France sparkles at the pastry world cup 2025. Find out who the winners are!
The pastry world cup 2025 brought together the best talents in the art of sweet-making for two days of intense competition in Lyon from January 24 to 26, as part of the prestigious Salon international de la restauration, de l'hôtellerie et de l'alimentation (Sirha). With "world heritage" as their theme, the 18 teams vied with each other in creativity and technical skill to create spectacular pieces in chocolate, ice cream and sugar. France shone, but had to be content with the silver medal. Here's a look back at the highlights of this landmark event for the pastry world ;).
A top-class French team!
Made up of Haruka Atsuji, Mickaël Guyader and Jérémy Massing, the French team made its mark in the "chocolate" event. Massing, who had already taken part in the previous edition, brought "a real competitive dynamic" (source RTL info), according to Franck Michel, coach of the French team. Despite their fine performance, the French had to be content with silver, as Japan dominated thanks to a chocolate masterpiece praised by the jury. "The difference really came down to this piece," said Pierre Hermé, president of the competition, impressed by the determination of the Japanese champions.
A podium dominated by Japan
After two days of intense competition in Lyon, the pastry world cup 2025 crowned Japan for the fourth time since the competition's inception in 1989. With a score of 14,026 points, the Japanese team surpassed France (13,621 points) and Malaysia (11,696 points), who completed the podium.
Organized during the Salon international de la restauration, de l'hôtellerie et de l'alimentation (Sirha), this event brings together the world's top pastry talents. This year's theme, "World Heritage", inspired some highly inventive creations. Teams had nine hours to prepare an iced entremet, a restaurant dessert, an ice sculpture and a spectacular chocolate piece.
A fine title for Belgium
The Belgian team, back in the competition after an eight-year absence, achieved a respectable fifth place with a score of 11,504 points. Composed of Marijn Coertjens, Dieter Charels and Raoul Andriessen, under the direction of Jean-Philippe Darcis, the team also received the eco-responsibility prize, rewarding their efforts for a sustainable and innovative approach. The competition was marked by a high level of creativity and technical skill, testifying once again to the international influence of the art of pastry-making.
The works on the podium :
Now it's your turn to bake!
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