Coupe du Monde de la Pâtisserie

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.

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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.

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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.

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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).

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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.

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NEW FOR 2025 – A redesigned edition for greater innovation, spectacle, and responsibility.

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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.

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New challenges for more dynamism and spectacle.

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• 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.

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• 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.

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• 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 IOC (International Organizing Committee):

• Use of reusable kitchen paper and washable pockets

• Use of reusable containers

• Limited power use

• Limitation of waste, reduced product wastag

• CSR commitment in the creation of the recipes​

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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.​​​​​​​