NATIONAL SELECTION Swedish Selection of the Pastry World Cup

INTRODUCTION

RESULTS

CANDIDATES

PRACTICAL INFORMATION

Inspiring a young generation of Pastry Talents

The Swedish National pastry team have successfully competed in several competitions, e.g Coupe du Monde de la Patisserie, Nordic Pastry Cup and European Pastry Cup (Coupe du Monde de la Patisserie Europe). The Swedish National pastry team was founded in 2013 by The Association of Sweden's bakers & confectioners. The purpose of the pastry team is to stimulate the industry's confectioners and pastry chefs to further develop their professional skills through competitions. Furthermore, the competition should stimulate increased knowledge exchange and curiosity. The team will be able to inspire more young people to apply for education to the fantastic pastry profession.
Ice Sculpture Swedish Team Pastry World Cup Europe 2026

The Swedish team for the Pastry World Cup Europe 2026

Team Sweden brings together experienced professionals from across the pastry disciplines. Gustaf Mabrouk, President and jury member, is an internationally recognised pastry master, named World Pastry Chef of the Year in 2019, with previous experience as a competitor in the World Chocolate Masters and as coach of the Swedish National Pastry Team. 

The team is captained by Michaela Andersten, Head Pastry Chef at Spånga Konditori, responsible for the chocolate discipline and a seasoned competitor in international and national pastry contests. 

Magnus Håård, in charge of sugar work, brings extensive competition experience, having represented Sweden at the World Pastry Championship in 2006 and won Pastry Chef of the Year in 1996. The ice discipline is led by 

Lennart Landh, founder of LennArtIce, whose ice sculptures are created and showcased across Europe, India and North America.
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The Results

Team Sweden took part in the European Continental Selection of the Coupe du Monde de la Pâtisserie, held in Paris on 18 and 19 January 2026, as part of the Sirha Bake & Snack trade show. Alongside seven other national teams, the Swedish delegation faced a demanding competition combining artistic challenges and tasting tests within a strict timeframe. 

Over 5 hours and 30 minutes, the teams produced chocolate, sugar and ice sculptures, as well as 34 desserts across three distinct themes, including a new technical requirement with identical frozen desserts. The entire body of work was then presented on a collective buffet, highlighting both individual craftsmanship and overall coherence. Inspired by the theme of winter flora, Team Sweden demonstrated strong teamwork across the three disciplines, working within the same constraints of time, space, equipment and ingredients as all participating teams. The jury evaluated the candidates on technical execution, taste, artistic harmony, time management and team coordination. 

While the team did not advance to the Grand Final on this occasion, the experience proved both highly instructive and motivating. The competition offered a valuable opportunity to showcase Swedish pastry know‑how on an international stage and to build experience at the highest level of the profession. The team now looks ahead with determination, drawing on this experience to prepare for future selections with the ambition to progress even further.

Practical information

To get more information, you can contact cmpatisserie@gl-events.com.

Follow Sweden's Pastry World Cup Team: 

European selection
European selection