manager Londyn Crenshaw Recorded at CityVox Studios More on Isabel: Instagram , Lutèce , Pascual More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network.

Sep 7, 2024

One of our favorite guests is back! It’s Zoë François, who many of you know as Zoë Bakes from her popular Instagram account, her Magnolia Network TV show, and her bestselling cookbooks. Her latest book, Zoë Bakes Cookies , features 75 of her favorite recipes, including her Chocolate Chip Smash Cookies, which she and host Jessie Sheehan discuss in this episode. Don’t miss Zoë’s top cookie tips, the best recipe advice she received from Ina Garten, and more. Click here for Zoë’s recipe so you can bake along. Thank you to California Prunes for supporting our show. Pre-order Jessie’s new cookbook, Salty, Cheesy, Herby, Crispy Snackable Bakes . Learn more about her book tour and snag tickets here . Get tickets for Jubilee Wine Country and learn all about the weekend here . Order our print magazine , get show transcripts , subscribe to our newsletter , and get event details & tickets . Hosted by Jessie Sheehan Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt Edited by Jenna Sadhu Content & Partnerships Manager Londyn Crenshaw Recorded at CityVox Studios More on Zoë: Instagram , website , Zoë Bakes Cookies cookbook More on Jessie: Instagram , Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network.

Aug 31, 2024

Michelle Hernández is the pastry chef and owner of Le Dix-Sept, the San Francisco pâtisserie known for confections featuring botanicals such as flowers, teas, cacao, and honey. As a child, Michelle loved to use her Easy-Bake Oven and was obsessed with PBS cooking shows like Great Chefs and Yan Can Cook . She wanted to go to culinary school, but headed to Berkeley for college instead. She worked at Evite and The Gap before finally attending Le Cordon Bleu in Paris and opening her own shop. Today, Michelle is especially known for her canelés, the small, bell-shaped pastries that are caramelized on the outside and creamy on the inside. In this episode, Michelle and host Jessie Sheehan talk all things canelés, from using copper molds to why the dark French bake is a must, resting and straining the batter, and why she’ll only sell the treats on the same day they were made. Thank you to California Prunes for supporting our show. Learn more about Jubilee Wine Country and get tickets here . Order our print magazine , get show transcripts , subscribe to our newsletter , and get event details & tickets . Hosted by Jessie Sheehan Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt Edited by Jenna Sadhu Content & Partnerships Manager Londyn Crenshaw Recorded at CityVox Studios More on Michelle: Instagram , website More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network.

Aug 24, 2024

Lucie Franc de Ferriere is the founder and baker behind NYC’s From Lucie, which became a top destination for cake lovers soon after opening early last year. Now, Lucie’s whimsical layered desserts topped with fresh flowers can be seen all over Instagram and folks like Lorde and Blake Lively are fans. On today’s episode, Lucie talks with host Jessie Sheehan about drawing inspiration from her French countryside upbringing, baking tips from her New Zealander mom, advice for decorating with real flowers, and her recipe for Chamomile Cake with Strawberry Jam and Vanilla Bean Whipped Cream. Thank you to Nonino and California Prunes for supporting our show. Learn more about Jubilee Wine Country and get tickets here . Order our print magazine , get show transcripts , subscribe to our newsletter , and get details about upcoming events . Hosted by Jessie Sheehan Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt Edited by Jenna Sadhu Content & Partnerships Manager Londyn Crenshaw Recorded at CityVox Studios More on Lucie: Instagram , website More on Jessie: Instagram , Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network.

Aug 17, 2024

Jen Yee is the Executive Pastry Chef of Wynn Las Vegas, where she oversees the pastry program at more than 20 venues across two five-star resorts. In today’s episode, Jen chats with host Jessie Sheehan about what motivated her to take on this role plus her past work at renowned fine-dining restaurants, including one run by Gordon Ramsay. She also walks us through her recipe for crullers with glazes including chocolate, strawberry, and matcha pistachio. Thank you to Nonino and California Prunes for supporting our show. Learn more about Jubilee Wine Country and get tickets here . Order our print magazine , get show transcripts , subscribe to our newsletter , and get details about upcoming events . Hosted by Jessie Sheehan Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt Edited by Jenna Sadhu Content & Partnerships Manager Londyn Crenshaw Recorded at CityVox Studios More on Jen: Instagram , Wynn Las Vegas More on Jessie: Instagram , Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network.

Aug 10, 2024

Smitten Kitchen creator Deb Perelman is back on She’s My Cherry Pie! This time, the beloved blogger and recipe developer chats with host Jessie Sheehan all about icebox cakes, the no-bake dessert perfect for summertime. They walk through Deb’s recipes, from the classic chocolate cookies and cream to peanut butter and strawberry graham versions. Click here for Deb’s recipe so you can bake along. Thank you to Nonino and California Prunes for supporting our show. Learn more about Jubilee Wine Country and get tickets here . Order our print magazine , get show transcripts , subscribe to our newsletter , and get details about upcoming events . Hosted by Jessie Sheehan Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt Edited by Jenna Sadhu Content & Partnerships Manager Londyn Crenshaw Recorded at CityVox Studios More on Deb: Instagram , Smitten Kitchen , website More on Jessie: Instagram , Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network.

Aug 3, 2024

Lyndsay Sung is the Vancouver-based baker behind the Coco Cake Land website and is known for her cute and modern buttercream creations. She is also the author of “Plantcakes: Fancy + Everyday Vegan Cakes for Everyone.” “I love making people feel included,” she tells host Jessie Sheehan. Lyndsay and Jessie chat about her Vegan Funfetti Cake with Swiss Meringue Buttercream and Birthday Cake Crumbles, and she shares her favorite substitutions for ingredients like eggs, milk, and butter. The two also talk about being breast cancer survivors and learning to embrace and accept that part of their identities. Click here for Lyndsay’s recipe so you can bake along. Thank you to Nonino and California Prunes for supporting our show. Order our print magazine , get show transcripts , subscribe to our newsletter , and get event details & tickets . Hosted by Jessie Sheehan Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt Edited by Jenna Sadhu Content & Partnerships Manager Londyn Crenshaw Recorded at CityVox Studios More on Lyndsay: Instagram , "Plantcakes" cookbook , website More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network.

Jul 27, 2024

Amisha Gurbani is the Bay Area-based culinary creative behind @thejamlab and author of the “Mumbai Modern” cookbook. On today’s episode, host Jessie Sheehan chats with Amisha about her upbringing in Mumbai, kitchen memories with her mother, and how she combines Indian and Californian flavors to add depth to her recipes. They also dive into Amisha’s recipe for Chocolate & Almond Praline Ice Cream Sandwiches and get all her tips and tricks for making this perfect summertime treat. Thank you to Nonino and California Prunes for supporting our show. Click here for Amisha’s recipe so you can bake along. Order our print magazine , get show transcripts , subscribe to our newsletter , and get event details & tickets . Hosted by Jessie Sheehan Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt Edited by Jenna Sadhu Content & Partnerships Manager Londyn Crenshaw Recorded at CityVox Studios More on Amisha: Instagram , "Mumbai Modern" cookbook , website More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network.

Jul 20, 2024

Mindy Segal is all about making the ordinary extraordinary. She opened her first restaurant, Hot Chocolate, back in 2005, after honing her craft in some of Chicago’s top restaurants. Today, she’s at the helm of Mindy’s Bakery in Wicker Park, and her most recent project is Mindy’s Edibles, a line of infused gummies and chocolates. In this episode, Mindy and host Jessie Sheehan chat all about Danishes and walk through the steps for how to make the popular breakfast treat, including everything you need for the perfect dough and Mindy’s favorite sweet and savory toppings. Thank you to Nonino and California Prunes for supporting our show. Order our print magazine , get show transcripts , subscribe to our newsletter , and get event details & tickets . Hosted by Jessie Sheehan Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt Edited by Jenna Sadhu Content & Partnerships Manager Londyn Crenshaw Recorded at CityVox Studios More on Mindy: Instagram , Mindy's Bakery , website More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network.

