In more than 30 years, the Pastry World Cup has become one of the most prestigious events in the industry and is the most important event on the global pastry scene.
START OF TESTS: 6:00 AM
START OF TASTING: 9:45 a.m.
AWARD CEREMONY: SATURDAY 21S.T. JANUARY AT 5:30 PM
The Grand Final, during Sirha Lyon on 20the and 21st January 2023, will allow the 20 selected international teams to present their know-how, creativity and culture around a common theme.
SUSTAINABLE PASTRY IN THE HEART OF THE GRAND FINAL
for his 18the edition, the Pastry World Cup accompanies and encourages changes in the sector, in the face of current ecological and social problems. This year, the candidates will have to work on the theme “climate change”.
The Pastry World Cup, playing its role as influencer and example, honors the promotion of a more sustainable, responsible and respectful pastry with the environment. This approach is reflected in the prohibition of using additives and colorants in all tests, the choice of selected raw materials among partners who care to control their origins and production methods, and also by the evaluation during the competition of the consistency between the weighing and the recipes sent by the teams. Waste sorting is mandatory and all products processed and used during the two days of competition will be donated to associations.
The teams must, as soon as they start training, implement concrete actions and communicate them to the International Organizing Committee (IOC) which will then award one of them the special eco-responsible award.
“The global pastry industry is at a crossroads. It could be said that he has never been more attentive to taste than to appearances. To successfully navigate this era and paradigm shift, and at the exact same moment that confectionery is reaching the peak of popularity on social media and prime time television shows, The Pastry La Copa del Mundo needed to take a more socially and environmentally responsible approach.” – Pierre Hermé, president of the Pastry World Cup.
TESTS THAT REFLECT THE HIGH LEVEL OF THE CANDIDATES
an ice cream maker: you have 10 hours to create the 42 tasting desserts and 3 artistic pieces before presenting them to a demanding jury:
+ 3 whole desserts to share with Valrhona «Pure Origin» chocolates + 1 pacifier
+ 3 frozen desserts with Capfruit fruit purée + 1 lollipop
+ 26 frozen lollipops (new test introduced in 2022) + 10 pacifiers, for which the only restriction is to stay within the concept of finger food so that they can be eaten in one bite
+ 10 Restaurant-Style Desserts (new test introduced for the 2021 Finale) including Debic dairy products
+ 1 piece of chocolate art165 cm base included
+ 1 piece of sugar art165 cm base included
+ 1 sculpted water ice creation50 cm base included (the test is back, but with a new twist for this new edition!)
https://www.cmpatisserie.com/en