She's My Cherry Pie

Today’s guest is Aleksandra Crapanzano—journalist, cookbook author, and screenwriter. Aleksandra grew up between New York and Paris, experiences that shaped her lifelong love of French food. She’s the author of several books, including her forthcoming, “Chocolat: Parisian Desserts and Other Delights.”

Aleksandra joins host Jessie Sheehan to share memories of her Parisian childhood (and the beloved crêperie she and her dog frequented after school), her serendipitous path into food writing, and what sets French and American home baking apart (such as using sugar as a seasoning to the rare use of vanilla). Plus, the duo walk through the Chocolate Madeleines recipe from her new book.

Click here for Aleksandra’s Chocolate Madeleines recipe. 

Thank you to California Prunes for their support. 

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More on Aleksandra: Instagram, website, “Chocolat” cookbook
More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

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