The Swedish team for the Coupe du Monde de la Pâtisserie is a long-term initiative to establish Sweden on the international stage of professional pastry arts. Led by Master Pastry Chef Gustaf Mabrouk, the team is built with a focus on continuous training, mentorship, and knowledge development over time, rather than one-off competition efforts.
The Coupe du Monde de la Pâtisserie is considered the world's most prestigious pastry competition, bringing together nations from across the globe for an international championship. Competing at this level requires long-term training, structure, and collective expertise. Despite Sweden's strong tradition of craftsmanship in pastry, a cohesive model for international competition has long been missing. This initiative is the answer: an opportunity to gather experience, create continuity, and establish Sweden as a permanent player on the international stage.
The Coupe du Monde de la Pâtisserie serves as a global benchmark for the development of professional pastry. The competition sets new standards, encourages innovation, and brings together professionals from around the world. For many nations, taking part is a long-term investment in skills, education, and industry development. Not just a competition effort.
The goal of the initiative is to develop a Swedish national team with international competitive expertise through continuous training, mentorship, and knowledge exchange. By pooling expertise across generations, we create a stable foundation for development over time. The work focuses on building a structure that enables progression and learning even between competitions.
This initiative is about more than competition results. By showing Swedish pastry expertise internationally, the project helps raise the level of knowledge within the industry, inspires future talent, and strengthens Sweden's position in professional pastry craftsmanship. The goal is to create long-term value for both the participants and the continued development of the industry.
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 Team Manager of Coupe du Monde de la Pâtisserie Sweden AB.
Establishing Sweden on the international pastry scene takes 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.
The Einar Belvén Foundation has chosen to support the initiative in order to raise the level of education and knowledge within the Swedish pastry industry. The support creates the conditions for Sweden to take part in the Coupe du Monde de la Pâtisserie for many years to come.
Together with our partners – who contribute knowledge, equipment, resources, and time – we are building a Swedish team for the international stage.
