JAPAN WINS THE 2025 PASTRY WORLD CUP, FRANCE AND MALAYSIA TAKE RESPECTIVELY 2ND AND 3RD PLACE

This Saturday, January 25^th, during ^©Sirha Lyon 2025, the 19^th edition of the Pastry World Cup ended with the victory of Japan. A consecration for these pastry chefs who see their technique and commitment rewarded during this Grand Final. France and Malaysia complete the podium and win respectively the silver and bronze medals.

The defending champions, the Japanese team achieved the double and thus retained its world championship title, driven by the know-how and talent of Masanaori Hata (chocolate candidate), Yuji Matoba (sugar candidate) and Ryu Miyazaki (ice cream candidate). Already the winner of the Asia selection last year, Japan is increasingly asserting itself as one of the world’s leading pastry countries.

“This year again, the competition provides a magnificent demonstration of the pastry know-how and the surpassing of oneself of the candidates,” says Pierre Hermé, President of the Pastry World Cup. And all this with many changes such as the duration of the competition which has been reduced, the transformation of the chocolate dessert by a “Chocolate Show” which forces the pastry chefs to show great creativity and to get out of their laboratories, the candidates can be proud.”

Indeed, new for this edition, the candidates were confronted with a spectacular test, totally unprecedented: the “Chocolate Show”. During this event, they created and designed 26 sweet creations based on Valrhona chocolate in a finger-food spirit, a nod to the street food acclaimed in the world. A real success for this event which highlighted the involvement of a whole team and took the candidates out of their laboratories in the middle of the competition to highlight them in front of the members of the jury and the public. This new event will remain one of the highlights of this 19^th edition of the Pastry World Cup.

“Being here in the heart of Sirha Lyon for the Pastry World Cup is an honor, and an extremely exciting moment for a pastry chef like me,” enthuses Amaury Guichon, Honorary President of this Grand Final. You can see each team and therefore each culture interpreting its heritage through its art in each of its creations. The level is extremely high in the use of chocolate and sugar, it is sincerely the highest artistic level of what can be done in pastry.”

ALL THE RESULTS OF THE 2025 PASTRY WORLD CUP:

Belgium won the special eco-responsible prize of this Grand Final of the Coupe du Monde de la Pâtisserie, a prize awarded by the International Organizing Committee to the team that best complied with the various CSR criteria imposed by the competition rules and regulations.