EUROPEAN PASTRY CUP 2022
- Program
- TESTS
- TEAMS
- Jury
- Podium
- SPONSORS
On January 11th, the European Pastry Cup 2020 featured many roundtables, talks and demos by experts who talked about naturalness in all its forms: between sustainable production and engaged pastry.
Among the experts:
- François JOSSE, Pastry Chef – Taillevent Paris
- Dominique SENAT, Secretary General UNAF (Union Nationale de l’Apiculture Française)
- Claire HEITZLER, Pastry Chef. Feedback on experience : ‘Reflective pastry chef’s guide to ethical pastry-making”
- Mirai NISHIYAMA, 2nd prize Team Japan, World Pastry Cup 2019, Pastry Chef – Henri Charpentier (Hyogo)
- Jessica PREALPATO, President of Honour of the European Pastry Cup
On January 12nd and 13rd, the 4 teams qualified for the European event offered a gourmet creative performance placing the emphasis on naturalness: Switzerland, Sweden and Russia gain their pass to the Grand Final 2021.
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BEST OF | EUROPEAN PASTRY CUP 2020
The next edition of European Pastry Cup will be held on January 23rd to 25th, 2022, during Europain trade show, Porte de Versailles, Paris.
Natural products are an endless source of inspiration for the pastry chefs of tomorrow who endeavour to highlight the vegetal world.
During 5 hours the competitors created:
- 10 desserts on a plate including chocolate and a honey plant (eucalyptus, sage, rosemary, lavender, wild thyme, mint, linden, poppy, Bleuet, immortal)
- 3 frozen fruits desserts
- a sugar and a chocolate sculpture
PIA CEDVALL
(44 YEARS OLD)
CANDIDAT CHOCOLAT
PASTRY VETE-KATTEN
MAGDALENA LARSSON
(32 YEARS OLD)
SUGAR CANDIDATE
PASTRY CHEF AT CEDERLEÜFS &
SVENHEIMER, GOTHENBURG
VLADISLAV PANCHENKO
(24 YEARS OLD)
SUGAR CANDIDATE
WORKS AT TEH PASTRY SCHOOL « PASTRY.PRO »
ANDREY KANAKIN
(34 YEARS OLD)
CHOCOLATE CANDIDATE
CHOCOLATE SHOP : CHOCOLATERIE
« KANAKIN ANDREY », MOSCOW
JEAN-SEBASTIEN GUINET
(27 YEARS OLD)
SUGAR CANDIDATE
PASTRY CHEF AT « BOCCARD »
NICOLL NOTTER
(27 YEARS OLD)
CHOCOLATE CANDIDATE
CHEF AT CEDRIC PILLOUD
DMYTRO KOLESNIKOV
(35 YEARS OLD)
CHOCOLATE CANDIDATE
PASTRY CHEF AT
CONFECTIONERY « BAKEHOUSE » GOODWINE
ANTON SHTYPA
(27 YEARS OLD)
SUGAR CANDIDATE
PASTRY CHEF
AT RESTAURANT « PUR PUR »
Naturality is in the spotlight more than ever with the presence of Jessica Préalpato, the chef who is at the origin of the concept of desserality, will discover live the work of the candidates in their natural and vegetal approach.
JURY
JEAN-SEBASTIEN GUINET
(27 YEARS OLD)
SUGAR CANDIDATE
PASTRY CHEF AT « BOCCARD »
NICOLL NOTTER
(27 YEARS OLD)
CHOCOLATE CANDIDATE
CHEF AT CEDRIC PILLOUD
PIA CEDVALL
(44 YEARS OLD)
CANDIDAT CHOCOLAT
PASTRY VETE-KATTEN
MAGDALENA LARSSON
(32 YEARS OLD)
SUGAR CANDIDATE
PASTRY CHEF AT CEDERLEÜFS &
SVENHEIMER, GOTHENBURG
VLADISLAV PANCHENKO
(24 YEARS OLD)
SUGAR CANDIDATE
WORKS AT TEH PASTRY SCHOOL « PASTRY.PRO »
ANDREY KANAKIN
(34 YEARS OLD)
CHOCOLATE CANDIDATE
CHOCOLATE SHOP : CHOCOLATERIE
« KANAKIN ANDREY », MOSCOW
DO YOU WANT TO BECOME SPONSOR OF THE NEXT EUROPEAN PASTRY CUP OR THE GRAND FINAL 2023?
MAIN SPONSOR FOUNDER
Valrhona has been a partner of artisans of taste since 1922, and is a pioneer and reference in the world of chocolate. Its mission, “Together, good becomes better,” expresses the strength of its commitment. With its partners, chefs and cacao producers, Valrhona imagines the best in chocolate to create a fair and sustainable cacao industry and to inspire gastronomy that is good, beautiful and just.
MAIN SPONSOR
Working hand in hand with growers searching for the best association between terroirs and fruit varieties, Capfruit accompany gastronomy professionals, promoting their techniques, defending their traditions, while capitalizing on innovation to raise their savoir-faire to the highest levels of fame, everywhere in the world. 70 fruit purees 100% No Added Sugar & Individually Quick Frozen fruits.
GOLD SPONSOR
For 30 years, Flexipan® has been recognized as the benchmark for flexible molds by food industry professionals around the world. Unique and Made in France, the combination of fiberglass coated with silicone gives it superior strength and longevity and proven non-stick qualities.
SILVER SPONSOR
By combining tradition and innovation, Maison BRAGARD marks the times by concocting in the Vosges, daring, creative, generous and environmentally friendly collections. BRAGARD always goes the extra mile to meet your requirements and desires now and in the future.
For 100 years, Debic is enabling pastry chefs to make creations that appeal to their customers. Debic offers a range of high quality cream and butter products, exclusively developed for professional hands. Debic is a proud partner of the World Pastry Cup for over 20 years.
BRONZE SPONSOR
Bravo Spa is an Italian multinational company leader in the production of a wide range of machines for the world of confectionery. Bravo Spa is synonymous of innovation and technological avant-garde and supports great professionals through a dense sales network of distributors in Italy and abroad and branches such as Bravo France, Bravo Deutschland, Bravo Asia and Bravo North America.
Founded in 1967 in Catalonia, Sosa Ingredients is one of the leading premium ingredients companies for pastry and gastronomy in the world. Established in more than 80 countries, the company support chefs with natural and sustainable ingredients from Catalonia, all developed according to the four pillars of modern gastronomy: more texture, more taste, less fat and less sugar.
With the participation of
Since 1768, the Revol family manufacture stood out for its strong taste for innovation and its ability to reinvent porcelain. As a creator who listens to chefs, Revol draws its passion from gastronomy, art and design to imagine the table of tomorrow. This year, Revol is strongly committed to sustainable development, offering the first 100% recycled ceramic.
The Coupe du Monde de la Pâtisserie supports the « Abeille, sentinelle de l’Environnement© » program initiated in 2005 by UNAF, National Union of the French Apiculture.
