Last night, on what felt like one of the last balmy evenings of the year, CherryBombe celebrated the release of its second issue atop the Jane hotel, where Justine D. (a DJ turned pastry chef, naturally—see our October issue for more on this trend) spun tunes and guests nibbled on miniature doughnuts, cookies, and heart-shaped macaroons dipped in chocolate. Vogue’s Emily Holt chatted with writer Sloane Crosley about New Yorker covers in a lovely crowd of women (you could count the male guests on one hand), which is only befitting a biannual publication devoted to, well, women and food. The magazine is the creation of Kerry Diamond and Claudia Wu, who both have major résumés in fashion and PR—which explains the glossy vibe to their indie efforts (a Kickstarter project, their first cover featured Karlie Kloss; contributors include Vogue’s Elettra Wiedemann, as well as Bibi Cornejo Borthwick, Olympia Le-Tan, and Leandra Medine). Their second issue, which debuts this week, features the gorgeous Erin McKenna on the cover, smiling as she holds a Susie Homemaker oven in a pink minidress (McKenna is the genius behind BabyCakes, the organic, all-natural bake shop that offers goods free of common allergens). Inside, you’ll find Tavi Gevinson snacking on gummy worms; Alice Waters and her daughter, Fanny, living the dream life; as well as a story about a chic dinner party for under $100 at Sarah Hoover’s Greenwich Village home—with Jenna Lyons and Misha Nonoo as two of the six guests, that was no easy feat! It’s a delightful magazine to acquire—so rarely do fashion and food have a chance to mingle on the page without a fuss. It wouldn’t be surprising if you picked CherryBombe up to browse and—much in the way you might tell yourself you’re only eating half of that chocolate chip cookie—you discover you’ve read the whole thing through.
CherryBombe, Issue No. 2, “The Baked Issue”; $18
cherrybombe.com
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