Americas Pastry Cup 2022 streaming

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Main partner 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 partners


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.


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.


Platinum partners


By combining tradition and innovation, Bragard marks the times by designing in the Vosges (in France) bold, creative, generous and environmentally friendly collections. Bragard meets your requirements and desires of today and tomorrow by offering comfortable products adapted to your jobs so that every day you can write your story in Bragard!”


‘Advancing Your Ambitions’ is our philosophy, based on passion and commitment to provide the best combi oven solution to meet the varied needs of chefs across the globe.


Premium partners

Metropolitan Chile
Inacap partenaire pastry world cup

Née en 1967 en Catalogne, Sosa Ingredients est l’un des leaders mondiaux d’ingrédients haut de gamme pour la cuisine et la pâtisserie. Présente dans plus de 80 pays, l’entreprise accompagne les chefs avec des ingrédients naturels et responsables, produits en Catalogne et développés selon les quatre piliers de la gastronomie moderne: plus de texture, plus de goût, moins de gras et moins de sucre.

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