Pastry Chef Brian Levy Explains How To Use Fruit As A Sweetener In Baked Goods

Making Pavlovas With Zoë François Of Zoë Bakes: Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios As the talent behind the Zoë Bakes Instagram account, Magnolia television show, and cookbook, Zoë François makes a lot of beautiful baked goods, but the one she’s known for in particular is her airy, delicate pavlova in the shape of a tutu. Zoë came up with the specific shape as an homage to the dessert’s namesake, legendary ballerina Anna Pavlova. Zoë joins host Jessie Sheehan to share her tips and tricks for making the meringue confection, from weighing your egg whites, choosing the right kind of bowl and spatula, to making your own superfine sugar and vanilla extract. They also go through Zoë’s suggestions for filling the pavlova, the recipe for her low & slow whipped cream that stays stable for days, and whether to use a hand or a stand mixer. Want to bake along? Here is Zoë’s recipe for pavlova. Thank you to by She's My Cherry Pie

55 min listen

How To Develop Recipes With New York Times Food Columnist & Cookbook Author Melissa Clark: Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios Melissa Clark is one of the most prolific recipe developers around, with dozens of cookbooks to her name and a weekly cooking column in The New York Times. She joins host Jessie Sheehan to demystify the recipe development process and share what goes into both creating unique recipes and collaborating with chefs to translate their recipes for home cooks. Melissa also explains why she swears by weighing ingredients, how sugar is about sweetness and structure, the importance of being transparent about your process, whether vanilla extract adds any flavor, and why wisdom and confidence are key. In the second half of the show, Melissa and Jessie do a deep dive into the chocolate coconut cake recipe from Melissa’s most recent book, “Dinner In One: Exceptional & Easy One-Pan Meals. by She's My Cherry Pie

48 min listen

Making Fruit Pies With Claire Saffitz: Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios Claire Saffitz, the baking sensation behind the best-selling cookbooks Dessert Person and What’s For Dessert, loves making fruit pies. She and host Jessie talk all things pie dough and fruit pie, from why bakeware is the most important thing for your pie, butter slices versus cubes, her favorite types of apples and blueberries, and… you’ll all like this… how it’s almost impossible to over-bake a fruit pie. Thank you to Le Creuset and California Prunes for supporting our show. 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, her Snackable Bakes cookbook by She's My Cherry Pie

62 min listen

Making Chocolate Caramel Tarts With Pastry Chef Claudia Fleming Of Daily Provisions: Welcome to the debut episode of She’s My Cherry Pie, a baking podcast hosted by Jessie Sheehan. In our first episode, Jessie interviews Claudia Fleming, the influential pastry chef and executive director of Daily Provisions. When Claudia put a chocolate caramel tart on the menu of NYC’s Gramercy Tavern in the 1990s, she had no idea her creation would become one of the most copied restaurant desserts around. Learn about the inspiration behind the tart and get all of Claudia’s tips and tricks, from achieving the perfect “Irish setter brown” for your caramel to ensuring you have a “skating-rink shine” on your ganache. Click here for Claudia's chocolate caramel tart recipe from Delectable. Thank you to Le Creuset and California Prunes for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. Our podcast is recorded at CityVox Studio in Manhattan. For past episod by She's My Cherry Pie

47 min listen

Making Sticky Buns With Joanne Chang Of Flour Bakery: Joanne Chang, the award-winning pastry chef, cookbook author, and founder of the Flour Bakeries & Cafes in Boston and Cambridge, has built a major following for her baked goods, but her sticky buns, or sticky sticky buns as she calls them, occupy a special place in people’s hearts. Joanne and host Jessie Sheehan talk about Joanne’s life & career and then break down her sticky bun recipe and her unique tips for making them. There’s flicking flour, her slap slap slap technique, the window pane dough test, and something called the cat’s piano. It’s all as fun as it sounds. Click here for Joanne’s Sticky Sticky Bun recipe. Thank you to Le Creuset and California Prunes for supporting our show. 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 Joanne: Instagram, Flour Bakery, her cookbooks "Flour" and "Pastry Love" More o by She's My Cherry Pie

