Held this year at Sirha – Lyon, the 18th Pastry World Cup ended with Japan winning the coveted top spot, followed by Italy and France. The Japanese team, which comprised Moe Takahashi, Naritoshi Suzuka and Yusaku Shibata’s, was commended for its outstanding technical skills and originality.
“The level of the competition rises from one edition to the next, as evidenced by the very close results,” said Pierre Hermé, president of the Pastry World Cup. “It is with great delight that we name Japan, a country accustomed to the podium, the world champion again, after 16 years.”
“All the candidates were very passionate, which is satisfying for me as a pastry chef,” added Cédric Grolet, honorary president of the Pastry World Cup. “I would like to thank all the people who worked here, for having helped me rediscover this wonderful profession, which is on an every-day evolution, visually and technically.”
For 10 hours, the 17 teams, each composed of a chocolate maker, a sugar expert and a master ice cream maker, created 42 tasting desserts and three artistic pieces around the theme of climate change.
The Japanese team’s spirit, zero-waste creations and work that was focused on the Pastry World Cup’s theme of climate change delighted Pierre Hermé, Cédric Grolet and the entire jury.
For the last five years, Japan has succeeded in taking home the second-place trophy. But this year, thanks to Moe Takashi, Naritoshi Suzuka and Yusaku Shibata, the country has triumphed, achieving its first gold since 2007 and adding a third Pastry World Cup to its list of achievements.
After having reached third place during the 2021 edition, the French team, Georges Kousanas, Jérémy Massing and Jana Lai, was crowned second.
Italy were awarded third place in the prestigious competition, with ice-cream candidate, Martina Brachetti, being the first Italian woman to be selected for the World Pastry Cup.
