She's My Cherry Pie

Today’s guests are Claudia Fleming and Melissa Clark. Claudia is a legendary, award-winning New York City pastry chef and the executive culinary director at Daily Provisions. Melissa is a beloved home cook, author, New York Times Food reporter, and New York Times Cooking contributor.
Claudia and Melissa join host Jessie Sheehan to celebrate the 25th anniversary of “The Last Course,” the cult classic dessert book they co-authored in 2001. The book features 175 of Claudia’s recipes from her time as the opening pastry chef of Danny Meyer’s Gramercy Tavern. Claudia and Melissa talk about how they first met, their instant friendship, and the meticulous recipe testing process that helped make the book a timeless treasure.
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Claudia’s Chocolate Caramel Tart With Peanuts
Melissa’s Classic Roast Chicken
Melissa’s Perfect Pound Cake
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More on Claudia: Instagram, “The Last Course”
More on Melissa: Instagram, “The Big Book of Dinner”
More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”

Today’s guest is Anna Gordon. Anna is a pastry chef and the founder and CEO of The Good Batch Bakery in Brooklyn. Anna started The Good Batch in 2010, selling hand-pressed stroopwafels at the Brooklyn Flea, and later opened her brick-and-mortar bakery in Clinton Hill in 2014.
She joins Jessie to talk about discovering her love of baking as a kid, learning through curiosity and experimentation, and growing The Good Batch from a market stand into a beloved Brooklyn bakery.
Anna also walks Jessie through The Good Batch’s signature Goodwich Ice Cream Sandwich, made with oat chocolate chunk cookies, vanilla ice cream, and chocolate ganache. She explains how to create the perfect ice cream sandwich cookie, why the dough gets pressed thin before baking, and how ganache helps hold everything together.
This episode was recorded live at the Cherry Bombe House Podcast Studio, presented by Resident, in New York City’s Meatpacking District.
Thank you to Square and Resident for supporting our show.
The new issue of Cherry Bombe Magazine
Subscribe to our Substack for more baking news and recipes.
Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more.
More on Anna: Instagram, The Good Batch
More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”

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
The new issue of Cherry Bombe Magazine
Subscribe to our Substack for more baking news and recipes
Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more
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.
Get Farmers & Makers tickets here.
Subscribe to our Substack for more baking news and recipes.
Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more.
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”