51 min listen

She's My Cherry Pie: Trailer: She’s My Cherry Pie is the ultimate podcast for bakers. Each week, baker, author & recipe developer Jessie Sheehan interviews world-class pastry chefs, bakers & culinary creatives and takes a deep dive into their signature baked goods. Tune in as Jessie serves up their favorite tips, techniques, and ingredients. Episodes drop each Saturday. Don’t miss a single slice. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. by She's My Cherry Pie

1 min listen

Making Hand Pies With Amanda Mack Of Crust By Mack: Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios Amanda Mack is Baltimore’s queen of the hand pie. A self-taught baker, or grandmother-taught, as she likes to say, Amanda has perfected her recipe for these delightful packets of crust and filling over the years. Customers of her bakery business, Crust by Mack, have come to love her sweet and savory hand pies, from cranberry to spinach & cheese to crabmeat. Amanda takes host Jessie Sheehan through the steps for making her signature hand pies, and covers everything from making your own buttermilk to moisturizing your dough, using vanilla bean paste, and stirring up a slurry. Our fave fact? Amanda uses her grandmother’s rolling pin. Whatever you do, says Amanda, do not compromise the integrity of your crust! Thank you to Le Creuset and California Prunes for supporting our show. She’s My Cherry Pie is a producti by She's My Cherry Pie

45 min listen

Making Macarons With Christina Ha Of Macaron Parlour And Meow Parlour: Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios You will never look at macarons—or macaron makers—the same way after today’s episode. As you’re about to learn, the chic little cookie takes a lot of work and technique. Host Jessie is joined by Christina Ha, co-founder and head baker at Macaron Parlour in Manhattan, who shares all the specifics required to make the French treats. Christina also talks about her other career as the co-founder of Meow Parlour, New York’s first cat cafe, which has helped more than 1,200 cats find homes. So get ready for cats & cookies! Want to bake along? Here is Christina’s recipe for macarons. Thank you to Le Creuset and California Prunes for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newslett by She's My Cherry Pie

54 min listen

Paola Velez Of Bakers Against Racism On The World’s Largest Bake Sale: Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios In the summer of 2020, pastry chef Paola Velez co-founded Bakers Against Racism with Willa Pelini and Rob Rubba. Little did they know, their efforts would galvanize the baker community around the world and help raise more than $2.5 million for organizations fighting racism. Paola joins host Jessie Sheehan to talk about Bakers Against Racism and shares advice on how to host your own bake sale. Paola also talks about the early days of her career, trying to find her place in the restaurant world. She also shares some of the secrets behind two of her most loved baked goods: plantain sticky buns and chocolate rum cake. They talk layers of flavor, pan caramel, Paola’s love of nutmeg, and just what Guy Fieri has to do with Paola’s baking. At the end of the episode, we have a special treat. It’s Pao by She's My Cherry Pie

40 min listen

Making Choux Pastry With Dorie Greenspan: Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios The magical baker and author Dorie Greenspan joins us to talk about an equally magical dough, pâte à choux, also known as choux pastry, which can be turned into cream puffs, eclairs, gougeres, even homemade Pocky sticks. She and Jessie talk scooping Choux pastry versus piping it, their shared love for vanilla, the return of the hand mixer, and what the craquelin craze is all about. Want to bake along? Here is Dorie’s recipe for cream puffs from her latest book, Baking with Dorie. Thank you to Le Creuset and California Prunes for supporting our show. 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. For Jubilee tickets, click here. More on Dorie: Instagram, Baking With Dorie, her newsletters Tuesdays with Dorie a by She's My Cherry Pie

56 min listen

Making Bibingkas With Abi Balingit Of The Dusky Kitchen: Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios Blogger and cookbook author Abi Balingit of The Dusky Kitchen is known for her flavorful, fun desserts, inspired by her American upbringing and Filipino heritage. She channels all of this in her debut cookbook, Mayumu: Filipino American Desserts Remixed, which came out earlier this year. Abi joins host Jessie Sheehan to talk about her horchata bibingka recipe from the book, including how she came up with her unique twist on the traditional savory Filipino dessert. The duo also chat about Abi’s career path, landing her book deal through social media, and the pasalubong treat boxes that she started baking in 2020. Thank you to Plugra Premium European butter for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscri by She's My Cherry Pie

