Today’s guest is Jessica Battilana, staff editor at King Arthur Baking Company and co-author of the New York Times bestselling cookbook “Big Book of Bread.” Jessica is an award-winning food writer and recipe developer who has authored several cookbooks.

She takes host Jessie Sheehan on a deep dive into her recipe for Cinnamon Raisin Swirl Bread from “Big Book of Bread.” She also shares her philosophy on why you should eat dessert every day and always have cookie dough at the ready.

Click here for Jessica’s Cinnamon Raisin Swirl Bread recipe.

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For Jubilee 2025 tickets, click here.

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

More on Jessica: Instagram, King Arthur Baking Company, “Big Book of Bread” cookbook
More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guest is Valerie Gordon, the pastry chef and owner of Valerie Confections in Los Angeles, and the author of the baking book “Sweet.” Her culinary journey began at a very young age and she launched her luxury chocolate brand in 2004. Today, Valerie Confections is known for all sorts of chocolates, caramels, petits fours, cakes, and pies.

Valerie joins host Jessie Sheehan to discuss her entrepreneurial spirit and why she initially pursued acting over pastry. Then, the duo walk through Valerie’s recipe for Rose Petal Petits Fours, which are tiny layer cakes coated in chocolate ganache. Valerie is full of baking wisdom and shares her best tips and tricks for making this delicate dessert.

To get our new Love Issue, click here.

For Jubilee 2025 tickets, click here.

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

More on Valerie: Instagram, Valerie Confections, website, “Sweet” cookbook
More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guest is Kelly Jacques, the baker and co-owner of Ayu Bakehouse in New Orleans. The bakery has become known for their King Cake, a ring-shaped pastry that’s somewhere between a Danish and a cinnamon bun. The Louisiana city is notorious for this baked good, which is eaten from Epiphany in January up until Mardi Gras.

Kelly tells host Jessie Sheehan how she went from studying pre-med to getting a degree in glassblowing to graduating from culinary school and starting the bakery. She also walks Jessie through her King Cake recipe, which incorporates a croissant dough and a cinnamon cream cheese filling.

Click here for Kelly’s Croissant City Classic King Cake.

To get our new Love Issue, click here.

For Jubilee 2025 tickets, click here.

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

More on Kelly: Instagram, Ayu Bakehouse, Order Ayu’s King Cakes
More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guest is Nicola Lamb, baker extraordinaire and author of “Sift: The Elements of Great Baking.” Nicola is a London-based pastry chef who runs the pop-up bakery Lark and pens the popular Substack Kitchen Projects.

She joins host Jessie Sheehan to chat all about croissants and shares how she perfected her skills by making 10,000 a week in a local bakery. The duo get nerdy about the process and techniques for making this baked good at home—from the lamination to the honeycomb. Nicola also talks about her time as “the office cake lady” and working at the NYC bakery of Cronut King Dominique Ansel.

For Nicola’s croissant recipe, check out her book, “Sift.”

For Jubilee 2025 tickets, click here.

Subscribe or pre-order The Love Issue here.

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

More on Nicola: Instagram, Substack, “Sift” cookbook
More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

We’re back with a brand new season of She’s My Cherry Pie! To kick us off this year is social media darling Betül Tunç of the widely popular Turkuaz Kitchen account. Betül is a baker, recipe developer, and new cookbook author. Her debut book, “Turkuaz Kitchen,” was released last year.

Betül joins host Jessie Sheehan to discuss how she started baking, her journey from Turkey to the U.S., and how she amassed millions of followers online through her artful recipe videos. The duo also do a deep dive into Betül’s Turkish Pistachio Baklava from her book. The baker shares her best tips for working with the dough, including her special rolling pin, and says which ingredient she refuses to touch with bare hands.

Click here for Betül’s Turkish Pistachio Baklava recipe.

For Jubilee 2025 tickets, click here.

To get our new Love Issue, click here.

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

More on Betül: Instagram, TikTok, “Turkuaz Kitchen” cookbook
More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guest is Dorie Greenspan, an extraordinary baker, cookbook author, and part-time Parisian. Dorie is back on the show to talk about sablés, the French shortbread cookie, and does a deep dive into her World Peace Cookies, which are a chocolate sablé of sorts, from her book "Dorie’s Cookies."

Dorie and host Jessie Sheehan also discuss her favorite childhood sweets, the night she nearly burned down her parent’s kitchen, the first time she ever tasted fleur de sel, and the new cake book she’s working on.

This is our last episode of 2024! Stay tuned for a brand new season starting Jan. 25th, 2025.

Click here for Dorie’s World Peace Cookie recipe.

Thank you to King Arthur Baking Company, Kerrygold, California Prunes, and Ghirardelli for supporting our show.

For Jubilee 2025 Early Bird tickets, click here.

Order the holiday issue of Cherry Bombe Magazine.

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

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

Today’s guest is Amy Ho, the creative behind the popular Constellation Inspiration blog and Instagram. Amy is a recipe developer, photographer, and author of the book “Blooms and Baking.” She was on the show last year to talk about mooncakes, and she’s back today to discuss gingerbread houses with host Jessie Sheehan.

Amy’s known for her unique takes on this classic holiday treat, from crafting a gingerbread glasshouse to a storefront to an ice skating rink. She guides Jessie through her A-frame structure and shares her best practices for building a sturdy home, including the dough and royal icing recipes she always uses.

Click here for Amy’s A-Frame Gingerbread House tutorial.

Thank you to King Arthur Baking Company, Kerrygold, California Prunes, and Ghirardelli for supporting our show.

For Jubilee 2025 Early Bird tickets, click here.

Order the holiday issue of Cherry Bombe Magazine.

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

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

Today’s guest is Lara Adekoya, the founder and baker behind Fleurs et Sel bakery in Los Angeles. Lara started her cookie business as a pop-up during the pandemic and she opened her first brick and mortar earlier this year. She’s become quite known in L.A. for her cookies and the name of her company is inspired by her time living in France and her two favorite things: flowers and salt.

Lara joins host Jessie Sheehan to talk about her transition from working in sales to making cookies, her love for France, and her early dream to be a dentist and go to dental school. Plus, the duo walk through Lara’s recipe for Ginger Molasses Cookies.

Thank you to King Arthur Baking Company, Kerrygold, California Prunes, and Ghirardelli for supporting our show.

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

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