The Lido in Paris — a glittering cabaret on the Champs Elyseés — packs them in. Dinner and a show, lunch and a show, champagne and a show, day after day, year after year, a high-end entertainment and cuisine assembly line.
Eric Cuvillon — a former Lido chef — left that world behind in 2005. That was the year he decided that his brother Frédéric — a shy but gifted baker who had taken a job on Providenciales — might be on to something. Eric liked the island so much, he bought the little commer- cial bakery business that employed his brother.
These days, their customer list in- cludes morning deliveries to roughly 20 hotels and resorts along Grace Bay. As their reputation spread, people began suggesting that Cuvillon open a shop. It seemed a decent idea to Eric. There were 30 thriving boulangeries within a few blocks of his apartment in Paris, yet not a single French bakery on Provo. They just needed the right space, and the right person behind the counter.
Which is where ‘The Lido’ re-appears. A few years ago, Eric spotted a familiar face while browsing Facebook: Tatjana Milovanovic, a Serbian woman he’d met 25 years ago when she’d spent a summer work- ing at The Lido. The two exchanged messages, and before long Eric was flying out to Serbia for an extended vacation. When he returned, Tatjana was by his side.
Today Frédéric bakes contentedly through the early morning dark- ness, filling the shop with fragrant baguettes, boules, croissants and pastries, while Eric runs the business. And Tatjana is the warm heart of Cai- cos Bakery, the classic, simple bou- langerie they opened on Grace Bay Road in 2009. Strangers she greets with a welcoming smile. Regulars sometimes warrant a spontaneous hug, a musical cascade of delicately accented conversation, and the oc- casional free sample.
And their future in this place so far from the Champs Elyseés? “I would prefer to sell diamonds, not baguettes,” Eric shrugs, smiling slyly, “but it is a bakery.”