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.
Restaurant dessert: a renowned jury for this new test
Pastry World Cup: 5 events dedicated to art and nature
Chocolate, the centrepiece of the Pastry World Cup and its honorary President, Patrick Roger
Partners committed to a sustainable relationship with producers
New dates for the Bocuse d'Or and Pastry World Cup finals in 2021
Around Pierre Hermé, a new international organising committee promoting a conscious and engaged approach to pastry