Episode 40: Quiet in the Kitchen with Magimix and Cake-Boy

Welcome to the 40th Episode of The Quiet Mark Podcast. The Big 40! Such a milestone is worthy of a celebration cake! So, who finer to invite to guest on this special episode than Steve Punter, Managing Director at Magimix UK, and the 'King of Cakes' himself, Eric Lanlard, Master Patissier & Owner of Cake-Boy, the relaxed yet glamorous lounge–café near the river Thames in Battersea?!

With a successful career in consumer appliance and technology markets, and working with brands that include Gibson Innovations, Philips and Henkel, Steve joined Magimix UK as MD in 2016, where he is responsible for overseeing the UK management, brand development and product roadmap. 

In an interview with ERT Magazine, Steve described Magimix as, "The Rolex of Food Processors". Certainly Quiet Mark would agree and is proud to have certified a range of their food processors, blenders and the Magimix Juice Expert 3.

Someone else who, from personal experience, agrees with Steve's statement is our other special guest, Eric Lanlard, who has certainly made his mark in the UK both as a master French Pâtissier and a much loved celebrity chef. His career so far reads like a pastry chef fairytale having previously worked for the French Navy and for the Roux brothers and created masterpiece celebration cakes for the likes of The Beckhams and The Queen! 

Eric has changed the face of British Patisserie and has been rightfully twice crowned the winner of the prestigious ‘Continental Pâtissier of the Year’ at the British Baking Awards. With his renowned Cake Boy boutique, his popular tv shows, four published books and working as brand ambassador for baking mad it’s a wonder he has anytime away from the oven!

Thankfully though, both Steve and Eric have kindly taken time to enjoy a conversation with our host, Simon Gosling,  on our 40th episode, where we take a deeper dive into the work that they do, how it helps to have quieter appliances in the kitchen... (laboratory, sorry Eric!), and the role that sound plays in the art of a Master Patissier.