Discover the Sweet Side of Camont!

Imagine a weekend for those that dream of sugar clouds; for those who make sure every decadent crumb is devoured; and especially for those who don’t mind a bit of flour dust in their hair (or is it fairy dust?).Escape to Gascony and Camont, my 18th-century farmhouse along the Canal de Garonne in Southwest France for the last grand weekend of the summer, August 17-19th 2018. The days are still long and a chilled glass of rosé is the chosen accessory. 

This is the first dedicated pastry workshop ever at Camont! Meet Molly Wilkinson. I call her the The Sugar Fairy! She bakes and tempts as Toffee Bits & Chocolate Chips

PhotoCred-Our Paris Stories.jpg

Join Molly in The Kitchen at Camont and bake the French days away. Molly is a Le Cordon Bleu Paris trained pastry chef, who has honed her skills in several different bakeries in the US and France, including Bisous Bisous Patisserie in Dallas, voted the best bakery in Dallas the year it opened, and at the Château de Gudanes in Southwest France. Molly lives in Strasbourg where sweets are queen and she come to Gascony to share her expert hand with us.

Flour, sugar, fresh eggs, seasonal fruit, and an unlimited supply of butter are Molly's domain. Delve into the basics as we make fanciful sweet creations with fun flavors, meringue accents, and of course, all that comes with decoration (aka gold luster dust!). 


Workshop Details

  • We will be baking in my restored 18th-century farmhouse in both the original and the professional kitchens, and making use of the kitchen gardens, orchards, and edible flowers on the property.
  • Instruction is in English (although Molly and I both speak French) and is suitable for all levels (just bring your love of baking!). Guests stay in nearby accommodation that we can help arrange- from village hotel to chateau to country home.
  • Each person will leave with a Oui Sucre! Bag, including your own tools you'll need to make the recipes we learn over the weekend from a French rolling pin to piping tips and bags.

We will be covering the following techniques:
- Pate Sucrée
- Chantilly Cream
- Italian Meringue
- Créme d'Amande
- Lemon and Peach curds
- Pastry Cream (several different flavors)
- Pâte à Choux
- Caramel
- Rough Puff Pastry
- and more!

Molly will be breaking them down and filling your apron pocket with go-to, tried and true recipes. The focus is on non-fussy, beautiful pastries that are fun to make and even better to eat. We will be allowing plenty of time for decoration and demoing techniques to add those special finishing touches that take your creation to "oh la la."

Weekend Outline


7:30 pm Let's meet at Camont for dinner and get to know each other before the baking fun begins.


It's off to the local open-air market in Nérac! There we'll meet the producers, including the darling baker who makes incredible canelés to learn his secret technique, and pick up some seasonal fruits to make a dessert for lunch. After enjoying a fabulous lunch prepared by Kate, it's off to the professional kitchen for a full rundown on tarts. We'll be making tarte au citron (lemon tart) three different ways and as an added bonus a peach curd tart. We'll be learning several different techniques which you can later mix and match to concoct your own creations (including how to infuse creams).


Today is all about whipped cream, caramel and pastry. We'll be working our way through more key pastry recipes to make the components for individual sized St. Honoré, a classic French dessert that revolves around cream puffs and caramel. First up is making a rough puff pastry, something so much easier and useful than the formal puff pastry, that can take hours to make! Then we'll master pâte à choux and caramel. For the filling, we'll be snazzing it up with several different options for you to choose from for your final dessert: including the classic vanilla and chocolate pastry creams, but also hibiscus and violet as well. The last bit is a show-stopping surprise that we'll be making as a group, but maybe you can guess it by the photo below.

Dates: August 17th-19th 2018

Location: Camont is located about 15-20 minutes drive from the train station at Agen, France.  

The Pastry Weekend Adventures costs 875€ per person and includes:

  • Two full days of pastry instruction (approximately 9:30am to 4:30pm)
  • Market Tour at Nérac
  • VSP- Very Small Group (6 max)
  • The Oui Sucre! Bag full of pastry equipment and supplies (including a French rolling pin, piping tips, and tart rings)
  • All recipes
  • Coffee, Lunches, and "Gouter" where we'll try what we made
  • Refreshments (including local wine, bien sur!)
  • A Camont professional apron
  • All ingredients and materials

Does not include: accommodation, other meals, personal expenses and travel. 

Sign up for this very limited (Just six students!) sweet adventure below.