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She's My Cherry Pie

Food & Cooking Podcasts

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.

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United States

Description:

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.

Language:

English


Episodes
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The Loopy Whisk’s Katarina Cermelj On Gluten-Free Cheesy Garlic Pull-Apart Bread

11/30/2024
Today’s guest is Katarina Cermelj, a baker, cookbook author, photographer, and scientist. (She has a PhD in Inorganic Chemistry!) She’s also the founder of The Loopy Whisk, a blog where she develops allergy-friendly recipes. Kat joins host Jessie Sheehan to chat about her baking and science background, what it means to be “free from,” and her new book, “The Elements of Baking.” The duo then walk through Kat’s recipe for Gluten-Free Cheesy Garlic Pull-Apart Bread from her latest book. Click here for Kat’s Cheesy Garlic Pull-Apart Bread 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 Katarina: Instagram, website, “The Elements Of Baking” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Duration:00:49:43

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“Top Chef” Host Kristen Kish Talks Thanksgiving Stuffing

11/23/2024
"Top Chef" host Kristen Kish is our guest on today's special Thanksgiving episode! A chef, cookbook author, and restaurateur, Kristen won Season 10 of “Top Chef” and took over the host spot earlier this year. She joins host Jessie Sheehan to talk about how winning “Top Chef” changed her life in unexpected ways, how her new gig is going, and about her memoir, which is coming out next April. They also chat about her Korean and Midwest roots, and the dishes and desserts her family always makes for Thanksgiving. Then, she walks Jessie through the Kish Family Two-Bread Stuffing recipe. Click here for Kristen’s Two-Bread Stuffing recipe. Thank you to King Arthur Baking Company, Kerrygold, California Prunes, and Ghirardelli for supporting our show. Snag the holiday issue of Cherry Bombe Magazine. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Kristen: Instagram, “Top Chef” More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Duration:00:40:09

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Milk Bar’s Christina Tosi On Her New Book And Skillet Cookies

11/16/2024
Christina Tosi, one of the most beloved pastry chefs around, is back on She’s My Cherry Pie! Christina is a two-time James Beard Award-winning chef, the founder of Milk Bar in New York City, the host of the Netflix show “Bake Squad,” and the author of several cookbooks, including her latest, “Bake Club: 101 Must-Have Moves for Your Kitchen.” Christina joins host Jessie Sheehan to talk about her new book—which was inspired by the virtual baking club she started during the pandemic—and explains why you should “drink failure for breakfast.” The duo then dive into Christina’s Skillet Cookie recipe, which she says is unfussy, super adaptable, and a total crowd-pleaser. Click here for Christina’s Skillet Cookie recipe. Thank you to King Arthur Baking Company, Kerrygold, California Prunes, and Ghirardelli for supporting our show. Snag the holiday issue of Cherry Bombe Magazine. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Christina: Instagram, Milk Bar, website, Bake Club, “Bake Club” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Duration:00:50:34

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Dame Prue Leith Of “The Great British Bake Off”

11/9/2024
Dame Prue Leith of “The Great British Bake Off” is our guest on today’s show. Prue has been a judge on the beloved baking series since 2017, and earlier this fall, she released a new cookbook, “Life’s Too Short to Stuff a Mushroom: Really Good Food Without the Fuss.” Prue joins host Jessie Sheehan to discuss her fascinating career—from studying drama in South Africa to learning how to cook in France to becoming an esteemed cookery writer, novelist, and TV personality. She shares how she got her GBBO gig, why she loves a colorful wardrobe, and what she does and doesn’t like about American desserts. Then, the duo talk trifles and Prue walks Jessie through her Dark Chocolate & Orange Trifle recipe from her new book. “I’ve never met a trifle I didn’t like,” Prue says. Click here for Prue’s Dark Chocolate & Orange Trifle recipe. Thank you to King Arthur Baking Company, Kerrygold, California Prunes, and Ghirardelli for supporting our show. Pre-order the holiday issue of Cherry Bombe Magazine. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Prue: Instagram, website, “Life’s Too Short to Stuff a Mushroom” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Duration:00:50:40

