NATIONAL SELECTION Saudi Arabia Selection of the Pastry World Cup

September 30, 2025
Riyad, Saudi Arabia

INTRODUCTION

RESULTS

CANDIDATES & JURY

TESTS

PRACTICAL INFORMATION

Saudi Arabia Makes Its Debut at the Pastry World Cup

A new chapter is being written in Saudi Arabia’s gastronomic journey: for the very first time, the Kingdom hosted its national selection for the Pastry World Cup, on September 30, 2025, during Sirha Arabia in Riyad.

This historic moment reflects Saudi Arabia’s determination to elevate its pastry heritage on the international stage. Bridging ancient traditions and modern creativity, Saudi pastry draws from nomadic roots, spice markets, and the deeply embedded art of hospitality. Signature sweets – candied dates, desserts with dried fruits, pastries made with ghee or rose water – speak of a culture that is both rich and refined.

Today, a new wave of pastry chefs is redefining the scene. These creative talents are inspired by local ingredients, crafting bold, contemporary interpretations that reflect the precision and elegance of high-end pastry.

More than just a debut, this selection represents a bold momentum: a country stepping confidently into the global arena, eager to express its culinary identity with ambition, creativity, and pride. Saudi Arabia is ready to surprise and inspire in the demanding and artistic world of pâtisserie.

Ahad Hasanin and Mohamed Hassan win the Saudi Arabia selection!

Ahad Hasanin and Mohamed Hassan have won the Saudi Arabia selection of the Pastry World Cup. Ahad, competing in the chocolate category, and Mohamed, in the sugar category, will represent the Kingdom at the next continental stage. Their victory marks a new milestone for Saudi pastry, highlighting the country’s growing talent and creativity on the international stage.

The Candidates Chocolate Candidates

JK

Janaka Kumara

Chocolate

Sugar Candidates

HA

Hussam Alnassan

Sugar

The Jury Tasting Jury

NL

Nicolas Lambert

Tasting Jury

Work Jury

JD

Julien Dugourd

Work Jury

Frank Haasnoot, Honorary President of this edition

Dutch pastry chef of international renown, Frank Haasnoot is celebrated for his bold, artistic style and his graphic, innovative creations. Winner of the Pastry World Cup in 2011, he has built an international career collaborating with prestigious houses and hotels across the globe, before dedicating himself to sharing his expertise through masterclasses, books, and consulting projects.

His contemporary vision of pastry and his technical excellence make him a key figure in the profession. It is in this spirit that he will preside over this selection as Honorary President, bringing his unique perspective and experience to the candidates who will showcase their talent in this pivotal stage of the competition.

The tests

Chocolate Candidates

  • 12 sweet Valrhona chocolate-based creations, including 2 mock pieces, in a street food / finger food spirit
  • An artistic piece made exclusively from chocolate, worked in all its forms

Chocolate sweet creations

Candidates must create 12 sweet Valrhona chocolate-based creations, including 2 mock pieces, in a street food / finger food spirit, with animation and finishing touches carried out in front of the jury at the last moment. If dairy products are used, they must come from Valrhona and Elle & Vire Professionnel.

The creations, identical in composition and finish, must be chocolate-dominant, include one chocolate from Valrhona’s “Iconics” range, weigh between 40 g and 70 g, and be designed as 1 to 3 bites. Spices, herbs, and plants are allowed, but fruits and fruit purées are prohibited. Preparations may be brought ready to assemble, but assembly and decoration must be done on-site. No colorants or prohibited additives are allowed. Tasting will be done standing, by hand, in a cocktail spirit, with washable and reusable containers.

The 2 mock pieces, made entirely of edible elements and identical in finishing, must be integrated into an artistic piece (with at least one point of contact). They may be brought already finished but must hold at room temperature and be displayed upon installation in the kitchen.

Chocolate Artistic Creation

The artistic piece must be made exclusively from chocolate, worked in all its forms (modeled, cut, sculpted, etc.). Elements may be brought pre-prepared, but the assembly must be carried out entirely on-site. The piece must consist only of edible elements and include at least one artistic element showcasing a chocolatier’s technique, crafted on-site.

It may not contain more than 30% molded chocolate. The height must be between 45 cm and 120 cm (including the base). The base, provided by the candidates, may not exceed 50 cm in length, 50 cm in width, and 20 cm in height. The use of food coloring and titanium dioxide is authorized. However, the use of cutting machines during the competition is prohibited, in order to highlight “handmade” work. Solid molding is also forbidden.

The artistic chocolate piece must integrate the two mock creations identical to those presented in the “CHOCOLATE SHOW” test. Finally, dark couverture chocolate will be provided by the organizers, up to 5 kg per person. Beyond this amount, each candidate must bring their own products. White and/or milk chocolate (up to 3 kg) may also be used in addition to the 5 kg of dark chocolate.

Sugar Candidates

  •  3 fruit tarts for 6 people, including one mock, showcasing fresh fruit and a local flavor
  • 1 artistic piece in sugar, assembled entirely on-site. While freely composed, it must include pulled sugar, blown sugar, and a ribbon technique. 

The Fruit Tart

Each candidate must prepare three fruit tarts for six people, including one mock, showcasing fresh fruit (at least 60% of the preparation) and a local flavor (Samh flour and lavender). The use of Elle & Vire Professional butter is mandatory, and if chocolate or dairy products are used, they must be from Valrhona and Elle & Vire. The tart shells must be lined on-site, all edible decorations prepared on-site, with no forbidden colorants or additives, and presented at room temperature. The mock tart, made entirely of edible products and identical in finish to the desserts presented for tasting, may be brought already finalized and will be integrated into the buffet.

Sugar Artistic Creation

Candidates must create an artistic piece in sugar, assembled entirely on-site. While freely composed, it must include pulled sugar, blown sugar, and a ribbon technique. Molded, cast, or pastillage elements may be brought pre-prepared, but assembly and at least 60% of the work must be carried out on-site.

The piece must measure between 45 and 120 cm in height (including the base), with a base no larger than 50 × 50 × 20 cm, provided by the candidates. The use of an airbrush and compressor is allowed, provided it does not obstruct visibility.

Food coloring and isomalt are permitted, but solid molds must not exceed 3 cm in thickness.
The buffet must be prepared by the Sugar and Chocolate candidates during the last 15 minutes of their test. Each buffet must include the artistic piece as well as its mock, and the entire display must fit within the diameter of the designated table (120 cm). Finishing touches on the buffet are allowed.

Rules to follow: no element may extend beyond the presentation table, and no background decoration is permitted. Teams may bring fabrics, colored materials, bases, or tablecloths. The use of rotating bases is tolerated but remains the responsibility of the candidates, who must ensure the safety of people and surrounding equipment. No electrical cords or cables may hang from the table. Finally, visual coherence must be maintained across all elements of the buffet.

Practical information

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