36 min listen

Making Fruit Galettes With Yossy Arefi: Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios Yossy Arefi is the baker, food stylist, photographer, and cookbook author known for her galettes—those rustic free-form tarts that can be sweet or savory and are the perfect way to showcase summer berries and stone fruits. Yossy joins host Jessie Sheehan to dish on the approachable baked good and walk through her Any Fruit Galette recipe. Get the scoop on Yossy’s simple, stress-free techniques and on-the-fly substitutions. Should you peel your peaches? Not if you don’t want to. Run out of sugar? Use jam. Plus, Yossy shares tips for boosting flavor (like mixing rye flour with all-purpose), preventing your dough from getting “gummy,” and keeping your butter icy cold. Click here for Yossy’s fruit galette recipe. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. She’s My Cherry Pie by She's My Cherry Pie

46 min listen

Making Bagels With Dianna Daoheung Of Black Seed Bagels: Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios Dianna Daoheung wasn’t raised in a bagel-loving household, but she still managed to become one of the most respected bagel makers in New York, of all places. The round chewy baked good is one of the city’s most iconic foods, and seemingly everyone has an opinion about where to get the best one. Thanks to Dianna, the answer for many folks is Black Seed Bagels, the artisanal bagel company where she’s the culinary director and founding baker. Dianna joins host Jessie Sheehan to explain just how bagels are made. She chats about the difference between NYC and Montreal bagels (Black Seeds’ are a hybrid); talks rolling, boiling, and baking; and shares her secret for never burning the everything bagel topping. (Minds will be blown.) Thank you to Plugra Premium European butter for supporting our show. She’s My Ch by She's My Cherry Pie

45 min listen

Making Salted Caramel Peach Pies With Maya-Camille Broussard Of Justice Of The Pies: Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios Maya-Camille Broussard says pie can be a complicated art form, so she’s joining us today to demystify the process. Maya-Camille is the force behind both the Justice of the Pies Chicago-based dessert company and the “Justice of the Pies” baking book, so she knows her stuff. She’s also part of the “squad” on “Bake Squad,” the Christina Tosi-hosted Netflix show. Maya-Camille joins host Jessie Sheehan to talk about cold countertops, using your fingers to mix ingredients, her love of canned peaches, and adding cinnamon to a dish until the ancestors tell you to stop. She also takes Jessie through her Salted Caramel Peach Pie recipe. Check out the recipe here and bake along. Thank you to Plugrà Premium European Style Butter for supporting our show. Snag your ticket for our Dallas B by She's My Cherry Pie

44 min listen

Making Blondies With Auzerais Bellamy Of Blondery Bakery: Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios “Brownies grab the spotlight,” says Auzerais Bellamy of Blondery, “but blondies are more versatile, flavorful, and interesting.” Auzerais has loved blondies since childhood, and spent 10 years testing and refining her original recipe—a pecan and salted caramel square that’s still her bestseller. Before launching her blondie-centric business, Auzerais attended pastry schools in Paris and Rhode Island and worked at the prestigious Bouchon Bakery in California and New York. She eventually left the traditional pastry world, frustrated by the lack of diversity and career opportunities. Auzerais chats with host Jessie Sheehan about achieving the perfect blondie texture, her preference for melting butter versus creaming it, using your senses to test for doneness, and the latest on her bakery in Peekskill, New York by She's My Cherry Pie

40 min listen

Making Birthday Cakes With Joy The Baker: Is birthday cake the world’s most popular baked good? We think so, and today’s guest fully endorses anything birthday cake related! Joy Wilson, aka Joy the Baker, one of the Internet’s favorite bakers, joins host Jessie Sheehan to share her secrets for making the best birthday cakes around. The two chat about Joy’s health food-focused parents, her stint decorating cakes at Ben & Jerry’s, and her foray into blogging. They also do a deep dive into Joy’s birthday cake process so you can learn why Joy doesn’t use a cake tester, why a baking pan with tight corners is key, what form of vanilla rocks her world, and what frosting hack she picked up from her days as a bakery employee. She and Jessie also share how to elevate boxed cake mix. Click here for Joy’s chocolate birthday cake recipe. Thank you to Le Creuset and California Prunes for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. Our podcast is by She's My Cherry Pie

