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

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