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Broma Bakery’s Sarah Fennel On Caramel Pumpkin Cake & More

11/2/2024
Today’s guest is Sarah Fennel, the founder of Broma Bakery and author of the new bestseller, "Sweet Tooth: 100 Desserts to Save Room For." The self-taught baker and photographer started her blog back in 2010 when she was a homesick college student missing her mom’s desserts. For the past decade, Sarah has chronicled her bakes across her website and social media, where she’s amassed quite the following, and become known for everything from comforting classics to nostalgic flavors with a modern twist. Sarah joins host Jessie Sheehan to chat about her baking journey and how her cookbook came about. Then the duo dive into Sarah’s recipe for Caramel Pumpkin Layer Cake, which is filled with cream cheese frosting and drizzled with salty caramel. Click here for Sarah’s Caramel Pumpkin Layer Cake 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 Sarah: Instagram, website, "Sweet Tooth" cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Duration:00:47:57

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Pastry Chef Dominique Ansel On Cronuts, Pancakes, And “Life’s Sweetest Moments”

10/26/2024
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

Duration:00:47:23

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Making Plantain Sticky Buns With Pastry Chef Paola Velez Of “Bodega Bakes”

10/19/2024
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

Duration:00:51:03

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Making Tres Leches Cake With Camari Mick Of The Musket Room And Raf’s

10/12/2024
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

Duration:00:46:24

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Making Modern Layer Cakes With Pastry Chef Natasha Pickowicz

10/5/2024
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

Duration:00:56:40

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How To Make The Best Babka With Baker Melissa Weller

9/28/2024
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

Duration:00:41:21

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Making Chocolate Mayo Cake With Pastry Chef Susan Bae Of Moon Rabbit in D.C.

9/21/2024
Susan Bae is the executive pastry chef and founding member of Moon Rabbit, a popular Vietnamese restaurant in Washington, D.C. She is known for using fresh produce and herbs in her bakes, which often marry sweet and savory flavors. She joins host Jessie Sheehan to chat all about using these fresh ingredients, pushing people to try new flavors that are important to other cultures, and creating dishes that mimic nature. She also walks us through her recipe for Chocolate Mayonnaise Cake. Want to bake along? Here is Susan’s recipe for Chocolate Mayonnaise Cake. Thank you to California Prunes 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 Susan: Instagram, Moon Rabbit 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.

Duration:00:40:47

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Making Buñuelos With Pastry Chef Isabel Coss Of Pascual In D.C.

9/14/2024
Pastry Chef Isabel Coss joins host Jessie Sheehan to talk about upbringing in Mexico, her time as a bread baker at Pujol, and her current jobs running the pastry kitchens at Lutèce and the newly opened Pascual in Washington, D.C. She also shares her recipe for buñuelos, which are fried dough fritters dusted in cinnamon sugar. Thank you to California Prunes for supporting our show. Get Isabel’s buñuelos recipe Order our print magazine, get show transcripts, subscribe to our newsletter, and get event details & tickets. Jessie Sheehan’s new cookbook, "Salty, Cheesy, Herby, Crispy Snackable Bakes", and tour. 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 Isabel: Instagram, Lutèce, Pascual 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.

Duration:00:39:39

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Zoë Bakes Shares Her Chocolate Chip Smash Cookie Recipe

9/7/2024
One of our favorite guests is back! It’s Zoë François, who many of you know as Zoë Bakes from her popular Instagram account, her Magnolia Network TV show, and her bestselling cookbooks. Her latest book, Zoë Bakes Cookies, features 75 of her favorite recipes, including her Chocolate Chip Smash Cookies, which she and host Jessie Sheehan discuss in this episode. Don’t miss Zoë’s top cookie tips, the best recipe advice she received from Ina Garten, and more. Click here for Zoë’s recipe so you can bake along. Thank you to California Prunes for supporting our show. Pre-order Jessie’s new cookbook, Salty, Cheesy, Herby, Crispy Snackable Bakes. Learn more about her book tour and snag tickets here. Get tickets for Jubilee Wine Country and learn all about the weekend 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 Zoë: Instagram, website, Zoë Bakes Cookies cookbook 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.

