She's My Cherry Pie

Beloved baker and blogger Sally McKenney of Sally’s Baking Addiction is back on the pod! Since launching her site over a decade ago, Sally has become one of the most trusted voices in home baking, with over 1,200 recipes, step-by-step tutorials, and expert tips that help bakers of all levels succeed in the kitchen. She’s also the author of four cookbooks, including her newest, “Sally’s Baking 101: Foolproof Recipes From Easy to Advanced.” Sally joins host Jessie Sheehan to share the secrets behind her Classic Cheesecake recipe from the new book and offers some of her best pro tips, from shaping the perfect chocolate chip cookie to achieving those irresistible crinkly-topped brownies. Click here for Sally’s Classic Cheesecake recipe. Thank you to California Prunes for their support. Get The Italy Issue here! Join the Jubilee L.A. waitlist here Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Sally: Instagram, website, “Sally’s Baking 101” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guest is Kelly Mencin, the culinary director and co-owner of Radio Bakery, one of New York City’s buzziest places. The Cleveland native is a veteran of Bouchon Bakery, Gramercy Tavern, and Rolo’s, and she opened the Brooklyn bakery with the Rolo’s team in 2023. It quickly drew lines down the block for its savory croissants and other laminated baked goods. Kelly joins host Jessie Sheehan to discuss her journey from culinary school to fine dining to bakery success. She talks about her love for dessert, the fine line between nostalgia and innovation, and what it’s like to go viral on social media. Plus, Kelly walks us through her Cheesy Pretzel Bearclaw—a laminated dough filled with a grainy mustard béchamel and cheddar cheese that’s dipped in a lye solution to be “pretzelized” before baking. Thank you to California Prunes for their support. Get The Italy Issue here! Join the Jubilee L.A. waitlist here Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Kelly: Instagram, Radio Bakery More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guest is Anne Byrn, a trusted voice in American and Southern baking. Best known for her bestselling “Cake Mix Doctor” cookbook series, Anne’s career spans from her early days working at the school newspaper to studying at La Varenne Culinary School in Paris to becoming an accomplished journalist and bestselling author. Her latest book, “Baking in the American South,” weaves together 200 recipes with the cultural history that shaped them. Anne joins host Jessie Sheehan to talk about her path as a writer and baker, the time Julia Child cooked for her (hint: it was a roast chicken), and the evolution of the cake she’s been perfecting for more than three decades—coconut cake. Click here for Anne’s Coconut Cake recipe. Thank you to California Prunes for their support. Get The Italy Issue here! Jubilee L.A. tickets are on sale now Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Anne: Instagram, website, “Baking in the American South” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guest is Erika Council, biscuit-maker extraordinaire and owner of Bomb Biscuit Co. in Atlanta. Erika’s fluffy, buttery biscuits have earned her fans far and wide, and she’s also the author of the cookbook “Still We Rise: A Love Letter to the Southern Biscuit with over 70 Sweet and Savory Recipes,” which is a tribute to her family’s deep roots in the South and her culinary heritage. Erika joins host Jessie Sheehan to discuss her journey from pop-up baker to brick-and-mortar success, the influence of her two grandmothers, and how bacon grease can be the mark of a true Southern cook. Erika also walks Jessie through The Bomb Buttermilk Biscuit recipe from her book. Click here for Erika’s Bomb Buttermilk Biscuit recipe. Thank you to California Prunes for their support. Jubilee L.A. tickets are on sale now! Subscribe here to get The Italy Issue, out this September. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Erika: Instagram, Bomb Biscuit Co., “Still We Rise” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guest is Shilpa Uskokovic, senior food editor at Bon Appétit and co-owner of Hani’s Bakery in New York City. Shilpa is a Chennai-born CIA grad who worked in fine dining restaurants before transitioning to the test kitchen. She and her husband, Miro, own and operate Hani’s, a bakery in the East Village with nostalgic and seasonal treats. Shilpa joins host Jessie Sheehan to talk about her first bake (a Victoria sponge cake), the magic of Chennai tea stalls, Bon Appétit’s Bake Club, and why Hani’s location means so much to her. Then, the duo dive into her Peanut Butter Rice Crispy Treats With Brown Butter (with two secret ingredients!) and the story behind Hani’s pistachio halvah version. Click here for Shilpa’s Peanut Butter Rice Crispy Treats With Brown Butter recipe on Bon Appétit. Thank you to California Prunes for their support. Jubilee L.A. tickets are on sale now! Subscribe here to get The Italy Issue, out this September. