Making Blondies With Auzerais Bellamy Of Blondery Bakery

06/17/23 • 40 min

1 Listener

Hosted by Jessie Sheehan
Produced by Kerry Diamond and Catherine Baker
Edited by Jenna Sadhu
Recorded at CityVox Studios

“Brownies grab the spotlight,” says Auzerais Bellamy of Blondery, “but blondies are more versatile, flavorful, and interesting.” Auzerais has loved blondies since childhood, and spent 10 years testing and refining her original recipe—a pecan and salted caramel square that’s still her bestseller. Before launching her blondie-centric business, Auzerais attended pastry schools in Paris and Rhode Island and worked at the prestigious Bouchon Bakery in California and New York. She eventually left the traditional pastry world, frustrated by the lack of diversity and career opportunities.

Auzerais chats with host Jessie Sheehan about achieving the perfect blondie texture, her preference for melting butter versus creaming it, using your senses to test for doneness, and the latest on her bakery in Peekskill, New York. She also walks Jessie through her Honey-Date Pistachio Blondie recipe. To bake along, click here for the recipe.

Thank you to Plugra Premium European butter for supporting our show.

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Auzerais: Instagram, Blondery Bakery, website

More on Jessie: Instagram, her Snackable Bakes cookbook
Subscribe to Cherry Bombe Magazine here

Hosted by Jessie Sheehan
Produced by Kerry Diamond and Catherine Baker
Edited by Jenna Sadhu
Recorded at CityVox Studios

Thank you to Plugra Premium European butter for supporting our show.

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Auzerais: Instagram, Blondery Bakery, website

More on Jessie: Instagram, her Snackable Bakes cookbook
Subscribe to Cherry Bombe Magazine here

Previous Episode

Making Quiche With Erin Jeanne McDowell

Hosted by Jessie Sheehan
Produced by Kerry Diamond and Catherine Baker
Edited by Jenna Sadhu
Recorded at CityVox Studios

Folks sometimes forget that quiche is just a savory pie, so we’ve brought in pie superstar Erin Jeanne McDowell to walk us through a crucial element of any great quiche: the crust! Erin is the author of multiple baking books, including her latest, Savory Baking, and she’s the host of Food 52’s Bake It Up A Notch, so she really knows her stuff.

Erin and host Jessie Sheehan do a deep dive into two of Erin’s recipes, her trademark All Buttah pie crust, and the Cobb Quiche recipe from Savory Baking. They talk pie weight hacks, chill times, rolling pin and pie plate preferences, the fear of overworking your dough, the “sacrifice slice,” and more.

Check out the recipe here and bake along.

Thank you to Plugra Premium European butter for supporting our show.

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Erin: Instagram, Savory Baking cookbook, website, recipes
More on Jessie: Instagram, her Snackable Bakes cookbook

Subscribe to Cherry Bombe Magazine here

Next Episode

Making Baked Alaska With Pastry Chef Caroline Schiff

Hosted by Jessie Sheehan
Produced by Kerry Diamond and Catherine Baker
Edited by Jenna Sadhu
Recorded at CityVox Studios

Baked Alaska is a show-stopping, crowd-pleaser dessert that has seen a renaissance recently, which can largely be attributed to one pastry chef in New York City—Caroline Schiff. Caroline is the executive pastry chef at iconic Brooklyn restaurant Gage & Tollner, where her popular version of Baked Alaska has been on the menu since the restaurant reopened in 2021. She’s known for her creative spins on classic treats and for the dramatic swoops in her meringue, and her hair.

Caroline chats with host Jessie Sheehan about her culinary journey, her debut baking book, The Sweet Side of Sourdough, and the tasty treats she makes with her sourdough discard. Plus, the duo walk through Caroline’s Baked Alaska recipe, which she has adapted for home cooks. The pastry chef shares all of her best tips and tricks for working with ice cream and whipping and torching meringue.

Want to bake along? Here is Caroline’s recipe for Baked Alaska.

Thank you to Plugra Premium European butter for supporting our show.

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Caroline: Instagram, Gage & Tollner, The Sweet Side Of Sourdough cookbook, website
More on Jessie: Instagram, her Snackable Bakes cookbook
Subscribe to Cherry Bombe Magazine here