Duration:00:55:12

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Making Canelés With Michelle Hernández Of Le Dix-Sept Pâtisserie

8/31/2024
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.

Duration:00:46:02

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From Lucie Founder Lucie Franc de Ferriere Shares Her Layer Cake Secrets

8/24/2024
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.

Duration:00:50:15

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How To Make Crullers With Jen Yee, Executive Pastry Chef At Wynn Las Vegas

8/17/2024
Jen Yee is the Executive Pastry Chef of Wynn Las Vegas, where she oversees the pastry program at more than 20 venues across two five-star resorts. In today’s episode, Jen chats with host Jessie Sheehan about what motivated her to take on this role plus her past work at renowned fine-dining restaurants, including one run by Gordon Ramsay. She also walks us through her recipe for crullers with glazes including chocolate, strawberry, and matcha pistachio. 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 Jen: Instagram, Wynn Las Vegas 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.

Duration:00:41:05

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Smitten Kitchen’s Deb Perelman On Making Icebox Cakes

8/10/2024
Smitten Kitchen creator Deb Perelman is back on She’s My Cherry Pie! This time, the beloved blogger and recipe developer chats with host Jessie Sheehan all about icebox cakes, the no-bake dessert perfect for summertime. They walk through Deb’s recipes, from the classic chocolate cookies and cream to peanut butter and strawberry graham versions. Click here for Deb’s recipe so you can bake along. 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 Deb: Instagram, Smitten Kitchen, 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.

Duration:00:53:04

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Funfetti Cake & Plant-Based Baking With Coco Cake Land’s Lyndsay Sung

8/3/2024
Lyndsay Sung is the Vancouver-based baker behind the Coco Cake Land website and is known for her cute and modern buttercream creations. She is also the author of “Plantcakes: Fancy + Everyday Vegan Cakes for Everyone.” “I love making people feel included,” she tells host Jessie Sheehan. Lyndsay and Jessie chat about her Vegan Funfetti Cake with Swiss Meringue Buttercream and Birthday Cake Crumbles, and she shares her favorite substitutions for ingredients like eggs, milk, and butter. The two also talk about being breast cancer survivors and learning to embrace and accept that part of their identities. Click here for Lyndsay’s recipe so you can bake along. Thank you to Nonino and California Prunes for supporting our show. 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 Lyndsay: Instagram, "Plantcakes" cookbook, 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.

Duration:00:41:44

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Ice Cream Sandwiches With The Jam Lab’s Amisha Gurbani

7/27/2024
Amisha Gurbani is the Bay Area-based culinary creative behind @thejamlab and author of the “Mumbai Modern” cookbook. On today’s episode, host Jessie Sheehan chats with Amisha about her upbringing in Mumbai, kitchen memories with her mother, and how she combines Indian and Californian flavors to add depth to her recipes. They also dive into Amisha’s recipe for Chocolate & Almond Praline Ice Cream Sandwiches and get all her tips and tricks for making this perfect summertime treat. Thank you to Nonino and California Prunes for supporting our show. Click here for Amisha’s recipe so you can bake along. 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 Amisha: Instagram, "Mumbai Modern" cookbook, 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.

Duration:00:45:17

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Mindy Segal Talks Danishes And Her Beloved Chicago Bakery

7/20/2024
Mindy Segal is all about making the ordinary extraordinary. She opened her first restaurant, Hot Chocolate, back in 2005, after honing her craft in some of Chicago’s top restaurants. Today, she’s at the helm of Mindy’s Bakery in Wicker Park, and her most recent project is Mindy’s Edibles, a line of infused gummies and chocolates. In this episode, Mindy and host Jessie Sheehan chat all about Danishes and walk through the steps for how to make the popular breakfast treat, including everything you need for the perfect dough and Mindy’s favorite sweet and savory toppings. Thank you to Nonino and California Prunes for supporting our show. 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 Mindy: Instagram, Mindy's Bakery, 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.

Duration:00:40:28