Today’s guest is Bobbie Lloyd, the CEO and Chief Baking Officer of the legendary Magnolia Bakery in New York City. Bobbie is also a cookbook author, and her latest book, “The Magnolia Bakery Handbook Vol. 2: Icebox Desserts,” was released earlier this year.

Bobbie joins host Jessie Sheehan to share the origin story of the bakery and how it became a global dessert empire, including how the show “Sex and the City” turned it from a local cupcake shop to an international sensation. Bobbie also walks us through the recipe for Magnolia’s famous banana pudding—yes!—the recipe everyone can’t get enough of.

Click here for the Magnolia Bakery Banana Pudding recipe.

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More on Bobbie: Instagram, Magnolia Bakery, ”The Magnolia Bakery Handbook of Icebox Desserts” cookbook
More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guest is entrepreneur and ice cream queen Pooja Bavishi of Malai Ice Cream, a Brooklyn-based brand redefining frozen desserts with bold South Asian flavors. She’s also the author of the new cookbook “Malai: Frozen Desserts Inspired by South Asian flavors.”

Pooja joins host Jessie Sheehan to talk about her chai-inspired “hybrid identity,” her passion for experimenting with unconventional flavor pairings, and the ginger and star anise ice creams that sparked the inspiration to create Malai. Then, the duo dive into her recipe for Malai Drumsticks from her book, which incorporates Spiced Peanut Crunch Ice Cream, Jaggery Cones, homemade Magic Shell, and Peanut Chikki.

Click here for Pooja’s Malai Drumsticks recipe.

Thank you to Ladurée for supporting She’s My Cherry Pie.

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

Today’s guest is Nicole Rucker, the award-winning pastry chef and owner of L.A.’s cult-favorite bakery Fat + Flour. Nicole is also the author of the new cookbook, “Fat + Flour: The Art of a Simple Bake.”

Nicole joins host Jessie Sheehan to talk about falling out of love with baking during the pandemic and how her new book helped her rediscover the joy in it. She breaks down her revolutionary “cold butter method” for foolproof pie dough and walks Jessie through her Blueberry with Lavender and Cream Cheese Crumble Pie recipe from “Fat + Flour.”

Click here for Nicole’s Blueberry with Lavender and Cream Cheese Crumble Pie recipe.

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Subscribe to Cherry Bombe Magazine to get our summer issue!

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

More on Nicole: Instagram, Fat + Flour L.A., "Fat + Flour" cookbook
More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook