She's My Cherry Pie – Détails, épisodes et analyse

Michelle Hernández is the pastry chef and owner of Le Dix-Sept, the San Francisco pâtisserie known for confections featuring botanicals such as flowers, teas, cacao, and honey. As a child, Michelle loved to use her Easy-Bake Oven and was obsessed with PBS cooking shows like Great Chefs and Yan Can Cook. She wanted to go to culinary school, but headed to Berkeley for college instead. She worked at Evite and The Gap before finally attending Le Cordon Bleu in Paris and opening her own shop. Today, Michelle is especially known for her canelés, the small, bell-shaped pastries that are caramelized on the outside and creamy on the inside. In this episode, Michelle and host Jessie Sheehan talk all things canelés, from using copper molds to why the dark French bake is a must, resting and straining the batter, and why she’ll only sell the treats on the same day they were made. 

Thank you to California Prunes for supporting our show. 

Learn more about Jubilee Wine Country and get tickets here.

Order our print magazine, get show transcripts, subscribe to our newsletter, and get event details & tickets. 

Hosted by Jessie Sheehan
Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt
Edited by Jenna Sadhu
Content & Partnerships Manager Londyn Crenshaw
Recorded at CityVox Studios

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

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network.

Lucie Franc de Ferriere is the founder and baker behind NYC’s From Lucie, which became a top destination for cake lovers soon after opening early last year. Now, Lucie’s whimsical layered desserts topped with fresh flowers can be seen all over Instagram and folks like Lorde and Blake Lively are fans. On today’s episode, Lucie talks with host Jessie Sheehan about drawing inspiration from her French countryside upbringing, baking tips from her New Zealander mom, advice for decorating with real flowers, and her recipe for Chamomile Cake with Strawberry Jam and Vanilla Bean Whipped Cream.

Thank you to Nonino and California Prunes for supporting our show. 

Learn more about Jubilee Wine Country and get tickets here.

Order our print magazine, get show transcripts, subscribe to our newsletter, and get details about upcoming events.

Hosted by Jessie Sheehan
Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt
Edited by Jenna Sadhu
Content & Partnerships Manager Londyn Crenshaw
Recorded at CityVox Studios

More on Lucie: Instagram, website
More on Jessie: Instagram, Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network.

Pastry Chef Tova du Plessis is the founder of Philadelphia’s Essen Bakery, which specializes in traditional Jewish pastries and sweets. Tova left Johannesburg to study medicine in the U.S., and wound up making a hard pivot to the world of baked goods. She joins host Jessie Sheehan to share her thoughts on unique ingredients she loves (like glucose syrup and orange oil), soft butter, rotating your sheet pans, chilling your dough, and being patient with emulsifications. She also talks through the particulars for making her classic black & white cookies.

Thank you to Plugrà Premium European Style Butter for supporting our show. 

For more information about the OpenTable Sit With Us Series, click here.

Hosted by Jessie Sheehan
Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt
Edited by Jenna Sadhu
Content Operations Manager Londyn Crenshaw
Recorded at CityVox Studios

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Tova: Instagram, Essen Bakery, Essen on Goldbelly
More on Jessie: Instagram, Salty, Cheesy, Herby, Crispy Snackable Bakes

Subscribe to Cherry Bombe Magazine here

Jezabel Careaga is the owner of Jezabel’s, the beloved Argentinian restaurant and bakery in Philadelphia. She joins host Jessie Sheehan to chat about her early memories of cooking with her grandmother and her culinary journey from Argentina to the U.S. They walk through Jezabel’s classic beef empanada recipe and how to make the most flavorful empanadas, from how to select the right beef for the filling to creating crimped edges.

Click here for Jezabel’s recipe so you can bake along.

Thank you to Plugrà Premium European Butter for supporting our show. 

For more information about the OpenTable Sit With Us Series, click here.

Hosted by Jessie Sheehan
Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt
Edited by Jenna Sadhu
Content Operations Manager Londyn Crenshaw
Recorded at CityVox Studios

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Jezabel: Instagram, Jezabel's Cafe, website
More on Jessie: Instagram, Salty, Cheesy, Herby, Crispy Snackable Bakes

Subscribe to Cherry Bombe Magazine here

Noelle Blizzard is the cake artist/owner behind New June, a micro-bakery and cake studio in Philadelphia. She is known for her beautiful Victorian-style cakes that incorporate the Lambeth decorating technique of colorful garlands, ruffles, and more. This method became popular in the 1930s and has found new life on social media. 

Noelle joins host Jessie Sheehan to talk about her cake career and how she got into Lambeth decorating. She also shares her favorite tricks and tools for efficient piping and the best ways to fix a frosting mistake. 

Thank you to Plugrà Premium European Butter for supporting our show. 

Hosted by Jessie Sheehan
Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt
Edited by Jenna Sadhu
Content Operations Manager Londyn Crenshaw
Recorded at CityVox Studios

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Noelle: Instagram, New June bakery, website
More on Jessie: Instagram, Salty, Cheesy, Herby, Crispy Snackable Bakes

Subscribe to Cherry Bombe Magazine here

Nichole Accettola is the chef/owner of Kantine, a Scandinavian-inspired cafe and bakery in San Francisco, and author of the 2023 baking book, “Scandinavian from Scratch.” She’s long been inspired by Scandinavia, thanks to a summer exchange program in Denmark right after high school. After attending the Culinary Institute of America in New York and working in fine dining, Nichole relocated to Copenhagen, where she continued to fall in love with Danish culture and cuisine. 

