Show Notes
Today’s guests are Debbi and Ashley Fields, a mother and daughter who deeply love and appreciate cookies. Debbi is the founder of Mrs. Fields Cookies, while Ashley is an entrepreneur in her own right and the co-founder of Fields Good, a functional cookie brand that just launched this summer.
Debbi and Ashley join host Jessie Sheehan to talk about their earliest baking memories, their family’s love of cookies, and their special connection (Ashley is one of five daughters!). Debbi shares how she fell in love with baking chocolate chip cookies as a kid, why switching to butter changed everything, why using quality ingredients matters, and how she opened her first store in 1977 at just 21 years old.
Ashley discusses what it was like growing up baking cookies with her mom and watching her operate a successful business. Ashley shares how she built her own company, from securing financing to recipe development, and the life lessons she learned from her mom. Fields Good Co. is not affiliated with Mrs. Fields.
Click here for more info on Page to Plate, featuring Melissa Clark of the New York Times in conversation with Jessie Sheehan.
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More on Debbi: Instagram More on Ashley: Instagram, Fields Good More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook
More from She's My Cherry Pie
Today’s guest is Erin Jeanne McDowell. Erin is a baker, food stylist, teacher, and video host. She’s also the author of four baking books, including her brand-new “Bake Anything: Essential Recipes and Techniques to Build On for Endless Possibilities.”
Today’s guests are Claudia Fleming and Melissa Clark. Claudia is a legendary, award-winning New York City pastry chef and the executive culinary director at Daily Provisions. Melissa is a beloved home cook, author, New York Times Food reporter, and New York Times Cooking contributor.
Today’s guest is Anna Gordon. Anna is a pastry chef and the founder and CEO of The Good Batch Bakery in Brooklyn. Anna started The Good Batch in 2010, selling hand-pressed stroopwafels at the Brooklyn Flea, and later opened her brick-and-mortar bakery in Clinton Hill in 2014. She joins Jessie to talk about discovering her love of baking as a kid, learning through curiosity and experimentation, and growing The Good Batch from a market stand into a beloved Brooklyn bakery.
Today’s guest is Ruby Bhogal, baker, recipe developer, and cookbook author based in England. Ruby was a finalist on “The Great British Bake Off” in 2018, and she’s the author of “One Bake, Two Ways.” Her brand-new book, “Around the World in 80 Cakes,” is out this Tuesday in the U.S.
Today’s episode is a special live taping of She’s My Cherry Pie from Cherry Bombe House in New York City’s Meatpacking District. Host Jessie Sheehan sits down with Dona Murad of Librae and Lucie Franc de Ferriere of From Lucie to talk about their beloved New York City bakeries and their beautiful cookbooks—Dona’s “Librae: Third-culture Recipes from a Cult New York Bakery,” and Lucie’s “Cake From Lucie: Recipes and Techniques from the French Countryside to New York City.”