Jun 29, 2024

David Lebovitz is a pastry chef, cookbook author, and recipe developer based in France. He’s known for his popular newsletter, which gives subscribers a window into his life in Paris, including restaurant recommendations, recipes, and personal stories. On today’s episode, David joins host Jessie Sheehan to discuss his time at Chez Panisse, his move to Paris, and what delights him about the city all these years later. Next, they talk through David’s recipe for chocolate cheesecake brownies. Find out why David prefers day-old brownies to fresh ones, how he shops for baking ingredients in Paris, what he learned from Lindsey Shere and Laurie Colwin, and what the deal is with Lipton soup mix and French tinfoil. Click here for David’s recipe so you can bake along. Thank you to Plugrà Premium European Butter for supporting our show. Visit Cherry Bombe’s Event Calendar for our upcoming event dates, details, and tickets. Hosted by Jessie Sheehan Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt Edited by Jenna Sadhu Content & Partnerships Manager Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on David: Instagram , newsletter , website , books More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook Subscribe to Cherry Bombe Magazine here .

Jun 22, 2024

Avery Ruzicka is the founder and head baker of Manresa Bread in the San Francisco Bay Area. On today’s episode, Avery and host Jessie Sheehan walk through Avery’s recipe for kouign-amann, the buttery, laminated pastry with a caramelized crunch from the Brittany region of France. Avery describes the layering process necessary to create its texture, including how to “letter fold” the dough, and she explains how to keep your butter at just the right temperature throughout the process. Thank you to Plugrà Premium European Butter for supporting our show. Visit Cherry Bombe’s Event Calendar for our upcoming event dates, details, and tickets. Hosted by Jessie Sheehan Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt Edited by Jenna Sadhu Content & Partnerships Manager Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Avery: Instagram , Manresa Bread More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook Subscribe to Cherry Bombe Magazine here .

Jun 15, 2024

Marissa Gencarelli is the co-founder of Yoli Tortilleria, the Kansas City-based bakery and product line. In this episode, Marissa and host Jessie Sheehan walk through the process of making corn and flour tortillas from scratch. You’ll learn about different corn varieties, the ancient process of “nixtamalization,” and how to look out for the pancita, or “little belly,” of the corn tortillas as they cook and puff on the hot comal. Marissa also gives a mini history lesson on agriculture and tortilla-making in Mexico that you won’t want to miss. Here are Marissa’s recipes so you can follow along at home. Thank you to Plugrà Premium European Butter and Nonino for supporting our show. Visit Cherry Bombe’s Event Calendar for our Summer Series dates, details, and tickets. Hosted by Jessie Sheehan Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt Edited by Jenna Sadhu Content Operations Manager Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Marissa: Instagram , Yoli Tortilleria , website More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook Subscribe to Cherry Bombe Magazine here

Jun 8, 2024

Pastry Chef Tova du Plessis is the founder of Philadelphia’s Essen Bakery, which specializes in traditional Jewish pastries and sweets. Tova left Johannesburg to study medicine in the U.S., and wound up making a hard pivot to the world of baked goods. She joins host Jessie Sheehan to share her thoughts on unique ingredients she loves (like glucose syrup and orange oil), soft butter, rotating your sheet pans, chilling your dough, and being patient with emulsifications. She also talks through the particulars for making her classic black & white cookies. Thank you to Plugrà Premium European Style Butter for supporting our show. For more information about the OpenTable Sit With Us Series, click here . Hosted by Jessie Sheehan Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt Edited by Jenna Sadhu Content Operations Manager Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Tova: Instagram , Essen Bakery , Essen on Goldbelly More on Jessie: Instagram , Salty, Cheesy, Herby, Crispy Snackable Bakes Subscribe to Cherry Bombe Magazine here

Jun 1, 2024

Jezabel Careaga is the owner of Jezabel’s, the beloved Argentinian restaurant and bakery in Philadelphia. She joins host Jessie Sheehan to chat about her early memories of cooking with her grandmother and her culinary journey from Argentina to the U.S. They walk through Jezabel’s classic beef empanada recipe and how to make the most flavorful empanadas, from how to select the right beef for the filling to creating crimped edges. Click here for Jezabel’s recipe so you can bake along. Thank you to Plugrà Premium European Butter for supporting our show. For more information about the OpenTable Sit With Us Series, click here . Hosted by Jessie Sheehan Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt Edited by Jenna Sadhu Content Operations Manager Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Jezabel: Instagram , Jezabel's Cafe , website More on Jessie: Instagram , Salty, Cheesy, Herby, Crispy Snackable Bakes Subscribe to Cherry Bombe Magazine here

May 25, 2024

Noelle Blizzard is the cake artist/owner behind New June, a micro-bakery and cake studio in Philadelphia. She is known for her beautiful Victorian-style cakes that incorporate the Lambeth decorating technique of colorful garlands, ruffles, and more. This method became popular in the 1930s and has found new life on social media. Noelle joins host Jessie Sheehan to talk about her cake career and how she got into Lambeth decorating. She also shares her favorite tricks and tools for efficient piping and the best ways to fix a frosting mistake. Thank you to Plugrà Premium European Butter for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt Edited by Jenna Sadhu Content Operations Manager Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Noelle: Instagram , New June bakery , website More on Jessie: Instagram , Salty, Cheesy, Herby, Crispy Snackable Bakes Subscribe to Cherry Bombe Magazine here

May 18, 2024

Nichole Accettola is the chef/owner of Kantine, a Scandinavian-inspired cafe and bakery in San Francisco, and author of the 2023 baking book, “Scandinavian from Scratch.” She’s long been inspired by Scandinavia, thanks to a summer exchange program in Denmark right after high school. After attending the Culinary Institute of America in New York and working in fine dining, Nichole relocated to Copenhagen, where she continued to fall in love with Danish culture and cuisine. Nichole talks with host Jessie Sheehan about working with laminated dough (they cover how to “lock in” butter and executing letterfolds), her trick for speedy dough proofing, and what decorticated cardamom is. “Laminated dough gets a bad rap, but with a little patience, you’ll get it,” says Nichole. She and Jessie also discuss the recipe for Cardamom Morning Buns from her book. Click here to bake along with Nichole’s recipe. Thank you to Plugrà Premium European Butter for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt Edited by Jenna Sadhu Content Operations Manager Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Nichole: Instagram , Kantine San Francisco , Scandinavian from Scratch book More on Jessie: Instagram , Salty, Cheesy, Herby, Crispy Snackable Bakes Subscribe to Cherry Bombe Magazine here

May 11, 2024

Our guest on today’s show is baker, food stylist, and cookbook author Benjamina Ebuehi. Benjamina was a finalist on “The Great British Bake Off,” where she stood out for her approachable and creative recipes. Since then, she’s written three baking books, including “The New Way to Cake” and “A Good Day to Bake.” Her newest is “I’ll Bring Dessert,” which celebrates shareable recipes and simple treats, all perfect for entertaining. Benjamina loves approachable, no-nonsense baking, as does host Jessie Sheehan. They chat about her time on the iconic British baking show, her tips for make-ahead desserts, and the distinction between a cobbler and a crisp. Plus, they take a deep dive into Benjamina’s recipe for Tarragon Plum Cobbler from “I’ll Bring Dessert.” Click here to bake along with Benjamina’s recipe. Thank you to Plugrà Premium European Butter for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt Edited by Jenna Sadhu Content Operations Manager Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Benjamina: Instagram , website , "I’ll Bring Dessert" More on Jessie: Instagram , "Salty, Cheesy, Herby, Crispy Snackable Bakes" Subscribe to Cherry Bombe Magazine here

