Hey listeners, before we get into this month's episode, we want to invite you to a very special

live show. We'll be hosting on July 23rd at the Bell House in Brooklyn. We'll be joining

the amazing teams at Taste and Hark for Stay Cool, a summer food podcast event. We'll be talking

about how to keep your composure when things go wrong when you're baking,

something we have lots of experience with.

And it won't be just us that night.

Padma Lakshmi, Haley Catalano, and Chuck Cruz will also be there.

But of course, we can't do this show without you, our wonderful bake clubbers.

So if you have any baking questions, baking fails, or anything you want to share for the live show,

you can email us at bakeclub at boneappetit.com.

And if you're in New York, we'd love to see you there.

You can buy your tickets today at the bellhouse, n.com slash stay cool.

We'll also put that link in the show notes. All right, on with the show.

I'm Shilpa Oskolkovic. And I'm Jesse Shepchak. We're both senior test kitchen editors at Bon Appetit. And this is a BA Bake Club.

Bake Club is Bon Appetit's book club, but for baking.

We're creating the nerdyest and most wholesome corner of the baking internet.

Every month, we publish a recipe on Bonapetit.com that introduces a baking concept we think you should know.

And then you'll go bake, send us any questions you have, or pictures of your finished creations.

And we'll get together here on the podcast to talk about the recipe.

So the July Bake Club recipe, it's for cheddar jalapeno bread, is live now on Bon Appetit.com, but today we are here to look back and dive deep into June's bake, which is your gorgeous teared hummingbird cake.

It is indeed.

So this is probably our most involved Bake Club recipe to date, but we figured, you know,

...