She's My Cherry Pie - TopPodcast.com

Making Swirl Breads With Jessica Battilana Of King Arthur Baking Company Feb 22, 2025

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

Petits Fours With Pastry Chef Valerie Gordon Of Valerie Confections Feb 15, 2025

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

King Cake With Kelly Jacques Of New Orleans’ Ayu Bakehouse Feb 08, 2025

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

Croissant 101 With Pastry Chef Nicola Lamb Feb 01, 2025

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

Baking Baklava With Betül Tunç Of Turkuaz Kitchen Jan 25, 2025

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

Dorie Greenspan & Her World Peace Cookies 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

Crafting Gingerbread Houses With Amy Ho Of Constellation Inspiration 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

Making Ginger Molasses Cookies With Lara Adekoya of Fleurs Et Sel Bakery Dec 07, 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

The Loopy Whisk’s Katarina Cermelj On Gluten-Free Cheesy Garlic Pull-Apart Bread 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

“Top Chef” Host Kristen Kish Talks Thanksgiving Stuffing 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

Milk Bar’s Christina Tosi On Her New Book And Skillet Cookies 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

Dame Prue Leith Of “The Great British Bake Off” Nov 09, 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

Broma Bakery’s Sarah Fennel On Caramel Pumpkin Cake & More Nov 02, 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

Pastry Chef Dominique Ansel On Cronuts, Pancakes, And “Life’s Sweetest Moments” 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

Making Plantain Sticky Buns With Pastry Chef Paola Velez Of “Bodega Bakes” 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

Making Tres Leches Cake With Camari Mick Of The Musket Room And Raf’s 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

Making Modern Layer Cakes With Pastry Chef Natasha Pickowicz Oct 05, 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

How To Make The Best Babka With Baker Melissa Weller 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

Making Chocolate Mayo Cake With Pastry Chef Susan Bae Of Moon Rabbit in D.C. 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.

Making Buñuelos With Pastry Chef Isabel Coss Of Pascual In D.C. 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.

Zoë Bakes Shares Her Chocolate Chip Smash Cookie Recipe Sep 07, 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.

Making Canelés With Michelle Hernández Of Le Dix-Sept Pâtisserie 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.

From Lucie Founder Lucie Franc de Ferriere Shares Her Layer Cake Secrets 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.

How To Make Crullers With Jen Yee, Executive Pastry Chef At Wynn Las Vegas 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.

Smitten Kitchen’s Deb Perelman On Making Icebox Cakes 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.

Funfetti Cake & Plant-Based Baking With Coco Cake Land’s Lyndsay Sung Aug 03, 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.

Ice Cream Sandwiches With The Jam Lab’s Amisha Gurbani 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.

Mindy Segal Talks Danishes And Her Beloved Chicago Bakery 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.

David Lebovitz Talks Chocolate Cheesecake Brownies 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.

The Magic Of Kouign-Amann With Manresa Bread Founder Avery Ruzicka 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.

Yoli Tortilleria Founder Marissa Gencarelli Talks Tortillas 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

Classic Black & White Cookies With Tova Du Plessis Of Essen Bakery Jun 08, 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

Jezabel Careaga’s Secrets For Perfect Empanadas Jun 01, 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

Vintage-Style Cake Decorating With Noelle Blizzard Of New June Bakery 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

“Scandinavian From Scratch” Author Nichole Accettola & Her Cardamom Morning Buns 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

“Great British Bake Off’s” Benjamina Ebuehi On Fruit Cobblers 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

Alexandra Stafford Teaches Us How To Make Pizza At Home May 04, 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

“The Cake Bible’s” Rose Levy Beranbaum & Her Favorite Yellow Cake 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

Claire Saffitz Is Back And Talking Chocolate Soufflé 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

Making Tres Leches Cake With Camari Mick Of The Musket Room And Raf’s 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

Bigger Bolder Baking’s Gemma Stafford On Her Best-Ever Irish Scones 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

“Pieometry” Author Lauren Ko Of Loko Kitchen Talks Pie Dough, Filling, And Design Mar 09, 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

Recipe Developer Arlyn Osborne Puts A Sweet Twist On Pandesal With Ube & Cheese Mar 02, 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

What’s A Charm Cake? Elizabeth Mayhew On NYC’s Most In-Demand Party Cakes 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

Pastry Chef Brian Levy Explains How To Use Fruit As A Sweetener In Baked Goods 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

Making Cinnamon Rolls With Sally McKenney Of Sally’s Baking Addiction 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

Roxana Jullapat of LA’s Friends & Family Shares Her Sourdough Secrets Feb 03, 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

Quarter Sheets’ Hannah Ziskin & Princess Cakes 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

Making Fortune Cookies With Diana Yen 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.

