Top Panettone Bakers from the Americas Have Been Selected for the 2026 Panettone World Cup

The International Baking Industry Exposition (IBIE) hosted the first-ever Panettone World Cup – Americas Selection, marking a major milestone in the competition’s global expansion.

Open to pastry professionals from the United States, Canada, Mexico and South America (excluding Brazil and Peru, which run their own selections), the contest challenged finalists in two categories — Traditional and Chocolate. Entries were judged on appearance, structure and sensory qualities, including aroma, flavor, fruit distribution and overall balance.

The international judging panel included Biagio Settepani of Bruno’s Bakery, Franck Riffaud of Hilton, MOF pâtissier Stéphane Tréand, pastry chef Bilena Settepani, and chocolate expert Nicolas Botomisy.

Winners in the Traditional category were Martinez Jaime (USA) and Emmidio Isernia (Canada). In the Chocolate category, Flores Torres Wilson (Ecuador) and Vielma Ammary Coromoto (USA) took top honors. The four will represent their countries at the Panettone World Cup Grand Final in Milan in 2026.

Panettone, often dubbed the “Mount Everest of leavened breads,” is prized for its delicate crumb, rich flavor and festive appeal. Its debut competition at IBIE 2025 underlines the growing influence of this Italian holiday specialty across the Americas.