Sirha Coupe du Monde de la Pâtisserie Press area

Pastry is emerging in the contemporary world. The desserts are now combining their sensitivity to technicality, to the new architectural and sensory expressions. Nothing stops the sweet creators of the 21st century. And since the world is moving on, the Pastry World Cup is changing dimension, with a completely rethought universal identity. Product sourcing, natural tastes, precise gestures, team spirit are combined for a intense and visionary baking experience.

 

Septembre 2021

Restaurant dessert: a renowned jury for this new test

Read the release

 


 

 

August 2021

Pastry World Cup: 5 events dedicated to art and nature

Read the release

 


 

June 2021

Chocolate, the centrepiece of the Pastry World Cup and its honorary President, Patrick Roger

Read the release

 


 

June 2021

Partners committed to a sustainable relationship with producers

Read the release

 


 

February 2021

New dates for the  Bocuse d'Or and Pastry World Cup finals in 2021

Read the release

 


 

July 2020

Around Pierre Hermé, a new international organising committee promoting a conscious and engaged approach to pastry

Read the release

 


 

AGENCE OXYGEN

cmp2021@oxygen-rp.com

© 2021 Sirha. All rights reserved

Legal Notice - Privacy Policy - GTU