Making Bûche De Noël With Molly Wilkinson 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

Making Peanut Butter Cookies With Nancy Silverton 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

Making Black Cake With Angela Price Of The Black Cake Company Dec 09, 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

Making Snickerdoodles With Rebecca Firth Dec 02, 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

Making Confetti Cake With Rose Wilde 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

Encore! Making Fruit Pies With Claire Saffitz 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

Making Gulab Jamun Cake With Hetal Vasavada 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

Making Monkey Bread With Samantha Seneviratne Nov 04, 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

Making Babka With Melissa Weller 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

Encore! Making Cookies With Sarah Kieffer Of The Vanilla Bean Blog 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

Encore! Making Doughnuts With Fan-Fan’s Fany Gerson 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

Encore! Making Pie Crust With Lisa Ludwinski Of Sister Pie Oct 07, 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

Making Doughnuts With Pastry Chef Zoë Kanan 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

Making Mooncakes With Amy Ho Of Constellation Inspiration 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

Making Hyperrealistic Cakes With Sam Cade Of Cades Cakes 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

Making Nisu Bread With Umber Ahmad Of Mah-Ze-Dahr Bakery Sep 09, 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

Making Coconut Cream Pie With Margarita Manzke Sep 02, 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

Making Mochi Cake With Hetty Lui McKinnon 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

Making Cornbread With Millie Peartree Of Full Heart Full Bellies 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

Making Modern Patisserie With Eunji Lee Of Lysée 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

Making Fruit Galettes With Yossy Arefi Aug 05, 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

Making Birthday Layer Cake With Christina Tosi Of Milk Bar 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

Making Biscuits With Cheryl Day Of Back In The Day Bakery 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

Making Milk Bread With Kristina Cho Of Eat Cho Food 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

Making Pound Cake With Jocelyn Delk Adams of Grandbaby Cakes Jul 08, 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

Making Pizza With Miriam Weiskind Of The Za Report Jul 01, 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

Making Baked Alaska With Pastry Chef Caroline Schiff 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

Making Blondies With Auzerais Bellamy Of Blondery Bakery 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

Making Quiche With Erin Jeanne McDowell 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

Making Salted Caramel Peach Pies With Maya-Camille Broussard Of Justice Of The Pies Jun 03, 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

Making Chocolate Chip Cookies With Smitten Kitchen's Deb Perelman 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

How To Develop Recipes With Melissa Clark, New York Times Food Columnist & Cookbook Author 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

Making Bagels With Dianna Daoheung Of Black Seed Bagels 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

Making Bibingkas With Abi Balingit Of The Dusky Kitchen May 06, 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

Gluten-Free Baking With Aran Goyoaga Of Cannelle Et Vanille 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

Making Modern Layer Cakes With Pastry Chef Natasha Pickowicz 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

Paola Velez Of Bakers Against Racism On The World’s Largest Bake Sale 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

Making Pavlovas With Zoë François Of Zoë Bakes 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

Making Hand Pies With Amanda Mack Of Crust By Mack Mar 04, 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

Making Macarons With Christina Ha Of Macaron Parlour And Meow Parlour 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

Making Choux Pastry With Dorie Greenspan 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

Making Fruit Pies With Claire Saffitz 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

Making Sticky Buns With Joanne Chang Of Flour Bakery Feb 04, 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

Making Birthday Cakes With Joy The Baker 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

Making Chocolate Caramel Tarts With Pastry Chef Claudia Fleming Of Daily Provisions 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

She's My Cherry Pie: Trailer 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.

Our TOPPODCAST Picks

Follow Us

Stay Connected

She’s My Cherry Pie

Related Podcasts

Links

Stay Connected