The exhibition • Program • The contests

The
contests

BAKERY WORLD CUPCOUPE DE FRANCE DES ECOLESPASTRY WORLD CUP
BAKERY WORLD CUPCOUPE DE FRANCE DES ECOLESPASTRY WORLD CUP

Bakery World Cup

The final of the Bakery World Cup, created at the initiative of the French Bakery Team in 1992, is the leading international competition that celebrates the best artisan bakers from across the five continents. Its three founding entities are today the French Bakery Team, the National Confederation of French Bakery and Pastry, and EKIP. Christian Vabret is the Honorary President of the competition. This contest is held in front of a live audience and aims to be a major event to showcase the latest trends and evolutions in the profession. It encourages cultural exchange in the world of baking, highlighting innovation and excellence. Over two days of competition, 10 teams—each composed of 3 candidates specializing in Bread, Viennoiserie, and Artistic Piece—will compete to demonstrate both their technical know-how and artistic mastery before an international audience.

Europe national round for the Pastry World Cup

The European Selection of the Pastry World Cup is a key continental stage of the prestigious international competition founded in 1989 by Gabriel Paillasson. Held during the Sirha Europain trade show, this event brings together Europe’s top pastry teams, each composed of two candidates specializing in chocolate and sugar arts. In just 5 hours and 30 minutes, participants must complete a series of technical and artistic challenges, including frozen entremets, a revisited Paris-Brest, plated desserts featuring a hot chocolate soufflé, and impressive sugar and chocolate showpieces. All creations are displayed buffet-style and judged by a panel of expert professionals. The top-ranking teams earn their place in the Grand Finale of the Pastry World Cup, held during Sirha Lyon. This European Selection showcases the highest levels of pastry excellence, creativity, and craftsmanship across the continent.
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Sirha Bake & Snack Awards

The Coupe de France des Écoles is a prestigious biennial competition that highlights the next generation of talent in bakery, viennoiserie, and pastry arts. Jointly organized by EKIP – Les Équipementiers du Goût and GL events, the contest takes place during the Sirha Europain trade show, bringing together teams from training centers across mainland France and overseas territories. The competition is divided into two categories: 

Espoirs (Hopefuls): for students currently enrolled in CAP, MC, or the first two years of a professional bakery-pastry diploma. 
Excellence: for students in higher-level programs such as BP, BTM, final year of Bac Pro, or Bachelor’s degrees.

Each team includes three students from the same level of training, supervised by two instructors — one in bakery and one in pastry. Over five hours of challenges, participants showcase their skills across bakery, viennoiserie, pastry, and — for the Excellence category — catering. A panel of renowned professionals, including Meilleurs Ouvriers de France (MOFs), evaluates the teams based on technical mastery, creativity, and artistic presentation. Notable jury members include Raoul Maeder and Sylvain Herviaux (MOF Boulanger). This competition serves as a true showcase of excellence in vocational training, encouraging the transmission of craft expertise and supporting the rise of passionate young professionals in the sector.
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