Hi, boys and girls are all fired up.

Hi everyone, you're listening to Radio Cherrybaum, and I'm your host, Carrie Diamond.

Coming to you from Newsstand Studios at Rockefeller Center in the heart of New York City.

Each week, we talk to the coolest culinary personalities around, the folks shaping and shaking up the food scene.

Today we're talking with Bronwyn Wyatt, the self-taught talent behind Bayou

St. Cake. A New Orleans-based pastry chef, Bronwyn has become known for her decorating style,

which features buttercream squiggles, edible flowers, and even the occasional mini-eggplant.

Bronwyn joined me to talk cake and a whole lot more, including pivoting after the pandemic

and setting up her small business. In the second half of the show, we'll get nerdy about how

Bronwyn makes her cakes and the ingredients and techniques she prefers. I want to give a special

shout out to California prunes. Bronwyn and Cherrybaum both work with California prunes,

and the folks there introduced us. Head to our website recipe section for a great recipe from

Bronwyn, featuring a raspberry prune filling. We'll include the link in our show notes.

And to learn more about California prunes, head to California prunes.org.

This episode of Radio Cherrybaum is supported by Kayserai Champignon, a 100-year-old cheese

producer and the maker of Cambezola.

This fine cheese, which I happen to like very much, is made with Bavarian Alpine Milk

and crafted by master cheese makers dedicated to using all natural ingredients and traditional methods to create one-of-a-kind cheeses.

Cambizola, a triple-cream, soft, ripened cheese with delicate notes of blue, is truly a cheese like no other.

For a more intense experience, try Cambazola Black Label. Aged longer and colder

than Camasola Classic, this bold and exceptionally creamy cheese was a 2022 best-in-class winner

at the renowned World Championship Cheese Contest. I know I've said this before, but I need to figure out

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