The European selection was held during the well-attended Sirha Bake & Snack trade fair in Paris. Eight teams competed for the five places in the final, spending 5 hours and 30 minutes creating a chocolate sculpture, a sugar sculpture and an ice sculpture. In addition, a total of 34 desserts were prepared across three different themes, including 12 identical ice cream desserts, which is a new element in the selection. Finally, everything was presented on a shared buffet.
The theme for Team Sweden was winter flora, and the team's three competitors were each responsible for one discipline: chocolate, sugar and ice. Time, workspace, equipment and permitted ingredients are set in advance to ensure equal conditions for all participating teams. The jury assessed technique, harmony in the overall presentation, the taste of the desserts, time management and teamwork, among other things.
– It was an exciting competition and we knew we had a chance to go through. Unfortunately we did not manage it, and our points were not enough, even though the team put in a good performance. We are regrouping and look forward to going all the way to the final at the next selection, says Team Sweden's President Gustaf Mabrouk.
– The team worked well together, but we did not quite get every detail right. Working in front of an audience like this is something special. It has still been extremely instructive for our team, and it was good to show that the Swedish pastry industry has a lot to offer. Next time we are aiming for the world final, says captain Michaela Andersten.
The Einar Belvén Foundation supports Team Sweden through Coupe du Monde de la Pâtisserie Sweden AB, with the aim of contributing to a higher level of education and knowledge within the Swedish pastry industry. The support creates the conditions for the team to compete for several years to come.
An intense period now begins for the Swedish team ahead of the next European selection. Training and further education are needed to preserve and develop knowledge and experience. Taking part in the Coupe du Monde de la Pâtisserie is important for the long-term development of the entire Swedish pastry industry.
Gold: France
Silver: Belgium
Bronze: Italy
The teams from the Netherlands and the United Kingdom also qualified for the final in Lyon.
Gustaf Mabrouk, President and jury member. Master Pastry Chef Gustaf won Årets Konditor, the Swedish Pastry Chef of the Year title, at just 19 years old. He has competed in the World Chocolate Masters and coached the Swedish national pastry team. In 2019 he was named World Pastry Chef of the Year.
Michaela Andersten, captain and responsible for the chocolate discipline. Michaela works as Head Pastry Chef at Spånga Konditori and has previously competed in the Junior World Championship, the Swedish Praline Championship and the Swedish Young Bakers Championship.
Magnus Håård, responsible for the sugar discipline. Magnus 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.
Lennart Landh, responsible for the ice discipline. Lennart runs his own company, LennArtIce, sculpting ice in Sweden, Europe, India and North America.
Gustaf Mabrouk
President, Coupe du Monde de la Pâtisserie Sweden
+46738383112
gustaf@cmpsweden.se
Arla Pro, Bageriprodukter, Bakers, Bragard France, Repro Restaurangprodukter, Valmar Scandinavia and Valrhona.
Press material is available in this Dropbox.
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 for a chance to reach the grand world championship.
Master pastry chef Gustaf Mabrouk won the Pastry Chef of the Year competition at just 19 years old in 1995. He then moved to New York to further his expertise. In recent years, Gustaf has worked in Sweden, including a role as a product developer at Delicato. He has competed in the World Chocolate Masters and served as a coach for the Swedish National Pastry Team. In 2019, he was named World Pastry Chef of the Year. Gustaf Mabrouk now runs the café and bakery Panem in Stockholm's Old Town.
