It’s the cake company that was truly born on the bayou—Bayou Saint Cake from Pastry Chef Bronwen Wyatt. Bronwen joins host Kerry Diamond to share her journey from making rolled cakes out of the Joy of Cooking cookbook at age 8 to launching a custom cake business out of necessity during the pandemic in New Orleans. Learn how this thoughtful cake artist channels her love of art and seasonality to create some of the most original and festive baked goods around. 

Thank you to Käserei Champignon, the maker of Cambozola cheese, and California Prunes for supporting this episode. 

Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.

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More on Bronwen: Instagram, Website

Check out Bayou Saint Cake’s recipe for Almond Cake with Prune-Raspberry Butter here!