Ice Cream Sandwiches With Anna Gordon Of The Good Batch

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 MagazineSubscribe 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 BatchMore 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 hereThe new issue of Cherry Bombe MagazineSubscribe to our Substack for more baking news and recipesVisit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and moreMore 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” 

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”

Today’s guest is Joyce Tang, the founder and owner of Bake Sum, a beloved Bay Area bakery known for inventive pastries that blend French technique with flavors and ingredients rooted in Asian American culture. She’s also the co-author of the upcoming book, “Bake Sum: Asian American Pastries, Breads, and Other Treats.”  Joyce joins host Jessie Sheehan to talk about growing up in an immigrant household, going on dim sum trips with her family, making soybean milk with her mom, and how those experiences helped shape her sense of identity and belonging. She also shares her path from tech to pastry and how her bakery went from wholesale business to pop-up to two brick-and-mortar locations. Then, Joyce walks Jessie through the Brown Butter Mochi Bites recipe from her book, explaining how deeply browned butter adds nutty flavor, why mochiko gives the bites their signature chew, and how a steel mini muffin tin helps create crispy edges and tender centers. Click here for Joyce’s Brown Butter Mochi Bites recipe. Subscribe to our Substack for more baking news and recipes. Click here for more info on Jessie’s book talk with Leah Koenig on 9/2 in Brooklyn.  Click here to order The Game Changers Issue of Cherry Bombe Magazine. Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Joyce: Instagram, Bake Sum, “Bake Sum” More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”

Today’s guest is Nancy Silverton, the renowned chef, baker, and cookbook author behind some of Los Angeles’ most beloved restaurants, including Osteria Mozza, Pizzeria Mozza, and Chi Spacca. Back in the ’80s, Nancy founded La Brea Bakery and helped revolutionize the artisanal bread movement in the U.S. Nancy joins host Jessie Sheehan to talk about her early baking memories and how she discovered her love of pastry while working at Michael’s, a restaurant in Santa Monica. She also shares the story behind her 1997 appearance on Julia Child’s PBS series “Baking with Julia”—where Nancy made the French Chef a crème fraîche brioche tart with wine-poached fruit and sabayon, and it brought Julia to (happy!) tears, exclaiming it was “a dessert to cry over.” Nancy walks through the tart’s recipe, which can be found in the book “Baking with Julia,” and explains the techniques behind the brioche, why the dough needs to stay cool, and why Julia’s emotional reaction remains one of the greatest compliments of her career. Watch the special moment on “Baking With Julia” here. Subscribe to our Substack for more baking news and recipes. Click here to order The Game Changers Issue of Cherry Bombe Magazine. Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Nancy: Instagram, “The Cookie That Changed My Life” More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”

Today’s guest is Christina Wood, the pastry chef and owner of Temple Pastries in Seattle. She’s also the author of “Pastry Temple: Baking with Inspired Flavors,” her debut cookbook devoted to croissants, brioche, puff pastry, and more. She started her bakery as a pop-up before opening her brick-and-mortar in 2020, and she’s become known for her beautiful laminated pastries. Christina joins host Jessie Sheehan to talk about her baking journey, which began in her 20s, her love of structure and technique, the genius way she makes a butter block, and how she uses her dishwasher as an at-home proofing cabinet. Then, Christina walks through her Triple Chocolate Croissant recipe from “Pastry Temple.” Her version is for serious chocolate lovers with cocoa powder in the dough, mini chocolate chips throughout, and a whipped chocolate ganache piped in after baking. She explains the three-day process behind the recipe, from making the biga and butter block to laminating, proofing, baking, and filling the croissants. Click here for Christina’s Triple Chocolate Croissant recipe. Subscribe to our Substack for more baking news and recipes. Click here to order The Game Changers Issue of Cherry Bombe Magazine. Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Christina: Temple Pastries, “Pastry Temple” More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”

Today’s guest is Hyoju Park, pastry chef and co-owner of Madeleine de Proust Pâtisserie in Melbourne, Australia. Her bakery and creative studio specializes in madeleines, the small French sponge cakes known for their shell-like shape. Hyoju’s creations are anything but traditional and incorporate unexpected flavors, textures, and designs. She joins host Jessie Sheehan to talk about discovering madeleines for the first time when she was 14 in Korea, training in London, and how she and her business partner, Rong Yao Soh, started Madeleine de Proust as a pop-up before opening a brick-and-mortar. She also talks about their book, “Madeleine: Simple Bakes for Every Mood,” which has recipes ranging from Earl Grey and French toast madeleines to matcha red bean mochi, lemon meringue, and black truffle. Then, Hyoju walks through the Pink Carnation Madeleines recipe from the book, which was inspired by her mom and includes several components: a lemon yuzu ganache, black tea ganache, yuzu syrup and glaze, and pink chocolate enrobage. Click here for Hyoju’s Pink Carnation Madeleines recipe.  Subscribe to our Substack for more baking news and recipes. Click here to order The Game Changers Issue of Cherry Bombe Magazine. Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Hyoju: Instagram, Madeleine de Proust, “Madeleines” More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”