Coupe du Monde de la Pâtisserie
The Most Prestigious Pastry Competition In The World
Born from the vision of legendary chef Gabriel Paillasson in 1989, the Coupe du Monde de la Pâtisserie was created to elevate pastry to its highest artistic expression.
What began as a bold idea has become the ultimate stage where excellence, creativity, and technical mastery converge.
Every two years in Lyon, France, the world’s finest pastry chefs gather to represent their nations in a celebration of craftsmanship without equal.
With 52 countries competing and more than 200,000 visitors attending the Finale, the Coupe du Monde de la Pâtisserie stands as the most prestigious event in international pastry.
Through spectacular challenges — from intricate chocolate and sugar sculptures to ice carving and refined plated desserts — teams are invited to push the boundaries of innovation under a unifying theme. Each creation tells a story, blending artistry, precision, and flavor while reflecting a growing commitment to sustainability and responsibility toward the future.
Judged over hours of intense competition, chefs are evaluated not only on technique and taste, but on their ability to work as a team and to express a powerful artistic and cultural narrative.
More than a competition, the Coupe du Monde de la Pâtisserie is a global movement. It is a source of inspiration for the next generation, a tribute to tradition, and a living symbol of passion, excellence, and the continual evolution of the pastry arts around the world.
The Pastry World Cup (Coupe du Monde de La Patisserie) is organized by the global brand Sirha Food®, part of the GL events group.
For more information:
Podium 2025
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Japan
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France
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Malaysia
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China
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Belgium
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Italy
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South Korea
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Singapore
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United Kingdom
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Argentina
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Philippines
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Morocco
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Paraguay
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Chile
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Colombia
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Mauritius
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Mexico
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Egypt
Special eco-responsible prize : Belgium
The 2025 Finale
9 hours of Live Show
3 frozen desserts
10 restaurant-style desserts built around a product chosen by the team and sourced from its country of origin
26 sweet creations showcased during the Show Chocolat
1 Chocolate artistic creation, 165 cm base included
1 Sugar artistic creation, 165 cm base included
1 Sculpted water ice creation, 50 cm base included
Composition of a buffet (artistic staging) with a diameter of 150 cm, bringing together the previous creations and adhering to the imposed theme: National Heritage
The International Committee
PRESIDENT: Pierre HERME
VICE-PRESIDENT: Frederic CASSEL
MEMBERS
Julien ALVAREZ - Jean-Jacques BORNE - Sébastien BOUILLET - Alain CHARTIER - Patrick CHEVALLOT - Aurélie COLLOMB-CLERC - Sophie DE BERNARDI - Jérôme DE OLIVEIRA - Stéphane GLACIER - Vincent GUERLAIS - Arnaud LARHER - Johanna LE PAPE - Etienne LEROY -Christophe MICHALAK - Angelo MUSA - Jessica PREALPATO - Philippe RIGOLLOT - Marc RIVIÈRE
The International Ambassadors
The I.O.C. has chosen few prestigious pastry Chefs around the world to represent the contest and its organisation in each continent.
They highlight international trends, dynamics and evolutions in Pastry profession. They bring to the French Organising Committee a global awareness, allowing them to go beyond the local sphere and to reach a greater openness to the world.
In this way, the Coupe du Monde de la Pâtisserie continues to be the world's benchmark event, trend-setting, visionary and inspired by cultural richness and diversity.
Ambassadors are appointed for a maximum of 4 years (2 cycles).
Christophe MOREL : Americas - Pierre MARCOLINI : Europe - Kamal RAHAL ESSOULAMI : Africas
The History
In 1989, the Coupe du Monde de la Pâtisserie (World Pastry Cup) was created under the impetus of the “Meilleurs Ouvriers de France” (MOF) pastry and ice-creams, with the support of the U.I.P.G.G. and the “Société Nationale des MOF”, as part of the “Salon des Métiers de Bouche de Lyon” - Sirha, which became Sirha Lyon in 2020.
From the outset, 12 nations were represented for a team competition, made up of 3 professionals (pastry chef, chocolatier, ice-cream maker). Each team has 10 hours to complete a series of tests in front of the public, designed to test each country's technique and excellence in the art of pastry-making.
In 1991, the Club Coupe du Monde de la Pâtisserie was created and became the owner of the event as well as the custodian of the INPI trademark, headed by the competition's founding president Gabriel Paillasson.
In September 2019, Pierre Hermé becomes the President of the Coupe du Monde de la Pâtisserie. His ambition, with chef Frédéric Cassel, vice-president designate, is to "enhance the profession, promote the transmission and excellent know-how of the Coupe du Monde de la Pâtisserie, while giving a new, more committed and responsible impetus".
In 2020, the Sirha Food brand was created by Luc Dubanchet - founder of Omnivore, Director of Sirha Food and now Deputy CEO of GL events Exhibitions - to bring together the gastronomic events operated by the GL events group, including the Coupe du Monde de la Pâtisserie (Pastry World Cup), the Bocuse d'Or and Sirha Lyon.
To ensure brand consistency, the competition has officially become the Sirha Coupe du Monde de la Pâtisserie (Sirha Pastry World Cup).
Every two years in January, the Grand Final of the Pastry World Cup brings together 20 countries from all over the world after a cycle of 5 continental selections: the European Cup, the Americas Cup, the Asia-Pacific Cup, The Middle-East Cup and the Africa Cup.
New For 2025 – A redesigned edition for greater innovation, spectacle, and responsibility.
The 2025 competition continued to embrace the evolution of pastry trends by supporting innovation, encouraging candidates' creativity, and emphasizing more sustainable practices. This year, several major changes aimed to enhance the experience for participants, the audience and the jury, increase the challenge and inspire participants to adopt more sustainable practices that respect the environment and resources.
New challenges for more dynamism & spectacle.
The Show Chocolat
Making its debut this year, the Show Chocolat challenged candidates to create 32 sweet creations using chocolate, including six mock-up pieces. It's an ambition challenge that combines culinary creativity and scenography, inspired by a street food spirit that blends aesthetics and indulgence. This challenge replaces the traditional chocolate sharing dessert, aiming to showcase the creativity, expertise, and individuality of the participating teams.
The evolution of the restaurant-style dessert
The restaurant style dessert must now be created around a product chosen by the team, sourced from its country of origin. This encourages teams to rely on local resources, explore unique flavors, and work with derivatives of the product they select. Teams are required to work with the product in its entirety and minimize waste, learning to use every part of it. The goal is to seek originality and introduce the jury to new ingredients. Teams must also showcase the producer and explain their approach in a one-minute presentation video, which will be screened just before the dessert is served.
Responsible commitments at the heart of the scoring criteria
Responsible commitments now play a central role in the competition’s scoring system. Far from being a simple bonus or penalty, these criteria are now fully integrated into the evaluation grid, aiming to assess the teams' efforts to reduce their environmental and social impact through concrete and measurable practices. Each team was awarded points based on 5 specific criteria, each rated out of 4 points.
These criteria were evaluated by the International Organizing Committee
Use of reusable kitchen paper and washable pockets
Use of reusable containers
Limited power use
Limitation of waste, reduced product wastage
CSR commitment in the creation of the recipes
At the end of the competition, an eco-responsibility award was presented to the team with the highest score across these five criteria. This award, granted by the IOC, recognizes candidates' concrete commitment to sustainable and environmentally friendly practices, further emphasizing the importance of responsible approaches in the world of pastry-making.