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Shilpa: Instagram, Hani’s Bakery, Bon Appétit recipes More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guest is Yewande Komolafe—recipe developer, New York Times columnist, and author of “My Everyday Lagos,” a James Beard-nominated cookbook. In this episode, Yewande tells host Jessie Sheehan about her remarkable journey from growing up in Lagos, Nigeria, to building a life and establishing a career in food in the U.S. Yewande shares how her mother, who was a food scientist, inspired her love for flavor and about her transition from working in restaurants to food media. She also dishes on her love for mangos and walks Jessie through her Mango Shortcakes With Lime-Coconut Cream recipe from the Times. Click here for Yewande’s Mango Shortcakes With Lime Coconut-Cream recipe on NYT Cooking. Thank you to California Prunes for their support. Jubilee L.A. tickets are on sale now! Subscribe here to get The Italy Issue, out this September. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Yewande: Instagram, NYT articles, “My Everyday Lagos” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guest is Victoria Granof—the food stylist, creative director, and visionary behind some of the most beautiful cookbook photos and food campaigns around. Victoria joins host Jessie Sheehan to talk about her career, from her classical culinary training to working on projects for Vogue, Bon Appétit, and The New York Times, and her book, “Sicily, My Sweet: Love Notes to an Island, with Recipes for Cakes, Cookies, Puddings, and Preserves.” Victoria also opens up about her deep love for Sicily and the influence her Italian heritage has on her cooking and baking. Plus, she walks us through the Crostata Capricciosa recipe from her book, including four different fillings: chocolate custard, sweetened ricotta, pastry cream, and sun-cooked peach preserves. Click here for Victoria’s Crostata Capricciosa recipe. Thank you to California Prunes for their support. Jubilee L.A. tickets are on sale now! Join our Summer Tastemaker Tour waitlist Subscribe here to get The Italy Issue, out in Sept. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Victoria: Instagram, Substack, website More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guest is Lauren Tran, the owner and pastry chef behind Bánh by Lauren, the popular Vietnamese-American and French-inspired bakery in New York City’s Chinatown. Lauren’s menu is a love letter to tradition, family, and flavor with delicious treats like lychee raspberry macarons, steamed rice cakes, and pandan coconut chiffon cake. Lauren joins host Jessie Sheehan to share how she turned a pandemic pop-up into one of the city's most buzzed-about bakeries, the pie contest that helped launch her career, and how her childhood in Seattle, fine-dining training, and Vietnamese roots shape every recipe she creates. Then, the duo walk through Lauren’s recipe for her signature Pandan Honeycomb Cake (bánh bò nuớng in Vietnamese). Thank you to Nordic Ware and California Prunes for their support. Jubilee L.A. tickets are on sale now! Join our Summer Tastemaker Tour waitlist Get The Power Issue Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Lauren: Instagram, Bánh by Lauren website More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

We’re airing one of our favorite episodes—host Jessie Sheehan’s interview with pastry chef and pie expert Maya-Camille Broussard. Maya-Camille is the force behind Justice of the Pies bakery in Chicago and the “Justice of the Pies” baking book. She’s also part of the “squad” on “Bake Squad,” the Christina Tosi-hosted Netflix show. Maya-Camille joins Jessie to talk about all things pie—from cold countertops to using your fingers to mix ingredients. She reveals her love for canned peaches and why she adds cinnamon to a dish until the ancestors tell her to stop. The duo also walk through Maya-Camille’s Salted Caramel Peach Pie recipe from her book. Click here for Maya-Camille’s Salted Caramel Peach Pie recipe. Jubilee L.A. tickets are on sale now! Join our Summer Tastemaker Tour waitlist Get The Power Issue Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Maya-Camille: Instagram, Justice of the Pies, “Justice of the Pies” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today, we’re airing a Radio Cherry Bombe episode with amateur baker and Google UX expert Elisa Sunga, the founder of Cake Picnic. She was hoping 15 folks would attend the very first Cake Picnic; more than 300 folks RSVP’d. The first rule of Cake Picnic is simple: “No cake, no entry.” Today, people are DM’ing and emailing her from around the world, asking for Elisa to bring Cake Picnic to their town. She already has a 7,000-person waitlist for the gathering scheduled for New York. Elisa joins host Kerry Diamond to unpack the popularity of Cake Picnic and the unexpected momentum behind it. They explore how her background in UX design at Google informs her approach to community-building, her