Photo by Claire Emmaline

It all started back when I was about 2 years old with my mom. She loved to bake and I loved to watch. Well, in all honesty, I liked to sneak little tastes when she wasn’t looking. My favorite place was on a tall stool so I could watch everything that was happening.

As I grew, I started memorizing recipes and would bake all summer long. There was always butter in the fridge!

I went the traditional route and went to college to study advertising and public relations, but I kept baking up a storm. One time staying up till 2am making a 9 layer cake for one of my friend’s birthdays.

After working full-time in a digital marketing agency for several years (bringing in desserts just about once a week, much to my coworker’s dismay :D), I saved up and decided to follow my passion. In 2013, I moved to Paris for a year to study French pastry at Le Cordon Bleu. I loved my experience there and would recommend it to anyone. I learned from some of the best pastry chefs in France and had an incredible time exploring the city.

I did a 3-month stage (internship) at La Fabrique á Gateaux in the Republique area after I graduated. It was just me and two incredible women chefs in the kitchen, who had worked under one of the top pastry chefs in Paris before they decided to open up their own place.

I stayed up until 4 days before my visa was up, not wanting to leave the city I had started calling home. After some time back in Texas working for a couple of different bakeries including an incredible French pastry shop called Bisous Bisous Patisserie and Scardello Cheese, a fantastic gourmet cheese shop, I returned to Paris on a Jeune Professional visa to work at a cooking school. Then I moved on to freelance pastry work learning as much as I could along the way. One of my jobs was making pastries for the workshops at Chateau de Gudanes, a restoration project in the South of France.

I started teaching classes in 2017 and found so much joy in helping people master different techniques to make beautiful creations. My classes started when Francois (my French partner) and I were in Strasbourg, where my equipment was stashed in random cubby holes and under the guest bed. I would crowd people into our larger than normal French kitchen, then bring them back into the living room for assembly and decoration. I taught several weekend courses at Kate Hill’s Camont, an 18th-century farmhouse in Gascony. When we moved to Versailles, we found a gorgeous traditionally Versaillaise apartment where we dedicated a room to teach pastry to small private groups of friends and family, or the solo experience go-getter. A large window overlooks the rooftops, an antique French farm table fills the space and the Chateau de Versailles is just a 5-minute walk away.  We listen to French music and bake up ridiculously good French creations while I break it down, make it easy and guide you every step of the way.

I’m also a pastry chef for hire, traveling to events to do the pastries. Have a wedding or event in France, or elsewhere, and like my style? Hit me up! I’d love to discuss it! contact@mollyjwilk.com


The absolutely best part of baking is the joy it brings to people. There is nothing better than seeing a smile creep across someone’s face when they taste a dessert I have made.

Sign up for the occasional newsletter I send out with new class offerings and usually a recipe or two, or follow me on Facebook or on Instagram! You can also shoot me an email at contact@mollyjwilk.com with any inquires or for collaborations.

Happy Baking!


24 thoughts on “About”

  • I’ve enjoyed perusing your site just now! Beautiful photos and I really loved reading about your trip to Vermont. I grew up in Connecticut and spent many weekends there. Anyhow, best to you. Great blog!

  • I just want to mention I am new to weblog and seriously loved your page. Likely I’m planning to bookmark your website . You amazingly come with exceptional article content. Cheers for sharing with us your web site.

  • I love your About Me! It’s hard to write a grounded synopsis of yourself, but your style is perfect. I have to say, one of my biggest dreams is to attend culinary school, so you go girl for making it happen! Love your blog : )

  • Hi Molly! I love your blog. Peanut is so cute. I LOVE avocado too. Believe it or not, I’m 52 and just started eating it this year. It was a taste I had to acquire. I love love love healthy and organic foods. So much so, that I am now in the business of organics. I’ll check out your blogs on a regular basis.

  • Wow! I LOVE avocado. If you like frozen yogurt, I would definitely recommend getting it in avocado flavor. yumm!! And doesn’t organic food make such a difference in taste? Love it! Thanks for your kind words!

  • Hi Molly,
    I thinking about go to paris to study culinary arts and i would really like to talk with you about it, so please contact me by email, when you can.
    thank you

  • oh wow molly! this is such an awesome blog 😀 i can’t wait to see if i can make your salted chocolate fudge — i almost feel i shouldnt even try.. don’t wanna get larger than i am /: – but love your attitude, love your photos, – i just wish you the best at the end of this trip O:) — can’t wait to see more blog stories about internship and trips to St. Michel O:) !

  • Hi Molly, love your fabulous blog about the Chateau — well written and beautifully photographed. Incredible! My husband I plan on going to Europe in 2017 — France and Great Britain — and we have now added one more place on the “must see and spend time” list. Thanks, and continue to follow your bliss! Lindy from Northern California

  • Hi Molly,

    My name is Anuj Agarwal. I’m Founder of Feedspot.

    I would like to personally congratulate you as your blog Toffee Bits and Chocolate Chips has been selected by our panelist as one of the Top 60 Paris Blogs on the web.


    I personally give you a high-five and want to thank you for your contribution to this world. This is the most comprehensive list of Top 60 Paris Blogs on the internet and I’m honored to have you as part of this!

    Also, you have the honor of displaying the badge on your blog.


  • HI Molly.
    I Want to know about the school. My daughter is about to begin in September and still looking for the best school for her in Paris. Could you give us your opinion about le cordon bleu vs ferrandi or le Notre ?
    Thank you very much. Christine

  • Hi Christine! How exciting! From my experience I can tell you that the Cordon Bleu and Ferrandi have similar international experiences to where you watch a demonstration and then make what you learned. Ferrandi advertises a bit more physical time in the kitchen. Both are exceptional. The big difference I would say to really think about is where she might want to be based after school. If it’s internationally, the Cordon Bleu is held in high acclaim worldwide- but no one really knows about it in France. Ferrandi is completely the opposite- it’s held in very high regard here in France but isn’t as well know around the world. This is really useful to think about when applying for jobs. Hope this helps! Feel free to email me with more questions.

  • Hello Molly!

    I have had that longing feeling ever since I left France two years ago, I did a study abroad program there. I also have a marketing degree but immediately started working in restaurants after I graduated. I just finished up culinary school in the US. I would love to talk to you about how you found your way back to France to work , the visa process seems confusing if I don’t have a sponsor. But your blog makes it seems possible! Please email me if you can. Thank you!

  • Hey Molly. Today we wrote an English exam and the main reading exercise was a text of yours. The exercise was done in 2013 and it is actually about your first thoughts about Paris, but we were assigned to do the 4 year old assignment anyway. It happened early in the morning as I was tired after little to none resting, but after reading your cheerful and playful text it made me feel better and hopefully improved my mood enough to help me pass the exam! Continue being amazing!

  • Hello Hello! That is so neat!! I bet you aced the exam 🙂 Thank you so much for letting me know and for your sweet words! Best of luck with your studies!

  • That is so amazing!! Wow! Look at that! There’s my writing in an English test! So sweet of you to take the time to find my blog 🙂 Best of luck in your studies!

  • Hello Molly!- Thanks for the inspiring post. Myself Pricky presently in Paris , joined ithis April intake for Pastry-Certificate course.
    Coming to the subject, how you found your way back to Paris and get the job, i shall be much thankful i f you can help with that procedure.
    Sorry for the straight post- hope you read this!

  • Hi Pricky! Thanks so much for your sweet note! and Welcome to Paris! You can find a lot of articles about my visa battles, etc, etc, etc! in the “My Paris” page listed under “About Me”. Hope this helps!

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