Gravy shares stories of the changing American South through the foods we eat. Gravy showcases a South that is constantly evolving, accommodating new immigrants, adopting new traditions, and lovingly maintaining old ones. It uses food as a means to explore all of that, to dig into lesser-known corners of the region, complicate stereotypes, document new dynamics, and give voice to the unsung folk who grow, cook, and serve our daily meals.
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Meet Zoë François, The Sweet Sensation Behind Zoë Bakes
Manage episode 335380599 series 1402046
Content provided by The Cherry Bombe Podcast Network. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by The Cherry Bombe Podcast Network or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
After an unconventional childhood, Zoë François thought the structure of corporate America seemed very appealing. But once she got there, she realized a desk job was not her future and she started baking to deal with the professional doldrums. That led to a stint at the Culinary Institute of America and the start of a fascinating career. Today, Zoë is the star of Zoë Bakes on the Magnolia Network and the author of Zoë Bakes Cakes, her first solo cookbook. Zoë has become known for her beautiful signature baked goods, including puffy pavlovas and layer cakes coated in torched meringue, that she features on her popular Instagram account. Zoë joins host Kerry Diamond to talk about the twists and turns her life has taken and the sweet life is so satisfying.
Thank you to Kerrygold for supporting today’s show. Visit kerrygoldusa.com for product info, recipes, and a store near you.
Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.
Subscribe to our newsletter and check out past episodes and transcripts here!
More on Zoë: Instagram, Newsletter, Website
556 episodes
Share
Manage episode 335380599 series 1402046
Content provided by The Cherry Bombe Podcast Network. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by The Cherry Bombe Podcast Network or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
After an unconventional childhood, Zoë François thought the structure of corporate America seemed very appealing. But once she got there, she realized a desk job was not her future and she started baking to deal with the professional doldrums. That led to a stint at the Culinary Institute of America and the start of a fascinating career. Today, Zoë is the star of Zoë Bakes on the Magnolia Network and the author of Zoë Bakes Cakes, her first solo cookbook. Zoë has become known for her beautiful signature baked goods, including puffy pavlovas and layer cakes coated in torched meringue, that she features on her popular Instagram account. Zoë joins host Kerry Diamond to talk about the twists and turns her life has taken and the sweet life is so satisfying.
Thank you to Kerrygold for supporting today’s show. Visit kerrygoldusa.com for product info, recipes, and a store near you.
Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.
Subscribe to our newsletter and check out past episodes and transcripts here!
More on Zoë: Instagram, Newsletter, Website
556 episodes
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Similar to Radio Cherry Bombe
Gravy shares stories of the changing American South through the foods we eat. Gravy showcases a South that is constantly evolving, accommodating new immigrants, adopting new traditions, and lovingly maintaining old ones. It uses food as a means to explore all of that, to dig into lesser-known corners of the region, complicate stereotypes, document new dynamics, and give voice to the unsung folk who grow, cook, and serve our daily meals.
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