Coupe du Monde de la Pâtisserie is the Pastry World Cup. The team competes in three disciplines: chocolate, ice and sugar. The three sculptures are built on a shared concept, alongside desserts produced against the clock.
You apply for one of the disciplines:
The role is paid. If you are selected, you commit to being part of the team for the full competition cycle, from the start in 2027 to the European selection in Lausanne in 2028, and on towards Lyon 2029 if the team qualifies. A contract is signed with each team member.
The role includes:
Email Master Pastry Chef Gustaf Mabrouk, President, at gustaf@cmpsweden.se by 1 December 2026. Your application should include:
Once the application period has closed, we will review the applications. Selection decisions will be announced in December.
Master Pastry Chef Gustaf Mabrouk
President, Coupe du Monde de la Pâtisserie – Team Sweden
+46 73 838 31 12
gustaf@cmpsweden.se
The World Pastry Cup was founded in 1989 and is held every two years during the SIRHA food trade fair in Lyon. Each country selects its own team, which then competes in continental qualifiers to earn a spot in the world championship held every other year.
Master Pastry Chef Gustaf Mabrouk won Årets Konditor, the Swedish Pastry Chef of the Year title, in 1995 at just 19 years old. He then moved to New York to develop his craft further. In recent years he has worked in Sweden, including as a product developer at Delicato. He has competed in the World Chocolate Masters, coached the Swedish national pastry team, and was named World Pastry Chef of the Year in 2019. Today he runs the café and bakery Panem in Gamla Stan in Stockholm, and since 2025 he is also President of Coupe du Monde de la Pâtisserie Sweden AB.
Together with our partners – who contribute knowledge, equipment, resources, and time – we are building a Swedish team for the international stage.