50 min listen

Gluten-Free Baking With Aran Goyoaga Of Cannelle Et Vanille: Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios A leader in the gluten-free baking space, Aran Goyoaga knows her way around the intricacies of alternative baked goods. Diagnosed with a genetic gluten intolerance as an adult, Aran has used her classic pastry training and extensive knowledge about alternative ingredients to create delicious cakes, cookies, tarts, breads, pies, and more. Aran shares her gluten-free flour preferences; the importance of potato starch, psyllium, and steam; choosing the right cookware, and her number-one tip for gluten-free baking. Want to bake along? Here is Aran’s recipe for her Quick Crusty Boule. Thank you to Plugra Premium European butter for supporting our show. 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. by She's My Cherry Pie

49 min listen

Making Quiche With Erin Jeanne McDowell: Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios Folks sometimes forget that quiche is just a savory pie, so we’ve brought in pie superstar Erin Jeanne McDowell to walk us through a crucial element of any great quiche: the crust! Erin is the author of multiple baking books, including her latest, Savory Baking, and she’s the host of Food 52’s Bake It Up A Notch, so she really knows her stuff. Erin and host Jessie Sheehan do a deep dive into two of Erin’s recipes, her trademark All Buttah pie crust, and the Cobb Quiche recipe from Savory Baking. They talk pie weight hacks, chill times, rolling pin and pie plate preferences, the fear of overworking your dough, the “sacrifice slice,” and more. Check out the recipe here and bake along. Thank you to Plugra Premium European butter for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Netwo by She's My Cherry Pie

53 min listen

Making Modern Layer Cakes With Pastry Chef Natasha Pickowicz: Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios Self-taught pastry chef Natasha Pickowicz is known for her unique take on cake baking and decorating, and she’s built a cult following for her minimalist creations with maximum flavor. Natasha joins host Jessie Sheehan to talk about her approach, which she outlines in her debut book, More Than Cake: 100 Baking Recipes Built for Pleasure and Community, out Tuesday, April 11th. They also talk about the Planned Parenthood bake sales that Natasha organized in New York for several years. (She just announced her latest bake sale, happening Sunday, April 16th, in Brooklyn.) Natasha shares her soak secrets, love of textured fillings, thoughts on sheet pans and cake stands, frosting philosophy, preferred egg-separating technique, and her belief that time is a crucial ingredient. Want to bake along? Here is N by She's My Cherry Pie

58 min listen

Making Biscuits With Cheryl Day Of Back In The Day Bakery: Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios She’s My Cherry Pie is taking a short summer break, so this week we’re re-airing Jessie Sheehan’s conversation with baker Cheryl Day from last year. Cheryl is the co-owner of Back in the Day Bakery in Savannah, Georgia, and a cookbook author, including her latest, Cheryl Day’s Treasury of Southern Baking. Jessie and Cheryl go deep on biscuits, from cathead to heavenly angel to sweet potato. Plus, Cheryl shares her advice for handling butter, folding dough, and whether or not your biscuits should “kiss” while baking. Click here for Cheryl’s sweet potato biscuit recipe. Thank you to Plugra Premium European butter for supporting our show. 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 Cher by She's My Cherry Pie

47 min listen

Making Pizza With Miriam Weiskind Of The Za Report: Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios Miriam Weiskind was two months into her dream job making pizza at the renowned Paulie G’s in Brooklyn when the pandemic hit. Miriam channeled her energy and her passion for pizza into home baking, streaming her efforts every night (even the disasters) on Instagram and giving her pies to neighbors and people in need. Word of mouth spread, pop-ups started happening, and The Za Report took off. Now there are waiting lists for her pies and her first brick-and-mortar is on the horizon. Miriam joins host Jessie Sheehan to talk about her love for all things pizza, the differences between the Neapolitan and Sicilian pizza styles, why letting dough rest for days makes a better crust, and how to make restaurant-level pizza at home. She walks Jessie through her signature margherita pizza recipe, and talks about how her moth by She's My Cherry Pie

