The World Pastry Cup is a highly regarded competition that takes place every two years in Lyon, France. Qualification is via national competitions, such as the Campionato Italiano di Pasticceria Seniores, where the winners will be chosen to take part in the World Pastry Cup.
On 28 March, teams from Denmark, the UK and Sweden go head to head to claim their right to the European Pastry Cup. For five gruelling hours, their every swipe, swirl and fold will be scrutinised by honorary president François Perret (Ritz) and current holders of the title, the Italian team.
This will be followed by the French selection contest for the Pastry World Cup (29 March), in which four young pastry chefs will compete in the Chocolate category, while another three get to grips with the Sugar category. One participant from each category will be chosen to join the French team for the next final of the Pastry World Cup, to be held as part of Sirha Lyon in January 2023.
In addition to the competitions, Sirha Europain is presenting masterclasses, workshops and round tables on different stages, along with a new Sweet Creations Section that will showcase some of the most technically adept pastry masterpieces ever seen.
Among the expert contributors sharing their solutions to stay ahead of the significant changes to consumer lifestyles and eating habits are Chocolaterie La Mutinerie’s Luc Baudin, Zest’s Cyril Gaidella and Cultures Sucre’s Philippe Reiser delving into what sugars for what usages, while Benjamin Bichon from Cooperative La Tricherie andVirginie Ciesla Maudet from Assertis look into the volatility of ingredient prices.
Also for the first time on the Sweet Creations Stage is the Thuriès Workshop, a hybrid event where chefs, experts and nutritionists exchange views and insight on topics from chocolate, to alternative sugars, the rise of vegan and additive free. The platform will see a plethora of big industry stage take centrestage, in particular Trophée Passion Dessert Guide Michelin winner of 2019 Florian Grad, Championne du Monde Marie Simon and winner of the World Champion of the Sweet Arts in 2014 Johanna Le Pape.
Skills and techniques
The Bakery Snack Food Stage will focus on presenting bakery and pastry skills and techniques on show, from an exotic Chocolate & Orange Puff Pastry Brioche by Mathieu Pulcani from Boulangerie Bacillus; to a delicate Chausson Aux Pommes from Kreme’s Rémi Bouiller; and the ultimate in Madeleines by Clem & Gwen’s Gwendal Pecher.
Boasting a resolutely modern programme, Sirha Europain is keen to reflect the growing importance of women in the pastry world and proudly lists professionals like Tess Evans Mialet (Le Clarence), Vittoria Nardone (Mosuke) and Anne Coruble (Peninsula) among the lineup.