She's My Cherry Pie

Today’s guest is Helen Goh, a celebrated pastry chef, recipe developer, cookbook author, columnist, and longtime creative at the Ottolenghi Test Kitchen. Born in Malaysia, raised in Australia, and now based in London, Helen truly brings a global perspective to her baking. She co-authored two bestselling books with Yotam Ottolenghi—“Sweet” and “Comfort”—and recently released her first solo cookbook, “Baking and the Meaning of Life: How to Find Joy in 100 Recipes.”

Helen joins host Jessie Sheehan to talk about her multicultural upbringing, her early years studying psychology, and how she ultimately found her way into the kitchen (including a stint as a cafe owner). She shares stories from her decade at the Ottolenghi Test Kitchen, including behind-the-scenes insight into her collaborative “testing sessions” with Yotam, and the surprising bake sale that sparked her latest book.

Then, Helen guides us through the Champagne and Black Currant Celebration Cake recipe from her new book—her spin on a Kir Royale, but in cake form. 

Click here for Helen’s Champagne and Black Currant Celebration Cake recipe. 

Thank you to Diamond Nuts, California Prunes, and King Arthur Baking for their support. 

Pre-order The Cake Issue

Jubilee NYC 2026 tickets here

Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.

More on Helen: Instagram, “Baking & the Meaning of Life” cookbook
More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

We’re thrilled to have Erin Jeanne McDowell back on the show! Erin is a baker, teacher, video host, and cookbook author known for her joyful approach to baking and her unparalleled pie expertise. She’s the author of “The Fearless Baker,” “The Book On Pie,” and “Savory Baking,” and hosts the “Happy Baking” YouTube series. She also writes a Substack newsletter of the same name.

Erin joins host Jessie Sheehan to talk about her lifelong love of pie—thanks to her grandmother’s kitchen—and some of the very first pies she ever baked. Then, they dive deep into Erin’s Black-Bottom Pecan Pie from “The Book On Pie.” Erin shares her expertise on everything from achieving your perfect butter-piece size (if you know, you know) to rolling, crimping, parbaking, and building that delicious black-bottom layer.

Whether you’re prepping for Thanksgiving or simply love learning from one of the greats, this episode is the ultimate pie master class. So, grab your rolling pin—this is a conversation you won’t want to miss.

Click here for Erin’s Black-Bottom Pecan Pie recipe. 

Thank you to Diamond Nuts & California Prunes for their support. 

Subscribe or pre-order The Cake Issue

Jubilee NYC 2026 tickets here

Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.

More on Erin: Instagram, Substack, YouTube, “The Book On Pie” cookbook
More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

This episode is part of our She’s My Apple Pie miniseries, presented in partnership with Yes! Apples, where host Jessie Sheehan hangs out with some of the sweetest bakers around to talk signature bakes, fall baking, and seasonal treats. 

In this episode, Jessie is joined by Morgan Knight, founder of Saint Street Cakes bakery in Brooklyn. Morgan joins host Jessie Sheehan to talk about her lifelong love of baking, from afternoons spent with her grandmother’s vintage cookbooks to a childhood decorating class that became her unofficial pastry school. She shares how these cookbooks and animated cakes from Disney movies guided her now-signature Lambeth-style designs. She also shares how she turned her college side hustle into a full-fledged cake business.

Then, the duo dive into Saint Street Cakes’ Apple Cider Donut Cake, a fall favorite at the bakery. It’s made with local applesauce and a special apple cider soak, infused with Yes! Apples EverCrisp apples. Morgan explains how she gets tall cake layers, why the soak plays a pivotal part in making this cake, and how she makes her fluffy buttercream.

Thank you to Yes! Apples for supporting our show. 

Click here to purchase Yes! Apples’ EverCrisp.

Pre-order or subscribe to get The Cake Issue

Jubilee NYC 2026 tickets here

Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.

More on Morgan: Instagram, Saint Street Cakes, website
More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

We’re thrilled to have Cheryl Day back on the show! Cheryl is a celebrated baker, author, and teacher known for her soulful Southern desserts and warm, generous spirit. She’s the bestselling author of “Cheryl Day’s Treasury of Southern Baking,” a collection of more than 200 recipes that celebrate heritage, hospitality, and home baking at its best.

Cheryl joins host Jessie Sheehan to talk about growing up baking alongside her mother and grandmother, and why she believes every cake batter mixed by hand tells a story. She also shares what it was like to close her beloved Back in the Day bakery in Savannah, Georgia, after 22 years, and what she’s been up to since. Then, they dive into Cheryl’s Sweet Potato Pie recipe from her latest book. Cheryl reveals her tips for making the flakiest pie crust (hint: it involves smearing butter with the heel of your hand) and how she whips up a perfect meringue topping without a candy thermometer. 

Click here for Cheryl’s Sweet Potato Pie recipe. 

Thank you to Diamond Nuts & California Prunes for their support. 

Subscribe or pre-order The Cake Issue

Jubilee NYC 2026 tickets here

Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.

More on Cheryl: Instagram, website, “Cheryl Day's Treasury of Southern Baking” cookbook
More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guest is Kat Lieu. Kat is a writer, recipe developer, cookbook author, and activist. She’s the founder of the Modern Asian Baking blog and the Subtle Asian Baking community, which celebrates Asian flavors, cultures, and creativity through the art of baking. She just released her third cookbook, “108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen,” and she joins host Jessie Sheehan to talk about the nostalgic sweets that inspired it.

The duo also talks about Kat’s journey from physical therapist to full-time content creator. Kat also walks Jessie through her playful recipe for Crazy Rich Billionaire’s Shortbread, a spin on the classic Millionaire’s Shortbread, with a nod to the 2018 film “Crazy Rich Asians.” It features a pandan shortbread base, coconut caramel with curried peanuts, and chocolate ganache.

