The Swiss young confectioners’ competition: an event for the profession
For more than 25 years, the Romandy and Ticino finals for young confectioners have been a must-see event for pastry and chocolate lovers in Switzerland. Created to promote emerging talent in artisanal confectionery, this competition showcases the best apprentices in French-speaking Switzerland and Ticino. Each edition is an opportunity to celebrate the rigor, precision, and imagination that characterize this sweet artistry.
Confectionery 2.0: excellence in competition
For the 27th edition, held on September 27, 2025, at the École Professionnelle de Montreux, candidates were invited to design an exhibition piece on the daring theme of “confectionery 2.0.” While this main creation was prepared in advance, other tests were carried out on site during the day.
The eight candidates, selected on the basis of their final apprenticeship results, had the opportunity to showcase their expertise and creativity through high-level technical tests. Throughout the competition, a panel of experts observed and evaluated their work, paying particular attention to technical precision, compliance with hygiene rules, and organization. At the same time, a second jury focused on the aesthetic and taste aspects of the creations.
The 2025 winners
Chloé Mauroux, 21, won the competition thanks to the elegance and mastery of her creation. Trained in Châtel-Saint-Denis, she will soon join the Charlet company in Gryon. Passionate about creativity and flavors, she dreams of broadening her horizons abroad.
Among her creations, Chloé designed a chocolate bar combining orange confit, a ganache subtly flavored with Cointreau, and orange praline, for a refined harmony of flavors.
Justine Richard, 25, took second place in the competition after completing her apprenticeship at Zenhausern in Sion. Initially a graduate in architectural drawing, she made a career change to pastry making, attracted by its creative dimension and her taste for continuous learning. This competition offers her a great opportunity to showcase her imagination.
Jonathan Bettex took third place. Freshly graduated from his additional training in confectionery, he won over the jury with his enthusiasm and the quality of his work. Trained as part of the Ackermann team, Jonathan was particularly motivated to showcase the skills and techniques he has acquired and perfected.
We look forward to publishing the Cointreau recipes of these talented young people, to whom we extend our warmest congratulations, in December.
