From January 24-25, 2025, pastry making professions will be honored during the 19th edition of the Pastry World Cup at Euroexpo in Lyon, France. During the Grand Final, 60 sugar, chocolate and ice experts, divided into 20 teams from the four continental selections will try to reach the podium’s highest step, and become Pastry World Champions.

“When I took over the presidency of the competition in 2019, I arrived with the ambition to enhance the value of the profession, to promote the transmission and excellence of the Pastry World Cup, while giving it a new, more committed and responsible impetus,” comments Pierre Hermé, President of the Pastry World Cup. “The world’s pastry industry is at a crossroads, and it has probably never been more concerned with taste than it is with appearances. The candidates must be in tune with the challenges of modern pastry-making, a more committed pastry-making with a real attention paid to the use of raw materials. The competition level rises from one edition to the next, making it a perfect mirror of pastry-making, which is constantly reinventing itself and pushing back the boundaries of its art.”

Created in 1989 as the sweet counterpart to the Bocuse d’Or, the Pastry World Cup has established itself as the world's leading event in the sector. Loyal to its original DNA - to develop the profession of ice-cream maker-pastry chef-chocolate maker, the Pastry World Cup highlights the technical achievements of today and tomorrow’s leading pastry chefs.

The Pastry World Cup’s winners are its best ambassadors, the proof that the competition is a real springboard for a career and a professional’s life fulfilment.

The careers of several World Champions are a perfect example. The Belgian pastry chef and chocolatier Pierre Marcolini, World Pastry Champion in 1995, decided to launch his own business after his victory. Today, Maison Pierre Marcolini is present all around the world with more than 40 shops.

Another success story is French pastry chef Christophe Michalak, World Pastry Champion in 2005. His victory propelled him onto the French media scene, allowing him to promote his art and making him one of the most renowned pastry chefs in the world.

The Pastry World Cup is also inspiring chefs to pass on their skills. World Pastry Champion in 2011, Jordi Bordas opened in 2015 his own pastry school, Jordi Bordas Pastry School, in Viladecans, Spain, where he teaches his B. Concept method: healthier and lighter recipes without altering the quality of the final product.

Winning the Pastry World Cup is synonymous with achievement, the symbol of having reached the pinnacle of this art. To achieve it, it is necessary to demonstrate total talent and dedication during a two-year selection process: first at a national level, then at continental step (Africa, Americas, Asia-Pacific or European selection), and finally reaching the final stage: the Grand Final of the Pastry World Cup, which brings together the world’s pastry elite for two days in Lyon, France.