Salted Caramel Peach Pie With Maya-Camille Broussard Of Justice Of The Pies

Today’s guest is Anne Byrn, a trusted voice in American and Southern baking. Best known for her bestselling “Cake Mix Doctor” cookbook series, Anne’s career spans from her early days working at the school newspaper to studying at La Varenne Culinary School in Paris to becoming an accomplished journalist and bestselling author. Her latest book, “Baking in the American South,” weaves together 200 recipes with the cultural history that shaped them. Anne joins host Jessie Sheehan to talk about her path as a writer and baker, the time Julia Child cooked for her (hint: it was a roast chicken), and the evolution of the cake she’s been perfecting for more than three decades—coconut cake.Click here for Anne’s Coconut Cake recipe. Thank you to California Prunes for their support. Get The Italy Issue here!Jubilee L.A. tickets are on sale nowVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Anne: Instagram, website, “Baking in the American South” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guest is Erika Council, biscuit-maker extraordinaire and owner of Bomb Biscuit Co. in Atlanta. Erika’s fluffy, buttery biscuits have earned her fans far and wide, and she’s also the author of the cookbook “Still We Rise: A Love Letter to the Southern Biscuit with over 70 Sweet and Savory Recipes,” which is a tribute to her family’s deep roots in the South and her culinary heritage.Erika joins host Jessie Sheehan to discuss her journey from pop-up baker to brick-and-mortar success, the influence of her two grandmothers, and how bacon grease can be the mark of a true Southern cook. Erika also walks Jessie through The Bomb Buttermilk Biscuit recipe from her book.Click here for Erika’s Bomb Buttermilk Biscuit recipe.Thank you to California Prunes for their support. Jubilee L.A. tickets are on sale now!Subscribe here to get The Italy Issue, out this September.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Erika: Instagram, Bomb Biscuit Co., “Still We Rise” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guest is Shilpa Uskokovic, senior food editor at Bon Appétit and co-owner of Hani’s Bakery in New York City. Shilpa is a Chennai-born CIA grad who worked in fine dining restaurants before transitioning to the test kitchen. She and her husband, Miro, own and operate Hani’s, a bakery in the East Village with nostalgic and seasonal treats.Shilpa joins host Jessie Sheehan to talk about her first bake (a Victoria sponge cake), the magic of Chennai tea stalls, Bon Appétit’s Bake Club, and why Hani’s location means so much to her. Then, the duo dive into her Peanut Butter Rice Crispy Treats With Brown Butter (with two secret ingredients!) and the story behind Hani’s pistachio halvah version.Click here for Shilpa’s Peanut Butter Rice Crispy Treats With Brown Butter recipe on Bon Appétit.Thank you to California Prunes for their support. Jubilee L.A. tickets are on sale now!Subscribe here to get The Italy Issue, out this September.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Shilpa: Instagram, Hani’s Bakery, Bon Appétit recipesMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guest is Yewande Komolafe—recipe developer, New York Times columnist, and author of “My Everyday Lagos,” a James Beard-nominated cookbook. In this episode, Yewande tells host Jessie Sheehan about her remarkable journey from growing up in Lagos, Nigeria, to building a life and establishing a career in food in the U.S.Yewande shares how her mother, who was a food scientist, inspired her love for flavor and about her transition from working in restaurants to food media. She also dishes on her love for mangos and walks Jessie through her Mango Shortcakes With Lime-Coconut Cream recipe from the Times. Click here for Yewande’s Mango Shortcakes With Lime Coconut-Cream recipe on NYT Cooking.Thank you to California Prunes for their support. Jubilee L.A. tickets are on sale now!Subscribe here to get The Italy Issue, out this September.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Yewande: Instagram, NYT articles, “My Everyday Lagos” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guest is Victoria Granof—the food stylist, creative director, and visionary behind some of the most beautiful cookbook photos and food campaigns around. Victoria joins host Jessie Sheehan to talk about her career, from her classical culinary training to working on projects for Vogue, Bon Appétit, and The New York Times, and her book, “Sicily, My Sweet: Love Notes to an Island, with Recipes for Cakes, Cookies, Puddings, and Preserves.”Victoria also opens up about her deep love for Sicily and the influence her Italian heritage has on her cooking and baking. Plus, she walks us through the Crostata Capricciosa recipe from her book, including four different fillings: chocolate custard, sweetened ricotta, pastry cream, and sun-cooked peach preserves.Click here for Victoria’s Crostata Capricciosa recipe. Thank you to California Prunes for their support. Jubilee L.A. tickets are on sale now!Join our Summer Tastemaker Tour waitlistSubscribe here to get The Italy Issue, out in Sept.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Victoria: Instagram, Substack, websiteMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guest is Lauren Tran, the owner and pastry chef behind Bánh by Lauren, the popular Vietnamese-American and French-inspired bakery in New York City’s Chinatown. Lauren’s menu is a love letter to tradition, family, and flavor with delicious treats like lychee raspberry macarons, steamed rice cakes, and pandan coconut chiffon cake. Lauren joins host Jessie Sheehan to share how she turned a pandemic pop-up into one of the city's most buzzed-about bakeries, the pie contest that helped launch her career, and how her childhood in Seattle, fine-dining training, and Vietnamese roots shape every recipe she creates. Then, the duo walk through Lauren’s recipe for her signature Pandan Honeycomb Cake (bánh bò nuớng in Vietnamese).Thank you to Nordic Ware and California Prunes for their support. Jubilee L.A. tickets are on sale now!Join our Summer Tastemaker Tour waitlistGet The Power IssueVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Lauren: Instagram, Bánh by Lauren websiteMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

We’re airing one of our favorite episodes—host Jessie Sheehan’s interview with pastry chef and pie expert Maya-Camille Broussard. Maya-Camille is the force behind Justice of the Pies bakery in Chicago and the “Justice of the Pies” baking book. She’s also part of the “squad” on “Bake Squad,” the Christina Tosi-hosted Netflix show.  Maya-Camille joins Jessie to talk about all things pie—from cold countertops to using your fingers to mix ingredients. She reveals her love for canned peaches and why she adds cinnamon to a dish until the ancestors tell her to stop. The duo also walk through Maya-Camille’s Salted Caramel Peach Pie recipe from her book. Click here for Maya-Camille’s Salted Caramel Peach Pie recipe. Jubilee L.A. tickets are on sale now!Join our Summer Tastemaker Tour waitlistGet The Power IssueVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Maya-Camille: Instagram, Justice of the Pies, “Justice of the Pies” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today, we’re airing a Radio Cherry Bombe episode with amateur baker and Google UX expert Elisa Sunga, the founder of Cake Picnic. She was hoping 15 folks would attend the very first Cake Picnic; more than 300 folks RSVP’d. The first rule of Cake Picnic is simple: “No cake, no entry.” Today, people are DM’ing and emailing her from around the world, asking for Elisa to bring Cake Picnic to their town. She already has a 7,000-person waitlist for the gathering scheduled for New York. Elisa joins host Kerry Diamond to unpack the popularity of Cake Picnic and the unexpected momentum behind it. They explore how her background in UX design at Google informs her approach to community-building, her online persona, and the story behind the Bucket List Bake Club. Plus, she shares how Cake Picnic has become a reflection of a broader cultural hunger for joy, connection, and creative expression.Jubilee L.A. tickets are on sale now!Summer Tastemaker Tour in Nashville on 8/15Get The Power IssueVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Elisa: Instagram, Cake Picnic, Salted RyeMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

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

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