American Pastry Chef in Paris | Molly J. Wilk

Driven by a passion for pastry, she left a stable job in the U.S. to start over in Paris.

In this conversation, Molly Wilkinson (Molly J. Wilk), an American pastry chef, shares her experience training at Le Cordon Bleu, an internationally renowned culinary school. We chat about how the program is structured, the pace and demands of practical exams, and the differences between French and American baking styles.

We also talk about what came after pastry school. Molly explains how she went from student to teacher. Now, she makes French pastry simple and accessible for English-speaking bakers.

Along the way, we get into croissants, macarons, butter, and how to tell if a boulangerie is worth your time. She also shares a few of her go-to pastry spots in Paris.

Chapters:
00:00 – Why Molly Chose Le Cordon Bleu Culinary School
02:17 – Le Cordon Bleu, Not Just for Pastries
04:46 – Leaving a Stable Job to Learn Pastry in Paris
06:47 – French vs. American Pastry
08:34 – What a Day At Le Cordon Bleu Looks Like
10:43 – The 5-Hour Croquembouche Challenge
13:33 – Le Cordon Bleu vs Ferrandi vs CAP
16:33 – Making Croissants at Home for One Month
18:23 – Most Underrated French Pastries
20:30 – Most Overrated French Pastries
22:08 – Traditional vs Modern (Ladurée) Macarons
24:13 – “Show Me the Money” Mixing Technique
25:15 – US vs French Desserts and Sweetness
26:42 – Does French Butter Really Make a Difference?
28:08 – Pastry Chef vs Baker: Not the Same
29:41 – How to Avoid Tourist-Trap Pastry Shops in Paris
32:53 – Where to find Molly J. Wilk

👩🏻‍🍳 Bake With Molly J. Wilk:

MAKING FRENCH PASTRY FUN AND ACCESSIBLE

https://www.instagram.com/mollyjwilk/

Molly’s Paris Pastry Shop Recommendations:
⭐️ Stohrer (Rue Montorgueil), the oldest pastry shop in Paris!
⭐️ Fou de Pâtisserie

#LeCordonBleu #FrenchPastry #StudyInFrance #TouristTrapParis #CulturalDifferences