She's My Cherry Pie

Today’s guest is Caroline Schiff, a New York City–based pastry chef, cookbook author, and soon-to-be restaurateur. Caroline is back on the pod to discuss her new book, “Daily Dessert: Treats on Repeat,” and her upcoming restaurant, Monday Diner. Caroline joins host Jessie Sheehan to talk about her childhood love of baking, including making her own birthday cakes, her early days working with Chef Sohui Kim, and her time as executive pastry chef at the iconic Brooklyn restaurant Gage & Tollner. She also shares the inspiration behind Monday Diner and why she believes dessert should be an everyday ritual.Then, she walks Jessie through her Giant Sticky Cinnamon Bun recipe from “Daily Dessert.” The recipe was a happy accident, born from leftover yeasted dough that Caroline didn’t want to waste. She explains how she turns the dough into one big spiral, why she adds buttermilk for extra tang, and why she likes to slice the bun like a cake.This episode was recorded at the Cherry Bombe House Podcast Studio, presented by Resident, in New York City’s Meatpacking District.Thank you to Fisher & Paykel and California Prunes for supporting our show. Caroline’s Giant Sticky Cinnamon Bun recipeThe new issue of Cherry Bombe MagazineSubscribe to our Substack for more baking news and recipes.Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more.More on Caroline: Instagram, “Daily Dessert”More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”

Today’s guest is Rachel Gurjar, a Brooklyn-based culinary creative and author. Her debut cookbook, “East to East: Recipes and Stories from Mumbai to New York,” was just released and features 101 Indian-inspired recipes that bring together the flavors of her childhood in Mumbai and her life in New York City.Rachel joins host Jessie Sheehan to talk about growing up in Mumbai, learning to cook alongside her mother, and the street foods and sweets that shaped her love of food. She also shares her journey from journalism and PR to culinary school and food media, and how her cookbook explores immigration, identity, and finding home between two cultures.Rachel also walks Jessie through her Butte Ka Keese Corn Bread recipe from “East to East.” Inspired by a beloved Indian street food made with grated corn and spices, the recipe combines fresh corn, cheddar cheese, and caramelized jalapeños in an upside-down corn bread. Thank you to California Prunes for supporting our show. Rachel’s Butte Ka Keese Corn Bread recipeThe new issue of Cherry Bombe MagazineSubscribe to our Substack for more baking news and recipes.Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more.More on Rachel: Instagram, “East to East”More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”

Today’s guest is Erin Jeanne McDowell. Erin is a baker, food stylist, teacher, and video host. She’s also the author of four baking books, including her brand-new “Bake Anything: Essential Recipes and Techniques to Build On for Endless Possibilities.”Erin joins host Jessie Sheehan to talk about the sugar cookies that made her fall in love with baking, the path she almost took to art school, and how making ceramics led her to pursue baking as a career. She also shares the inspiration behind “Bake Anything,” which is built around foundational mother recipes, including pâte à choux, puff pastry, brioche, and more.Erin also walks Jessie through her Cinnamon Cream Cheese Biscuit Danish recipe from her new book. She explains how she transforms biscuit dough into a faux-laminated Danish-style pastry, why the cream cheese filling and streusel make it feel extra decadent, and why she likes making streusel topping with heavy cream.Thank you to California Prunes for supporting our show. Erin’s Cinnamon Cream Cheese Biscuit Danish recipeThe new issue of Cherry Bombe MagazineSubscribe to our Substack for more baking news and recipes.Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more.More on Erin: Instagram, “Bake Anything”More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”

Today’s guests are Claudia Fleming and Melissa Clark. Claudia is a legendary, award-winning New York City pastry chef and the executive culinary director at Daily Provisions. Melissa is a beloved home cook, author, New York Times Food reporter, and New York Times Cooking contributor.Claudia and Melissa join host Jessie Sheehan to celebrate the 25th anniversary of “The Last Course,” the cult classic dessert book they co-authored in 2001. The book features 175 of Claudia’s recipes from her time as the opening pastry chef of Danny Meyer’s Gramercy Tavern. Claudia and Melissa talk about how they first met, their instant friendship, and the meticulous recipe testing process that helped make the book a timeless treasure.Thank you to California Prunes for supporting our show. Claudia’s Chocolate Caramel Tart With PeanutsMelissa’s Classic Roast ChickenMelissa’s Perfect Pound CakeThe new issue of Cherry Bombe MagazineSubscribe to our Substack for more baking news and recipesVisit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and moreMore on Claudia: Instagram, “The Last Course”More on Melissa: Instagram, “The Big Book of Dinner”More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”

Today’s guest is Anna Gordon. Anna is a pastry chef and the founder and CEO of The Good Batch Bakery in Brooklyn. Anna started The Good Batch in 2010, selling hand-pressed stroopwafels at the Brooklyn Flea, and later opened her brick-and-mortar bakery in Clinton Hill in 2014.She joins Jessie to talk about discovering her love of baking as a kid, learning through curiosity and experimentation, and growing The Good Batch from a market stand into a beloved Brooklyn bakery.Anna also walks Jessie through The Good Batch’s signature Goodwich Ice Cream Sandwich, made with oat chocolate chunk cookies, vanilla ice cream, and chocolate ganache. She explains how to create the perfect ice cream sandwich cookie, why the dough gets pressed thin before baking, and how ganache helps hold everything together.This episode was recorded live at the Cherry Bombe House Podcast Studio, presented by Resident, in New York City’s Meatpacking District.Thank you to Square, California Prunes, and Resident for supporting our show. The new issue of Cherry Bombe MagazineSubscribe to our Substack for more baking news and recipes.Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more.More on Anna: Instagram, The Good BatchMore on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”