May 4, 2024

Alexandra Stafford is a recipe developer, cookbook author, and creator behind Alexandra’s Kitchen blog. Her new cookbook, “Pizza Night,” is a New York Times’ bestseller and features pizza and salad recipes for all seasons of the year. You project bakers out there will love this episode! Host Jessie Sheehan and Alexandra go through her recipe for Neapolitan-ish Dough, the relationship between dough hydration and oven temperature, her tips for using an outdoor pizza oven, and the best flour for pizza. Here’s Alexandra’s recipe so you can bake along at home. Thank you to Plugrà Premium European Butter and Nonino for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt Edited by Jenna Sadhu Content Operations Manager Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Alexandra: Instagram , website , “ Pizza Night” book More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook Subscribe to Cherry Bombe Magazine here

Apr 27, 2024

Today’s guest is Rose Levy Beranbaum, the renowned baker and award-winning author behind 12 cookbooks, including “The Cookie Bible” and “The Baking Bible.” The 35th anniversary edition of “The Cake Bible” will be out this fall. In this episode, host Jessie Sheehan chats with Rose about her recipe for All Occasion Downy Yellow Butter Cake with Dark Chocolate Ganache Frosting. They discuss how to make ganache with panache, Rose’s “reverse creaming” technique, and special moments in her career as a baker and author. Thank you to Plugrà Premium European Butter and Nonino for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt Edited by Jenna Sadhu Content Operations Manager Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Rose: Instagram , website , cookbooks More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here

Mar 30, 2024

Beloved dessert authority, recipe developer, and YouTube star Claire Saffitz is back on She’s My Cherry Pie! In this episode, Claire joins host Jessie Sheehan to tackle a baked good that has long delighted eaters and intimidated home cooks: chocolate soufflé. Claire says there’s a lot of fear-mongering around the dessert, but when you break it down into straightforward steps and reduce the batch size, it’s an attainable bake for anyone. Tune in for Claire’s tips for super stable soufflés and her explanation of why coating the inside of your ramekins with sugar ensures your dessert will rise (and stay) high. The duo also chat about Claire’s approach to writing recipes, what being a YouTuber means to her today, her New York Times-bestselling cookbook “ What’s For Dessert ,” and more. Want to bake along? Here is Claire’s recipe for Chocolate Soufflé. ​ Thank you to Plugrà Premium European Butter and California Prunes for supporting our show. For more information on Cherry Bombe Jubilee, click here . Hosted by Jessie Sheehan Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Claire: Instagram , YouTube , her cookbooks Dessert Person and What’s For Dessert More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here

Mar 23, 2024

Today’s guest is Camari Mick, executive pastry chef at The Musket Room, a Michelin-starred restaurant, and at Raf’s, a French-Italian restaurant and bakery, both in New York City. Camari joins host Jessie Sheehan to chat about her Tres Leches Cake, which features a combination of cow, sheep, and goat milk and is composed of two layers of tres leches cake and one layer of pain perdu. The confection gets topped with chocolate branches and jerk ice cream, which adds a sweet, spicy, and slightly smoky flavor, says Camari, who is known for infusing Caribbean and Jamaican flavors into her desserts. Thank you to Plugrà Premium European Butter and California Prunes for supporting our show. For more information on Cherry Bombe Jubilee, click here . Hosted by Jessie Sheehan Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Camari: Instagram , The Musket Room , Rafs NYC More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here

Mar 16, 2024

Today’s guest is Gemma Stafford, the Irish chef, baker, and host behind the “Bigger Bolder Baking” YouTube show and website. She’s also the author of two books, “Bigger Bolder Baking: A Fearless Approach to Baking Anytime, Anywhere,” and “Bigger Bolder Baking Every Day: Easy Recipes to Bake Through a Busy Week.” She joins host Jessie Sheehan to talk about the Best-Ever Irish Scones. The duo chat about textures, key ingredients like self-raising flour and frozen butter, and how to get a slightly sweet, crunchy exterior but moist interior. Because, as Gemma says, scones should never be dry! Want to bake along? Here is Gemma’s recipe for her Best-Ever Irish Scones. Thank you to Plugrà Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Gemma: Instagram , Bigger Bolder Baking , YouTube More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here

Mar 9, 2024

Today’s guest is Lauren Ko, the contemporary pie artist and author of the baking book “Pieometry.” Since Pi Day is coming up, we chatted with the @lokokitchen creative about all things pie and her signature spoke design, which has been dubbed the modern lattice. Lauren joins host Jessie Sheehan to talk about her journey from novice baker to pie expert, and the duo take a deep dive into her signature spoke pie with her “bluebarb” blueberry-rhubarb filling. Lauren shares her best tricks to get perfectly precise cuts of dough as well as her tips on what kind of egg wash to use and how long you should be cooking your pies. Want to bake along? Here is Lauren’s recipe for her signature spoke designed pie. Thank you to Plugrà Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Lauren: Instagram , Pieometry More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here

Mar 2, 2024

Today’s guest is Arlyn Osborne, a freelance food writer, recipe developer, and content creator. She’s about to release her debut book, “Sugarcane: Sweet Recipes from My Half-Filipino Kitchen,” which is filled with gorgeous photography and delicious recipes featuring Filipino flavors with Western techniques. Arlyn’s culinary journey has been fruitful —from working at places such as Food Network and Food & Wine to writing for publications including the Washington Post and Bon Appétit. Arlyn joins host Jessie Sheehan to deep dive into her Ube Cheese Pandesal—her take on the traditional Filipino bakery staple. The duo discuss the best methods for letting yeasted dough rise, how to test if your dough is cooked through, and whether or not to refrigerate your baked goods. Want to bake along? Here is Arlyn’s recipe for Ube Cheese Pandesal. Thank you to Plugrà Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Arlyn: Instagram , Sugarcane cookbook More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here

Feb 24, 2024

Today’s guest is Elizabeth Mayhew, the cake artist known for her custom charm cakes. Think charm bracelets, but edible! Elizabeth joins host Jessie Sheehan to talk about her unique decorating style and how it came to be. She also guides Jessie through the chocolate charm cake she made for Cherry Bombe's Alex Mill event last year, and explains why her buttercream is so rich and silky (lots of egg yolks and homemade vanilla) and how she gets her colors just right. Plus, Elizabeth shares her trick for "erasing" a mistake and why being present and having patience are essential to baking. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Elizabeth: Instagram More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here

Feb 17, 2024

Today’s guest is Brian Levy, pastry chef, recipe developer, and author of the baking book “Good & Sweet.” Brian’s unique book focuses on sweetening baked goods with fruit instead of sugar, and he joins host Jessie Sheehan to talk about his technique and how it came to be. He then shares how to make his special prune-and-date-sweetened cupcakes with chocolate ermine frosting, a recipe he created for his nephew Hugo. Brian and Jessie also discuss his time working for Gina DePalma, the much-loved Babbo pastry chef; why he loves Costco; and his thoughts on appliance sizes and rotating your baked goods. Want to bake along? Here is Brian’s recipe for the Hugo Cupcakes. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Brian: Instagram , website , Substack , Good & Sweet cookbook More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here

Feb 10, 2024

Google a baking recipe and chances are, the search results will include a recipe from Sally McKenney, the baker and recipe developer behind Sally’s Baking Recipes. It’s a testament to her popularity and the foolproof nature of her bakes. Sally, who is also a photographer and the author of three cookbooks—“Sally’s Baking Addiction,” “Sally’s Candy Addiction,” and “Sally’s Cookie Addiction”—is our guest on today’s episode of She’s My Cherry Pie. She shares her recipe for Overnight Cinnamon Rolls with host Jessie Sheehan and they talk yeast preferences, tricks for a quick rise, dough hooks, getting the lumps out of your cream cheese frosting, and more. Want to bake along? Here is Sally’s recipe for Overnight Cinnamon Rolls. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Sally: Instagram , website , cookbooks More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here

