She's My Cherry Pie

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 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

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. 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

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

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

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

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

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

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

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

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

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

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

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

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 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

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” 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

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

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

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