Discover the Sweet Side of Camont!
Imagine a Sweet Adventure at Camont 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 in Southwest France for a fabulous 2 or 5 day workshop of sweet fun learning to make some our favorite classic French pastries with Pastry Chef Molly Wilkinson. I call Molly the The Sugar Fairy and when she comes to Camont, everything gets a bit lighter, a bit sweeter, a bit more... fun! She bakes and tempts online as Toffee Bits & Chocolate Chips.
Molly Wilkinson 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 several times a year. Having made tens of thousands of macarons and tons of light as air pâte a choux, Molly is an expert and patient teacher as well as a lot of fun. Join Molly in the Kitchen at Camont and bake the French days away together.
Pastry Workshops are both two and five days; come for a weekend or stay for a week!
2019 Dates: Five-Day Workshop April 23-27; June 25-29. Click here to book.
Location: Camont is located about 15-20 minutes drive from the train station at Agen, France.
Five Day Workshops
We will be baking in my restored 18th-century farmhouse Camont 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 in charming Nérac that we can help arrange- from village hotel to chateau to country home.
Each person will leave with a Oui Sucre! market basket, including your own tools you'll need to make the recipes we learn over the weekend: your own a French rolling pin, piping tips and bags, a few surprises.
Flour, sugar, fresh eggs, seasonal fruit, and an unlimited supply of butter are Molly's secret ingredients. Dive deep into the basics as we make fanciful sweet creations with delicious flavors, delicate colors, meringue accents, and of course, all that comes with decoration (aka gold luster dust!).
Five-Day Pastry Workshop Dates April 23-27, 2019 June 25-29, 2019
Come join us for five days of pastry fun in Gascony. We’ll get busy in the kitchen learning all the basics you need to know to create beautiful desserts and travel around in the region!
The itinerary will include a visit to the market at Nerac, a very cute town that Joanne Harris’ book Chocolat was written about, a demonstration at a local bakery on how to make a regional dessert-la Croustade Gasconne, and pastry instruction each day at Camont. We will use fresh eggs from the our own chickens, and flowers and herbs from the garden to decorate and infuse our creations.
Each day Kate will be making a fabulous “School Lunch” and we’ll finish up the day about 5pm with tea or aperitifs giving you time to explore the region or just relax and eat sweet treats!
On the Itinerary:
Tuesday: We’ll meet at Camont to start off our baking adventure with a lesson in the most classic Tarte au Citron three different ways. Each method builds on the next in easy increments-pâte sucré, lemon curd, Italian meringue- showing you the petite techniques to make your own French tartes at home
Wednesday: In the morning we’re off to a local bakery in a nearby village in the Armagnac to have a demonstration the most famous regional dessert: La Croustade Gasconne! On our way back to Camont we’ll stop by the apple orchard to pick up some of the many different varieties for a classic French apple tart.
Thursday: Let’s don our aprons and bake the day away! It’s tea time at Kate’s with little oh-so-French treats like Madeleines, Financiers, Frasiers (strawberry cakes) and more seasonal fare!
Friday: Today we conquer a masterpiece, a French dessert called the Saint Honoré, a pastry that’s made with a simple version of puff pastry, Pâte a Choux and whipped Chantilly cream!
Saturday: We’ll meet at the colorful Farmer's Market in Nerac to shop, gossip and taste the most amazing canneles ever! (Sorry Bordeaux!- a wood oven wins). In the afternoon we’ll make complete our Classic French pastry with inspirational French Macarons lessons exploring different techniques, flavors and filling possibilities.
We will be covering the following techniques:
- Pâte Sucrée
- Chantilly Cream
- Italian Meringue
- Créme d'Amande
- Lemon Curd
- Pastry Cream (several different flavors)
- Pâte à Choux
- Rough Puff Pastry
Dates: April 23-27, 2019 and June 25-29, 2019
Location: Camont is located about 15-20 minutes drive from the train station at Agen, France. #.5 hours from Paris by TGV train or 1.5 hr from Toulouse or Bordeaux Airports
Molly will be teaching you step by step and filling your apron pockets with tried and true recipes. The focus is on non-fussy, beautiful French pastries that are fun to make and even better to eat. We will be allowing plenty of time for decoration and techniques to add those special finishing touches that take your creation to "Oh la la" land.
The Five Day Pastry Weekend Adventures costs includes:
Five full days of pastry instruction (approximately 9:30am to 4:30pm)
Market Tour at Nérac; Croustade Bakery Excursion
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)
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: overnight accommodation, other meals, personal expenses and travel.