Today’s guest is Kelly Mencin, the culinary director and co-owner of Radio Bakery, one of New York City’s buzziest places. The Cleveland native is a veteran of Bouchon Bakery, Gramercy Tavern, and Rolo’s, and she opened the Brooklyn bakery with the Rolo’s team in 2023. It quickly drew lines down the block for its savory croissants and other laminated baked goods. Kelly joins host Jessie Sheehan to discuss her journey from culinary school to fine dining to bakery success. She talks about her love for dessert, the fine line between nostalgia and innovation, and what it’s like to go viral on social media. Plus, Kelly walks us through her Cheesy Pretzel Bearclaw—a laminated dough filled with a grainy mustard béchamel and cheddar cheese that’s dipped in a lye solution to be “pretzelized” before baking. Thank you to California Prunes for their support. Get The Italy Issue here ! Join the Jubilee L.A. waitlist here Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Kelly: Instagram , Radio Bakery More on Jessie: Instagram , “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook
