She's My Cherry Pie

The Cherry Bombe Network
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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. 6 天前

    Tres Leches Cake With Chef & Cookbook Author Mia Castro

    Today’s guest is Mia Castro, a chef, cookbook author, and TV personality based in New York City. She’s been on “Chopped,” “Hell’s Kitchen,” and “Beat Bobby Flay,” and she’s releasing her debut cookbook, “Cocina Puerto Rico: Recipes from My Abuela’s Kitchen to Yours.”  Mia joins host Jessie Sheehan to talk about growing up in Puerto Rico, trailing her abuela through the kitchen, and spending afternoons at neighborhood panaderías. She shares how long calls with her grandmother became the foundation for her book, the challenges of translating “a ojo” (by eye) cooking into written recipes, and more. Then, she walks Jessie through her Milkiest Tres Leches cake recipe. Mia shares smart tips on soaking, poking, and baking to get the perfect texture, and her two toppings of choice: a silky Italian meringue or a fluffy coconut cloud whip. Click here for Mia’s Milkiest Tres Leches recipe.  Order The Cake Issue Pre-order our Galentine’s Day Issue Bombesquad Bazaar tickets here Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Mia: Instagram, “Cocina Puerto Rico” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

    49 分鐘

  2. 1月31日

    The Stars Of “Two Strangers (Carry A Cake Across New York)”—Christiani Pitts & Sam Tutty

    Today’s guests are Christiani Pitts and Sam Tutty, the stars of the Broadway musical “Two Strangers (Carry a Cake Across New York).” The show is a joyful, funny, and heartwarming story about chance encounters, unlikely connections, and one unforgettable day in New York City. Christiani and Sam join host Jessie Sheehan to talk about their journeys to Broadway, what it’s like to carry an entire show as a two-person cast, and why “Two Strangers” has been described as a love letter to NYC. They also dive into the role cake plays in the show (yes, there is a real cake), the production’s partnership with Magnolia Bakery, and their personal dessert favorites—from red velvet cake to banana pudding to caterpillar cakes.  "Two Strangers" audio clip courtesy of "Two Strangers (Carry a Cake Across New York)" Order The Cake Issue Pre-order our Galentine’s Day Issue Bombesquad Bazaar tickets here Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Christiani: Instagram More on Sam: Instagram More on “Two Strangers”: Instagram Get tickets to the show More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

    47 分鐘

  3. 1月24日

    Chocolate Chip Cookie Deep Dive With Justine Doiron Of Justine Snacks

    We’re kicking off our 2026 season with Justine Doiron, the beloved creator behind Justine Snacks. Justine is a cook, recipe developer, and the author of “Justine Cooks,” a New York Times bestselling cookbook. Justine joins host Jessie Sheehan to talk about the path that led to her creative career, her childhood baking hobby, how she made her own wedding cakes, and her early days on TikTok.  Then, Justine dives into her “obsessive” chocolate chip cookie behavior and the four recipes she developed for her book, specifically her Tall Rye Guy recipe. She explains how analyzing ingredient ratios changed the way she thinks about texture, spread, and flavor; why ratios matter more than technique; and why she believes cookies are best eaten warm and slightly underbaked. Click here for Justine’s Tall Rye Guy Chocolate Chip Cookie recipe.  Order The Cake Issue Pre-order our Galentine’s Day Issue Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more.  More on Justine: Instagram, website, “Justine Cooks” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

    55 分鐘

  4. 2025/12/27

    2025’s Top Episode: Croissant 101 With Pastry Chef Nicola Lamb

    We’re celebrating 2025 by re-airing our top episode of the year—host Jessie Sheehan’s interview with Nicola Lamb! Nicola is a London-based pastry chef and the author of “Sift: The Elements of Great Baking.” She has a pop-up bakery, Lark, and writes the popular Substack newsletter Kitchen Projects. Nicola joined Jessie earlier this year for a deep dive into one of the world’s most loved pastries: the croissant. She talks about the complexities of adapting her recipe for home bakers after years of producing 10,000 croissants a week in a professional bakery. The duo get deliciously nerdy about technique—from lamination to honeycomb structure—and what it really takes to perfect this baked good at home. Nicola also opens up about her winding culinary path, from being “the office cake lady” to honing her craft at Dominique Ansel’s famed NYC bakery. For Nicola’s croissant recipe, check out her book, “Sift.” Click here for Nicola’s French Toast Cinnamon Buns recipe.  Thank you to Diamond Nuts & California Prunes for their support.  Order The Cake Issue Jubilee NYC 2026 tickets 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

    1 小時

  5. 2025/12/20

    Chocolate & Chestnut Yule Log With Skye McAlpine Of “The Christmas Companion"