46 min listen

Making Baked Alaska With Pastry Chef Caroline Schiff: Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios Baked Alaska is a show-stopping, crowd-pleaser dessert that has seen a renaissance recently, which can largely be attributed to one pastry chef in New York City—Caroline Schiff. Caroline is the executive pastry chef at iconic Brooklyn restaurant Gage & Tollner, where her popular version of Baked Alaska has been on the menu since the restaurant reopened in 2021. She’s known for her creative spins on classic treats and for the dramatic swoops in her meringue, and her hair. Caroline chats with host Jessie Sheehan about her culinary journey, her debut baking book, “The Sweet Side of Sourdough,” and the tasty treats she makes with her sourdough discard. Plus, the duo walk through Caroline’s Baked Alaska recipe, which she has adapted for home cooks. The pastry chef shares all of her best tips and tricks for working wi by She's My Cherry Pie

46 min listen

Making Pound Cake With Jocelyn Delk Adams of Grandbaby Cakes: Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios She’s My Cherry Pie is taking a short summer break, so to satisfy your sweet tooth we’re re-airing one of our very first episodes with Jocelyn Delk Adams. Jocelyn is the founder of the Grandbaby Cakes food blog and the author of two books, including her latest, "Everyday Grand: Soulful Recipes for Celebrating Life’s Big and Small Moments." She’s also an expert on all things pound cake. Jocelyn joins host Jessie Sheehan to talk about her baking journey, her pound cake variations, what “cake goop” is (and why you need it), and her secret ingredient for giving a major flavor and texture boost to her cakes. Tune in and get your Bundt pan ready! You can bake along with Jocelyn’s 7UP Pound Cake recipe here. Thank you to Plugra Premium European butter for supporting our show. She’s My Cherry Pie is a produ by She's My Cherry Pie

43 min listen

Making Chocolate Chip Cookies With Smitten Kitchen's Deb Perelman: Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios Deb Perelman of Smitten Kitchen loves chocolate chip cookies, so much so that she’s featured five different recipes on her popular blog over the years. She joins host Jessie Sheehan to walk through the particulars of each recipe, and they do a deep dive into Deb’s recipe for Chocolate Chip Cookies With Salted Walnut Brittle from Deb’s latest cookbook, “Smitten Kitchen: Keepers.” Deb is known for her meticulously tested and accessible recipes on both her blog and in her bestselling cookbooks. She and Jessie discuss whether you need to rest your cookie dough or not, softening and flavoring your butter, using only one bowl, parchment paper particulars, and more. To bake along, here’s Deb’s Chocolate Chip Cookies With Salted Walnut Brittle. Thank you to Plugra Premium European butter for supporting by She's My Cherry Pie

49 min listen

Making Modern Patisserie With Eunji Lee Of Lysée: Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios Eunji Lee is taking patisserie to the next level at Lysée, her two-story pastry gallery/boutique in New York City. She’s become known for several of her contemporary creations, including the pastry simply known as “Corn.” However, as Eunji explains to host Jessie Sheehan, there is nothing simple about this confection. She shares the details behind the three-day process, from roasting and grinding the corn into a fine powder to making the cake base to hand-piping each “niblet.” Eunji, who grew up in South Korea, was drawn to pastry early on. She attended pastry school in Paris and trained under the likes of Alain Ducasse and Cédric Grolet before settling in New York. At Lysée, she draws inspiration from her Korean heritage, classical French training, and New York flavors to create her beautiful pastries and desserts by She's My Cherry Pie