Feb 3, 2024

Today’s guest is Roxana Jullapat, baker, pastry chef, co-owner of Friends & Family bakery in Los Angeles, and author of the baking book “Mother Grains.” Roxana is known for her devotion to whole grains and a pastry case filled with dozens of beautifully executed bakes. Think Sonora Wheat croissants, blue corn blueberry scones, rye chocolate chip cookies, and einkorn shortbread. And then there are the boules and baguettes and all the other wonderful breads that Roxana and her team make. Roxana joins host Jessie Sheehan to talk about her bakery and all things sourdough bread. She also guides Jessie through her baking process and the recipe for her Fruit-Nut Bread from “Mother Grains.” Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Roxana: Instagram , Friends & Family bakery , Mother Grains cookbook More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here

Jan 27, 2024

Happy 2024! To kick off our new season, host Jessie Sheehan is joined by Hannah Ziskin, pastry chef and co-owner of Quarter Sheets, the Los Angeles pizza place where folks line up for seasonal pies and sheet cakes. The celebrated spot was named one of the best restaurants in Los Angeles by both the New York Times and the LA Times, and Hannah herself was named one of Food & Wine’s best new chefs last year. Jessie and Hannah talk about how to make a Princess Cake, her signature pretty, pastel confection, at home. Learn how to whip up the custard and cream that are layered inside, how to shape the marzipan exterior (it’s not fondant, folks!), and why you should drop your sheet tray (Hannah swears by it). Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Hannah: Instagram , Quarter Sheets More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here

Dec 30, 2023

For our final episode of the year, Diana Yen shares her recipe for a cookie perfect for New Year’s celebrations: the fortune cookie. Diana is a food stylist, chef, and founder of A La Carte, a creative studio based in Ojai. Her work has been featured in Cherry Bombe Magazine, Bon Appétit, and Kinfolk. Diana joins host Jessie Sheehan to talk about her creative process, her upcoming cookbook, and her fortune cookie recipe. Want to bake along? You can find Diana’s recipe here and in the “Cherry Bombe” cookbook. Wishing you lots of beautiful baked goods and good fortune in 2024. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Diana: Instagram , A La Carte Studio More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here .

Dec 23, 2023

Pastry chef Molly Wilkinson joins host Jessie Sheehan to share her recipe and advice for making a Bûche de Noël, the traditional yule log cake that’s beloved by the French. Molly, who hails from Dallas, trained at Le Cordon Bleu in Paris and now teaches pastry and baking workshops from her home in Versailles. Through her classes and her book, “French Pastry Made Simple,” Molly has earned a reputation for demystifying the classics, from croissants to croquembouche. Molly and Jessie discuss French flour, French meringue, how to keep the cake moist before rolling, how to assemble the Bûche de Noël, and Molly’s favorite baking tools. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. You can find Molly’s recipe for Bûche de Noël on cherrybombe.com. Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Molly: Instagram , French Pastry Made Simple cookbook More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here

Dec 16, 2023

The title of Nancy Silverton’s newest cookbook is “The Cookie That Changed My Life,” so we asked the iconic chef, baker, and author to join host Jessie Sheehan and share what’s so special about this particular baked good and walk us through the recipe. Nancy also talks about her recipe development process and how this peanut butter cookie came to be; why she amped up the amount of vanilla for maximum flecks and flavor; her thoughts on shaping cookies and cookie sheets; the fine line between creamed butter and greasy butter; and why she combines her leavening agents, spices, and salt with the butter instead of the flour. Want to bake along? Here is Nancy’s recipe for her life-changing cookie. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Nancy: Instagram , The Cookie That Changed My Life cookbook More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here

Dec 9, 2023

Thanks to the Hulu series Black Cake and Charmaine Wilkerson's bestselling book that it’s based on, there’s been a lot of buzz about the celebratory baked good from the Caribbean. There’s no bigger expert around than Angela Price of The Black Cake Company in Brooklyn and she joins host Jessie Sheehan on today’s episode of She’s My Cherry Pie to share some secrets. Angela has been baking for more than 35 years and learned how to make black cakes and other treats from her mother in Barbados. She started her bakery business after praying for guidance regarding her calling, and today, ships her black cakes, brown cakes, and Dundee cakes around the world. Black cakes, as Angela explains, are particular in that you need to plan far in advance, at least three weeks or more. “You don’t get up in the morning and decide you’re making a black cake,” says Angela, who refers to them as “the Rolls-Royce of cakes.” Tune in and learn about soaking your fruit, why burnt sugar coloring is key, what Falernum is, and more. If you’d like to try one of Angela’s cakes, you can order them online at blackcake.com . Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Angela: Instagram , website More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here

Dec 2, 2023

Rebecca Firth is a cookbook writer, photographer, and the culinary creative behind the dessert blog, Displaced Housewife. She’s the author of two baking books, “The Cookie Book” and “The Cake Book.” She joins host Jessie Sheehan to chat about her baking career and how she got into blogging. Then, the duo takes a deep dive into Rebecca’s classic Snickerdoodle recipe and the baker shares how she gets them super soft, but chewy, every time. Want to bake along? Here is Rebecca’s recipe. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Rebecca: Instagram , website , recipes , The Cookie Book , The Cake Book More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here

Nov 25, 2023

Rose Wilde is the L.A.-based baker known for her luscious cakes decorated with buttercream squiggles and lots of fresh botanicals. The author of the brand new baking book “Bread and Roses,” she joins host Jessie Sheehan to chat about her time as a human rights lawyer and how she pivoted to her current career. Rose also shares her favorite tips and tricks and guides Jessie through the Sonora Vegetable Confetti Cake recipe from her book. Want to bake along? Here is Rose’s recipe. Thank you to Plugra Premium European Butter , California Prunes , and Ghirardelli Professional Products for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Rose: Instagram , Red Bread , Bread and Roses cookbook More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here

Nov 18, 2023

For today’s show, we’re re-airing one of our most popular episodes from earlier this year. Claire Saffitz, the baking sensation behind the bestselling cookbooks “Dessert Person” and “What’s For Dessert,” loves making fruit pies and she joins host Jessie Sheehan to chat about it. The duo talk all things pie dough and fruit pie, from why bakeware is the most important thing for your pie, butter slices versus cubes, Claire’s favorite types of apples and blueberries, and… you’ll all like this… how it’s almost impossible to over-bake a fruit pie. Thank you to Plugra Premium European Butter , California Prunes , and Ghirardelli Professional Products for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studio She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Claire: Instagram , YouTube , her cookbooks Dessert Person and What’s For Dessert More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here

Nov 11, 2023

Happy Diwali! Hetal Vasavada is the culinary creative behind the “Milk & Cardamom” cookbook and website. An expert in Indian treats and sweets, Hetal joins host Jessie Sheehan to talk about her baking life, the barfi and mithai she ate growing up, competing on “MasterChef,” and her next book. Plus, the duo takes a deep dive into Hetal’s Gulab Jamun Cake recipe. Want to bake along? Here is Hetal’s Gulab Jamun Cake recipe. Thank you to Plugra Premium European Butter , California Prunes , and Ghirardelli Professional Products for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Hetal: Instagram , website , Milk & Cardamom cookbook More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here

Nov 4, 2023

Samantha Seneviratne is a food stylist, recipe developer, NYT Cooking contributor, baker, and star of “Everyday Cooking” on the Magnolia Network. Sam is also the author of three baking books, including her latest, “Bake Smart: Sweets and Secrets From My Oven to Yours,” which is out Tuesday, Nov. 7th. Samantha joins host Jessie Sheehan to talk about her baking life and she walks us through her Sticky Banana Monkey Bread recipe, which you can find in “Bake Smart.” Want to bake along? Here is Samantha’s recipe. Thank you to Plugra Premium European Butter , California Prunes , and Ghirardelli Professional Products for supporting our show. Click here for tickets and more information on Cherry Bombe’s Cooks & Books festival, happening Saturday, November 11th! Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Samantha: Instagram , website , recipes More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here

