Lucie Franc de Ferriere Of From Lucie, NYC’s Buzzy New Bakery

Radio Cherry Bombe

The Cherry Bombe Podcast Network

Restaurants, 591312, Business, Arts, Food Radio, Interviews, Kerry Diamond, Female Chefs, Radio Cherry Bombe, Entrepreneurs, Society & Culture, Women, Careers, Women In Food, Food, Cherry Bombe Magazine, Talk Radio, Chefs, Restaurateurs

4.6 • 592 Ratings

🗓️ 3 April 2023

⏱️ 43 minutes

🔗️ Recording | iTunes | RSS

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Summary

Hosted by Kerry Diamond Produced by Catherine Baker and Jenna Sadhu Edited by Jenna Sadhu Music by Tralala, “All Fired Up” Cakes are in the midst of a makeover and Lucie Franc de Ferriere of From Lucie is one of the cake artists leading the charge. Her creations are topped with buttercream, festooned with flowers and herbs, and have a charming handmade quality to them. She just opened her first bakery, a tiny spot in the East Village, where she and her team make layer cakes, sheet cakes, brownies, cookies, and other confections, as well as custom cakes. Lucie joins host Kerry Diamond to talk about her cakes, her career pivot, and her fascinating family (her British grandmother was arrested for being part of the French resistance when she was a teenager and she later went to Le Cordon Bleu; she’s 99!). Thank you to Kerrygold, Whole Foods Market, San Pellegrino, Cakebread Cellars, and Bouvet Ladubay for supporting our 10th annual Cherry Bombe Jubilee conference. Join the waiting list here. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. Want to build your professional network? Sign up for your Cherry Bombe magazine annual subscription here and membership here. More on Lucie: Instagram, From Lucie, website

Transcript

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0:00.0	Hi, Boys and girls are all fired up.
0:07.0	Hi everyone, you're listening to Radio Cherry Baumardt, coming to you from New Stand Studios at Rockefeller Center in the heart of New York City. I'm the founder and editor of Cherry Bomb magazine, and each week I talk to the most interesting culinary folks around.
0:33.9	Joining me in the studio today is Lucy Frank de Ferrier. She's the baker behind From Lucy, the popular
0:40.4	new bakery in New York's East Village. Lucy makes some of the loveliest cakes around. They're sweet
0:45.9	and delicate and festooned with flowers. Lucy is a self-taught baker with a fascinating
0:50.7	backstory. She grew up on a chateau in the Bordeaux region of France with a
0:54.8	cordon-blanc-trained grandmother, who was part of the French resistance as a teenager, and with a
0:59.8	mom who is a baking enthusiast from New Zealand. So needless to say, Lucy and I had a lot to talk about.
1:06.0	Stay tuned. The Cherrybaum Jubilee Conference is less than two weeks away. I know some of you will be there, and I can't wait to see you.
1:13.5	We've got wonderful speakers joining us.
1:15.6	Magnolia's Joanna Gaines, can you believe?
1:18.0	Molly Baws, top chef winner Melissa King, and so many others.
1:21.7	There are lots of networking sessions, which is something new this year.
1:24.5	And of course, there's great food and drink from our wonderful sponsors.
1:29.0	Carrie Gold, Whole Foods Market,
1:31.0	San Pellegrino, cake bread sellers,
1:33.4	and Bouvé La Debe are all joining us again.
1:36.8	Tickets are sold out,
1:37.8	but you can join the waiting list at cherry bomb.com.
1:40.4	And while you're there,
1:41.7	get more information,
1:42.7	including the Jubilee Schedule and the talent lineup. Now, here's today's guest. Lucy, welcome to Radio Cherrybaum. Thank you so much. This is your first podcast. Ever, yeah. I had no idea. You're the toast of the town. I thought you'd done like a ton of podcasts already. I know I'm making it seem like I did, but no, I never. Very exciting. Congratulations on getting your bakery open. How is it going? It's going great. It's been a little cuckoo. It's been a month and a half now and time flies. The team is great. We're getting there and we live and we learn. So every day is different, but I like the energy.
	...

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