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: https://www.mollyjwilk.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