Founded in 1989 in Lyon, France, Coupe du Monde de la Pâtisserie is the world championship for professional pastry arts. Every two years, national teams from all over the world meet to compete in a format that combines technical skill, artistic expression, and taste. The competition is held as part of Sirha Lyon – one of the world's largest international meeting places for gastronomy and foodservice.
The final of the Coupe du Monde de la Pâtisserie is the culmination of a two-year qualification process. National teams are selected and tested in continental competitions before the best meet in the final in Lyon.
Team Sweden participated in the European selection in January 2026 and is now preparing for the next national selection, which will take place in the autumn of 2026 with a focus on the next European qualifier.
The Swedish team is formed through a national selection process where candidates are chosen for each respective discipline. The next selection will take place in the autumn of 2026.
The road to the world stage. The European teams qualify via the European Pastry Cup every two years. Here the nations compete for places at the world championship, and the top teams go through to the final in Lyon. The next European qualifier takes place in Lausanne in June 2028.
The culmination of the process. The qualified teams meet in the final during Sirha in Lyon every two years. This is where the world championship is decided – and the standard is set for international pastry arts.
Each country competes with a team consisting of three specialists in the disciplines of chocolate, sugar, and ice. During the competition day, the teams work in parallel in front of an audience and an international jury. Within a limited time, they create both sculptures and edible desserts based on a common theme. All stages are carried out under strict conditions, with clear frameworks for time, equipment, and ingredients. The evaluation weighs together taste, technique, precision, creativity, and teamwork.
Establishing Sweden on the international pastry scene requires a long-term perspective and the right collaborations. Together with our partners, we are building the foundation for development, innovation, and the next generation of Swedish pastry chefs.
Together with our partners – who contribute knowledge, equipment, resources, and time – we are building a Swedish team for the international stage.
