She's My Cherry Pie podcast

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Dodano two lat temu

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The Final Flight of Captain Forrester

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The Final Flight of Captain Forrester | 1. The Mystery of Tiny 05 38:05

14 dni temu38:05

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In late 1972, U.S. Marine Captain Ron Forrester disappeared on a bombing run into North Vietnam. Back home in Texas, his family could only wait and hope. Audio subscribers to Texas Monthly can get early access to episodes of the series, plus exclusive interviews and audio. Visit texasmonthly.com/audio to join. Go to HelloFresh.com/FLIGHT10FM to get 10 Free Meals with a Free Item For Life.…

She's My Cherry Pie

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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.

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#Food #Society #Conversations #Arts #Podcasting Education #Cherry Bombe #The Cherry Bombe Podcast Network #Bake #Claire Saffitz #Dorie Greenspan #Feminine #Feminist #Jessie Sheehan #Kerry Diamond #Radio Cherry Bombe #Women #Women In Food

She's My Cherry Pie

updated 3 dni temu

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She's My Cherry Pie

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Blueberry Pie With Pastry Chef Nicole Rucker Of Fat + Flour 53:29

3 dni temu53:29

53:29

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

She's My Cherry Pie

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Apollonia Poilâne On Family Legacy & The Magic Of Bread 55:11

10 dni temu55:11

55:11

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

She's My Cherry Pie

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Fruit Cobblers With Benjamina Ebuehi Of “The Great British Bake Off” 37:52

17 dni temu37:52

37:52

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

She's My Cherry Pie

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Bibingka With Abi Balingit Of “Mayumu” 36:10

24 dni temu36:10

36:10

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

She's My Cherry Pie

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Plantain Sticky Buns With Pastry Chef Paola Velez Of “Bodega Bakes” 46:34

4 weeks temu46:34

46:34

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

She's My Cherry Pie

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Modern Layer Cakes With Pastry Chef Natasha Pickowicz 55:38

5 weeks temu55:38

55:38

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

She's My Cherry Pie

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“Boston Cream Pie” Pie With Stacey Mei Yan Fong Of “50 Pies, 50 States” 49:16

6 weeks temu49:16

49:16

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

She's My Cherry Pie

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Baking Baguettes With Melissa Weller Of “Very Good Bread” 46:28

7 weeks temu46:28

46:28

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

She's My Cherry Pie

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Éclairs With Ballymaloe House Pastry Chef JR Ryall 1:10:36

8 weeks temu1:10:36

1:10:36

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

She's My Cherry Pie

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Baking & Breaking Bao With Pastry Chef Clarice Lam 38:45

9 weeks temu38:45

38:45

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

She's My Cherry Pie

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Banana Bread With Ellen King Of Hewn Bread 38:35

10 weeks temu38:35

38:35

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

She's My Cherry Pie

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Making Swirl Breads With Jessica Battilana Of King Arthur Baking Company 52:23

11 weeks temu52:23

52:23

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…

She's My Cherry Pie

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Petits Fours With Pastry Chef Valerie Gordon Of Valerie Confections 48:31

12 weeks temu48:31

48:31

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…

She's My Cherry Pie

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King Cake With Kelly Jacques Of New Orleans’ Ayu Bakehouse 45:45

13 weeks temu45:45

45:45

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…

She's My Cherry Pie

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Croissant 101 With Pastry Chef Nicola Lamb 55:56

14 weeks temu55:56

55:56

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…

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