The 19th edition of the Pastry World Cup concluded at Sirha Lyon 2025 on January 25, with Japan emerging as the champions. The Japanese team, consisting of Masanaori Hata (chocolate candidate), Yuji Matoba (sugar candidate), and Ryu Miyazaki (ice-cream candidate), successfully defended their world championship title. France and Malaysia secured second and third place, respectively.

Japan, already the winner of the Asia section last year, solidified its position as one of the leading pastry countries in the world. The team’s victory was a testament to their talent and dedication in the field of pastry arts.

A new addition to this year’s competition was the “Chocolate Show,” where candidates were tasked with creating 26 sweet creations using Valrhona chocolate in a finger-food style, inspired by the street food trend. This challenge not only showcased the candidates’ skills but also required them to work as a team and present their creations to the jury and the audience.

Pierre Hermé, the president of the Pastry World Cup, commended the candidates for their exceptional pastry skills and their ability to push boundaries. The competition underwent several changes, including a shorter duration and the introduction of the “Chocolate Show,” which encouraged pastry chefs to display creativity and innovation outside of their usual work environment.

Amaury Guichon, the honorary president of the grand finale, expressed his excitement about being a part of the prestigious event. He highlighted the cultural diversity and artistic expression showcased by each team through their pastry creations, emphasizing the high level of craftsmanship and artistry in the use of chocolate and sugar.

In addition to the main competition, Belgium was awarded the special eco-responsible prize of the Coupe du Monde de la Pâtisserie. This accolade was given to the team that best demonstrated compliance with the CSR criteria set by the competition rules and regulations, highlighting their commitment to sustainability and responsible practices.

The Pastry World Cup at Sirha Lyon is a platform that celebrates the artistry and innovation of pastry chefs from around the world. It provides an opportunity for talented individuals to showcase their skills, collaborate with international peers, and push the boundaries of pastry craftsmanship.

The event not only recognizes excellence in pastry arts but also promotes cultural exchange and collaboration among participants. It serves as a source of inspiration for aspiring pastry chefs and a platform for industry professionals to network, learn, and grow.

Overall, the 19th edition of the Pastry World Cup was a resounding success, with Japan emerging as the deserving champions and setting a high standard for pastry excellence. The competition continues to evolve and challenge participants, pushing them to innovate and excel in the field of pastry arts.