57 episodes

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.

She's My Cherry Pie The Cherry Bombe Network

    • Arts
    • 4.9 • 163 Ratings

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.

    Claire Saffitz Is Back And Talking Chocolate Soufflé

    Claire Saffitz Is Back And Talking Chocolate Soufflé

    Beloved dessert authority, recipe developer, and YouTube star Claire Saffitz is back on She’s My Cherry Pie! In this episode, Claire joins host Jessie Sheehan to tackle a baked good that has long delighted eaters and intimidated home cooks: chocolate soufflé. Claire says there’s a lot of fear-mongering around the dessert, but when you break it down into straightforward steps and reduce the batch size, it’s an attainable bake for anyone.

    Tune in for Claire’s tips for super stable soufflés and her explanation of why coating the inside of your ramekins with sugar ensures your dessert will rise (and stay) high. The duo also chat about Claire’s approach to writing recipes, what being a YouTuber means to her today, her New York Times-bestselling cookbook “What’s For Dessert,” and more.

    Want to bake along? Here is Claire’s recipe for Chocolate Soufflé. ​

    Thank you to Plugrà Premium European Butter and California Prunes for supporting our show.

    For more information on Cherry Bombe Jubilee, click here.

    Hosted by Jessie Sheehan
    Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt
    Edited by Jenna Sadhu
    Editorial Assistant Londyn Crenshaw
    Recorded at CityVox Studios

    She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

    More on Claire: Instagram, YouTube, her cookbooks Dessert Person and What’s For Dessert
    More on Jessie: Instagram, Snackable Bakes

    Subscribe to Cherry Bombe Magazine here

    • 58 min
    Making Tres Leches Cake With Camari Mick Of The Musket Room And Raf’s

    Making Tres Leches Cake With Camari Mick Of The Musket Room And Raf’s

    Today’s guest is Camari Mick, executive pastry chef at The Musket Room, a Michelin-starred restaurant, 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 Plugrà Premium European Butter and California Prunes for supporting our show.

    For more information on Cherry Bombe Jubilee, click here.

    Hosted by Jessie Sheehan
    Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt
    Edited by Jenna Sadhu
    Editorial Assistant Londyn Crenshaw
    Recorded at CityVox Studios

    She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

    More on Camari: Instagram, The Musket Room, Rafs NYC
    More on Jessie: Instagram, Snackable Bakes

    Subscribe to Cherry Bombe Magazine here

    • 45 min
    Bigger Bolder Baking’s Gemma Stafford On Her Best-Ever Irish Scones

    Bigger Bolder Baking’s Gemma Stafford On Her Best-Ever Irish Scones

    Today’s guest is Gemma Stafford, the Irish chef, baker, and host behind the “Bigger Bolder Baking” YouTube show and website. She’s also the author of two books, “Bigger Bolder Baking: A Fearless Approach to Baking Anytime, Anywhere,” and “Bigger Bolder Baking Every Day: Easy Recipes to Bake Through a Busy Week.”

    She joins host Jessie Sheehan to talk about the Best-Ever Irish Scones. The duo chat about textures, key ingredients like self-raising flour and frozen butter, and how to get a slightly sweet, crunchy exterior but moist interior. Because, as Gemma says, scones should never be dry!

    Want to bake along? Here is Gemma’s recipe for her Best-Ever Irish Scones.

    Thank you to Plugrà Premium European Butter and California Prunes for supporting our show.

    Hosted by Jessie Sheehan
    Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt
    Edited by Jenna Sadhu
    Editorial Assistant Londyn Crenshaw
    Recorded at CityVox Studios

    She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

    More on Gemma: Instagram, Bigger Bolder Baking, YouTube
    More on Jessie: Instagram, Snackable Bakes

    Subscribe to Cherry Bombe Magazine here

    • 40 min
    “Pieometry” Author Lauren Ko Of Loko Kitchen Talks Pie Dough, Filling, And Design

    “Pieometry” Author Lauren Ko Of Loko Kitchen Talks Pie Dough, Filling, And Design

    Today’s guest is Lauren Ko, the contemporary pie artist and author of the baking book “Pieometry.” Since Pi Day is coming up, we chatted with the @lokokitchen creative about all things pie and her signature spoke design, which has been dubbed the modern lattice.

    Lauren joins host Jessie Sheehan to talk about her journey from novice baker to pie expert, and the duo take a deep dive into her signature spoke pie with her “bluebarb” blueberry-rhubarb filling. Lauren shares her best tricks to get perfectly precise cuts of dough as well as her tips on what kind of egg wash to use and how long you should be cooking your pies.

