Cynthia Wong is a Genius

Everyone is obsessed with Charleston pastry pro Cynthia Wong. (Okay, maybe everyone is just us.) But everyone should be obsessed! Cynthia, the executive pastry chef at Butcher & Bee, is crazy talented when it comes to sweet stuff and baked goods and she’s made a name for herself on the smokin’ hot Charleston food scene with her crave-worthy creations. Cynthia talks about great dairy, seafoam candy, bakewell tarts, and more. Joining host Kerry Diamond are our friends from Effinbradio: Lindsay Collins, Nikki Fairman, and Philip Michael Cohen. The interview with Cynthia was recorded at their new studio/bar/hangout in Charleston. (Go visit!) And speaking of nerdy, tap into your inner cheese nerd for the second half of our show. Mark Goldman, the founder of Formaticum cheese papers, explains how to properly store and care for cheese. Cheese is a living thing! You can’t just shove it in a plastic container and Mark explains why.


Thank you to the maker of delicious cheeses from Switzerland, for supporting Radio Cherry Bombe. Visit emmiusa.com for more.



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Radio Cherry Bombe

Radio Cherry Bombe features interviews with the coolest, most creative women in the world of food. Each week, host Kerry Diamond, co-founder and editorial director of the indie magazine Cherry Bombe, talks to the chefs, bakers, pastry chefs, stylists, writers, cookbook authors, and others making it happen. Follow @cherrybombemag on Instagram for show news, giveaways, and more. Thank you to Tralala for our theme song, "All Fired Up."


Hosted and Produced by Kerry Diamond / Engineered by David Tatasciore

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