Join MollyJWilk LIVE online for a little sweet escape to France to learn how to make fabulous French pastries! The classes are for all baking levels, taught in English, and full of helpful tips. You can bake along, or simply tune in then bake when you want!
About the Classes:
- For each class, you’ll receive the recipes, a list of equipment recommendations, and access to a private Facebook group to interact with your fellow bakers.
- All classes are held on ZOOM.
- Registration is per household, so you and your family or friends only need to buy one ticket if you are sharing a screen.
- Schedules are released one month before (ex. November classes are live at the end of September/beginning of October).
- Classes are held live at 7PM Paris which is.. 1pm EST | 12pm CST | 11 am MST | 10am PST. To see what this is in your city/timezone.. use this website.
- Participants will be sent a recording of the live class about 1 hour after it ends. You will have access to it for 7 days.
- Classes are sold in EUROS as I am located in France. When the transaction goes through your bank or credit card will convert the amount to your home currency. To see current conversion rates, simply Google “XX euros to dollars.”
You can buy GIFT CARDS HERE. Virtual classes are now a regular addition to the schedule and won’t be going away any time soon 😀
To be added to the Waitlist for a class, shoot me an email at firstname.lastname@example.org .
Interested in joining several? Enjoy 5€ off for booking 3 or more classes with the coupon code “StarBaker”.
Affordable, fun, and totally doable!
The first French Pastry course I completed online a year ago was filled with complexity. For example, aging egg whites for Macarons. But, who has time for that? Since finding Molly’s classes, I’ve learned her simplified approach to traditional French baking, which is so much better. I’ve joined eight of her online courses, from Frasier Cake, Macarons to yesterday’s Soufflé au Fromage. Her classes are consistently fun, with easy-to-learn baking techniques that can be applied to any recipe. Molly’s additional tips, tricks, and tidbits, like the history of a dish, add so much to the baking experience. Plus, baking along with her is terrific. For example, having the ability to show Molly my batter in trickier dishes, like Macarons, before I bake, enables me to get fantastic results for my family to enjoy.
If you ever have a down day in the kitchen or think there’s no way I can make that, I’d recommend Molly’s class. Her joy of baking is so infectious. My introductory course was grueling, to say the least, and took away my interest in French baking. However, Molly’s classes have enabled me to find excitement in my kitchen again. Merci Beaucoup Molly!
Wonderful soufflé class!
Molly’s class was really fun, and she went very slowly through the steps. Moreover, she provided great advice for making adjustments at altitude, and for spin-off versions of the dish created. Merci!
My first class with Molly! Her laugh is infectious. Fabulous class . No matter how long you have been cooking and baking, you will learn something new from Molly. You are a gift, dear one!!!!
French Pastry Made Simple…Truly!
I’ve had the pleasure of taking 2 virtual class with Molly – the first a blueberry cheesecake macaron class and the second a berry Paris brest class. Both recipes were fairly challenging with multiple elements, but Molly is such an excellent live teacher that even when I thought I was going to fail, I ended class with a beautiful result as advertised. I’ve participated in a number of virtual events during the pandemic and Molly is truly the best. She knows how to organize an engaging virtual class, leaving time for participants to catch up as needed, and her instructions are clear. I appreciate that she has 2 camera angles so you can see exactly how your product should look like hers. I highly recommend taking a class with Molly!
First class Citron tarte July 2
This was my first class with Molly. I did not watch it live or cook along with the video. I didn’t know what to expect and was a bit cautious. Well no need to be shy. Molly broke down each step into easy steps for a kitchen cook. Some excellent bakers techniques I never really knew. The schmeer the crust was a new one. But totally understandable. I’ll be sure to take more classes. Thanks Molly !