Crullers With Pastry Chef & Author Tanya Bush

About this episode

Tanya Bush discusses her journey to becoming a pastry chef and her new book while sharing a cruller recipe.

Today’s guest is Tanya Bush, a writer, editor, and pastry chef. She’s the co-founder of the indie magazine Cake Zine and the author of the new book “Will This Make You Happy: Stories and Recipes from a Year of Baking.” Her work has appeared in The New York Times, New York Magazine, Eater, and more, and she’s also the pastry chef at Little Egg and Table of Contents in Brooklyn. Tanya joins host Jessie Sheehan to talk about the year that changed everything for her—living through the pandemic, losing her job, starting an anonymous baking Instagram account, and deciding to become a pastry chef—and how it inspired her debut book. The duo also walk through Tanya’s Toasted Poppy Seed Cruller with Lemon Curd recipe from the book. The author explains why she adds a touch of whole wheat flour for texture, why freezing the crullers before frying is key to a crisp exterior and custardy center, and how glazes are the ultimate blank canvas for creativity. Click here for Tanya’s Toasted Poppy Seed Cruller With Lemon Curd recipe. Get our Mom’s the Bombe Issue Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Tanya: Instagram…

People in this episode

Host: Jessie Sheehan

Guest: Tanya Bush

Topics covered

• baking
• pastry
• cookbook
• pandemic experiences
• recipe development

Keywords

• Tanya Bush
• Jessie Sheehan
• cruller recipe
• baking
• Cake Zine

Mentioned in this episode

Organizations: Cake Zine, The New York Times, New York Magazine, Eater

Books & works: Will This Make You Happy: Stories and Recipes from a Year of Baking, Salty, Cheesy, Herby, Crispy Snackable Bakes

Places: Brooklyn

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