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She's My Cherry Pie
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Manage series 3488356
Вміст надано Cherry Bombe and The Cherry Bombe Podcast Network. Весь вміст подкастів, включаючи епізоди, графіку та описи подкастів, завантажується та надається безпосередньо компанією Cherry Bombe and The Cherry Bombe Podcast Network або його партнером по платформі подкастів. Якщо ви вважаєте, що хтось використовує ваш захищений авторським правом твір без вашого дозволу, ви можете виконати процедуру, описану тут https://uk.player.fm/legal.
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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112 епізодів
Відзначити всі (не)відтворені ...
Manage series 3488356
Вміст надано Cherry Bombe and The Cherry Bombe Podcast Network. Весь вміст подкастів, включаючи епізоди, графіку та описи подкастів, завантажується та надається безпосередньо компанією Cherry Bombe and The Cherry Bombe Podcast Network або його партнером по платформі подкастів. Якщо ви вважаєте, що хтось використовує ваш захищений авторським правом твір без вашого дозволу, ви можете виконати процедуру, описану тут https://uk.player.fm/legal.
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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112 епізодів
Усі епізоди
×Today’s guest is Melanie Johnson, a baker, photographer, and food writer based in London. She’s also a columnist at Country Life magazine and the author of “Bundt: From Everyday Bakes to Fabulous Celebration Cakes.” Melanie joins host Jessie Sheehan to chat about her lifelong love of bundt cakes and why they’re the perfect baked good for beginner bakers. Then, the duo walk through Melanie’s Chocolate & Vanilla Marble Bundt with Milk Chocolate Glaze recipe, and she shares the secret to greasing your Bundt pan properly. Thank you to Nordic Ware for supporting She’s My Cherry Pie. Use code CherryBombe15 for 15% off your order. Click here for Melanie’s Easiest Chocolate & Vanilla Marble Bundt with Milk Chocolate Glaze recipe. Summer Tastemaker Tour in Austin on 6/27 Get The Power Issue ! Subscribe to our baking newsletter . Sign up here for Jubilee L.A. updates. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Melanie: Instagram , Country Life Magazine column , “Bundt” cookbook More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes ” cookbook…
Today, we welcome back award-winning pastry chef, cookbook author, and restaurateur Joanne Chang to the show! Joanne is the force behind the beloved Flour Bakery & Cafe, which now boasts 10 locations across the Boston/Cambridge area, and the co-owner of Myers + Chang, a celebrated Asian fusion restaurant in Boston’s South End. Joanne joins host Jessie Sheehan to talk about her path from a childhood with few sweets to becoming one of America’s most respected bakers, her evolving menu at Flour—including the new Milk & Honey Pound Cake and Embrace Chai Morning Bun—and the cookie-focused cookbook she’s currently working on, which will be out next year. Get our new Power Issue , out now! Subscribe to our baking newsletter . Sign up here for Jubilee L.A. updates. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Joanne: Instagram , Flour Bakery & Cafe , Myers + Chang More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes ” cookbook…
Today’s guest is Renato Poliafito, the creative force behind Ciao, Gloria, the beloved bakery and café in Prospect Heights, Brooklyn, and Pasta Night, its cozy pasta-slinging counterpart right across the street. A two-time James Beard Award nominee and co-author of multiple cookbooks, Renato released his first solo book, “Dolci!: American Baking with an Italian Accent,” last year as a tribute to his Italian American roots and his deep affection for Italy. Renato joins host Jessie Sheehan to chat about his childhood trips to Italy, the flavors that shaped his palate, and the evolution of his dessert style. Then, the duo walk through his recipe for Spumoni Loaf from “Dolci!” Click here for Renato’s Spumoni Loaf recipe. Get The Power Issue ! Subscribe to our baking newsletter . Sign up here for Jubilee L.A. updates. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Renato: Instagram , Ciao, Gloria , “Dolci!” cookbook More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes ” cookbook…
