The podium at PASTRY WORLD CUP 2025
In this prestigious Pastry World Cup 2025, 18 countries competed, highlighting the exceptional talents of artisans from all over the world. Each team, made up of three pastry chefs – an ice cream specialist, a sugar expert and a chocolatier – worked in harmony to meet high-flying technical challenges.
The teams skilfully combined artistry and team spirit, showcasing the unique cultural symbols and culinary treasures of their homeland. Through their creations, they demonstrated not only their technical mastery, but also their ability to tell stories and captivate the judges with their creativity and passion.
- 1st JAPAN: Masanaori Hata (chocolate), Yuji Matoba (sugar) and Ryu Miyazaki (ice cream)
- 2nd FRANCE: Haruka Atsuji (chocolate), Jérémy Massing (sugar) and Mickaël Guyader (ice cream)
- 3rd MALAYSIA: Kah Mun Fong (chocolate), Yi Qing Foo (sugar), Tyler Tan (ice cream)
- 4th: CHINA
- 5th : BELGIUM
- 6th : ITALY
- 7th: SOUTH KOREA
- 8th: SINGAPORE
- 9th: UNITED KINGDOM
- 10th: ARGENTINA
- 11th: PHILIPPINES
- 12th: MOROCCO
- 13th: PARAGUAY
- 14th: CHILE
- 15th: COLOMBIA
- 16th: MAURITIUS
- 17th: MEXICO
- 18th: EGYPT
The Belgian Pastry Lions team shone! Raoul Andriessen, Marijn Coertjens and Dieter Charels took fifth place, winning the prestigious eco-responsibility award for their outstanding commitment to sustainable practices. Their contribution to ecoresponsible patisserie has been recognized and praised by all.
Congratulations to all for your talent and commitment! It’s amazing how high the level of competition is every year.
Our distinguished visitors
Among our visitors of the day, a big thank you to Jean-Philippe Darcis, the ambassador of Belgian chocolate, Joost Arijs, Best Pastry Chef of Belgium 2012, Chocolatier of the Year 2020 in Flanders, Bruno Van Vaerenberg, our ambassador and essential partner, Jean-Jacques Borne, Meilleur Ouvrier de France pâtissier.
New recipes of the day
Among the tastings available on our stand, discover the Mount Gay rum cake from Nantes. Alexis Bouillet’s recipe is featured on our website, along with Panettone with Amarenas Cointreau. World Pastry Champion Luigi Biasetto has created a fruity, original and gourmet version of his famous Panettone with Cointreau Amarenas!