    Today’s guest is Skye McAlpine. Skye is a food writer, cookbook author, and stylist based in Venice, Italy. She’s the author of several cookbooks, including “A Table in Venice,” “A Table for Friends,” “A Table Full of Love,” and her latest, “The Christmas Companion.” Skye also writes a monthly recipe column for The Sunday Times, contributes to publications like Vogue, Vanity Fair, and The Guardian, runs a Substack newsletter called The Dolce Vita Diaries, and is the founder of Skye McAlpine Tavola, a tableware and homewares brand. Skye joins host Jessie Sheehan to talk about her life and career—from moving to Venice as a child and growing up between British and Italian Christmas traditions, to discovering her love of cooking and entertaining at university with nothing more than a toaster oven, to teaching herself how to cook and turning a food blog into a book deal. Then, Skye guides Jessie through her Chocolate and Chestnut Yule Log from “The Christmas Companion.” It’s a whimsical, showstopping holiday dessert made with a light chocolate sponge, chestnut cream filling, bittersweet ganache, and meringue mushrooms.  Click here for Skye’s Chocolate and Chestnut Yule Log recipe. Thank you to Diamond Nuts and California Prunes for their support.  Order The Cake Issue Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Skye: Instagram, “The Christmas Companion” book More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

    55 分鐘

  6. 2025/12/13

    Carla Hall’s Gingerbread Cake With Snow Sugar

    Today’s guest is Carla Hall. Carla is a chef, cookbook author, TV personality, and all-around culinary force whose career has taken her from the runways of Paris to the sets of “Top Chef,” “The Chew,” and more. She’s the star and executive producer of the Emmy Award–winning series “Chasing Flavor,” a co-mentor on the new show, “Next Level Baker,” and the author of several books, including “Carla Hall’s Soul Food” and two children’s books, “Carla Hall and the Christmas Cornbread” and “Carla and the Tin Can Cake Party.” Carla joins host Jessie Sheehan to talk about her life and career—from her childhood memories of her grandmother’s five-flavor pound cake, to the years she spent in Paris as a model discovering her love for cooking, to the moment “Top Chef” changed everything. Then, Carla walks Jessie through her Gingerbread Cake With Snow Sugar, a deeply spiced, ultra-moist loaf that uses the reverse-creaming method for a very tender crumb. She explains why hot water is the secret ingredient, how to make “snow sugar” that won’t melt into the cake, and why “sawing” is the only proper way to slice a loaf cake. Click here for Carla’s Gingerbread Cake with Snow Sugar recipe. Thank you to Diamond Nuts, California Prunes, and King Arthur Baking for their support.  Order The Cake Issue Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Carla: Instagram, website More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

    46 分鐘

  7. 2025/12/06

    Salted Dark Chocolate Espresso Cake With Lucie Franc De Ferriere Of From Lucie

    Today’s guest is Lucie Franc de Ferriere, the self-taught baker and founder of From Lucie, the beloved East Village bakery known for its whimsical, flower-festooned cakes and other treats. Raised in the French countryside, Lucie grew up eating her mother’s homemade cakes, but it wasn’t until decades later, when she was living in New York working in the art world, that she discovered her love for baking. Today, her creations are always in demand, and she’s one of the cover stars of Cherry Bombe’s new Cake Issue. Lucie joins host Jessie Sheehan to talk about her journey from art history student to full-time baker, the pop-ups that helped launch her business, and the serendipitous beginnings of her signature decorating style. She shares memories from her childhood in France and discusses the creative process behind her upcoming debut cookbook, “Cake From Lucie.”  Then, Lucie walks Jessie through one of the bakery’s bestsellers: Salted Dark Chocolate Espresso Cake. It’s her spin on the ultimate birthday cake, and it’s covered in a luscious buttercream, complete with mini chocolate chips tucked between the layers. Thank you to Diamond Nuts, California Prunes, and King Arthur Baking for their support.  Order The Cake Issue Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Lucie: Instagram, pre-order “Cake From Lucie” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

    49 分鐘

  8. 2025/12/02

    Chewy Brownie Cookies With Vaughn Vreeland Of NYT Cooking

    We’re dropping a special mid-week episode of She’s My Cherry Pie today with cookie connoisseur Vaughn Vreeland! Vaughn is a writer, recipe creator, and video host for New York Times Cooking. Vaughn also led the charge this year on NYT’s Cookie Week, the annual holiday event beloved by home bakers everywhere, which just dropped yesterday. Vaughn is also the co-author of “Cookies: The Best Recipes for the Perfect Anytime Treat,” a delicious collection of 100 time-tested recipes from the NYT Cooking team. Vaughn joins host Jessie Sheehan for a festive, cookie-packed conversation in honor of Cookie Week and his new book. He shares stories from his lifelong love of baking, including kitchen adventures with his grandmother; his early days making box-mix cakes as a kid; and the Food Network obsession that helped shape his creativity. Vaughn also talks about his path into food media, how he landed at the Times, and what it’s like spearheading Cookie Week this year (plus, he dishes on the recipe he developed, the Popcorn Bucket Cookie). Then, he walks Jessie through his Chewy Brownie Cookies recipe from “Cookies,” which took him months to perfect and achieve the ideal crackly top, fudgy middle, and chewy edge. Click here for Vaughn’s Chewy Brownie Cookies. Click here to join us for our Member Meeting with Vaughn today! Click here for more on NYT Cookie Week Thank you to Diamond Nuts for their support.  Pre-order The Cake Issue Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Vaughn: Instagram, NYT Cooking, “Cookies” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

    59 分鐘
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簡介

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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