For over 35 years, the Pastry World Cup has been revolutionising the world of pastry, broadening the horizons of pastry chefs from all over the globe. More than a competition, it has spotlighted outstanding talents and established itself as a true professional springboard, enabling candidates to showcase their technical excellence and personal pastry identity. By promoting craftsmanship, creativity, and the pursuit of excellence, the Pastry World Cup has helped raise standards across the pastry world, becoming a truly unique international event.
A unique collective adventure
A true collective adventure, the Pastry World Cup has the power to transform not only individual careers but also the lives and trajectories of entire teams, professions, and generations. Beyond performance and rankings, it is a shared human experience where collaboration, transmission, and collective ambition take center stage.
The journey of Christophe Michalak, crowned World Pastry Champion in 2005 with his team, perfectly illustrates this dynamic. More than a personal achievement, his victory marked the beginning of a wider influence - one that extended far beyond the competition floor. Through his subsequent career, media presence, and commitment to creativity and accessibility in pastry, he has inspired countless professionals and enthusiasts alike.
By elevating one chef, the Pastry World Cup helps raise an entire community. Each team adventure fuels new vocations, encourages knowledge sharing, and strengthens the global pastry ecosystem. In this way, the competition becomes a catalyst for collective progress - where transforming one life contributes to shaping many others, and where individual excellence serves a shared passion for pastry.
Key dates
1989
First edition of the Pastry World Cup
1993
Creation of the édessert à l'assiette" theme
2006
Creation of the Asian and European selections
2008
Creation of the Copa Maya (Latin American selection)
2011
Creation of the African selection
2015
Creation of the Valrhona chocolate sculpture
2019
30 years of the Pastry World Cup with a new president: Pierre Hermé
2021
End of the Top-3 rule
2026
Creation of the Middle East selection
A competition that promotes values
The World Pastry Cup is a network of stakeholders who unanimously share:
Excellence
Seeks perfection through both artistry and technical mastery
Responsability
Elevates the product while respecting the living world
Innovation
Expresses passion through boundless creativity
Emotion
Creates desserts that spark sensory wonder
Pride
Represents and defends the colors of their country
Diversity
Promotes equality of opportunity between the sexes
Experience
Gives their very best in the competition of a lifetime
Brotherhood
Places the individual in the service of the collective
Universality
Gives voice to every sensitivity of the pastry arts
Competitivity
Demonstrates humility, integrity, and fair play—both in victory and in defeat
Transmission
Shares their expertise generously with present and future generations
Ambassadorship
Conveys the values of the competition through both conduct and craftsmanship
International Organizing Committee
The International Organizing Committee is at the origin of the bases of the rules of the competition. On the day of the competition, they ensure the smooth running of the latter and ensure that the rules are respected by the candidates and the criteria for the ratings by the juries.
The competition's president & vice president
In September 2019, Pierre Hermé becomes the President of the Coupe du Monde de la Pâtisserie.
His ambition, with chef Frédéric Cassel, vice-president designate, is to "enhance the profession, promote the transmission and excellent know-how of the Coupe du Monde de la Pâtisserie, while giving a new, more committed and responsible impetus".
Committee members
Julien ALVAREZ
Jean-Jacques BORNE
Sébastien BOUILLET
Alain CHARTIER
Patrick CHEVALLOT
Aurélie COLLOMB-CLERC
Sophie DE BERNARDI
Stéphane GLACIER
Vincent GUERLAIS
Arnaud LARHER
Johanna LE PAPE
Christophe MICHALAK
Angelo MUSA
Jessica PREALPATO
Philippe RIGOLLOT
Marc RIVIÈRE
International Ambassadors
The C.I.O. has selected several prestigious pastry chefs from around the world to represent the competition and its organisation on each continent. Acting as points of contact for the national teams on their respective continents, the Ambassadors support them throughout the competition cycle.
They help organise the continental selections and contribute to the development and promotion of local pastry communities.
They highlight international trends, dynamics and developments within the pastry profession. They provide the French Organising Committee with a global perspective, enabling it to look beyond the local sphere and achieve greater openness to the world.
Thus, the World Pastry Cup continues to be the world’s leading event, a trendsetter and visionary, inspired by cultural richness and diversity.
Ambassadors are appointed for a maximum of 4 years (2 cycles).
Africa: Kamal RAHAL
Americas: Christophe MOREL
Asia: Tan WEI LOON
Middle East: Nicolas LAMBERT
Europe: Pierre MARCOLINI & Luigi BIASETTO
APPLY
You are a chef, and you would like to have the opportunity to represent your country at the Pastry World Cup ? You want to create a World Cup Pastry Club in your country?