Click here for Kat’s Crazy Rich Billionaire’s Shortbread recipe. 

Thank you to Diamond Nuts & California Prunes for their support. 

Subscribe or pre-order The Cake Issue

Jubilee NYC 2026 tickets here

Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.

More on Kat: Instagram, website, "108 Asian Cookies" cookbook
More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guest is Maureen Abood. Maureen is a chef, recipe developer, and cookbook author. This fall, she released her second book, “Lebanese Baking: More Than 100 Recipes for Sweet and Savory Baked Goods.” It’s a beautiful celebration of the breads, pastries, and sweets of Lebanon.

Maureen joins host Jessie Sheehan to share her childhood memories of baking bread with her grandmother and how the special occasion cakes her mother made inspired her love of baking. She and Jessie talk about how her new book grew from a single chapter in her first cookbook, “Rose Water & Orange Blossoms,” into a full collection filled with stories and soul. The duo also walk through Maureen’s recipe for Ma’amoul, the date-filled shortbread-like cookies that are a staple at Lebanese celebrations.

Click here for Maureen’s Ma’amoul recipe.

Thank you to Diamond Nuts & California Prunes for their support. 

Subscribe or pre-order The Cake Issue

Jubilee NYC 2026 tickets here

Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.

More on Maureen: Instagram, website, “Lebanese Baking” cookbook
More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Dorie Greenspan is back on the pod! Dorie is a beloved baker and bestselling cookbook author, who just released her 15th (!) cookbook. She joins host Jessie Sheehan to chat about “Dorie’s Anytime Cakes”—a collection of more than 100 irresistible “counter cakes,” the kind that sit on your counter and call you back for just one more slice.

Dorie also shares what inspired her to fill this book with charming illustrations instead of traditional photography and takes Jessie behind the scenes of her creative process. The two talk about the desserts Dorie ate growing up in Brooklyn, the weekly brown paper bags of baked goods her grandmother brought over, and how her past recipes for The New York Times helped her develop the ones in her new book. And, of course, Dorie walks Jessie through her Devil’s Chocolate Cake. (Don’t miss her surprising tip involving a hair dryer!)

Click here for Dorie’s Devil’s Chocolate Cake recipe.

Thank you to Diamond Nuts & California Prunes for their support. 

Subscribe or pre-order The Cake Issue

Jubilee NYC 2026 tickets here

Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.

More on Dorie: Instagram, “Dorie’s Anytime Cakes” cookbook
More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

We’re kicking off a special miniseries today called She’s My Apple Pie, presented in partnership with Yes! Apples, where host Jessie Sheehan hangs out with some of the sweetest bakers around to talk signature bakes, fall baking, and seasonal treats. 

In this episode, Jessie is joined by Melissa Elsen, founder of Four & Twenty Blackbirds, the beloved Brooklyn pie shop known for its flavor-packed creations and impeccable crusts. She’s also the co-author of “The Four & Twenty Blackbirds Pie Book.”

Melissa shares stories about her South Dakota childhood, including memories of baking with her grandmother, why she wanted to open a pie shop in New York City, and tips and tricks for pie-making success at home. She also guides Jessie through her New York Orchard Apple Pie, a special seasonal pie that’s available at the bakery now through the end of October.

Click here for Melissa’s New York Orchard Apple Pie recipe.

Thank you to Yes! Apples for supporting our show. 

Click here for Four & Twenty Blackbirds x Yes! Apples NY Orchard Pie Box

Jubilee NYC 2026 tickets here

Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.

More on Melissa: Four & Twenty Blackbirds, website, “The Four & Twenty Blackbirds Pie Book”
More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Aran Goyoaga is back on the pod! Aran is a celebrated baker, stylist, photographer, and one of the leading experts in gluten-free baking. You probably know her from her blog, Cannelle et Vanille, her bestselling cookbooks, and her beautiful, light-filled photography. She joins host Jessie Sheehan to chat about her brand new book, “The Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries.”

Aran shares about her childhood growing up in the Basque region in Spain and her grandparents’ bakery, the beloved brioche buns filled with cream that sparked her love of baking, and her introduction to breadmaking in culinary school. The duo also dive into the challenges of developing gluten-free breads versus pastries, and Aran walks Jessie through her Gluten-Free Rosemary Focaccia recipe from her new book. 

Click here for Aran’s Gluten-Free Rosemary Focaccia recipe.

Thank you to Diamond Nuts & California Prunes for their support. 

Get The Italy Issue here!

Jubilee NYC 2026 tickets here

Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.

More on Aran: Instagram, website, “The Art of Gluten-Free Bread” cookbook
More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Beloved baker David Lebovitz is back on the pod! David is a pastry chef, cookbook author, and one of the OG food bloggers whose recipes and tales of Parisian life have inspired home bakers around the world. The newly revised edition of his bestselling book, “Ready for Dessert: My Best Recipes,” features more than 170 irresistible cakes, cookies, and pastries recipes, and he joins host Jessie Sheehan to talk about it. 

David also shares about the first chocolate soufflé he ever baked (in his mom’s Pyrex measuring cup), and he weighs in on the age-old debate of lemon versus chocolate dessert people. David also walks Jessie through his playful PB&J spin on a classic Linzertorte.

Click here for David’s Peanut Butter & Jelly Linzertorte recipe. 

Thank you to California Prunes for their support. 

Get The Italy Issue here!

Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.

More on David: Instagram, newsletter, website, "Ready For Dessert" cookbook
More on Jessie: Instagram

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“Salty, Cheesy, Herby, Crispy Snackable Bakes”

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