She's My Cherry Pie

• Strawberry Cake With Pastry Chef Lisa Donovan

  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.Subscribe to our baking newsletter.Jubilee L.A. tickets are on sale now!Get our Power Issue!Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Lisa: Instagram, recipes, “Our Lady of Perpetual Hunger” memoirMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

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• Sour Cherry & Campari Galette With Cookbook Author Rebecca Firkser

  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.Subscribe to our baking newsletter.Get our Power Issue!Jubilee L.A. tickets go on sale July 1stVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Rebecca: Instagram, Substack, “Galette!” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

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• Bundt Cakes With Baker Melanie Johnson

  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 6/27Get The Power Issue!Subscribe to our baking newsletter.Sign up here for Jubilee L.A. updates.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Melanie: Instagram, Country Life Magazine column, “Bundt” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

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• Catching Up With Joanne Chang Of Flour Bakery & Cafe

  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. Get our new Power Issue, out now! Subscribe to our baking newsletter.Sign up here for Jubilee L.A. updates.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Joanne: Instagram, Flour Bakery & Cafe, Myers + ChangMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

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• Spumoni Loaf With Renato Poliafito Of Ciao, Gloria & “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!”Click here for Renato’s Spumoni Loaf recipe.Get The Power Issue!Subscribe to our baking newsletter.Sign up here for Jubilee L.A. updates.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Renato: Instagram, Ciao, Gloria, “Dolci!” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

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