Oct 28, 2023

Known for her sticky buns, bagels, and babka, Melissa Weller originally worked as a chemical engineer before following her heart to culinary school. Since then, she’s had a fascinating career that’s taken her from top bakeries to fine dining. Melissa and host Jessie Sheehan talk about the baking life and do a deep dive into the chocolate babka recipe from Melissa's book, “A Good Bake.” Learn what yeast to choose, how to deal with sticky dough, how to shape your babka to get the tastiest layers, and more. Want to bake along? Here is Melissa’s recipe for chocolate babka. Thank you to Plugra Premium European Butter , California Prunes , and Ghirardelli Professional Products for supporting our show. Click here for tickets and more information on She’s My Cherry Pie’s Los Angeles event on Monday, November 6th! Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Melissa: Instagram , website More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here

Oct 21, 2023

She’s My Cherry Pie is on a little break, so we’re dipping into the archives and re-airing our episode from last year with Sarah Kieffer, the cookie expert behind The Vanilla Bean Blog and the books Baking for the Holidays: 50+ Treats for a Festive Season and 100 Cookies: The Baking Book for Every Kitchen . Sarah and host Jessie Sheehan talk all things… you guessed it… cookies, from holiday cut-outs to crinkle cookies, creaming butter and sugar, spatula sizes, pan banging, and glazing. Want to bake along? Click here for Sarah’s red velvet crinkle cookie recipe from Baking for the Holidays and here for the holiday cut-out cookie recipe from Sarah’s blog. Join Jessie for special She’s My Cherry Pie events in L.A. on Monday, Nov. 6th , and Brooklyn on Saturday, Nov. 11th . Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Sarah: Instagram , website , recipes More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here

Oct 14, 2023

She’s My Cherry Pie is on a little break, so we’re dipping into the archives and re-airing our episode from last year with Fany Gerson, Mexican dessert authority, cookbook author, and entrepreneur. She joins host Jessie Sheehan to talk all things doughnuts. Fany’s become known for her creative and artisanal takes on the beloved American treats via her Brooklyn shop, Fan-Fan Doughnuts. (Fany is also the founder of La Newyorkina, which specializes in paletas.) She’s been making doughnuts since 2010 and has lots to share about frying, fillings, and flavors. If you’re curious about the doughnut-making process, don’t miss this episode. Want to bake along? Here is Fany’s recipe for Strawberry Jelly Doughnuts. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Fany: Instagram , La Newyorkina , Fan-Fan Donuts More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here

Oct 7, 2023

She’s My Cherry Pie is on a little break, so we’re dipping into the archives and re-airing our first episode from last year. Jessie chats with pie expert Lisa Ludwinski of the celebrated Sister Pie bakery in Detroit and they go deep on pie dough and pie crusts. From pastry cutters to probe thermometers to sugar, Lisa shares the secrets to her fab flaky crust. Want to bake along? You can find Lisa’s all-butter pie dough recipe here . Thank you to California Prunes for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Lisa: Instagram , Sister Pie , Cranberry Crumble Pie Recipe More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here

Sep 30, 2023

Zoë Kanan has been a busy baker. She consulted on the Mendl Jewish deli in Mexico City; hosted her “Bagel & Donut Feast” at Clare de Boer’s Stissing House in Upstate New York; made baked goods for Chef Susan Kim’s Early June pop-up in Paris; and baked pies as part of Chef Mei Lin’s team last Thanksgiving at—hello—Oprah’s house. And she’s working on her first bakery in New York City. The modern pastry chef hustle is real! Along the way, Zoë has become known for Zoë’s Doughies, her yeasted, squiggle-shaped treats that are as smile-inducing as they are delicious. She joins host Jessie Sheehan to share the how-to for making Doughies, from the ingredients to frying techniques and glaze options. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Zoë: Instagram , Zoë’s Doughies More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here

Sep 23, 2023

With the Mid-Autumn Festival right around the corner, Amy Ho is here to talk all things mooncakes. Amy is the cookbook author and creative baker behind the Constellation Inspiration website and Instagram account and is known for making some of the most beautiful baked goods around. Amy joins host Jessie Sheehan to do a deep dive into her taro and salted egg yolk mooncake. They talk about the essentials of alkaline water, different types of sweeteners, the difference between modern and traditional mooncakes, fillings, molds, and more. Want to bake along? Here is Amy’s taro and salted egg yolk mooncake recipe. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Amy: Instagram , website , Blooms and Baking cookbook More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here

Sep 16, 2023

There’s nothing Sam Cade can’t turn into a cake: A burger, beer bottle, sneaker, oyster, handbag, and even a giant slice of cherry pie. The founder of Cades Cakes and star of Netflix’s “Is It Cake?” is one of the country’s leading hyperrealistic cake artists and she joins host Jessie Sheehan to talk about the tricks and artistry she puts into every cake she makes. Sam does a deep dive into the realistic cherry pie cake filled with Oreo layers, fondant, and buttercream that she made for a Cherry Bombe party in Dallas. The two chat about Sam’s love of messy arts and crafts, her time working at Christina Tosi’s Milk Bar, and her tips for working with that divisive ingredient, fondant. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Sam: Instagram , website More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here

Sep 9, 2023

Umber Ahmad is the baker extraordinaire and owner behind the buzzy Mah-Ze-Dahr bakeries in Manhattan, Washington D.C., and Arlington, Virginia, known for their nostalgic desserts, breads, and pastries. Before entering the food world professionally, Umber worked in finance as an investment banker and simply baked for fun on the side. But eventually, her passion became too strong, and after a little push from a certain Top Chef judge, she followed her dreams and opened Mah-Ze-Dahr in 2016. In this episode, Umber joins host Jessie Sheehan to chat about her journey into the sweet world of baked goods, the special meaning behind her bakery’s name, and some of the delicious treats you’ll find at Mah-Ze-Dahr locations. She also walks Jessie through her recipe for Nisu, a traditional Finnish bread with cardamom and coffee, which was the first thing Umber learned how to make. Click here for Umber’s Nisu recipe. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Umber: Instagram , Mah-Ze-Dahr Bakery , website More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here

Sep 2, 2023

Today’s guest is Margarita Manzke, this year’s recipient of the James Beard Award for Outstanding Pastry Chef and one of the individuals responsible for the baked goods boom in Los Angeles. Margarita, who grew up in Manila, is co-owner of République Café & Bakery, Bicylette, and Manzke in L.A. and the Wildflour Bakery locations in the Philippines. She’s also the author of Baking at République: Masterful Techniques and Recipes. Margarita joins host Jessie Sheehan to chat about her culinary career and the coconut cream pie recipe in her book. Margarita takes Jessie through all the steps, from making the crust to cooking the surprise ingredient, a coconut jam that brings a caramel note to each slice. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Margarita: Instagram , République Cafe , website , Baking at République cookbook More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here

Aug 26, 2023

Take a look at Hetty Lui McKinnon’s latest cookbook, Tenderheart: A Book About Vegetables and Unbreakable Family Bonds , and it’s clear where the writer and recipe developer’s loyalties lie. Hetty admittedly has never been known for her desserts, but she did slip a few baking recipes into her new book, including one for a chewy, flavorful Ginger & Coconut Mochi Cake. On today’s episode, Hetty takes host Jessie Sheehan through the recipe and explains why this confection is “the most fail-proof cake you’re ever going to make.” Hetty also talks about working with sticky rice flour, upgrading her spice cabinet, and finding the right pan for this recipe. She and Jessie also talk about a serious topic during the episode: grief. Jessie recently lost her father and Hetty lost her father when she was a teenager, so they discuss love and loss and why grieving is necessary. Click here for Hetty’s Ginger & Coconut Mochi Cake recipe. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Hetty: Instagram , Tenderheart More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here

Aug 19, 2023

Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios Millie Peartree says she’s all about creating happy and joyful memories through food, and her Honey Butter Cornbread no doubt elicits lots of positive emotions from those lucky enough to try it. Millie, who is a chef, New York Times Cooking contributor, former restaurateur, and the founder of the Full Heart Full Bellies hunger relief initiative, joins host Jessie Sheehan to talk about her life, her baking, and how growing up in the Bronx influenced her culinary style. They also do a deep dive into her cornbread recipe and talk about Millie’s favorite ingredients, tips, techniques, and potential swaps. It’s all about using what you have, explains Millie. She’s even down with using a paintbrush from the hardware store to apply the honey butter. Click here for Millie’s Honey Butter Cornbread recipe. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Millie: Instagram , Full Heart Full Bellies More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here

