Molly Wilkinson

Ever attracted to all things sweet, Molly left her marketing career in Texas to study pastry at Le Cordon Bleu Paris in 2013. She worked for several pastry shops in Texas including Bisous Bisous Patisserie, voted best bakery in Dallas in 2015, before returning to France. Since then she has helped open a Mexican restaurant (her other love) and been a pastry chef at Chateau de Gudanes. Currently she is in Paris working at a culinary school and eating as many pastries as humanly possible. All in the name of research of course! You can follow her musings on daily life in Paris and catch a recipe or two at her blog: www.ToffeeBitsandChocolateChips.com