The European selection for the Coupe du Monde de la Pâtisserie begins on Sunday, January 18, at Sirha Bake and Snack in Paris. Team Sweden competes according to the following schedule:
During the competition days, Sweden will face teams from Belgium, France, Spain, Italy, the Netherlands, the UK and Ukraine. All tasks must be completed within the competition's total timeframe of 5 hours and 30 minutes, with several competition categories being judged in parallel by different juries. You can read more about the competition categories in our previous post here.
Monday, January 19 is the second day of the competition. The results will then be presented during the award ceremony, which begins at 3:30 PM. After that, it will be clear which teams have qualified for the final in Lyon in 2027.
Follow us here on the website and on Instagram for ongoing updates, highlights from the competition floor, and the final results.
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.