Aug 12, 2023

Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios Eunji Lee is taking patisserie to the next level at Lysée, her two-story pastry gallery/boutique in New York City. She’s become known for several of her contemporary creations, including the pastry simply known as “Corn.” However, as Eunji explains to host Jessie Sheehan, there is nothing simple about this confection. She shares the details behind the three-day process, from roasting and grinding the corn into a fine powder to making the cake base to hand-piping each “niblet.” Eunji, who grew up in South Korea, was drawn to pastry early on. She attended pastry school in Paris and trained under the likes of Alain Ducasse and Cédric Grolet before settling in New York. At Lysée, she draws inspiration from her Korean heritage, classical French training, and New York flavors to create her beautiful pastries and desserts. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Eunji: Instagram , Lysée More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here

Aug 5, 2023

Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios Yossy Arefi is the baker, food stylist, photographer, and cookbook author known for her galettes—those rustic free-form tarts that can be sweet or savory and are the perfect way to showcase summer berries and stone fruits. Yossy joins host Jessie Sheehan to dish on the approachable baked good and walk through her Any Fruit Galette recipe. Get the scoop on Yossy’s simple, stress-free techniques and on-the-fly substitutions. Should you peel your peaches? Not if you don’t want to. Run out of sugar? Use jam. Plus, Yossy shares tips for boosting flavor (like mixing rye flour with all-purpose), preventing your dough from getting “gummy,” and keeping your butter icy cold. Click here for Yossy’s fruit galette recipe. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Yossy: Instagram , website More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here

Jul 29, 2023

Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios Christina Tosi is one of the most beloved pastry chefs around. She’s the founder of Milk Bar, host of Netflix’s Bake Squad, author of the memoir Dessert Can Save the World , and one of the most energetic baking enthusiasts around. She joins host Jessie Sheehan for a conversation that’s all about cake, from their love of box mixes and frosting in a tub, to the particulars behind the recipe for Milk Bar’s birthday layer cake. Learn why Christina uses certain ingredients, like grapeseed oil, Baker’s Joy spray, and shortening; how to assemble the iconic cakes, from soak to crumb layers; and what tools she reaches for in the kitchen. Get ready for some Tosi time and don’t miss this episode Click here for Christina’s birthday layer cake recipe. Thank you to Plugra Premium European butter and California Prunes for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Christina: Instagram , Milk Bar , website More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here

Jul 22, 2023

Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios She’s My Cherry Pie is taking a short summer break, so this week we’re re-airing Jessie Sheehan’s conversation with baker Cheryl Day from last year. Cheryl is the co-owner of Back in the Day Bakery in Savannah, Georgia, and a cookbook author, including her latest, Cheryl Day’s Treasury of Southern Baking . Jessie and Cheryl go deep on biscuits, from cathead to heavenly angel to sweet potato. Plus, Cheryl shares her advice for handling butter, folding dough, and whether or not your biscuits should “kiss” while baking. Click here for Cheryl’s sweet potato biscuit recipe. Thank you to Plugra Premium European butter for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Cheryl: Instagram , Back in the Day Bakery , Cheryl Day’s Treasury of Southern Baking More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here

Jul 15, 2023

Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios She’s My Cherry Pie is taking a short summer break, but we’ve got something sweet (and savory) for you until we’re back! It’s host Jessie Sheehan’s 2022 interview with recipe developer, blogger, and James Beard-award winning author Kristina Cho. The Ohio native shares how eating her grandfather’s almond cookies as a kid inspired her love for food, recipes, and the intricacies of Chinese baked goods. In 2017, while working as an architect, Kristina launched her blog Eat Cho Food as a creative outlet, but soon enough blogging and baking became her full-time career. Her debut cookbook, “Mooncakes and Milk Bread,” is the first to focus exclusively on the recipes and culture of Chinese baking. Kristina and Jessie talk through the techniques, tools, and ingredients for making milk bread, and how Kristina tweaks her recipe for hamburger buns, sweet-and-salty hot dog buns, and more. Click here for Kristina’s milk bread recipe. Thank you to Plugra Premium European butter for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Kristina: Instagram , Eat Cho Food blog , Mooncakes and Milkbread More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here

Jul 8, 2023

Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios She’s My Cherry Pie is taking a short summer break, so to satisfy your sweet tooth we’re re-airing one of our very first episodes with Jocelyn Delk Adams. Jocelyn is the founder of the Grandbaby Cakes food blog and the author of two books, including her latest, Everyday Grand: Soulful Recipes for Celebrating Life’s Big and Small Moments . She’s also an expert on all things pound cake. Jocelyn joins host Jessie Sheehan to talk about her baking journey, her pound cake variations, what “cake goop” is (and why you need it), and her secret ingredient for giving a major flavor and texture boost to her cakes. Tune in and get your Bundt pan ready! You can bake along with Jocelyn’s 7UP Pound Cake recipe here . Thank you to Plugra Premium European butter for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Jocelyn: Instagram , Grandbaby Cakes blog , Everyday Grand cookbook , Grandbaby Cakes cookbook More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here

Jul 1, 2023

Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios Miriam Weiskind was two months into her dream job making pizza at the renowned Paulie G’s in Brooklyn when the pandemic hit. Miriam channeled her energy and her passion for pizza into home baking, streaming her efforts every night (even the disasters) on Instagram and giving her pies to neighbors and people in need. Word of mouth spread, pop-ups started happening, and The Za Report took off. Now there are waiting lists for her pies and her first brick-and-mortar is on the horizon. Miriam joins host Jessie Sheehan to talk about her love for all things pizza, the differences between the Neapolitan and Sicilian pizza styles, why letting dough rest for days makes a better crust, and how to make restaurant-level pizza at home. She walks Jessie through her signature margherita pizza recipe, and talks about how her mother, who encouraged her pizza career from the start and who sadly passed away from COVID during the pandemic, is her inspiration. Thank you to Plugra Premium European butter for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Miriam: Instagram , website More on Jessie: Instagram , her Snackable Bakes cookbook Subscribe to Cherry Bombe Magazine here

Jun 24, 2023

Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios Baked Alaska is a show-stopping, crowd-pleaser dessert that has seen a renaissance recently, which can largely be attributed to one pastry chef in New York City—Caroline Schiff. Caroline is the executive pastry chef at iconic Brooklyn restaurant Gage & Tollner, where her popular version of Baked Alaska has been on the menu since the restaurant reopened in 2021. She’s known for her creative spins on classic treats and for the dramatic swoops in her meringue, and her hair. Caroline chats with host Jessie Sheehan about her culinary journey, her debut baking book, The Sweet Side of Sourdough, and the tasty treats she makes with her sourdough discard. Plus, the duo walk through Caroline’s Baked Alaska recipe, which she has adapted for home cooks. The pastry chef shares all of her best tips and tricks for working with ice cream and whipping and torching meringue. Want to bake along? Here is Caroline’s recipe for Baked Alaska. Thank you to Plugra Premium European butter for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Caroline: Instagram , Gage & Tollner , The Sweet Side Of Sourdough cookbook , website More on Jessie: Instagram , her Snackable Bakes cookbook Subscribe to Cherry Bombe Magazine here

