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. 

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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. 

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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

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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.

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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.

Thank you to Nordic Ware for supporting She’s My Cherry Pie. Use code CherryBombe15 for 15% off your order. 

Click here for Rebecca’s Sour Cherry & Campari Galette recipe.

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Jubilee L.A. tickets go on sale July 1st

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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

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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. 

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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.

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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 four-layer confetti-filled vanilla cake topped with the bakery’s signature retro-blue buttercream, which was inspired by Susan’s grandmother’s vintage Pyrex mixing bowl.

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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.

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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