THE CONTEST
- INTRODUCTION
- KEY FIGURES
- COMMITTEE
- PODIUMS
Pastry is emerging in the contemporary world. The desserts are now combining their sensitivity to technicality, to the new architectural and sensory expressions. Nothing stops the sweet creators of the 21st century. And since the world is moving on, the Pastry World Cup is changing dimension, with a completely rethought universal identity. Product sourcing, natural tastes, precise gestures, team spirit are combined for a intense and visionary baking experience.
A HUMAN COLLECTIVE ROAD
They are 4 among the most promising members of their country, a team Jury who participates in the tasting events and three candidates who work tirelessly for 10 hours to make both chocolate desserts to share, frozen desserts, restaurant desserts several tasting desserts and two sculptures, one in chocolate and the other in sugar.
Over a 2-year cycle, after 50 national and 5 continental selections, more than 20 nations are meeting at Sirha Lyon, for the Grand Final of the Pastry World Cup.
KEY DATES
- 1989 : 1st edition of the Pastry World Cup
- 1993 : Introduction of the restaurant style dessert
- 2006 : Creation of the Asia and Europe selection
- 2008 : Creation of the « Copa Maya » selection (Latin America)
- 2011 : Creation of the Africa selection
- 2015 : Introduction of the Valrhona chocolate block for the chocolate sculpture
- 2019 : 30 years of the Pastry World Cup and a new president : Pierre Hermé
- 2020 : Creation of the Middle East selection
- 2021 : abolition of the TOP 3
The Pastry World Cup is a network of players who unanimously share :
EXCELLENCE
Striving for perfection in art and technique
RESPONSIBILITY
Enhancing the product while respecting the living world
INNOVATION
Expressing passion through boundless creativity
EMOTION
Our desserts provoke sensory wonderment
PRIDE
Represents and defends the colors of his country
DIVERSITY
Promote equal opportunities for men and women
COMPETITIVENESS
Demonstrates humility, integrity and fair play in victory and defeat alike
FRATERNITY
Places the individual at the service of the collective
EXPERIENCE
Gives one's best for the competition of a lifetime
UNIVERSALITY
Expresses of the sensibilities of pastry-making
TRANSMISSION
Share your know-how with current and future generations
AMBASSADOR
Disseminates the values of the competition through know-how and impersonal skills
Are you a chef who would like the opportunity to represent your country at the Coupe du Monde de la Pâtisserie? Would you like to create a Coupe du Monde de la Pâtisserie Club in your country?
