She's My Cherry Pie

The Cherry Bombe Network
The Cherry Bombe Network
  • 4.7 (240)
  • Food
  • Weekly

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.

  1. 1d ago

    Pumpkin Cake With Pastry Chef Emily Luchetti

    Today’s guest is Emily Luchetti, an award-winning pastry chef, cookbook author, educator, and entrepreneur who helped shape the American pastry scene. Emily spent decades working at some of Northern California’s most celebrated restaurants, including Stars, Farallon, and Waterbar, and won the James Beard Award for Outstanding Pastry Chef in 2004. She’s also the author of several baking books, including “Stars Desserts,” “A Passion for Desserts,” and “The Fearless Baker.” Most recently, she launched Sweet Queen, a line of fruit spreads and caramel sauces. Emily joins host Jessie Sheehan to talk about her early love of sweets, how she found her way into professional kitchens, her fascination with making chocolate from scratch, and how her longtime love of jam-making inspired her latest venture. She also walks Jessie through her Cranberry Pecan Pumpkin Upside-Down Cake recipe from “A Passion for Desserts.” It’s a festive alternative to traditional pumpkin pie, featuring a moist cake with tart cranberries, toasted pecans, and a buttery brown sugar glaze.  Thank you to Fisher & Paykel and California Prunes for supporting our show.  Emily’s Cranberry Pecan Pumpkin Upside-Down Cake recipeThe new issue of Cherry Bombe MagazineSubscribe to our Substack for more baking news and recipesVisit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and moreMore on Emily: Instagram, Sweet QueenMore on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”

  2. Oct 31

    Caroline Schiff & Giant Sticky Cinnamon Buns

    Today’s guest is Caroline Schiff, a New York City–based pastry chef, cookbook author, and soon-to-be restaurateur. Caroline is back on the pod to discuss her new book, “Daily Dessert: Treats on Repeat,” and her upcoming restaurant, Monday Diner.  Caroline joins host Jessie Sheehan to talk about her childhood love of baking, including making her own birthday cakes, her early days working with Chef Sohui Kim, and her time as executive pastry chef at the iconic Brooklyn restaurant Gage & Tollner. She also shares the inspiration behind Monday Diner and why she believes dessert should be an everyday ritual. Then, she walks Jessie through her Giant Sticky Cinnamon Bun recipe from “Daily Dessert.” The recipe was a happy accident, born from leftover yeasted dough that Caroline didn’t want to waste. She explains how she turns the dough into one big spiral, why she adds buttermilk for extra tang, and why she likes to slice the bun like a cake. This episode was recorded at the Cherry Bombe House Podcast Studio, presented by Resident, in New York City’s Meatpacking District. Thank you to Fisher & Paykel and California Prunes for supporting our show.  Caroline’s Giant Sticky Cinnamon Bun recipeThe new issue of Cherry Bombe MagazineSubscribe to our Substack for more baking news and recipes.Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more.More on Caroline: Instagram, “Daily Dessert”More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”

  3. Oct 24

    Butte Ka Keese Corn Bread With Cookbook Author Rachel Gurjar

    Today’s guest is Rachel Gurjar, a Brooklyn-based culinary creative and author. Her debut cookbook, “East to East: Recipes and Stories from Mumbai to New York,” was just released and features 101 Indian-inspired recipes that bring together the flavors of her childhood in Mumbai and her life in New York City. Rachel joins host Jessie Sheehan to talk about growing up in Mumbai, learning to cook alongside her mother, and the street foods and sweets that shaped her love of food. She also shares her journey from journalism and PR to culinary school and food media, and how her cookbook explores immigration, identity, and finding home between two cultures. Rachel also walks Jessie through her Butte Ka Keese Corn Bread recipe from “East to East.” Inspired by a beloved Indian street food made with grated corn and spices, the recipe combines fresh corn, cheddar cheese, and caramelized jalapeños in an upside-down corn bread.  Thank you to California Prunes for supporting our show.  Rachel’s Butte Ka Keese Corn Bread recipeThe new issue of Cherry Bombe MagazineSubscribe to our Substack for more baking news and recipes.Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more.More on Rachel: Instagram, “East to East”More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”

  4. Oct 17

    Biscuit Danishes With Erin Jeanne McDowell

    Today’s guest is Erin Jeanne McDowell. Erin is a baker, food stylist, teacher, and video host. She’s also the author of four baking books, including her brand-new “Bake Anything: Essential Recipes and Techniques to Build On for Endless Possibilities.” Erin joins host Jessie Sheehan to talk about the sugar cookies that made her fall in love with baking, the path she almost took to art school, and how making ceramics led her to pursue baking as a career. She also shares the inspiration behind “Bake Anything,” which is built around foundational mother recipes, including pâte à choux, puff pastry, brioche, and more. Erin also walks Jessie through her Cinnamon Cream Cheese Biscuit Danish recipe from her new book. She explains how she transforms biscuit dough into a faux-laminated Danish-style pastry, why the cream cheese filling and streusel make it feel extra decadent, and why she likes making streusel topping with heavy cream. Thank you to California Prunes for supporting our show.  Erin’s Cinnamon Cream Cheese Biscuit Danish recipeThe new issue of Cherry Bombe MagazineSubscribe to our Substack for more baking news and recipes.Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more.More on Erin: Instagram, “Bake Anything”More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”

