Though he aspired to architecture and design, talents clearly manifested in Chapon’s whimsical packaging, young Patrice was always drawn to gastronomy. When seven years old, he accompanied his wine broker father to some of the finest tables in Paris. As a young pastry chef, Chapon perfected sorbets and ice creams for Buckingham Palace. Inevitably, his true calling in chocolate came at age twenty-four, and he spent years procuring and restoring antique chocolate-making equipment. Now, with his five vintage shops in France and one in Tokyo, Chapon has crafted a lush fulfillment of his chocolate destiny.
