Michelle Hernández is the pastry chef and owner of Le Dix-Sept, the San Francisco pâtisserie known for confections featuring botanicals such as flowers, teas, cacao, and honey. As a child, Michelle loved to use her Easy-Bake Oven and was obsessed with PBS cooking shows like Great Chefs and Yan Can Cook. She wanted to go to culinary school, but headed to Berkeley for college instead. She worked at Evite and The Gap before finally attending Le Cordon Bleu in Paris and opening her own shop. Today, Michelle is especially known for her canelés, the small, bell-shaped pastries that are caramelized on the outside and creamy on the inside. In this episode, Michelle and host Jessie Sheehan talk all things canelés, from using copper molds to why the dark French bake is a must, resting and straining the batter, and why she’ll only sell the treats on the same day they were made. 

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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 Michelle: Instagram, website
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.