online persona, and the story behind the Bucket List Bake Club. Plus, she shares how Cake Picnic has become a reflection of a broader cultural hunger for joy, connection, and creative expression. Jubilee L.A. tickets are on sale now! Summer Tastemaker Tour in Nashville on 8/15 Get The Power Issue Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Elisa: Instagram, Cake Picnic, Salted Rye More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guest is Lisa Donovan, the award-winning writer, pastry chef, and food columnist for The New York Times. Lisa’s culinary career has redefined what it means to be a Southern baker and her acclaimed memoir, “Our Lady of Perpetual Hunger,” is a must-read. She joins host Jessie Sheehan to talk about her childhood as an “Army brat” traveling around Europe and the U.S. and how she fell in love with food from a young age. She discusses her culinary career, what Southern “church cakes” are, and why she loves long-form narrative writing. Then, the duo dive into Lisa’s strawberry layer cake—a simple, colorful dessert that carries the sweetness of nostalgia in every bite. Thank you to Nordic Ware for supporting She’s My Cherry Pie. Use code CherryBombe15 for 15% off your order. Click here for Lisa’s Strawberry Layer Cake recipe. Subscribe to our baking newsletter. Jubilee L.A. tickets are on sale now! Get our Power Issue! Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Lisa: Instagram, recipes, “Our Lady of Perpetual Hunger” memoir More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guest is Rebecca Firkser—a Brooklyn-based recipe developer, writer, and food stylist. Rebecca’s debut cookbook, “Galette!: Sweet and Savory Recipes as Easy as Pie,” was just released and it’s an ode to the endlessly adaptable, always impressive pastry she calls the most “riffable” of all. Rebecca joins host Jessie Sheehan to talk about her path through the food world, her first galette (a plum beauty), and the special role her mom played in shaping her love of baking. Then, they dive into Rebecca’s Sour Cherry & Campari Galette from “Galette!” It’s a rustic bake perfect for summer. Click here for Rebecca’s Sour Cherry & Campari Galette recipe. Subscribe to our baking newsletter. Get our Power Issue! Jubilee L.A. tickets go on sale July 1st Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Rebecca: Instagram, Substack, “Galette!” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guest is Melanie Johnson, a baker, photographer, and food writer based in London. She’s also a columnist at Country Life magazine and the author of “Bundt: From Everyday Bakes to Fabulous Celebration Cakes.” Melanie joins host Jessie Sheehan to chat about her lifelong love of bundt cakes and why they’re the perfect baked good for beginner bakers. Then, the duo walk through Melanie’s Chocolate & Vanilla Marble Bundt with Milk Chocolate Glaze recipe, and she shares the secret to greasing your Bundt pan properly. Thank you to Nordic Ware for supporting She’s My Cherry Pie. Use code CherryBombe15 for 15% off your order. Click here for Melanie’s Easiest Chocolate & Vanilla Marble Bundt with Milk Chocolate Glaze recipe. Summer Tastemaker Tour in Austin on 6/27 Get The Power Issue! Subscribe to our baking newsletter. Sign up here for Jubilee L.A. updates. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Melanie: Instagram, Country Life Magazine column, “Bundt” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today, we welcome back award-winning pastry chef, cookbook author, and restaurateur Joanne Chang to the show! Joanne is the force behind the beloved Flour Bakery & Cafe, which now boasts 10 locations across the Boston/Cambridge area, and the co-owner of Myers + Chang, a celebrated Asian fusion restaurant in Boston’s South End. Joanne joins host Jessie Sheehan to talk about her path from a childhood with few sweets to becoming one of America’s most respected bakers, her evolving menu at Flour—including the new Milk & Honey Pound Cake and Embrace Chai Morning Bun—and the cookie-focused cookbook she’s currently working on, which will be out next year. Get our new Power Issue, out now! Subscribe to our baking newsletter. Sign up here for Jubilee L.A. updates. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Joanne: Instagram, Flour Bakery & Cafe, Myers + Chang More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guest is Renato Poliafito, the creative force behind Ciao, Gloria, the beloved bakery and café in Prospect Heights, Brooklyn, and Pasta Night, its cozy pasta-slinging counterpart right across the street. A two-time James Beard Award nominee and co-author of multiple cookbooks, Renato released his first solo book, “Dolci!: American Baking with an Italian Accent,” last year as a tribute to his Italian American roots and his deep affection for Italy. Renato joins host Jessie Sheehan to chat about his childhood trips to Italy, the flavors that shaped his palate, and the evolution of his dessert style. Then, the duo walk through his recipe for Spumoni Loaf from “Dolci!” Click here for Renato’s Spumoni Loaf recipe. Get The Power Issue! Subscribe to our baking newsletter. Sign up here for Jubilee L.A. updates. