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CHERRY BOMBE

$26.00
CHERRY BOMBE

Cherry Bombe celebrates women in and around the world of food.

Details:

ISSUE NO. 20 : HEART & HOSPITALITY 

Meet our Issue 20 cover star, Erin French! Erin is the chef and founder of The Lost Kitchen, the destination restaurant in Freedom, Maine, that has drawn diners from around the world. Learn more about this big-hearted, brave individual and how she's overcome adversity to lead one of the most popular restaurants in the U.S. 

In our exclusive portfolio on Erin, you'll find new photos by Jennifer Livingston, a special interview by Cherry Bombe founder Kerry Diamond, and a recipe excerpt from Erin's cookbook. 

Issue 20 is dedicated to those in the restaurant world who have hospitality in their hearts. In addition to Erin, you'll find stories about and recipes from Molly Yeh, Tanya Holland, and Rita Sodi & Jody Williams of Via Carota. Plus, we check in with Jenny Nguyen of The Sports Bra in Portland, Oregon, who has opened the first sports bar dedicated to female sports. And so much more!

 

 

ISSUE NO. 19 The Entrepreneur Issue w/Sana Javeri Kadri

Issue 19 with Sana Javeri Kadri of Diaspora Co. is here! We asked asked Sana to be on the cover of our Entrepreneur Issue because she's one of the foodie founders we admire the most. We've watched her build her brand from a single spice (turmeric) to a multi-sku powerhouse that's put the spice world on notice! 

Pick up a copy of Issue 19, a big celebration of all the foodie founders and Bombsquad business pros we love, at the link in bio or from one of our stockists! 

Also in this issue:
*Danny & Hallie Meyer talk shop
*We catch up with Jing Gao of Fly by Jing
*Kim Pham of Omsom shares some unique challenges
*The 2022 Bombesquad Entrepreneur Survey
*Jessamyn Waldman Rodriguez on being a people entrepreneur
*The duo behind Sydney's coolest foodie creative studio
*An excerpt from Christina Tosi of Milk Bar's new memoir

ISSUE NO. 18 - Amanda Mack Cover

Order this copy to receive the Amanda Mack cover. A rising star in the food world, Amanda is the baker and owner behind Crust by Mack, the Baltimore bakery known for its hand pies, cookies, and strong sense of community. She is also the founder of the Layers event space. In this issue, Amanda shares the story of how she became a self-taught baker and pastry chef and built her business on a foundation of family, faith, and delicious treats. 


 

CHERRY BOMBE

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