Why French People Don't Bake at Home Like Americans Do

About this episode

French people rarely bake elaborate pastries at home, and Versaille-based pastry chef Molly Wilkinson says that is by design. Caroline and Emily talk with Wilkinson, an American pastry chef trained at Le Cordon Bleu, about why French home bakers stick to simple recipes like mousse au chocolat and yogurt cake while buying croissants and tarts from professionals. They compare that mindset to the American love of ambitious home baking projects, from layer cakes to laminated dough. Podcast Show Notes In this episode• Why Caroline avoids baking croissants at home despite loving French pastry • How Molly Wilkinson learned lamination and croissant making after Le Cordon Bleu • The difference between viennoiserie, patisserie, and home style French desserts • Why French people would rather buy a pastry from an expert than bake one • The most common French home desserts, including mousse au chocolat and yogurt cake • How packet baking powder and boxed recipes shape French home baking • Why French pastry certification starts as young as age sixteen • What Molly teaches American home bakers in Le Baking Club, including a Marie Antoinette themed entremet • Why cookies and donuts have becom