She's My Cherry Pie

Today’s guest is Edd Kimber—baker, cookbook author, food writer, and the first winner of “The Great British Bake Off.” He has written eight cookbooks, including his latest, “Chocolate Baking: The Ultimate Guide to Cakes, Cookies, Desserts, and Pastries.” 

Ed joins host Jessie Sheehan to talk about growing up in a home where everything was made from scratch and how he taught himself how to bake after working a stressful job. He shares how winning the first season of “Bake Off” changed his life, why he loves cookbook writing, and how he developed his voice as a baker.

Then, Ed walks Jessie through his Tahini Milk Chocolate Paris-Brest from “Chocolate Baking.” He gives tips for mastering choux pastry, making stable ganache, and building layers of flavor and texture.

Click here for Edd’s Tahini Milk Chocolate Paris-Brest recipe. 

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More on Edd: Instagram, "Chocolate Baking" cookbook

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

Today’s guest is Julie McAllister, a Charleston-based baker known for her hyperrealistic cakes. Julie transforms cake, fondant, and modeling chocolate into lifelike creations—from magnolias and oysters to designer handbags and Charleston architecture. She has also been a contestant on Netflix’s “Is It Cake?” and Food Network’s “Holiday Wars.”

Julie joins host Jessie Sheehan to talk about her baking journey, from childhood cake mixes to discovering her love of decorating in grad school after a memorable Christmas tree cake attempt. She shares how she taught herself how to decorate cakes from cookbooks, her early days juggling a 4 a.m. bakery shift with a full-time job, and how she built a business focused on hyperrealistic cakes.

They also dive into Julie’s signature work, from groom’s cakes to custom creations, and she walks Jessie through some of her most memorable designs, including a handbag cake for her Reese Witherspoon and a citrus topiary cake made of mini cakes.

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More on Julie: Instagram, website

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

Today’s guest is Roxana Jullapat, the baker, pastry chef, and co-owner of Friends & Family, a beloved seasonal cafe and bakery in Los Angeles. Roxana is also the author of two cookbooks, “Mother Grains: Recipes for the Grain Revolution” and her latest, “Morning Baker: Recipes and Rituals for Breakfast and Beyond.” She’s known for her commitment to whole grains and her thoughtful, flavor-driven approach to baking.

Roxana joins host Jessie Sheehan to talk about her journey from growing up in Costa Rica in a big household to discovering her path in pastry after a formative tarte tatin moment early in her career. She shares how working at Nancy Silverton’s Campanile helped shape her baking philosophy and how opening Friends & Family helped her fully identify with the title “baker.”

They also dive into Roxana’s new book and walk through her Sour Cream Cake Doughnuts recipe, which uses both baking powder and baking soda to puff up the dough. Roxana explains the importance of moisture and fat in whole-grain baking to why freshly grated nutmeg is a non-negotiable.

Click here for Roxana’s Sour Cream Cake Doughnut recipe. 

Jubilee NYC 2026 tickets here

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More on Roxana: Instagram, Friends & Family, “Morning Baker” cookbook

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

Today’s guest is Mallory Oniki, recipe developer, food photographer, and the creator behind The Palatable Life. Mallory is known for her creative, flavor-packed bakes, especially her cookie recipes inspired by pop culture. Her debut cookbook, “Cookie Club: 80 Creative Cookies to Make, Swap, and Share,” is out April 14th.

Mallory joins host Jessie Sheehan to talk about her baking journey, from childhood kitchen experiments to teaching herself how to develop recipes in college. She shares how launching her food blog and social media during the pandemic led to her breakout cookie series inspired by movies and TV shows, including “Stranger Things,” “Gilmore Girls,” and “Ted Lasso,” and how that momentum helped her turn content creation into a full-time career.

They also dig into “Cookie Club,” and Mallory walks Jessie through three of her recipes in it: classic shortbread rounds, “Ted Lasso”–inspired shortbread cookies, and her “Clueless” checkerboard shortbread. 

Click here for Mallory’s “Clueless” Checkerboard Shortbread Cookie recipe. 

Jubilee NYC 2026 tickets here
Get our Mom’s the Bombe Issue

Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more.

More on Mallory: Instagram, website, “Cookie Club” cookbook

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

Today’s guest is Colu Henry. Colu is a cook and writer who has contributed to The New York Times, Food & Wine, House & Garden UK, and more. She’s also the author of three cookbooks: “Back Pocket Pasta,” “Colu Cooks: Easy Fancy Food,” and her newest, “Better at Home: Recipes for Big Nights In.”

Colu joins host Jessie Sheehan to talk about her fascinating path into food—from musical theater student to PR pro to recipe developer. She shares how working in restaurant PR unexpectedly gave her a crash course in recipe writing and cookbook production, and how a simple Instagram hashtag led to her first book deal. They also talk about Colu’s childhood food memories, her approach to “pantry fluency,” and the joys of cooking at home.

Then, the duo dive into pizza. Colu walks Jessie through her go-to pizza dough recipe from her new book (adapted from Chris Bianco), shares her favorite toppings, and explains why pizza building reminds her of pasta making. 

Click here for Colu’s Pizza with Soppressata & Pickled Peppers recipe.

Jubilee NYC 2026 tickets here
Get our Mom’s the Bombe Issue

Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more.

More on Colu: Instagram, Colu Cooks Substack, “Better at Home” cookbook

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