Dutch pastry today stands as a true field of expression where tradition and modernity meet in perfect harmony. Heir to a rich heritage shaped by the nation’s mercantile history and global influences, it celebrates the generosity of flavors while cultivating a clean and precise aesthetic.
From caramelized waffles to spiced biscuits, from local fruit tarts to contemporary creations, it embodies a unique balance between authenticity and innovation. Chefs draw inspiration from their culinary culture - rooted in conviviality and the art of sharing—to imagine desserts that blend refinement, technique, and emotion.
Driven by a new generation of talents, the Dutch pastry scene is opening up to haute gastronomy while remaining true to its identity. Minimalist design, mastery of textures, and the search for balance between sugar, spice, and local ingredients make each creation a reflection of an ever-evolving savoir-faire.
Through this creative momentum, the Netherlands asserts its place on the international pastry stage, offering a vision of confectionery that is both daring, elegant, and deeply anchored in its cultural roots.
The Team is back
Why participate ?
In 2009, Jeroen Goossens, Arthur Tuytel, and Ivo Wolters were the last to represent the country. Their best result ever was in 2005, when they won a silver medal for overall performance and the prize for "Best in Ice Carving." Now, 15 years later, the team is dusting off their competitive spirit!
Participation offers the Netherlands a unique opportunity to showcase our culinary expertise on a global stage, strengthening our national pride and international reputation. It promotes innovation and craftsmanship within Dutch patisserie and inspires young talent by giving them the opportunity to learn and excel in their profession. Moreover, it contributes to the growth and sustainability of the level of patisserie in the Netherlands by stimulating knowledge transfer and education.
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The Dutch Team's qualification
Team Netherlands competed at the European Continental Selection of the Coupe du Monde de la Pâtisserie, represented by Tom Van de Veen (chocolate), Peter Remmelzwaal (sugar) and Bart de Gans (ice sculpture).
At the end of the competition, the Dutch team achieved fourth place, securing their qualification for the Coupe du Monde de la Pâtisserie Grand Final in Lyon.
Marked by a high level of technical skill and artistic precision, their performance reflected the strength and diversity of Dutch pastry craftsmanship, earning recognition among Europe’s top teams.
This result brings the Netherlands back onto the international stage of the competition, more than a decade after its last participation. It continues a legacy that includes the country’s best performance to date, with a silver medal in 2005 and the “Best in Ice Carving” award.
The Dutch team will now represent the Netherlands at the Coupe du Monde de la Pâtisserie Final, held during Sirha Lyon, on 22 and 23 January 2027, alongside the world’s leading pastry nations.