Jun 17, 2023

Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios “Brownies grab the spotlight,” says Auzerais Bellamy of Blondery, “but blondies are more versatile, flavorful, and interesting.” Auzerais has loved blondies since childhood, and spent 10 years testing and refining her original recipe—a pecan and salted caramel square that’s still her bestseller. Before launching her blondie-centric business, Auzerais attended pastry schools in Paris and Rhode Island and worked at the prestigious Bouchon Bakery in California and New York. She eventually left the traditional pastry world, frustrated by the lack of diversity and career opportunities. Auzerais chats with host Jessie Sheehan about achieving the perfect blondie texture, her preference for melting butter versus creaming it, using your senses to test for doneness, and the latest on her bakery in Peekskill, New York. She also walks Jessie through her Honey-Date Pistachio Blondie recipe. To bake along, click here for the recipe. Thank you to Plugra Premium European butter for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Auzerais: Instagram , Blondery Bakery , website More on Jessie: Instagram , her Snackable Bakes cookbook Subscribe to Cherry Bombe Magazine here

Jun 10, 2023

Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios Folks sometimes forget that quiche is just a savory pie, so we’ve brought in pie superstar Erin Jeanne McDowell to walk us through a crucial element of any great quiche: the crust! Erin is the author of multiple baking books, including her latest, Savory Baking , and she’s the host of Food 52’s Bake It Up A Notch , so she really knows her stuff. Erin and host Jessie Sheehan do a deep dive into two of Erin’s recipes, her trademark All Buttah pie crust, and the Cobb Quiche recipe from Savory Baking . They talk pie weight hacks, chill times, rolling pin and pie plate preferences, the fear of overworking your dough, the “sacrifice slice,” and more. Check out the recipe here and bake along. Thank you to Plugra Premium European butter for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Erin: Instagram , Savory Baking cookbook , website , recipes More on Jessie: Instagram , her Snackable Bakes cookbook Subscribe to Cherry Bombe Magazine here

Jun 3, 2023

Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios Maya-Camille Broussard says pie can be a complicated art form, so she’s joining us today to demystify the process. Maya-Camille is the force behind both the Justice of the Pies Chicago-based dessert company and the Justice of the Pies baking book, so she knows her stuff. She’s also part of the “squad” on Bake Squad, the Christina Tosi-hosted Netflix show. Maya-Camille joins host Jessie Sheehan to talk about cold countertops, using your fingers to mix ingredients, her love of canned peaches, and adding cinnamon to a dish until the ancestors tell you to stop. She also takes Jessie through her Salted Caramel Peach Pie recipe. Check out the recipe here and bake along. Thank you to Plugrà Premium European Style Butter for supporting our show. Snag your ticket for our Dallas Butter Up, Buttercup event here ! She’s My Cherry Pie is a production of the Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Maya-Camille: Instagram , Justice of the Pies , the Justice of the Pies cookbook More on Jessie: Instagram , her Snackable Bakes cookbook Subscribe to Cherry Bombe Magazine

May 27, 2023

Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios Deb Perelman of Smitten Kitchen loves chocolate chip cookies, so much so that she’s featured five different recipes on her popular blog over the years. She joins host Jessie Sheehan to walk through the particulars of each recipe, and they do a deep dive into Deb’s recipe for Chocolate Chip Cookies With Salted Walnut Brittle from Deb’s latest cookbook, Smitten Kitchen: Keepers. Deb is known for her meticulously tested and accessible recipes on both her blog and in her bestselling cookbooks. She and Jessie discuss whether you need to rest your cookie dough or not, softening and flavoring your butter, using only one bowl, parchment paper particulars, and more. To bake along, here’s Deb’s Chocolate Chip Cookies With Salted Walnut Brittle . Thank you to Plugra Premium European butter for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Deb: Instagram , Smitten Kitchen , Smitten Kitchen: Keepers cookbook , recipes More on Jessie: Instagram , her Snackable Bakes cookbook Subscribe to Cherry Bombe Magazine here

May 20, 2023

Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios Melissa Clark is one of the most prolific recipe developers around, with dozens of cookbooks to her name and a weekly cooking column in The New York Times. She joins host Jessie Sheehan to demystify the recipe development process and share what goes into both creating unique recipes and collaborating with chefs to translate their recipes for home cooks. Melissa also explains why she swears by weighing ingredients, how sugar is about sweetness and structure, the importance of being transparent about your process, whether vanilla extract adds any flavor, and why wisdom and confidence are key. In the second half of the show, Melissa and Jessie do a deep dive into the chocolate coconut cake recipe from Melissa’s most recent book, Dinner In One: Exceptional & Easy One-Pan Meals. Want to bake along? Here is Melissa’s Tender Chocolate Coconut Cake recipe. Thank you to Plugra Premium European butter for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Melissa: Instagram , website , Dinner in One cookbook , NYT Cooking recipes More on Jessie: Instagram , her Snackable Bakes cookbook Subscribe to Cherry Bombe Magazine here

May 13, 2023

Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios Dianna Daoheung wasn’t raised in a bagel-loving household, but she still managed to become one of the most respected bagel makers in New York, of all places. The round chewy baked good is one of the city’s most iconic foods, and seemingly everyone has an opinion about where to get the best one. Thanks to Dianna, the answer for many folks is Black Seed Bagels, the artisanal bagel company where she’s the culinary director and founding baker. Dianna joins host Jessie Sheehan to explain just how bagels are made. She chats about the difference between NYC and Montreal bagels (Black Seeds’ are a hybrid); talks rolling, boiling, and baking; and shares her secret for never burning the everything bagel topping. (Minds will be blown.) Thank you to Plugra Premium European butter for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Dianna: Instagram , Black Seed Bagels More on Jessie: Instagram , her Snackable Bakes cookbook Subscribe to Cherry Bombe Magazine here

May 6, 2023

Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios Blogger and cookbook author Abi Balingit of The Dusky Kitchen is known for her flavorful, fun desserts, inspired by her American upbringing and Filipino heritage. She channels all of this in her debut cookbook, Mayumu: Filipino American Desserts Remixed , which came out earlier this year. Abi joins host Jessie Sheehan to talk about her horchata bibingka recipe from the book, including how she came up with her unique twist on the traditional savory Filipino dessert. The duo also chat about Abi’s career path, landing her book deal through social media, and the pasalubong treat boxes that she started baking in 2020. Thank you to Plugra Premium European butter for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Abi: Instagram , Mayumu cookbook , website More on Jessie: Instagram , her Snackable Bakes cookbook

Apr 29, 2023

Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios A leader in the gluten-free baking space, Aran Goyoaga knows her way around the intricacies of alternative baked goods. Diagnosed with a genetic gluten intolerance as an adult, Aran has used her classic pastry training and extensive knowledge about alternative ingredients to create delicious cakes, cookies, tarts, breads, pies, and more. Aran shares her gluten-free flour preferences; the importance of potato starch, psyllium, and steam; choosing the right cookware, and her number-one tip for gluten-free baking. Want to bake along? Here is Aran’s recipe for her Quick Crusty Boule. Thank you to Plugra Premium European butter for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Aran: Instagram , Cannelle Et Vanille Bakes Simple cookbook , website More on Jessie: Instagram , her Snackable Bakes cookbook

Mar 25, 2023

Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios Self-taught pastry chef Natasha Pickowicz is known for her unique take on cake baking and decorating, and she’s built a cult following for her minimalist creations with maximum flavor. Natasha joins host Jessie Sheehan to talk about her approach, which she outlines in her debut book, More Than Cake: 100 Baking Recipes Built for Pleasure and Community, out Tuesday, April 11th. They also talk about the Planned Parenthood bake sales that Natasha organized in New York for several years. (She just announced her latest bake sale, happening Sunday, April 16th, in Brooklyn.) Natasha shares her soak secrets, love of textured fillings, thoughts on sheet pans and cake stands, frosting philosophy, preferred egg-separating technique, and her belief that time is a crucial ingredient. Want to bake along? Here is Natasha’s passion fruit, coconut & tequila layered cake recipe. Thank you to Le Creuset and California Prunes for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . For Jubilee tickets, click here . More on Natasha: Instagram , More Than Cake cookbook , website More on Jessie: Instagram , her Snackable Bakes cookbook

