SIRHA LYON GRAND FINAL

THE PASTRY

WORLD CUP

Chocolate, sugar and ice cream: three disciplines, one title. The global benchmark for pastry professionals.
OFFICIAL PASTRY WORLD CUP WEBSITE
OFFICIAL PASTRY WORLD CUP WEBSITE

1989

Founded in Lyon

9h

Of competition
across all disciplines

18

Teams in the Grand Final

2

Days of competition
at Eurexpo Lyon

Since 1989The global springboard for pastry talent

Since its creation in 1989, the Pastry World Cup has become an international benchmark, bringing together the world’s leading pastry talent every two years. The competition spans three disciplines: chocolate, sugar and ice cream.

The strength of the competition lies in its team format. Each country is represented by three specialists who work together to represent their nation while putting their expertise to the test. This collective dimension makes the competition truly unique.

The Pastry World Cup has also helped launch the careers of some of the world’s most renowned pastry chefs. After winning in 1995, Pierre Marcolini went on to establish his own house. Christophe Michalak, winner in 2005, later became one of the best-known pastry chefs of his generation.

Global pastry is at a crossroads. Candidates must be aligned with the challenges of modern pastry-making, which is more committed and more attentive to the choice of raw ingredients.
Pierre Hermé, President of the Pastry World Cup
With each edition, standards rise even higher. The competition reflects a pastry world in motion — one that innovates, reinvents itself and constantly pushes the boundaries of creativity.

Competition schedule Three disciplines, seven events, uncompromising rigor

Across seven challenges in three disciplines, candidates must demonstrate precision, creativity and technical mastery. From tasting challenges and artistic creations to the final buffet, every event showcases the highest standards of pastry-making.
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DISCIPLINE 01

TASTING

CHALLENGE 01

PLATED ICED DESSERT

15 individual plated desserts, prepared à la minute and presented restaurant-style, based on a creative interpretation of the vacherin.

CHALLENGE 02

SAINT-HONORÉ

Three Saint-Honoré cakes, each serving six, based on the classic composition and incorporating a local product or national speciality.

CHALLENGE 03

CHOCOLATE SHOW

30 bite-sized chocolate creations inspired by the theme “Heritage and Cultures.”

DISCIPLINE 02

ARTISTIC

CHALLENGE 01

SUGAR ART PIECE

An artistic piece showcasing mastery of both classic and contemporary sugar techniques, created entirely on site.

CHALLENGE 02

CHOCOLATE ART PIECE

An innovative artistic creation showcasing the chocolatier’s craftsmanship and technical mastery.

CHALLENGE 03

WATER ICE SCULPTURE

Starting with a single block of clear ice, candidates have 1 hour 30 minutes to sculpt a piece designed to integrate seamlessly with the sugar and chocolate creations in the final buffet.

DISCIPLINE 03

BUFFET

FREE-THEME CHALLENGE

FINAL BUFFET COMPOSITION

The three artistic pieces (sugar, chocolate and ice) must come together as a single, cohesive composition, presented on a one-metre-square table. Display versions of the desserts from the tasting challenges are incorporated into the overall presentation, each in visual dialogue with one of the sculptures.
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The nations on the podiumAWARDS

Each winner of the Pastry World Cup has left their mark on the history of international pastry. France leads the competition’s all-time rankings with eight victories, while Japan, winner of the 2023 and 2025 Grand Finals, has emerged as the leading nation in recent editions.

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Assessment An expert perspective on global pastry

At the Pastry World Cup, every creation is observed, tasted and assessed by an international jury. Judging goes far beyond technical performance, taking into account the balance of flavours, precision of technique, artistic coherence and the emotion evoked during tasting. Every detail counts.

Tasting

The judges assess the three tasting challenges: Plated Iced Dessert, Saint-Honoré and Chocolate Show.

  • Balance of flavors
  • Textures and temperatures
  • Elegance of the creation
  • Emotional impact

Artistic

The sugar, chocolate and ice pieces are assessed individually and then as a unified composition within the final buffet.

  • Mastery of techniques
  • Precision of execution and assembly
  • Artistic elegance
  • Overall coherence of the buffet

Work

A jury from each participating country evaluates the work of all teams except those from its own country Hygiene Organization Team harmony Dexterity Compliance with the proper use of raw materials

SUSTAINABILITY COMMITMENT

Sustainability is a challenge in its own right. Throughout the nine-hour competition, the Committee assesses teams against four commitments: zero food waste, no disposable containers, direct sourcing from producers and responsible use of consumables.

Experience the Pastry World Cup Final Live

Join professionals from around the world and experience the world’s most eagerly anticipated pastry competition live, at the heart of Sirha Lyon.
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Book my ticketsBecome a competition partner