Today’s guest is Jessica Battilana, staff editor at King Arthur Baking Company and co-author of the New York Times bestselling cookbook “Big Book of Bread.” Jessica is an award-winning food writer and recipe developer who has authored several cookbooks.

She takes host Jessie Sheehan on a deep dive into her recipe for Cinnamon Raisin Swirl Bread from “Big Book of Bread.” She also shares her philosophy on why you should eat dessert every day and always have cookie dough at the ready.

Click here for Jessica’s Cinnamon Raisin Swirl Bread recipe.

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More on Jessica: Instagram, King Arthur Baking Company, “Big Book of Bread” cookbook
More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guest is Valerie Gordon, the pastry chef and owner of Valerie Confections in Los Angeles, and the author of the baking book “Sweet.” Her culinary journey began at a very young age and she launched her luxury chocolate brand in 2004. Today, Valerie Confections is known for all sorts of chocolates, caramels, petits fours, cakes, and pies.

Valerie joins host Jessie Sheehan to discuss her entrepreneurial spirit and why she initially pursued acting over pastry. Then, the duo walk through Valerie’s recipe for Rose Petal Petits Fours, which are tiny layer cakes coated in chocolate ganache. Valerie is full of baking wisdom and shares her best tips and tricks for making this delicate dessert.

To get our new Love Issue, click here.

For Jubilee 2025 tickets, click here.

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

More on Valerie: Instagram, Valerie Confections, website, “Sweet” cookbook
More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guest is Kelly Jacques, the baker and co-owner of Ayu Bakehouse in New Orleans. The bakery has become known for their King Cake, a ring-shaped pastry that’s somewhere between a Danish and a cinnamon bun. The Louisiana city is notorious for this baked good, which is eaten from Epiphany in January up until Mardi Gras.

Kelly tells host Jessie Sheehan how she went from studying pre-med to getting a degree in glassblowing to graduating from culinary school and starting the bakery. She also walks Jessie through her King Cake recipe, which incorporates a croissant dough and a cinnamon cream cheese filling.

Click here for Kelly’s Croissant City Classic King Cake.

To get our new Love Issue, click here.

For Jubilee 2025 tickets, click here.

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

More on Kelly: Instagram, Ayu Bakehouse, Order Ayu’s King Cakes
More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook