people.
RISING TO THE CHALLENGE Eric always knew patisserie was his destiny; in the French Navy he saw cocoa trees for the first time; Fortnum & Mason acclaimed Eric’s delivery driver as the best-dressed; every kitchen needs a forklift
INTERVIEW: PHOEBE STONE. PHOTOGRAPHS: ISTOCK/GETTY IMAGES
THE MAKING OF CAKE BOY
At the age of five I said “I’m going to be a patissier.” When I was 10, I dragged my mum to the most expensive patisserie in town and said that was where I wanted to be an apprentice. I started there when I was 18. I then did my National Service in the French Navy, sailing around the world. It was an eye-opener – I’d never seen cocoa pods and papayas on trees. I already had high standards, but I was working for the captain, representing France abroad. Now when someone says, “I want the moon to explode in front of me,” I say, “No problem!”