The event was established with the support of the Union Internationale des Patrons Pâtissiers, Confiseurs, Glaciers et Traiteurs (U.I.P.G.G.) as part of the Salon des Métiers de Bouche de Lyon, which became Sirha in 1987 (renamed Sirha Lyon in 2020).
From the outset, 12 nations were represented for a team competition, made up of 3 professionals (pastry chef, chocolatier, ice-cream maker). Each team has 10 hours to complete a series of tests in front of the public, designed to test each country's technique and excellence in the art of pastry-making.
In 1991, the Club Coupe du Monde de la Pâtisserie was created and became the owner of the event as well as the custodian of the INPI trademark, headed by the competition's founding president Gabriel Paillasson.
After a number of changes, leading to the creation of continental selections and the introduction of new events - plated desserts, ice lollies, restaurant desserts, etc. - the famous pastry chef Pierre Hermé took the presidency of the competition in 2019.
The revolution continues
In 2020, the Sirha Food brand was created, bringing together gastronomic events operated by the GL events group, including the Coupe du Monde de la Pâtisserie, the Bocuse d’Or and Sirha Lyon. To ensure brand consistency, the competition has officially become the Sirha Coupe du Monde de la Pâtisserie (Sirha Pastry World Cup).
Every two years in January, the Grand Finale of the Pastry World Cup brings together 18-20 countries from all over the world after a cycle of 5 continental selections: the European Selections, the Americas Selections, the Asia-Pacific Selections, The Middle Eastern and the African Selections.
The next edition of this prestigious international competition will take place on Friday 22nd and Saturday 23rd of January 2027 at Eurexpo Lyon as part of Sirha Lyon.
The trophy
Where there is a competition, there is a ranking…and a trophy!
From its creation, the Pastry World Cup has featured a trophy that echoes pastry as a feminine symbol. The trophy - often called "the virgin" - features the 4 elements:
Air, represented by the ball, symbolises the worldwide influence of the competition on all five continents.
Water, represented by the tray, echoes the work of ice and its structure
Fire, evoked by the woman, expresses the notion of sugar being drawn, blown or poured.
Earth - or the support - is a reminder of chocolate being worked and sculpted.
Evolution of the logo
As the competition, its events and its name have evolved over more than 30 years, so too has the Coupe du Monde de la Pâtisserie logo.
