Paris prepares for 2026 European Pastry World Cup showdown

The European selection for the Pastry World Cup will bring nine nations to Paris this January, as teams prepare for one of the most demanding pastry competitions in the world.

The European selection of the Pastry World Cup will take place on January 18, 2026 and January 19, 2026 during Sirha Bake & Snack at Paris Porte de Versailles. The two-day event will open the new competition cycle ahead of the Grand Final in Lyon in January 2027.

Following national selections held across the continent, Europe’s qualifier will sit alongside those in the Americas, Asia Pacific and Africa. For the first time, a Middle East selection is scheduled to take place in Riyadh next autumn.

Nine competing nations confirmed

Belgium, France, Italy, the Netherlands, Spain, Sweden, Switzerland, Ukraine and the United Kingdom will compete for five available places at the 2027 Grand Final.

This cycle introduces a major structural change: for the first time, all three candidates — sugar, chocolate and ice cream - will compete together in the continental selection. In previous years, some roles joined only at the Grand Final. The updated format is designed to strengthen team cohesion and recognise each candidate’s technical contribution earlier in the process.

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demanding technical programme

Under a theme of their choosing, teams will have 5h30 to produce thirty-four tasting desserts, three artistic pieces and a full buffet display. Required elements will include:

Ten tarte tatin desserts, twelve plated frozen desserts, twelve chocolate-based creations, an artistic piece made of sugar, an artistic piece made of chocolate, an artistic piece made of sculpted water ice and a buffet showcasing all artistic work and mock-ups of the tasting desserts.

As in the previous cycle, teams will be asked to revisit a local specialty — in this case, the tarte tatin. The chocolate challenge introduced at the 2025 Grand Final will also evolve, with teams required to create twelve sweet finger food items tied to their chosen theme.

Jury structure and upcoming team announcements

The competition will be judged by Pierre Hermé and Frédéric Cassel, alongside a team jury, a tasting jury and an artistic jury. CSR criteria will also continue to form part of the evaluation process.

At the conclusion of the European selection, the top five teams will qualify for the Pastry World Cup Grand Final at Sirha Lyon in January 2027. Team compositions for the selection will be announced shortly.

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