France Wins the Bakery World Cup and the European Selection at the World Pastry Cup

France won the Bakery World Cup which took place January 21-22 at Sirha Europain in Paris. The French team, represented by Franck Fortier, Fabien Nolay, Xavier Sacriste and coached by Grégoire Bardet, closes the 12th edition of the Coupe du Monde de la Boulangerie – co-founded by Ekip, the Confederation Nationale de la Boulangerie-Pâtisserie and the MOF Bakers Club – on the second day of a very well attended Sirha Europain.
A victory all the more symbolic as it comes 16 years after France’s last. South Korea and Japan complete the podium, in 2nd and 3rd place respectively.
During these two days of competition, 10 teams, each made up of 3 candidates specialized in Bread, Pastries and Artistic Pieces, competed in four events: “baguette and bread from the World”, “pastries”, “bakery catering” and “ artistic piece” to assess both their technical know-how and artistic mastery.
Under the watchful eye of Craig Ponsford, President of the Jury, and Christian Vabret, Honorary President, as well as all the members of the jury, the 10 competing teams made emblematic breads, pastries as well as an artistic piece.
The Bakery Restoration test was carried out by six hands on the common theme of sport, echoing the major sporting events which will be held in France throughout 2024.

France, represented by Haruka Atsuji (chocolate candidate) and Jérémy Massing (sugar candidate), also won the European Selection of the World Pastry Cup which took place at the same time at Sirha Europain. Seven countries from the European continent competed and Italy and United Kingdom joined the podium, respectively in 2nd and 3rd place. The 3 teams qualified for the Grand Finale of the Pastry World Cup, which will be held on January 24th and 25th, 2025 during the next edition of Sirha Lyon.

The International Organizing Committee has also decided to reward the investment and quality of the creations made by Sweden, Switzerland and Belgium by awarding them a Wild Card, offering them their Grand Finale qualification.

Haruka Atsuji and Jérémy Massing created, in 5h30, alongside 12 other competing chefs, 3 frozen desserts with Capfruit fruit purees, 3 pastry pieces with Elle & Vire dairy products, 8 restaurant style desserts with Valrhona chocolate, 2 artistic pieces (one in sugar and one in chocolate) and a buffet incorporating all these creations.

New test this year, the pastry piece in partnership with Elle & Vire is a revisit of a specialty from the country where the selection takes place, to highlight the local culinary heritage, in this case the Paris-Brest. The restaurant style dessert test reinvents itself by incorporating a hot chocolate soufflé Valrhona. An extra challenge since the soufflé requires technique and precision – in taste and cooking – elements much scrutinized by the members of the jury

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