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She’s My Cherry Pie is the ultimate podcast for bakers. Each week, baker, author & recipe developer Jessie Sheehan interviews world-class pastry chefs, bakers & culinary creatives and takes a deep dive into their signature baked goods. Tune in as Jessie serves up their favorite tips, techniques, and ingredients. Episodes drop each Saturday. Don’t miss a single slice. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network.
She’s My Cherry Pie is the ultimate podcast for bakers. Each week, baker, author & recipe developer Jessie Sheehan interviews world-class pastry chefs, bakers & culinary creatives and takes a deep dive into their signature baked goods. Tune in as Jessie serves up their favorite tips, techniques, and ingredients. Episodes drop each Saturday. Don’t miss a single slice. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network.
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Joanne Chang is an award-winning pastry chef, cookbook author, and restaurateur. She is the founder of Flour Bakery & Cafe, which has 10 locations in the Boston/Cambridge area, and co-owner of Myers + Chang, an Asian fusion restaurant in Boston's South End.
Joanne Chang is an award-winning pastry chef, cookbook author, and restaurateur. She is the founder of Flour Bakery & Cafe, which has 10 locations in the Boston/Cambridge area, and co-owner of Myers + Chang, an Asian fusion restaurant in Boston's South End.
Renato Poliafito is the creative force behind Ciao, Gloria, a bakery and cafe in Brooklyn, and Pasta Night, its pasta-focused counterpart. He is a two-time James Beard Award nominee and co-author of multiple cookbooks, including Dolci!: American Baking with an Italian Accent, which celebrates his Italian American roots and love for Italy.
Renato Poliafito is the creative force behind Ciao, Gloria, a bakery and cafe in Brooklyn, and Pasta Night, its pasta-focused counterpart. He is a two-time James Beard Award nominee and co-author of multiple cookbooks, including Dolci!: American Baking with an Italian Accent, which celebrates his Italian American roots and love for Italy.
Founder and CEO of SusieCakes, a bakery known for its made-from-scratch Americana desserts, with over 30 locations across the U.S., inspired by her grandmothers.
Founder and CEO of SusieCakes, a bakery known for its made-from-scratch Americana desserts, with over 30 locations across the U.S., inspired by her grandmothers.
Bobbie Lloyd is the CEO and Chief Baking Officer of Magnolia Bakery in New York City. She is also a cookbook author, known for her book 'The Magnolia Bakery Handbook Vol. 2: Icebox Desserts.' Bobbie has played a significant role in transforming Magnolia Bakery from a local cupcake shop into a global dessert empire. She has contributed to the bakery's iconic status and is recognized for her expertise in baking and dessert creation.
Bobbie Lloyd is the CEO and Chief Baking Officer of Magnolia Bakery in New York City. She is also a cookbook author, known for her book 'The Magnolia Bakery Handbook Vol. 2: Icebox Desserts.' Bobbie has played a significant role in transforming Magnolia Bakery from a local cupcake shop into a global dessert empire. She has contributed to the bakery's iconic status and is recognized for her expertise in baking and dessert creation.
Pooja Bavishi is an entrepreneur and the founder of Malai Ice Cream, a Brooklyn-based brand known for its innovative frozen desserts that celebrate bold South Asian flavors. She is also the author of the cookbook 'Malai: Frozen Desserts Inspired by South Asian Flavors', which showcases her unique approach to ice cream making. Pooja's work emphasizes her passion for experimenting with unconventional flavor pairings, and she has gained recognition for her chai-inspired hybrid identity in the culinary world.
Pooja Bavishi is an entrepreneur and the founder of Malai Ice Cream, a Brooklyn-based brand known for its innovative frozen desserts that celebrate bold South Asian flavors. She is also the author of the cookbook 'Malai: Frozen Desserts Inspired by South Asian Flavors', which showcases her unique approach to ice cream making. Pooja's work emphasizes her passion for experimenting with unconventional flavor pairings, and she has gained recognition for her chai-inspired hybrid identity in the culinary world.
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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 Bostons South End.
Joanne joins host Jessie Sheehan to talk about her path from a childhood with few sweets to becoming one of Americas most respected bakers, her evolving menu at Flourincluding the new Milk & Honey Pound Cake and Embrace Chai Morning Bunand the cookie-focused cookbook shes currently working on, which will be out next year.
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 Bostons South End.
Joanne joins host Jessie Sheehan to talk about her path from a childhood with few sweets to becoming one of Americas most respected bakers, her evolving menu at Flourincluding the new Milk & Honey Pound Cake and Embrace Chai Morning Bunand the cookie-focused cookbook shes currently working on, which will be out next year.
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!”
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!”
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.
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.
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.
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.
Today’s guest is entrepreneur and ice cream queen Pooja Bavishi of Malai Ice Cream, a Brooklyn-based brand redefining frozen desserts with bold South Asian flavors. She’s also the author of the new cookbook “Malai: Frozen Desserts Inspired by South Asian flavors.”
Pooja joins host Jessie Sheehan to talk about her chai-inspired “hybrid identity,” her passion for experimenting with unconventional flavor pairings, and the ginger and star anise ice creams that sparked the inspiration to create Malai. Then, the duo dive into her recipe for Malai Drumsticks from her book, which incorporates Spiced Peanut Crunch Ice Cream, Jaggery Cones, homemade Magic Shell, and Peanut Chikki.
Today’s guest is entrepreneur and ice cream queen Pooja Bavishi of Malai Ice Cream, a Brooklyn-based brand redefining frozen desserts with bold South Asian flavors. She’s also the author of the new cookbook “Malai: Frozen Desserts Inspired by South Asian flavors.”
Pooja joins host Jessie Sheehan to talk about her chai-inspired “hybrid identity,” her passion for experimenting with unconventional flavor pairings, and the ginger and star anise ice creams that sparked the inspiration to create Malai. Then, the duo dive into her recipe for Malai Drumsticks from her book, which incorporates Spiced Peanut Crunch Ice Cream, Jaggery Cones, homemade Magic Shell, and Peanut Chikki.