Nichole talks with host Jessie Sheehan about working with laminated dough (they cover how to “lock in” butter and executing letterfolds), her trick for speedy dough proofing, and what decorticated cardamom is. “Laminated dough gets a bad rap, but with a little patience, you’ll get it,” says Nichole. She and Jessie also discuss the recipe for Cardamom Morning Buns from her book. 

Click here to bake along with Nichole’s recipe. 

Thank you to Plugrà Premium European Butter for supporting our show. 

Hosted by Jessie Sheehan
Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt
Edited by Jenna Sadhu
Content Operations Manager Londyn Crenshaw
Recorded at CityVox Studios

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Nichole: Instagram, Kantine San Francisco, Scandinavian from Scratch book
More on Jessie: Instagram, Salty, Cheesy, Herby, Crispy Snackable Bakes

Subscribe to Cherry Bombe Magazine here

Our guest on today’s show is baker, food stylist, and cookbook author Benjamina Ebuehi. Benjamina was a finalist on “The Great British Bake Off,” where she stood out for her approachable and creative recipes. Since then, she’s written three baking books, including “The New Way to Cake” and “A Good Day to Bake.” Her newest is “I’ll Bring Dessert,” which celebrates shareable recipes and simple treats, all perfect for entertaining.

Benjamina loves approachable, no-nonsense baking, as does host Jessie Sheehan. They chat about her time on the iconic British baking show, her tips for make-ahead desserts, and the distinction between a cobbler and a crisp. Plus, they take a deep dive into Benjamina’s recipe for Tarragon Plum Cobbler from “I’ll Bring Dessert.”

Click here to bake along with Benjamina’s recipe. 

Thank you to Plugrà Premium European Butter for supporting our show. 

Hosted by Jessie Sheehan
Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt
Edited by Jenna Sadhu
Content Operations Manager Londyn Crenshaw
Recorded at CityVox Studios

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Benjamina: Instagram, website, "I’ll Bring Dessert"
More on Jessie: Instagram, "Salty, Cheesy, Herby, Crispy Snackable Bakes"

Subscribe to Cherry Bombe Magazine here

Alexandra Stafford is a recipe developer, cookbook author, and creator behind Alexandra’s Kitchen blog. Her new cookbook, “Pizza Night,” is a New York Times’ bestseller and features pizza and salad recipes for all seasons of the year. You project bakers out there will love this episode! Host Jessie Sheehan and Alexandra go through her recipe for Neapolitan-ish Dough, the relationship between dough hydration and oven temperature, her tips for using an outdoor pizza oven, and the best flour for pizza. 

Here’s Alexandra’s recipe so you can bake along at home. 

Thank you to Plugrà Premium European Butter and Nonino for supporting our show. 

Hosted by Jessie Sheehan
Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt
Edited by Jenna Sadhu
Content Operations Manager Londyn Crenshaw
Recorded at CityVox Studios

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Alexandra: Instagram, website, “Pizza Night” book
More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Subscribe to Cherry Bombe Magazine here

Today’s guest is Rose Levy Beranbaum, the renowned baker and award-winning author behind 12 cookbooks, including “The Cookie Bible” and “The Baking Bible.” The 35th anniversary edition of “The Cake Bible” will be out this fall. In this episode, host Jessie Sheehan chats with Rose about her recipe for All Occasion Downy Yellow Butter Cake with Dark Chocolate Ganache Frosting. They discuss how to make ganache with panache, Rose’s “reverse creaming” technique, and special moments in her career as a baker and author.

Thank you to Plugrà Premium European Butter and Nonino for supporting our show. 

Hosted by Jessie Sheehan
Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt
Edited by Jenna Sadhu
Content Operations Manager Londyn Crenshaw
Recorded at CityVox Studios

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Rose: Instagram, website, cookbooks
More on Jessie: Instagram, Snackable Bakes

Subscribe to Cherry Bombe Magazine here

Beloved dessert authority, recipe developer, and YouTube star Claire Saffitz is back on She’s My Cherry Pie! In this episode, Claire joins host Jessie Sheehan to tackle a baked good that has long delighted eaters and intimidated home cooks: chocolate soufflé. Claire says there’s a lot of fear-mongering around the dessert, but when you break it down into straightforward steps and reduce the batch size, it’s an attainable bake for anyone. 

Tune in for Claire’s tips for super stable soufflés and her explanation of why coating the inside of your ramekins with sugar ensures your dessert will rise (and stay) high. The duo also chat about Claire’s approach to writing recipes, what being a YouTuber means to her today, her New York Times-bestselling cookbook “What’s For Dessert,” and more. 

Want to bake along? Here is Claire’s recipe for Chocolate Soufflé. ​

Thank you to Plugrà Premium European Butter and California Prunes for supporting our show. 

For more information on Cherry Bombe Jubilee, click here.

Hosted by Jessie Sheehan
Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt
Edited by Jenna Sadhu
Editorial Assistant Londyn Crenshaw
Recorded at CityVox Studios

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Claire: Instagram, YouTube, her cookbooks Dessert Person and What’s For Dessert 
More on Jessie: Instagram, Snackable Bakes

Subscribe to Cherry Bombe Magazine here