King Cake With Kelly Jacques Of New Orleans’ Ayu Bakehouse

02/08/25 • 45 min

1 Listener

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

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

Previous Episode

Croissant 101 With Pastry Chef Nicola Lamb

Today’s guest is Nicola Lamb, baker extraordinaire and author of “Sift: The Elements of Great Baking.” Nicola is a London-based pastry chef who runs the pop-up bakery Lark and pens the popular Substack Kitchen Projects.

She joins host Jessie Sheehan to chat all about croissants and shares how she perfected her skills by making 10,000 a week in a local bakery. The duo get nerdy about the process and techniques for making this baked good at home—from the lamination to the honeycomb. Nicola also talks about her time as “the office cake lady” and working at the NYC bakery of Cronut King Dominique Ansel.

For Nicola’s croissant recipe, check out her book, “Sift.”

For Jubilee 2025 tickets, click here.

Subscribe or pre-order The Love Issue here.

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

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

Next Episode

Petits Fours With Pastry Chef Valerie Gordon Of Valerie Confections

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