She's My Cherry Pie

Today’s guest is Ruby Bhogal, baker, recipe developer, and cookbook author based in England. Ruby was a finalist on “The Great British Bake Off” in 2018, and she’s the author of “One Bake, Two Ways.” Her brand-new book, “Around the World in 80 Cakes,” is out this Tuesday in the U.S.
Ruby joins host Jessie Sheehan to talk about her unexpected path from architecture to baking, how a dusty Paul Hollywood cookbook helped her bake her way through unemployment, and what it was like to compete in the “Bake Off” tent. She also shares the story behind the cake from the show that famously became a meme, and how that moment eventually inspired her first cookbook.
Ruby also walks Jessie through her Sicilian Torta Setteveli recipe from her new book. The seven-layer Italian cake features chocolate sponge, hazelnut Bavarian cream, hazelnut crunch, dark chocolate mousse, and a glossy chocolate glaze. Ruby shares tips for making the baking project, including why she wraps cake layers while they’re still warm and why she covers ganache before stirring.
Get Ruby’s Sicilian Torta Setteveli recipe here
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More on Ruby: Instagram, “Around The World In 80 Cakes”
More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”

Today’s episode is a special live taping of She’s My Cherry Pie from Cherry Bombe House in New York City’s Meatpacking District. Host Jessie Sheehan sits down with Dona Murad of Librae and Lucie Franc de Ferriere of From Lucie to talk about their beloved New York City bakeries and their beautiful cookbooks—Dona’s “Librae: Third-culture Recipes from a Cult New York Bakery,” and Lucie’s “Cake From Lucie: Recipes and Techniques from the French Countryside to New York City.”
Lucie and Dona share stories and childhood memories that shaped their love of baking, from Lucie’s mother baking rustic cakes at her French home to Dona’s grandmother’s wedding cakes, her mother’s house cake, and the Bahraini hospitality traditions that inspired her culinary path.
They also talk about opening their popular bakeries in New York City and the crowd-favorite recipes they include in their books, including Lucie’s chocolate cake with berry jam and buttercream and her salted chocolate chip cookies, and Dona’s loomi and lemon curd babka bun and za’atar labneh morning bun.
Thank you to everyone who came to Cherry Bombe House! This episode was recorded at the Cherry Bombe House Podcast Studio, presented by Resident.
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More on Dona: Instagram, Librae Bakery, “Librae”
More on Lucie: From Lucie, “Cake From Lucie”
More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”

Today’s guest is Adrianna Adarme, a recipe developer, writer, photographer, cookbook author, New York Times Cooking contributor, and the creator of A Cozy Kitchen food blog. Her newest book, “A Cozy Kitchen Cookbook: 100 Easy Comforting Recipes for Every Mood and Desire,” is out Sept. 29th.
Adrianna joins host Jessie Sheehan to talk about her extended family’s bakery in Lima, Peru, the legendary alfajores her Tia Emilia taught her to bake, and the holiday meals she organized as a teenager. She also shares how her film background shaped her approach to food photography, video, and cookbook writing, and why she wanted her new book to feel like entering a world.
Adrianna also walks Jessie through her Chocolate Alfajores recipe from “A Cozy Kitchen Cookbook.” She explains why she loves Dutch-process cocoa powder, how cornstarch helps give the cookies their melt-in-your-mouth texture, why she adds an egg yolk for richness, and why piping the dulce de leche makes assembling these delicate sandwich cookies a little easier.
Click here for Adrianna’s Chocolate Alfajores recipe.
Click here for Cherry Bombe House schedule and tickets.
Click here for info on Cherry Bombe Farmers & Makers.
Subscribe to our Substack for more baking news and recipes.
Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more.
More on Adrianna: Instagram, “A Cozy Kitchen”
More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”

Today’s guest is Zola Gregory, a Seattle-based food writer, recipe developer, and former professional pastry chef. She writes the biweekly recipe column “Extra Good” for Taste, and her debut cookbook, “Sheet Cakes!: More Than 50 Exceptional Cakes to Make in One Pan,” was recently released.
Zola joins host Jessie Sheehan to share how she learned to bake with her great-grandmother, her family’s coming-of-age pie lessons, the birthday cake book that helped shape her love of cake, and how a wedding cake led to her first pastry job.
Zola also walks Jessie through her Buttermilk Funfetti Cake with Whipped White Chocolate Ganache from “Sheet Cakes.” She explains why the cake gets both butter and oil, why she uses egg whites for a bouncy white cake texture, and how white chocolate helps stabilize the frosting without making it too sweet.
Thank you to California Prunes for supporting our show.
Click here for Zola’s Buttermilk Funfetti Cake recipe.
Click here to join Jessie for a She’s My Cherry Pie Live taping on Sept. 13th at Cherry Bombe House in NYC.
Click here for the Cherry Bombe House schedule and tickets.
Click here for Farmers & Makers tickets.
Subscribe to our Substack for more baking news and recipes.
Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more.
More on Zola: Instagram, “Sheet Cakes!”
More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”

Today’s guest is Leah Koenig, a food writer and award-winning cookbook author whose books focus on Jewish cooking and baking. Her newest one, “The Dessert Table: 100 Joyful Jewish Sweets,” is filled with recipes and stories that celebrate Jewish sweets from around the world.

Leah joins host Jessie Sheehan to talk about the baked goods she loved as a child, from sprinkle cookies and raisin challah, and how she went from being a picky buttered-noodle kid to a food journalist and recipe developer.

Leah also walks Jessie through her Almond Croissant Rugelach recipe from “The Dessert Table.” She explains the history of rugelach, how the American version evolved from Central European kipferl, and why she rolls them into crescent shapes for this recipe.

Thank you to California Prunes for supporting our show.

Click here for Leah’s Almond Croissant Rugelach recipe.

Click here for more info on Jessie and Leah in conversation at Books Are Magic on 9/2 in NYC.

Click here for the Cherry Bombe House schedule and tickets.

Subscribe to our Substack for more baking news and recipes.

Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more.

More on Leah: Instagram, Substack, “The Dessert Table”

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