She's My Cherry Pie

Today’s guest is award-winning pastry chef Dominique Ansel, the founder of Dominique Ansel Bakeries in New York City and Las Vegas. When the French chef came to the U.S. in 2006, he worked at Daniel Boulud’s restaurant for five years before opening his namesake bakery in SoHo. Dominique is one of the most inventive pastry chefs out there and is also the author of three cookbooks. His latest, “Life’s Sweetest Moments: Simple, Stunning Recipes and Their Heartwarming Stories,” was released earlier this month. Dominique joins host Jessie Sheehan to talk about his illustrious career and iconic baked goods. (He is the creator of the cronut, the wildly popular pastry that's a cross between a croissant and a doughnut.) Plus, the duo dive into his new book and the stories that accompany the recipes, including how Martha Stewart inspired his book cover photo, and his conversation with Anthony Bourdain about heartbreak and ice cream. Click here for Dominique’s Milk Chocolate Humble Pie recipe. Thank you to King Arthur Baking Company, Kerrygold, California Prunes, and Ghirardelli for supporting our show. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Dominique: Instagram, website, ”Life's Sweetest Moments” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

We’re back with a new season! And Paola Velez, one of our favorite guests, is back, too. Paola is a pastry chef and co-founder of Bakers Against Racism, the global bake sale that raised over $2.5 million for social justice causes. She released her debut baking book, “Bodega Bakes: Recipes for Sweets and Treats Inspired by My Corner Store,” earlier this month. Paola tells host Jessie Sheehan why her book is a love letter to her Dominican heritage and New York City roots, and she shares stories about growing up in the Bronx and visiting her local bodega and the Stella D’oro factory. She also explains how her plantain sticky buns were inspired by her mom’s love for Guy Fieri, and she walks Jessie through the recipe for her signature treat.  Thank you to King Arthur Baking Company, Kerrygold, California Prunes, and Ghirardelli for supporting our show. Jessie Sheehan’s new cookbook, “Salty, Cheesy, Herby, Crispy Snackable Bakes,” and tour. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Paola: Instagram, Bakers Against Racism, website, “Bodega Bakes” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook

Today on She’s My Cherry Pie, we’re revisiting one of our favorite episodes, host Jessie Sheehan’s interview with Camari Mick. Camari is the executive pastry chef at the Michelin-starred restaurant The Musket Room and at Raf’s, a French-Italian restaurant and bakery, both in New York City. Camari joins host Jessie Sheehan to chat about her Tres Leches Cake, which features a combination of cow, sheep, and goat milk and is composed of two layers of tres leches cake and one layer of pain perdu. The confection gets topped with chocolate branches and jerk ice cream, which adds a sweet, spicy, and slightly smoky flavor, says Camari, who is known for infusing Caribbean and Jamaican flavors into her desserts. Thank you to King Arthur Baking Company and Kerrygold for supporting our show. Jessie Sheehan’s new cookbook, “Salty, Cheesy, Herby, Crispy Snackable Bakes,” and tour. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Camari: Instagram, The Musket Room, Raf’s NYC More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook

Today on She’s My Cherry Pie, we’re revisiting one of our favorite episodes, host Jessie Sheehan’s interview with self-taught pastry chef, community activist, and Cherry Bombe Magazine cover star Natasha Pickowicz. Natasha 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 tells Jessie about her cake-making approach, which she outlines in her book, “More Than Cake: 100 Baking Recipes Built for Pleasure and Community.” They also talk about the reproductive rights bake sales that Natasha organized in New York for several years. Natasha also 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 Natasha’s Passion Fruit, Coconut & Tequila Layered Cake recipe. Thank you to King Arthur Baking Company and Kerrygold for supporting our show. Jessie Sheehan’s new cookbook, “Salty, Cheesy, Herby, Crispy Snackable Bakes,” and tour. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Natasha: Instagram, “More Than Cake” cookbook, website More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook

Melissa Weller is a former chemical engineer turned master baker, who’s known in New York City for her delicious sticky buns, bagels, and babka. She is also a cookbook author and her second book, “Very Good Bread,” is out this November. Melissa joins host Jessie Sheehan to talk through her Chocolate Babka recipe from her first book, “A Good Bake,” plus what it was like running the pastry kitchens at some of the city’s most beloved restaurants, including Per Se and Roberta’s. Want to bake along? Here is Melissa’s recipe for Chocolate Babka. Thank you to King Arthur Baking Company and Kerrygold for supporting our show. Jessie Sheehan’s new cookbook, “Salty, Cheesy, Herby, Crispy Snackable Bakes,” and tour. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Melissa: Instagram, website More on Jessie: Instagram, "Salty, Cheesy, Herby, Crispy Snackable Bakes" cookbook