Pastry World Cup 2025 results
Competition rules: a framework of excellence
The competition is organized by the Coupe du Monde de la Pâtisserie Club and GL Events Exhibitions Opérations. The competition takes place in several stages. Firstly, candidates compete in national selections, then continental selections, and finally the grand final. English is the official language of the competition. In addition, national teams must be members of a club. Membership of this club guarantees respect for the values of the competition.
Key values
The competition promotes excellence, responsibility, innovation and emotion. Pride, diversity, competitiveness, fraternity, experience, universality, transmission and ambassadorial spirit are also highlighted.
Eco-responsibility
A transition to a more eco-responsible competition is underway. Candidates are committed to limiting waste and favoring local products wherever possible.
The competition includes tasting and artistic tests. The total duration of the competition is 9 hours. Each test requires great precision and creativity. Candidates must also adhere to a strict timetable.
Tasting tests
Iced fruit dessert test
Teams have to make 4 frozen entremets, including 1 dummy. The three entremets for tasting must be identical, each for 8 people. The entremets must be prepared on site. Mixes may be brought in matured, but not turbined. Cookies may be delivered baked.
Restaurant dessert test
In this event, candidates are asked to create 10 desserts, using a product from their own country. Desserts must be prepared à la minute, with at least two different textures and two different temperatures.
L’épreuve Show Chocolat
During this event, candidates have to make 32 creations using Valrhona chocolate. This “show” is made in a street food / finger food spirit. Finishing touches are made in front of the jury.
The sugar art piece test
The maximum height is 165 cm, including the base. It must contain elements in pulled sugar, puffed sugar and pastillage. Airbrushing is permitted.
The artistic chocolate piece test
Maximum height is 165 cm, including base. It includes a block of sculpted Valrhona chocolate. Solid molding is forbidden.
The water-ice artistic piece test
The sculpture must measure a maximum of 50 cm including the base. Candidates sculpt a block of ice. They must use gouges or scissors for 70% of the work.
The buffet test
The buffet pieces (the 3 artistic pieces and the dummies) must be linked together. Dummy desserts must have a point of contact with one of the sculptures. The maximum overall height is 165 cm.
The jury is made up of eminent professionals. Pierre Hermé, pastry chef emeritus, is president of the competition. Frédéric Cassel is vice-president. The International Organizing Committee (IOC) is made up of renowned pastry chefs. International ambassadors represent each continent. An Honorary President is also appointed. In 2025, Amaury Guichon, known for his trompe-l’œil and chocolate sculptures, was the honorary president.
- IOC members: Julien Alvarez, Jean-Jacques Borne, Sébastien Bouillet, Alain Chartier, Patrick Chevallot, Aurélie Collomb-Clerc, Sophie de Bernardi, Jérôme de Oliveira, Vincent Guerlais, Arnaud Larher, Johanna Le Pape, Etienne Leroy, Christophe Michalak, Angelo Musa, Jessica Prealpato, Philippe Rigollot, and Marc Rivière.
- International Ambassadors: Norihiko Terai (Asia), Pierre Marcolini (Europe), Kamal Rahal (Africa), Gilles Renusson (Americas).
- Specific juries: One jury is dedicated to restaurant desserts, made up of pastry chefs and cooks. There are also team juries, made up of representatives from each country.
Each team is made up of a member of the jury, three candidates and a promotional manager. The 3 pastry chefs each have a specialty: ice sculpture, a sugar expert and a chocolate expert. Thejury member is responsible for ensuring that the rules and values of the competition are respected. He/she grades the other countries, but not his/her team. Candidates must have at least 5 years’ professional experience. One of them is appointed captain. The captain must be of the nationality of the country he or she represents. The promotion manager promotes the team on social networks.
Countries participating in the 2025 Pastry World Cup
In 2025, 18 teams took part in the final under the theme of heritage and national identity. Each team had to fly the flag for its country. The participating countries were: Argentina, Belgium, Chile, China, Colombia, Egypt, France, Italy, Malaysia, Mexico, Morocco, Paraguay, Philippines, Singapore, Mauritius, Japan, South Korea and the United Kingdom.
The Japanese had already won the Asian Pastry Cup! The team was made up of Masanaori Hata (chocolate), Yuji Matoba (sugar) and Ryu Miyazaki (ice cream). It was with this trio that Japan won the Pastry World Cup. The impressive sugar sculpture of a Samurai vigorously beating his drum was complemented by a chocolate decoration. Japanese lantern, architectural and vegetal elements were intertwined. The spinning top-like dessert was perfectly integrated into the whole.
The French disappointment at missing out on first place was palpable on the podium. Jérémy Massing ‘s ( sugar) incredible blue rooster in sugar demonstrated his savoir-faire with an extraordinary mastery of pattern and detail. Haruka Atsuji (chocolate) rounded off the French buffet with a young girl from the 50s getting out of a 2CV made entirely of chocolate. Finally, Mickaël Guyader (master ice-cream maker) completed the picture with a hydrous ice sculpture and a delicate log.
The Malaysian buffet was dominated by a young chocolate woman with a lace bodice, surrounded by flowers and a sugar peacock with a delicate flight. Transparent feathers lent lightness and delicacy to the whole. Finally, the entremets and the all-cylindrical log completed the presentation.
