ISSUE 28: WE LOVE INA
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Yes, that's the one and only Ina Garten on our cover!
We know most of you love the Barefoot Contessa as much as we do. With all the excitement over her memoir, Be Ready When the Luck Happens, we wanted to dedicate a special section of our holiday issue to all things Ina. In the cover story Ina reveals how her memoir came about. We also have heartfelt essays from the Bombesquad that show just how much Ina, her cookbooks, and her TV show have inspired folks over the years.
Also in this issue: a 40-page recipe sampler from our favorite 2024 cookbooks, holiday gift ideas and hosting tips, and so much more.
Cherry Bombe Magazine is printed on beautiful paper by Meridian Printing in Rhode Island and features gorgeous full-page color photos.
Cover photo by Rob Marshall & John DeLuca
Courtesy of Crown
ISSUE 27: THE CREATIVE CLASS
Snag a copy of Issue 27 (either cover) + a Cherry Bombe Magazine Subscription and get FREE shipping! Use code CHERRY at check-out.
Meet our Issue 27 cover stars: Jeni Britton & Abi Balingit!
Jeni is the founder of Jeni’s Splendid Ice Creams, the artisanal ice cream company that changed the game and has become a household name. The chill entrepreneur gives us the scoop on her upbringing, how she fell in love with ice cream, her entrepreneurial journey, and what’s she up to now in her interview with Cherry Bombe founder Kerry Diamond. We also have an exclusive portfolio of portraits by Jennifer Livingston.
Abi is the award-winning cookbook author of Mayumu: Filipino American Desserts Remixed and the founder of The Dusky Kitchen blog. In her cover story, she tells us about her inspiration, how she connects music and food, and what's next for her exciting career.
This issue is dedicated to The Creative Class and we feature stories with the most inspiring food photographers, pastry chefs, recipe developers, and entrepreneurs around.
Also featured in this issue: Amy Yip of Yip.Studio shares how she went from printer designer to in-demand cake artist; photographers Suzanne Saroff and Gab Bois give us a glimpse into their unreal worlds; Shannon Maldonado divulges the design inspo behind her Philly hotel Yowie; Chef Camille Becerra discusses her debut cookbook; Pastry Chef Hannah Ziskin chats about her popular princess cake; and mother-daughter duo Trudy Crane and Chloè Crane-Leroux share about their new plant-based cookbook. Plus more!
Cherry Bombe Magazine is printed on beautiful paper by Meridian Printing in Rhode Island and features gorgeous full-page color photos.
Cover photos by Jennifer Livingston