Japan, represented by Moe Takahashi, Naritoshi Suzuka, Yusaku Shibata, was crowned the overall champion of the 18th edition of the Pastry World Cup during Sirha Lyon 2023 in Lyon, France. This victory rewards the technique and creativity of the creations proposed by the team. France and Italy completed the podium, respectively second and third.

The U.S. team of François Behuet (chocolate), Jordan Snider (sugar), Julie Eslinger (ice) placed seventh.

The World Pastry Cup is an international event that represents all the pastry professions through the world. During the competition, three pastry chefs (an ice cream specialist, a sugar expert and a chocolate maker), join forces to meet the challenges in their respective fields.

More than just a competition, the Coupe du Monde de la Pâtisserie is a real revolution that brings the art of pastry to a whole new level. It mobilizes teams from all over the world by giving them the opportunity to present their talent, their technique and their culture.

World pastry is today at a crossroads. More committed, more responsible, it has never been so keen to take into account the challenges of our current society. The competition is evolving in this direction, it is adapting and acting today to significantly reduce its environmental impact. It highlights a pastry that respects nature and its specificities, and works to promote an assertive gluttony, a vector of emotions echoing the different cultural riches of our planet.

More than 50 countries participated in the national and continental selection process for the Grand Final of the Coupe du Monde de la Pâtisserie. It took place on Jan. 20 and 21, during the Sirha exhibition in Lyon, where the 20 selected countries competed on the theme of "climate change."

For 10 hours, the 17 teams, each composed of a chocolate maker, a sugar expert and a master ice cream maker, created 42 tasting desserts and 3 artistic pieces on the theme of climate change.

All the members of the jury also rewarded the team spirit as well as the non-wasting of the products.

“The level of the competition rises from one edition to the next, as evidenced by the very close results,” attests Pierre Hermé, president of the Pastry World Cup. “It is with great emotion that we award Japan, a country accustomed to the podium, which is back on the top 16 years after its last victory”.

“All the candidates were very passionate, which is satisfying for me as a pastry chef, " ads Cédric Grolet, honorary president of the Pastry World Cup. “I would like to thank all the people who worked here, for having helped me rediscover this wonderful profession, which is on an every-day evolution, visually and technically”.

After finishing second on the podium for the last 5 editions, the team composed of Moe Takashi, Naritoshi Suzuka and Yusaku Shibata allows Japan to win this year on the first step of the podium. This victory allows the country of the Rising Sun to win its first gold medal since 2007 and to add a third World Cup to their list of achievements.

After having reached the third place during the 2021 edition, the French team, composed of Georges Kousanas, Jérémy Massing and Jana Lai, is once again on the podium during this 18th edition. A vice-champion title that rewards the excellent work done by the team during the events.

Italy, after having won 3 gold medals, once again gets a place on the podium. This 3rd place is all the more symbolic as the ice cream candidate, Martina Brachetti, is the first Italian woman to be selected for the World Pastry Cup.

The top finishing teams of 2023 Pastry World Cup:

1st: JAPAN - Moe Takahashi (chocolate), Naritoshi Suzuka (sugar), Yusaku Shibata (ice)

2nd: FRANCE - Georges Kousanas (chocolate), Jérémy Massing (sugar), Jana Lai (ice)

3rd: ITALY - Jacopo Zorzi (chocolate), Alessandro Petito (sugar), Martina Brachetti (ice)

4th: UNITED-KINGDOM - Martin Chiffers (chocolate), Nicolas Houchet (sugar), Michael Ho lam Kwan (ice)

5th: SOUTH KOREA - Kwang Man Jung (chocolate), Jeong Been Kim (sugar), Ho Yong Lim (ice)

6th: MALAYSIA - Charles Lim (chocolate) Pui Teng Mun (sugar), Jun Wei Goh (ice)

7th: USA - François Behuet (chocolate), Jordan Snider (sugar), Julie Eslinger (ice)

8th: CHINESE TAIPEI - Yu-Wei Xu (chocolate), Hsun-Han Chan (sugar), Yuan-Pin Chang (ice)

9th: ARGENTINA - Matías Dragún (chocolate), Lucas Carballo (sugar), Rub Darré (ice)

10th: CANADA - Jacob Pelletier (chocolate), Patrick Bouilly (sugar), Ross Baisas (ice)

Eco-responsible prize: CANADA - Jacob Pelletier (chocolate), Patrick Bouilly (sugar), Ross Baisas (ice)