Reviews

Reviews

Merci! That was amazing - we had pastries for breakfast and they were so good!​
Suzi
PRIVATE TART CLASS, APRIL 2019
Thank you, Molly, for such a great class today. I love to bake and I'm so excited to learn about French Baking. The macarons were fantastic and unfortunately only made it to 9pm, instead of tomorrow:-)​
Christina
Private Macaron Class, May 2019
Merci Molly for this wonderful day spent with the loveliest ladies. It was just so much fun!
Pauline
Food Photography & Pastry Workshop, Paris December 2018
Had such a lovely time today with you girls! Thanks so much for such a well-organized and inspiring session.
Ying
Food Photography & Pastry Workshop, Paris December 2018
Having the opportunity to learn and practice food photography with Eileen and eat pastries made by Molly makes for an amazing Sunday!!
Tanisha
Food Photography & Pastry Workshop, Paris December 2018
I can't believe in two days (tho long days, to be sure!) we learned how to make macaroons, pate au choux, pate brisee, rough puff pastry, pate sucre, pastry cream, ganache, lemon curd, caramel, almond cream - and then assembled beautiful individual lemon curd tarts and a gateaux St Honore. It was an inspiring and unbelievably lovely time that we passed together... If you can swing it someday, this is a wonderful fun-filled weekend pastry workshop hosted by the amazing chef Kate Hill and the equally amazing pastry chef Molly Wilkinson.
Nancy
Pastry Weekend at Camont, Gascony September 2018
Omg I can make French Macarons now! Thank you Molly for this amazing weekend of lessons at Camont. I will think of you both and the fond memories of this weekend together in the countryside of France as often as I take back to my own kitchen these wonderful lessons.
Jamie
Pastry Weekend at Camont, Gascony September 2018
What a magical weekend at Kitchen-at-Camont. This will be a trip to France that I will never forget. All the friendly faces, sights, sounds, smells and tastes will forever be etched in my mind ... and all in the name of pastry. I baked macarons and tarts made with lemon curd, almond creme and italian meringue in a 300 year old French farmhouse in Gascony with one of my dearest friends and a group of terrific women all under the guidance of pastry chef extraordinaire Molly and in the warm hospitality of published author and cook, Kate Hill. Thank you Molly and Kate for the memories.
Millie
Pastry Weekend at Camont, Gascony October 2018