Elevating Canadian Pastry to the Global Stage
The World Pastry Cup (Coupe du Monde de la Pâtisserie) is the most prestigious international stage for pastry arts—where creativity, precision, and innovation take centre stage. Founded in 1989 by legendary pastry chef Gabriel Paillasson and Valrhona, and now chaired by Pierre Hermé, the biennial competition brings together elite pastry teams from around the world for a dazzling Grand Finale in Lyon, France.
After a 15-year absence, Chefs Canada proudly rebuilt the National Pastry Team in 2023 and placed in the top 10 globally while being awarded the coveted Eco-Responsibility Award. Now, under the leadership of Christophe Sportellini and Nicolas Belorgey, a bold new team is preparing to represent our nation at the next championship.
Through Chefs Canada’s commitment to mentorship, sustainability, and global excellence, Team Canada is not only raising the bar in pastry artistry—but also proudly telling the story of Canadian talent, terroir, and creativity with every sugar sculpture, chocolate showpiece, and plated dessert.
PASTRY WORLD CUP
Team Canada
Christophe Sportellini: Chocolate Expert
Nicolas Belorgey: Sugar Expert
Coach: Jean-Marc Guillot
BECOME A MEMBER
Whether you’re a Chef, Pastry Chef, cook, sommelier, mixologist, restaurateur, or a foodservice professionals, you can register for a free membership. It will grant you access to exclusive offers and social events, you will receive paid opportunities, and by accepting to receive our newsletter and sample packages you will help our National Culinary Team raise funds.
WHAT IS
THE PASTRY WORLD CUP?
The Pastry World Cup is the pinnacle of pastry artistry, innovation, and excellence. Held every two years in Lyon, France, the event brings together 20 of the world’s top teams for a high-stakes culinary showdown unlike any other.
As the sweet counterpart to the Bocuse d’Or, the competition features trios of elite specialists—a chocolate master, a sugar artist, and an expert in frozen desserts—who must work in perfect harmony to create a stunning presentation of plated desserts and sculptural showpieces. The pressure is intense, the standards are sky-high, and the competition is fierce.
Over the course of ten hours, teams prepare an intricate buffet of desserts and elaborate showpieces—crafted from sculpted ice, Valrhona chocolate, and pulled sugar—that reflect their country’s identity and culinary finesse. Then, under the scrutiny of an elite jury of pastry icons, teams are evaluated on taste, technique, creativity, and sustainability. More than a contest, the World Pastry Cup is a pulse-check on the future of pastry—showcasing the trends, talents, and ideas that are shaping the global dessert landscape.
For Canada, it’s an extraordinary opportunity to spotlight our next-generation pastry experts, share our terroir through sweets, and assert our place on the world stage—boldly and deliciously.
