Pastry is emerging in the contemporary world. The desserts are now combining their sensitivity to technicality, to the new architectural and sensory expressions. Nothing stops the sweet creators of the 21^st century. And since the world is moving on, the Pastry World Cup is changing dimensions, with a completely rethought universal identity. Product sourcing, natural tastes, precise gestures, team spirit are combined for an intense and visionary baking experience.

They are 4 among the most promising members of their country, a team Jury who participates in the tasting events and three candidates who work tirelessly for 10 hours to make both chocolate desserts to share, frozen desserts, restaurant desserts several tasting desserts and two sculptures, one in chocolate and the other in sugar.

Over a 2-year cycle, after 50 national and 5 continental selections, more than 20 nations are meeting at Sirha Lyon, for the Grand Final of the Pastry World Cup.