As a Brooklyn mother of two boys, a non-practicing lawyer and a reformed actor, Jessie Sheehan at age 38 offered herself up as an intern at Baked, a neighborhood bakery. A short time after being put to work bagging granola, she found her bliss among the rainbow sprinkles. “This,” she thought, “feels like home.” Thus began her third career baking, recipe testing and development. Sheehan now creates her own spectacular desserts, many of which are featured in her latest book, “The Vintage Baker”. Listen in to this episode of Speaking Broadly to hear how this late bloomer deals with the imposter syndrome, updating old-fashioned recipes, and eating her failures.
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