My name is Camilla Wynne, and I am a pastry chef, writer, preserving teacher, and the founder of Preservation Society. I have been a pastry professional for nearly two decades and am one of the only people in Canada to have completed the Master Preservers program. After graduating from pastry school I cut my teeth in some of Montreal’s best restaurants, including Les Chèvres and Laloux, all the while running the pastry half of Backroom Records & Pastries and touring and recording with rock band Sunset Rubdown. When the band broke up I decided to concentrate on producing my own line of preserves, which had already garnered a following.
Not content to produce garden-variety jams and pickles, I instead favored products that told a story or elicited a memory and were often, though not intentionally, inspired by cocktails. With a workshop on Montreal’s Saint Laurent Boulevard and a crack team of preservers, Preservation Society made its mark in Montreal from 2011 to the end of 2016, when I moved the company (now reduced to a single employee: me) for love.
My relocation to Ontario was made wonderful through the proximity to Niagara fruits, as well as collaborations with wonderful local companies like Dillon’s Small Batch Distillers. However, in May 2018, due to complex reasons mostly involving outmoded federal laws around preserves and uncertainty as to my future location, I shut down the production side of Preservation Society to return to pastry and to focus on teaching preserving workshops and writing.
My first cookbook, Les conserves selon Camilla, was released in 2013. An expanded English version followed in 2015, as well as an Italian translation. I have contributed recipes to numerous publications, including The Globe & Mail, Duchess at Home, Lost in the Supermarket: An Indie Rock Cookbook, and Le miel: l’art des abeilles, l’or de la ruche, and Montreal Cooks.
I am currently working on my second cookbook, Jam Bake, to be released by Appetite by Random House in 2021.
This site is a place for you to find out where and when I’ll be teaching, as well as to share recipes and techniques for preserving and pastry. Check the FAQ for questions, or get in touch via the contact page.