  5. Oct 10

    Claudia Fleming & Melissa Clark On The 25th Anniversary Of “The Last Course”

    Today’s guests are Claudia Fleming and Melissa Clark. Claudia is a legendary, award-winning New York City pastry chef and the executive culinary director at Daily Provisions. Melissa is a beloved home cook, author, New York Times Food reporter, and New York Times Cooking contributor. Claudia and Melissa join host Jessie Sheehan to celebrate the 25th anniversary of “The Last Course,” the cult classic dessert book they co-authored in 2001. The book features 175 of Claudia’s recipes from her time as the opening pastry chef of Danny Meyer’s Gramercy Tavern. Claudia and Melissa talk about how they first met, their instant friendship, and the meticulous recipe testing process that helped make the book a timeless treasure. Thank you to California Prunes for supporting our show.  Claudia’s Chocolate Caramel Tart With PeanutsMelissa’s Classic Roast ChickenMelissa’s Perfect Pound CakeThe new issue of Cherry Bombe MagazineSubscribe to our Substack for more baking news and recipesVisit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and moreMore on Claudia: Instagram, “The Last Course”More on Melissa: Instagram, “The Big Book of Dinner”More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”

  6. Oct 3

    Ice Cream Sandwiches With Anna Gordon Of The Good Batch

    Today’s guest is Anna Gordon. Anna is a pastry chef and the founder and CEO of The Good Batch Bakery in Brooklyn. Anna started The Good Batch in 2010, selling hand-pressed stroopwafels at the Brooklyn Flea, and later opened her brick-and-mortar bakery in Clinton Hill in 2014. She joins Jessie to talk about discovering her love of baking as a kid, learning through curiosity and experimentation, and growing The Good Batch from a market stand into a beloved Brooklyn bakery. Anna also walks Jessie through The Good Batch’s signature Goodwich Ice Cream Sandwich, made with oat chocolate chunk cookies, vanilla ice cream, and chocolate ganache. She explains how to create the perfect ice cream sandwich cookie, why the dough gets pressed thin before baking, and how ganache helps hold everything together. This episode was recorded live at the Cherry Bombe House Podcast Studio, presented by Resident, in New York City’s Meatpacking District. Thank you to Square, California Prunes, and Resident for supporting our show.  The new issue of Cherry Bombe MagazineSubscribe to our Substack for more baking news and recipes.Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more.More on Anna: Instagram, The Good BatchMore on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”

  7. Sep 26

    Sicilian Torta Setteveli With Cookbook Author Ruby Bhogal

    Today’s guest is Ruby Bhogal, baker, recipe developer, and cookbook author based in England. Ruby was a finalist on “The Great British Bake Off” in 2018, and she’s the author of “One Bake, Two Ways.” Her brand-new book, “Around the World in 80 Cakes,” is out this Tuesday in the U.S. Ruby joins host Jessie Sheehan to talk about her unexpected path from architecture to baking, how a dusty Paul Hollywood cookbook helped her bake her way through unemployment, and what it was like to compete in the “Bake Off” tent. She also shares the story behind the cake from the show that famously became a meme, and how that moment eventually inspired her first cookbook. Ruby also walks Jessie through her Sicilian Torta Setteveli recipe from her new book. The seven-layer Italian cake features chocolate sponge, hazelnut Bavarian cream, hazelnut crunch, dark chocolate mousse, and a glossy chocolate glaze. Ruby shares tips for making the baking project, including why she wraps cake layers while they’re still warm and why she covers ganache before stirring. Thank you to California Prunes for supporting our show.  Get Ruby’s Sicilian Torta Setteveli recipe hereThe new issue of Cherry Bombe MagazineSubscribe to our Substack for more baking news and recipesVisit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and moreMore on Ruby: Instagram, “Around The World In 80 Cakes”More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”

  8. Sep 19

    Dona Murad Of Librae & Lucie Franc de Ferriere Of From Lucie, Live From Cherry Bombe House

    Today’s episode is a special live taping of She’s My Cherry Pie from Cherry Bombe House in New York City’s Meatpacking District. Host Jessie Sheehan sits down with Dona Murad of Librae and Lucie Franc de Ferriere of From Lucie to talk about their beloved New York City bakeries and their beautiful cookbooks—Dona’s “Librae: Third-culture Recipes from a Cult New York Bakery,” and Lucie’s “Cake From Lucie: Recipes and Techniques from the French Countryside to New York City.” Lucie and Dona share stories and childhood memories that shaped their love of baking, from Lucie’s mother baking rustic cakes at her French home to Dona’s grandmother’s wedding cakes, her mother’s house cake, and the Bahraini hospitality traditions that inspired her culinary path. They also talk about opening their popular bakeries in New York City and the crowd-favorite recipes they include in their books, including Lucie’s chocolate cake with berry jam and buttercream and her salted chocolate chip cookies, and Dona’s loomi and lemon curd babka bun and za’atar labneh morning bun. Thank you to everyone who came to Cherry Bombe House! This episode was recorded at the Cherry Bombe House Podcast Studio, presented by Resident. Thank you to California Prunes for supporting our show.  Get Farmers & Makers tickets here. Subscribe to our Substack for more baking news and recipes. Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Dona: Instagram, Librae Bakery, “Librae”More on Lucie: From Lucie, “Cake From Lucie” More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”

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4.7
out of 5
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About

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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