Since the last team update, Team Sweden has made an adjustment to the team composition, where Magnus Håård takes over responsibility for the sugar discipline during the European qualifier.

Magnus Håård has a long background in both competition pastry and professional craftsmanship. He represented Sweden at the World Pastry Championship in 2006 and also won Årets Konditor, the Swedish Pastry Chef of the Year title, in 1996. His experience from competitions and from working under high pressure makes him a strong addition to the team ahead of the selection.

Ahead of the competition, preparations have intensified in Team Sweden's training facility and practice kitchen. The work consists of time trials, full run-throughs of all competition elements, and continuous testing and adjustment of recipes, flavors, and textures. In parallel, the sculpture work in sugar, chocolate, and ice is being practiced under competition-like conditions.

The preparations are taking place in the team's own facilities, made possible through support from several partners who have contributed both resources and professional kitchen equipment. This creates the conditions to train under circumstances that closely mirror the competition's requirements and workflow.

The European selection for the Coupe du Monde de la Pâtisserie takes place in Paris on January 18–19, 2026, where Team Sweden competes on day 1. The selection is the step forward toward the final in Lyon in January 2027.

Photo: Edis Potori