Making Buñuelos With Pastry Chef Isabel Coss Of Pascual In D.C.

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. 

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Get Isabel’s buñuelos recipe

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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.