Le Cordon Bleu Paris Pastry Grad, Living and Traveling Around France

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Oops! I’m not in Texas Currently! & Zucchini Pie Recipe

Oops! I’m not in Texas Currently! & Zucchini Pie Recipe

Hello world! Well my blog mysteriously published two draft blog posts yesterday that I’d written more than a year ago- bizarre indeed! They weren’t ready to read so I immediately took them down and I sadly am not in Texas right now enjoying Mexican food. […]

Exciting News: Pastry Weekend Adventure at Camont

Exciting News: Pastry Weekend Adventure at Camont

Ever since meeting Kate Hill at her 18th century restored farmhouse along the canal in Gascony, I knew our paths would cross again. I just didn’t know how soon! We’ve been chatting and cooking up a little something for all of you. This August, I’ll […]

Rhubarb Stripe Cake with Lemon and Ginger

Rhubarb Stripe Cake with Lemon and Ginger

Rhubarb used to be this very mysterious fruit to me. Or was it a vegetable? I’d heard of the classic rhubarb-strawberry pie combination but only a few years ago when I asked an American guy I was dating what his favorite dessert was. Maybe it […]

Blackberry & Passionfruit Cheesecake

Blackberry & Passionfruit Cheesecake

There is something about simplicity that brings out the best flavors. Like the classic New York Style cheesecake which the Frenchman was dying to try so he could see what the traditional American cheesecake was like. I’ve got to admit though that plain ole’ cheesecake […]

Blood Orange Tea Cake

Blood Orange Tea Cake

Hmmm… I stared suspiciously at some oranges at the farm stand down the road… They were simply marked at “Oranges from Italy” but those red splotches told a different story. These couldn’t simply be oranges.. but blood oranges. Highly sought after with a short season, blood oranges […]

Chocolate Mousse Cake

Chocolate Mousse Cake

What is it about Valentine’s day that essentially calls for cute desserts? Hm maybe because an excellent way to show love, give joy, and share happiness is through a delicious treat perhaps! Spontaneity plus planning can make the best of desserts. Planning = Deciding what to […]


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Exciting News: Pastry Weekend Adventure at Camont

Exciting News: Pastry Weekend Adventure at Camont

Ever since meeting Kate Hill at her 18th century restored farmhouse along the canal in Gascony, I knew our paths would cross again. I just didn’t know how soon! We’ve been chatting and cooking up a little something for all of you. This August, I’ll be offering A Pastry Weekend Adventure at Camont! The first of its kind at Camont, and an exciting new venture for me that I am so thrilled to share with all of you!

We’ll be baking together, visiting the gorgeous outdoor market at Nérac, and seriously indulged by Kate’s cooking. Kate Hill is a fabulous cook and teacher, who has been living and working in France for the last 25 years. She’s published several cookbooks and is frequently featured in Saveur with her recipes and stories of Gascony.

The focus of the weekend, besides having a raucous good time with an unlimited supply of butter and fresh eggs from the chickens out back, is to fill your apron pocket with tried and true, go-to recipes that you can pull out at any time to impress a crowd or just simply because you want to whip something up!

From Left to Right: Rhubarb Cake – Canelés from Nerac – Kate Hill – Rustic Peach Tart, Photo Cred: Jamie Beck

On the itinerary: A welcome dinner at Kate’s to get to know one another. The next day, it’s off to the races with a visit to the outdoor food market at Nérac, where we’ll meet the darling baker who makes the best canelés I’ve ever had. Then it’s lunch and an afternoon of tarts, where we’ll make lemon tart three ways, peach curd, and lavender-infused Chantilly cream.

The next day we’ll be diving into the different components to make St. Honore, 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 (you can find a little hint of what it will be here!).

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 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.

Visit this link to learn more and sign up: Pastry Weekend Adventure at Camont

The Kitchen at Camont