On January 18–19, Europe's top pastry teams will gather in Paris to compete for spots in the world championship final. A total of eight teams will compete, with four teams per competition day. All performances will be judged by an international jury. Sweden competes on day 1, January 18.
Once all teams have completed their competition tasks, the jury's scores will be tallied. The five best teams will qualify for the Coupe du Monde de la Pâtisserie in Lyon in 2027. The winners will be announced at the end of day two.
The competition is held in an intense and strictly regulated format. Each team consists of three competitors, each responsible for their own discipline: chocolate, sugar, and ice. Over 5 hours and 30 minutes the teams must complete all tasks in parallel, in front of an audience and the jury.
Time, workspace, equipment, and permitted ingredients are predetermined to ensure equal conditions for all participating teams. At the same time, these limitations, combined with the tight timeframe, place extremely high demands on planning, precision, and teamwork.
Team Sweden is participating as part of the new Swedish initiative for the Coupe du Monde de la Pâtisserie. The work leading up to the selection in Paris is characterized by intensive training, technical preparation, and a clear focus on functioning as a team under competition conditions.
The team leader for Team Sweden is Master Pastry Chef Gustaf Mabrouk, who will also serve as a jury member during the competition.
– This is a competition at the absolute highest international level. The competition in Europe is extremely tough, and the conditions require everything to be perfect – from technique and planning to collaboration under time pressure. It is about building a team that can perform together when it really counts, says Gustaf Mabrouk.
During the competition, teams must, based on a chosen theme, within 5 hours and 30 minutes present a total of 34 tasting portions, three sculptures, and a collective buffet presentation to the jury. All tasks are performed in parallel and judged based on taste, technique, aesthetics, overall impression, and execution under competition conditions.
Tasting elements
Sculptures
In addition to the competition entries, the teams must also present a cohesive buffet, which includes the sculptures and selected parts of the tasting elements. The presentation is judged as a whole and places high demands on planning, logistics, and visual expression. The competition elements are judged by several jury groups with different focuses, where taste, technique, and artistic expression are weighed together into a total score.
Leading up to the selection in Paris, and throughout the competition days, we will share ongoing updates about Team Sweden, our preparations, and the event itself. Follow us here on the website and on our Instagram to follow Sweden's journey toward the Coupe du Monde de la Pâtisserie.
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.
