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

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

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

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.

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.

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.