    Want to bake along? Here is Lauren’s recipe for her signature spoke designed pie.

    Thank you to Plugrà Premium European Butter and California Prunes for supporting our show.

    Hosted by Jessie Sheehan
    Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt
    Edited by Jenna Sadhu
    Editorial Assistant Londyn Crenshaw
    Recorded at CityVox Studios

    She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

    More on Lauren: Instagram, Pieometry
    More on Jessie: Instagram, Snackable Bakes

    Subscribe to Cherry Bombe Magazine here

    • 48 min
    Recipe Developer Arlyn Osborne Puts A Sweet Twist On Pandesal With Ube & Cheese

    Recipe Developer Arlyn Osborne Puts A Sweet Twist On Pandesal With Ube & Cheese

    Today’s guest is Arlyn Osborne, a freelance food writer, recipe developer, and content creator. She’s about to release her debut book, “Sugarcane: Sweet Recipes from My Half-Filipino Kitchen,” which is filled with gorgeous photography and delicious recipes featuring Filipino flavors with Western techniques. Arlyn’s culinary journey has been fruitful —from working at places such as Food Network and Food & Wine to writing for publications including the Washington Post and Bon Appétit.

    Arlyn joins host Jessie Sheehan to deep dive into her Ube Cheese Pandesal—her take on the traditional Filipino bakery staple. The duo discuss the best methods for letting yeasted dough rise, how to test if your dough is cooked through, and whether or not to refrigerate your baked goods.

    Want to bake along? Here is Arlyn’s recipe for Ube Cheese Pandesal.

    Thank you to Plugrà Premium European Butter and California Prunes for supporting our show.

    Hosted by Jessie Sheehan
    Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt
    Edited by Jenna Sadhu
    Editorial Assistant Londyn Crenshaw
    Recorded at CityVox Studios

    She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

    More on Arlyn: Instagram, Sugarcane cookbook
    More on Jessie: Instagram, Snackable Bakes

    Subscribe to Cherry Bombe Magazine here

    • 43 min
    What’s A Charm Cake? Elizabeth Mayhew On NYC’s Most In-Demand Party Cakes

    What’s A Charm Cake? Elizabeth Mayhew On NYC’s Most In-Demand Party Cakes

    Today’s guest is Elizabeth Mayhew, the cake artist known for her custom charm cakes. Think charm bracelets, but edible! Elizabeth joins host Jessie Sheehan to talk about her unique decorating style and how it came to be. She also guides Jessie through the chocolate charm cake she made for Cherry Bombe's Alex Mill event last year, and explains why her buttercream is so rich and silky (lots of egg yolks and homemade vanilla) and how she gets her colors just right. Plus, Elizabeth shares her trick for "erasing" a mistake and why being present and having patience are essential to baking.

    Thank you to Plugra Premium European Butter and California Prunes for supporting our show.

    Hosted by Jessie Sheehan
    Produced by Kerry Diamond and Catherine Baker
    Edited by Jenna Sadhu
    Editorial Assistant Londyn Crenshaw
    Recorded at CityVox Studios

    She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

    More on Elizabeth: Instagram
    More on Jessie: Instagram, Snackable Bakes

    Subscribe to Cherry Bombe Magazine here

    • 48 min

Customer Reviews

4.9 out of 5
163 Ratings

163 Ratings

WriterGerry ,

Late to this party and now won’t leave!

I’ve been loving this podcast since stumbling upon it just two months ago, and now I’m getting sad that I have binged through almost all of the past episodes. Keep the great stuff coming, Jessie! I love your sparkling personality and your masterful interview style with the wonderful guests you bring to the table. I am learning so much from this podcast and just plain having fun listening. Thank you — and your entire team — for all your hard work and creativity in bringing us this gem! PS: I would love to hear an episode in which someone interviews you, Jessie, about your latest book.

JFouch ,

Unsubscribed

I have waited to write this as it feels so hard to criticize a brand that I love but I had to unsubscribe. While the guests are always great, I really don’t enjoy the host constantly saying, ‘hi peeps’. She also comes off so silly in her interviews. It’s unnecessary and I don’t feel that she is well suited for podcasts. Julia Turshen was amazing and Kerry Diamond has done a wonderful job after her. She’s my Cherry Pie is not up to the standard I would expect. A different host would make a big improvement.

BakeryHunter ,

Perfect blend of conversation and baking techniques

I love this podcast, it’s the perfect balance of conversation with bakers and technical baking tips. I particularly love hearing about tips and tricks the bakers use in the restaurant setting and the stories behind how they have developed the recipes. Another great cherry bombe podcast!!

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