33 min listen

Making Milk Bread With Kristina Cho Of Eat Cho Food: Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios She’s My Cherry Pie is taking a short summer break, but we’ve got something sweet (and savory) for you until we’re back! It’s host Jessie Sheehan’s 2022 interview with recipe developer, blogger, and James Beard-award winning author Kristina Cho. The Ohio native shares how eating her grandfather’s almond cookies as a kid inspired her love for food, recipes, and the intricacies of Chinese baked goods. In 2017, while working as an architect, Kristina launched her blog Eat Cho Food as a creative outlet, but soon enough blogging and baking became her full-time career. Her debut cookbook, “Mooncakes and Milk Bread,” is the first to focus exclusively on the recipes and culture of Chinese baking. Kristina and Jessie talk through the techniques, tools, and ingredients for making milk bread, and how Kristina tweaks her re by She's My Cherry Pie

54 min listen

Pastry Chef Brian Levy Explains How To Use Fruit As A Sweetener In Baked Goods: Today’s guest is Brian Levy, pastry chef, recipe developer, and author of the baking book “Good & Sweet.” Brian’s unique book focuses on sweetening baked goods with fruit instead of sugar, and he joins host Jessie Sheehan to talk about his technique and how it came to be. He then shares how to make his special prune-and-date-sweetened cupcakes with chocolate ermine frosting, a recipe he created for his nephew Hugo. Brian and Jessie also discuss his time working for Gina DePalma, the much-loved Babbo pastry chef; why he loves Costco; and his thoughts on appliance sizes and rotating your baked goods. Want to bake along? Here is Brian’s recipe for the Hugo Cupcakes. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox S by She's My Cherry Pie

40 min listen

Making Nisu Bread With Umber Ahmad Of Mah-Ze-Dahr Bakery: Umber Ahmad is the baker extraordinaire and owner behind the buzzy Mah-Ze-Dahr bakeries in Manhattan, Washington D.C., and Arlington, Virginia, known for their nostalgic desserts, breads, and pastries. Before entering the food world professionally, Umber worked in finance as an investment banker and simply baked for fun on the side. But eventually, her passion became too strong, and after a little push from a certain Top Chef judge, she followed her dreams and opened Mah-Ze-Dahr in 2016. In this episode, Umber joins host Jessie Sheehan to chat about her journey into the sweet world of baked goods, the special meaning behind her bakery’s name, and some of the delicious treats you’ll find at Mah-Ze-Dahr locations. She also walks Jessie through her recipe for Nisu, a traditional Finnish bread with cardamom and coffee, which was the first thing Umber learned how to make. Click here for Umber’s Nisu recipe. Thank you to Plugra P by She's My Cherry Pie

43 min listen

Making Confetti Cake With Rose Wilde: Rose Wilde is the L.A.-based baker known for her luscious cakes decorated with buttercream squiggles and lots of fresh botanicals. The author of the brand new baking book “Bread and Roses,” she joins host Jessie Sheehan to chat about her time as a human rights lawyer and how she pivoted to her current career. Rose also shares her favorite tips and tricks and guides Jessie through the Sonora Vegetable Confetti Cake recipe from her book. Want to bake along? Here is Rose’s recipe. Thank you to Plugra Premium European Butter, California Prunes, and Ghirardelli Professional Products for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker 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 Rose: Instagram, Red Bread by She's My Cherry Pie

45 min listen

Making Cornbread With Millie Peartree Of Full Heart Full Bellies: Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios Millie Peartree says she’s all about creating happy and joyful memories through food, and her Honey Butter Cornbread no doubt elicits lots of positive emotions from those lucky enough to try it. Millie, who is a chef, New York Times Cooking contributor, former restaurateur, and the founder of the Full Heart Full Bellies hunger relief initiative, joins host Jessie Sheehan to talk about her life, her baking, and how growing up in the Bronx influenced her culinary style. They also do a deep dive into her cornbread recipe and talk about Millie’s favorite ingredients, tips, techniques, and potential swaps. It’s all about using what you have, explains Millie. She’s even down with using a paintbrush from the hardware store to apply the honey butter. Click here for Millie’s Honey Butter Cornbread recipe. by She's My Cherry Pie

34 min listen

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Pastry Chef Brian Levy Explains How To Use Fruit As A Sweetener In Baked Goods

Pastry Chef Brian Levy Explains How To Use Fruit As A Sweetener In Baked Goods

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