Today’s guest is Susan Sarich, founder and CEO of SusieCakes, the nostalgic bakery known for its made-from-scratch Americana desserts. Since opening the first SusieCakes’ location in 2006, Susan has expanded the brand across the U.S. with over 30 locations in California, Texas, and Tennessee. Susan joins host Jessie Sheehan to share the heartfelt story of how her two grandmothers inspired her baking career and her business. Then, the duo dives into SusieCakes’ signature Vanilla Celebration Cake recipe, a four-layer confetti-filled vanilla cake topped with the bakery’s signature retro-blue buttercream, which was inspired by Susan’s grandmother’s vintage Pyrex mixing bowl. Subscribe to our baking newsletter . Subscribe to Cherry Bombe Magazine to get our summer issue! Sign up here for Jubilee L.A. updates. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Susan: Instagram , SusieCakes More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes ” cookbook…
Today’s guest is Bobbie Lloyd, the CEO and Chief Baking Officer of the legendary Magnolia Bakery in New York City. Bobbie is also a cookbook author, and her latest book, “The Magnolia Bakery Handbook Vol. 2: Icebox Desserts,” was released earlier this year. Bobbie joins host Jessie Sheehan to share the origin story of the bakery and how it became a global dessert empire, including how the show “Sex and the City” turned it from a local cupcake shop to an international sensation. Bobbie also walks us through the recipe for Magnolia’s famous banana pudding—yes!—the recipe everyone can’t get enough of. Click here for the Magnolia Bakery Banana Pudding recipe. Subscribe to our baking newsletter . Sign up here for Jubilee L.A. updates. Subscribe to Cherry Bombe Magazine to get our summer issue! Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Bobbie: Instagram , Magnolia Bakery , ”The Magnolia Bakery Handbook of Icebox Desserts” cookbook More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes ” cookbook…
Today’s guest is entrepreneur and ice cream queen Pooja Bavishi of Malai Ice Cream, a Brooklyn-based brand redefining frozen desserts with bold South Asian flavors. She’s also the author of the new cookbook “Malai: Frozen Desserts Inspired by South Asian flavors.” Pooja joins host Jessie Sheehan to talk about her chai-inspired “hybrid identity,” her passion for experimenting with unconventional flavor pairings, and the ginger and star anise ice creams that sparked the inspiration to create Malai. Then, the duo dive into her recipe for Malai Drumsticks from her book, which incorporates Spiced Peanut Crunch Ice Cream, Jaggery Cones, homemade Magic Shell, and Peanut Chikki. Click here for Pooja’s Malai Drumsticks recipe. Thank you to Ladurée for supporting She’s My Cherry Pie. Subscribe to our baking newsletter . Subscribe to Cherry Bombe Magazine to get our Power Issue! Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Pooja: Instagram , Malai , “ Malai ” cookbook More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes ” cookbook…
Today’s guest is Nicole Rucker, the award-winning pastry chef and owner of L.A.’s cult-favorite bakery Fat + Flour. Nicole is also the author of the new cookbook, “Fat + Flour: The Art of a Simple Bake.” Nicole joins host Jessie Sheehan to talk about falling out of love with baking during the pandemic and how her new book helped her rediscover the joy in it. She breaks down her revolutionary “cold butter method” for foolproof pie dough and walks Jessie through her Blueberry with Lavender and Cream Cheese Crumble Pie recipe from “Fat + Flour.” Click here for Nicole’s Blueberry with Lavender and Cream Cheese Crumble Pie recipe. Thank you to Ladurée for supporting She’s My Cherry Pie. Subscribe to our baking newsletter . Sign up here for Jubilee L.A. updates. Subscribe to Cherry Bombe Magazine to get our summer issue! Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Nicole: Instagram , Fat + Flour L.A. , "Fat + Flour" cookbook More on Jessie: Instagram , “ Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook…
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…
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…
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…
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…
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…
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…
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…
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She's My Cherry Pie

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