sevendayweekender – The Pastry World Cup is more than just a culinary competition—it’s a test of skill, creativity, and national pride. Carefully selected teams spend years perfecting their craft, training for a chance to represent their countries and claim the highest honor in the world of pastry.
Held every two years, the 2025 Pastry World Cup brought together top pastry chefs from around the globe, including teams from Egypt, Mauritius, and South Korea. The event, held on January 20 and 21, showcased breathtaking dessert artistry as teams battled to create once-in-a-lifetime confections.
Each three-member team had specialists in chocolate, ice, and sugar. Their challenge was to craft three stunning desserts: a frozen dessert, a plated restaurant dessert, and a show-stopping chocolate creation. With only five hours to complete their masterpieces, teams pushed the limits of their skills.
Competitors highlighted their countries’ culinary traditions through ingredients and design. China’s team sculpted an intricate sugar dragon, while Mexico’s chefs infused their desserts with chocolate, corn, and native flavors. Beyond the dishes, teams embraced their cultural heritage through themed outfits. France’s team donned Breton striped shirts and berets, Mexico’s chefs wore Day of the Dead-inspired masks, and Team UK competed in newsboy caps and bow ties.
France Takes Silver, Malaysia Achieves Historic Bronze
The 2025 Pastry World Cup, held in Lyon, France, delivered breathtaking creativity and intense competition. Despite hosting the event, France had to settle for silver, as Japan claimed the gold medal for the second consecutive tournament.
Japan’s team consistently impressed the judges with their intricate flavors and masterful design. For instance, their restaurant dessert showcased a lemon, pear, marigold, and chocolate granita, skillfully crafted in the shape of an Asanoha (hemp) leaf, a symbol of Japanese tradition. Moreover, their frozen dessert drew inspiration from childhood toys, presenting an apricot creation beautifully shaped like a spinning top. As a result, the judges praised the team’s ability to combine cultural significance with artistic execution, ultimately securing Japan’s victory.
Masanori Hata, Japan’s chocolate expert, expressed pride in his team’s victory. “We packed Japan’s history and culture into our design, combining taste with delicate traditional patterns to showcase our techniques,” he said. “I don’t remember the moment we won. I was so surprised and couldn’t believe it. Japan was recognized two tournaments in a row. I’m happy and proud.”
France’s team created a visually stunning series of chocolate eggs filled with chocolate-hazelnut soufflé mousse, topped with chocolate streusel, and dipped in citrus-vanilla-infused clarified butter. They served it with grilled vanilla ice cream and clementine confit, a dessert that captivated the judges.
Malaysia made history by securing bronze, achieving their highest-ever placement in the competition. Their frozen dessert combined bright citrus, sweet apricot, and subtle spices, reflecting the country’s multicultural heritage.
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Final Standings of the 2025 Pastry World Cup
- Japan – Gold Medal
- France – Silver Medal
- Malaysia – Bronze Medal
- China
- Belgium
- Italy
- South Korea
- Singapore
- United Kingdom
- Argentina
Japan’s victory resulted from exceptional innovation and meticulous craftsmanship in their dessert designs. For their restaurant entry, they created a lemon, pear, marigold, and chocolate granita, elegantly shaped like an Asanoha (hemp) leaf, which beautifully represented Japanese tradition. Moreover, their frozen dessert, an apricot creation inspired by a spinning top, captivated the judges with its intricate design and well-balanced flavors. Ultimately, their precise execution and cultural storytelling secured them the prestigious gold medal.
France’s silver-winning team crafted a stunning series of chocolate eggs, each filled with chocolate-hazelnut soufflé mousse. To enhance the texture and flavor, they topped the eggs with crispy chocolate streusel. Furthermore, they paired the dessert with citrus-vanilla-infused clarified butter, adding a refreshing contrast. Lastly, they served it alongside grilled vanilla ice cream and clementine confit, creating a perfect balance of richness and acidity.
Malaysia secured its best-ever finish with a remarkable frozen dessert that seamlessly blended bright citrus, sweet apricot, and subtle spices. Notably, the dessert paid homage to Malaysia’s rich multicultural heritage, incorporating diverse flavors that represented the country’s culinary traditions. Furthermore, the judges praised the dish for its harmonious balance of sweetness, acidity, and spice, which created a unique and memorable tasting experience. Ultimately, this masterful combination of flavors and cultural storytelling helped Malaysia achieve its historic bronze medal.
The Pastry World Cup is not just about desserts—it’s a celebration of craftsmanship, culture, and innovation. Each creation reflects the passion and dedication of the world’s finest pastry chefs, making this competition a true spectacle of culinary excellence.