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Renato: Instagram, Ciao, Gloria, “Dolci!” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guest is Susan Sarich, founder and CEO of SusieCakes, the nostalgic bakery known for its made-from-scratch Americana desserts. Since opening the first SusieCakes’ location in 2006, Susan has expanded the brand across the U.S. with over 30 locations in California, Texas, and Tennessee. Susan joins host Jessie Sheehan to share the heartfelt story of how her two grandmothers inspired her baking career and her business. Then, the duo dives into SusieCakes’ signature Vanilla Celebration Cake recipe, a six-layer confetti-filled vanilla cake topped with the bakery’s retro-blue frosting, which was inspired by Susan’s grandmother’s vintage Pyrex mixing bowl. Subscribe to our baking newsletter. Subscribe to Cherry Bombe Magazine to get our summer issue! Sign up here for Jubilee L.A. updates. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Susan: Instagram, SusieCakes More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guest is Bobbie Lloyd, the CEO and Chief Baking Officer of the legendary Magnolia Bakery in New York City. Bobbie is also a cookbook author, and her latest book, “The Magnolia Bakery Handbook Vol. 2: Icebox Desserts,” was released earlier this year. Bobbie joins host Jessie Sheehan to share the origin story of the bakery and how it became a global dessert empire, including how the show “Sex and the City” turned it from a local cupcake shop to an international sensation. Bobbie also walks us through the recipe for Magnolia’s famous banana pudding—yes!—the recipe everyone can’t get enough of. Click here for the Magnolia Bakery Banana Pudding recipe. Subscribe to our baking newsletter. Sign up here for Jubilee L.A. updates. Subscribe to Cherry Bombe Magazine to get our summer issue! Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Bobbie: Instagram, Magnolia Bakery, ”The Magnolia Bakery Handbook of Icebox Desserts” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guest is entrepreneur and ice cream queen Pooja Bavishi of Malai Ice Cream, a Brooklyn-based brand redefining frozen desserts with bold South Asian flavors. She’s also the author of the new cookbook “Malai: Recipes Celebrating Indian Flavors and Ice Cream.” Pooja joins host Jessie Sheehan to talk about her chai-inspired “hybrid identity,” her passion for experimenting with unconventional flavor pairings, and the ginger and star anise ice creams that sparked the inspiration to create Malai. Then, the duo dive into her recipe for Malai Drumsticks from her book, which incorporate Spiced Peanut Crunch Ice Cream, Jaggery Cones, homemade Magic Shell, and Peanut Chikki. Click here for Pooja’s Malai Drumsticks recipe. Thank you to Ladurée for supporting She’s My Cherry Pie. Subscribe to our baking newsletter. Subscribe to Cherry Bombe Magazine to get our Power Issue! Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Pooja: Instagram, Malai, “Malai” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guest is Nicole Rucker, the award-winning pastry chef and owner of L.A.’s cult-favorite bakery Fat + Flour. Nicole is also the author of the new cookbook, “Fat + Flour: The Art of a Simple Bake.” Nicole joins host Jessie Sheehan to talk about falling out of love with baking during the pandemic and how her new book helped her rediscover the joy in it. She breaks down her revolutionary “cold butter method” for foolproof pie dough and walks Jessie through her Blueberry with Lavender and Cream Cheese Crumble Pie recipe from “Fat + Flour.” Click here for Nicole’s Blueberry with Lavender and Cream Cheese Crumble Pie recipe. Subscribe to our baking newsletter. Sign up here for Jubilee L.A. updates. Subscribe to Cherry Bombe Magazine to get our summer issue! Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Nicole: Instagram, Fat + Flour L.A., "Fat + Flour" cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook

Today’s guest is Apollonia Poilâne, the third-generation baker and CEO of the legendary Parisian boulangerie Poilâne. Apollonia joins host Jessie Sheehan to share her extraordinary journey—from taking over the family bakery at just 18 years old to honoring and evolving a legacy that dates back to 1932. The duo dive into her life growing up between French and American cultures, the creative influence of her parents, and the secrets behind Poilâne’s world-famous miche and sablés. Plus, they talk about her cookbook, her love for art, and how she’s bringing timeless tradition into the future. Subscribe to our baking newsletter. Sign up here for Jubilee L.A. updates. To get the Love Issue, click here. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Apollonia: Instagram, Poilâne, "Poilâne" book More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook