Some Pastry World Cup
History

The most prestigious
world stage of the pastry art.

A unique competition in the world, chaired by Pierre Hermé and founded by Gabriel Paillasson more than 30 years ago, organised every two years in Lyon (France), as part of Sirha, a world meeting for the restaurant and hospitality industry, it brings together teams from all over the world composed of a chocolate artist, a dessert specialist and an ice cream expert. They both perform in terms of taste and art, under the eyes of a passionate public.

A great springboard that puts pastry chefs in the spotlight.

An exceptional
collective performance.

At the end of 50 national and 5 continental selections in 2 years, more than 20 nations are meeting for a unique and festive moment of sharing, which celebrates the art of pastry in all its excellence.

A formidable creative laboratory that unveils the most innovative techniques and shapes trends in taste and design.

10 hours of events, an incredible collective performance around a common challenge: to become the world champion

PASTRY WORLD CUP
A FEW DATES

1989


1st edition of the Coupe du Monde de la Pâtisserie

2008


Creation f the Copa Maya - Selection contest for Latin America

1999


Introduction of the special press prize awarded by a panel of international journalists

2006


Creation of the asian and european continental selection contests

1991


Creation of the Coupe du Monde de la Pâtisserie Club

1995


Introduction of the special prizes to reward other teams than those on the podium

2011


Creation of the African Cup - Selection contest for Africa

2013


Artistic creations displayed on a round table

2005


Exhibition of the artistic creations in refrigerated display cases

1993


Introduction of the dessert on a plate

2015


Introduction of a whole bloc of sculpted Valrhona chocolate

2019


New requirements on our planet