Mar 18, 2023

Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios In the summer of 2020, pastry chef Paola Velez co-founded Bakers Against Racism with Willa Pelini and Rob Rubba. Little did they know, their efforts would galvanize the baker community around the world and help raise more than $2.5 million for organizations fighting racism. Paola joins host Jessie Sheehan to talk about Bakers Against Racism and shares advice on how to host your own bake sale. Paola also talks about the early days of her career, trying to find her place in the restaurant world. She also shares some of the secrets behind two of her most loved baked goods: plantain sticky buns and chocolate rum cake. They talk layers of flavor, pan caramel, Paola’s love of nutmeg, and just what Guy Fieri has to do with Paola’s baking. At the end of the episode, we have a special treat. It’s Paola at the Cherry Bombe Jubilee conference in Manhattan from last year, reading “The Summer Day,” a beautiful poem by Mary Oliver. Thank you to Le Creuset and California Prunes for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . Get your back issues of Cherry Bombe here . Get your Jubilee tickets here . More on Paola: Instagram , Bakers Against Racism , website More on Jessie: Instagram , her Snackable Bakes cookbook

Mar 11, 2023

Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios As the talent behind the Zoë Bakes Instagram account, Magnolia television show, and cookbook, Zoë François makes a lot of beautiful baked goods, but the one she’s known for in particular is her airy, delicate pavlova in the shape of a tutu. Zoë came up with the specific shape as an homage to the dessert’s namesake, legendary ballerina Anna Pavlova. Zoë joins host Jessie Sheehan to share her tips and tricks for making the meringue confection, from weighing your egg whites, choosing the right kind of bowl and spatula, to making your own superfine sugar and vanilla extract. They also go through Zoë’s suggestions for filling the pavlova, the recipe for her low & slow whipped cream that stays stable for days, and whether to use a hand or a stand mixer. Want to bake along? Here is Zoë’s recipe for pavlova. Thank you to Le Creuset and California Prunes for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . For Jubilee tickets, click here . More on Zoë: Instagram , Zoë Bakes Cakes cookbook , website More on Jessie: Instagram , her Snackable Bakes cookbook

Mar 4, 2023

Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios Amanda Mack is Baltimore’s queen of the hand pie. A self-taught baker, or grandmother-taught, as she likes to say, Amanda has perfected her recipe for these delightful packets of crust and filling over the years. Customers of her bakery business, Crust by Mack, have come to love her sweet and savory hand pies, from cranberry to spinach & cheese to crabmeat. Amanda takes host Jessie Sheehan through the steps for making her signature hand pies, and covers everything from making your own buttermilk to moisturizing your dough, using vanilla bean paste, and stirring up a slurry. Our fave fact? Amanda uses her grandmother’s rolling pin. Whatever you do, says Amanda, do not compromise the integrity of your crust! Thank you to Le Creuset and California Prunes for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . For Jubilee tickets, click here . More on Amanda: Instagram , Crust By Mack , website More on Jessie: Instagram , her Snackable Bakes cookbook

Feb 25, 2023

Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios You will never look at macarons—or macaron makers—the same way after today’s episode. As you’re about to learn, the chic little cookie takes a lot of work and technique. Host Jessie is joined by Christina Ha, co-founder and head baker at Macaron Parlour in Manhattan, who shares all the specifics required to make the French treats. Christina also talks about her other career as the co-founder of Meow Parlour, New York’s first cat cafe, which has helped more than 1,200 cats find homes. So get ready for cats & cookies! Want to bake along? Here is Christina’s recipe for macarons. Thank you to Le Creuset and California Prunes for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . For Jubilee tickets, click here . More on Christina: Instagram , Meow Parlour , Macaron Parlour More on Jessie: Instagram , her Snackable Bakes cookbook

Feb 18, 2023

Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios The magical baker and author Dorie Greenspan joins us to talk about an equally magical dough, pâte à choux, also known as choux pastry, which can be turned into cream puffs, eclairs, gougères, even homemade Pocky sticks. She and Jessie talk scooping choux pastry versus piping it, their shared love for vanilla, the return of the hand mixer, and what the craquelin craze is all about. Want to bake along? Here is Dorie’s recipe for cream puffs from her latest book, Baking with Dorie. Thank you to Le Creuset and California Prunes for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . For Jubilee tickets, click here . More on Dorie: Instagram , Baking With Dorie , her newsletters Tuesdays with Dorie and XOXO Dorie More on Jessie: Instagram , her Snackable Bakes cookbook

Feb 11, 2023

Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios Claire Saffitz, the baking sensation behind the best-selling cookbooks Dessert Person and What’s For Dessert , loves making fruit pies. She and host Jessie talk all things pie dough and fruit pie, from why bakeware is the most important thing for your pie, butter slices versus cubes, her favorite types of apples and blueberries, and… you’ll all like this… how it’s almost impossible to over-bake a fruit pie. Thank you to Le Creuset and California Prunes for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Claire: Instagram , YouTube , her cookbooks Dessert Person and What’s For Dessert More on Jessie: Instagram , her Snackable Bakes cookbook

Feb 4, 2023

Joanne Chang, the award-winning pastry chef, cookbook author, and founder of the Flour Bakeries & Cafes in Boston and Cambridge, has built a major following for her baked goods, but her sticky buns, or sticky sticky buns as she calls them, occupy a special place in people’s hearts. Joanne and host Jessie Sheehan talk about Joanne’s life & career and then break down her sticky bun recipe and her unique tips for making them. There’s flicking flour, her slap slap slap technique, the window pane dough test, and something called the cat’s piano. It’s all as fun as it sounds. Click here for Joanne’s Sticky Sticky Bun recipe. Thank you to Le Creuset and California Prunes for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Joanne: Instagram , Flour Bakery , her cookbooks Flour and Pastry Love More on Jessie: Instagram , her Snackable Bakes cookbook

Jan 28, 2023

Is birthday cake the world’s most popular baked good? We think so, and today’s guest fully endorses anything birthday cake related! Joy Wilson, aka Joy the Baker, one of the Internet’s favorite bakers, joins host Jessie Sheehan to share her secrets for making the best birthday cakes around. The two chat about Joy’s health food-focused parents, her stint decorating cakes at Ben & Jerry’s, and her foray into blogging. They also do a deep dive into Joy’s birthday cake process so you can learn why Joy doesn’t use a cake tester, why a baking pan with tight corners is key, what form of vanilla rocks her world, and what frosting hack she picked up from her days as a bakery employee. She and Jessie also share how to elevate boxed cake mix. Click here for Joy’s chocolate birthday cake recipe. Thank you to Le Creuset and California Prunes for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. Our podcast is recorded at CityVox Studio in Manhattan. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Joy: Instagram , Joy’s website , Joy The Baker cookbook , Joy’s Williams Sonoma baking mixes , Joy The Baker the magazine

Jan 20, 2023

Welcome to the debut episode of She’s My Cherry Pie, a baking podcast hosted by Jessie Sheehan. In our first episode, Jessie interviews Claudia Fleming, the influential pastry chef and executive director of Daily Provisions. When Claudia put a chocolate caramel tart on the menu of NYC’s Gramercy Tavern in the 1990s, she had no idea her creation would become one of the most copied restaurant desserts around. Learn about the inspiration behind the tart and get all of Claudia’s tips and tricks, from achieving the perfect “Irish setter brown” for your caramel to ensuring you have a “skating-rink shine” on your ganache. Click here for Claudia's chocolate caramel tart recipe from Delectable. Thank you to Le Creuset and California Prunes for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. Our podcast is recorded at CityVox Studio in Manhattan. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Claudia: Instagram , her cookbooks Delectable and The Last Course

Jan 20, 2023

She’s My Cherry Pie is the ultimate podcast for bakers. Each week, baker, author & recipe developer Jessie Sheehan interviews world-class pastry chefs, bakers & culinary creatives and takes a deep dive into their signature baked goods. Tune in as Jessie serves up their favorite tips, techniques, and ingredients. Episodes drop each Saturday. Don’t miss a single slice. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network.