The victory of Japan – represented by Moe Takahashi (chocolate), Naritoshi Suzuka (sugar), and Yusaku Shibata (ice) – was announced at the close of the Pastry World Cup’s 18th edition – held during the Sirha Lyon 2023 expo. 

France and Italy completed the podium – in second and third place, respectively – for the competition, which rewards the technique and creativity of the creations proposed by the teams. Meanwhile, the contest’s ‘Eco-responsible’ prize went to Canada, represented by Jacob Pelletier (chocolate), Patrick Bouilly (sugar), and Ross Baisas (ice).

Artistic, culinary takes on ‘Climate Change’ theme



For 10 hours, the 17 teams – each composed of a chocolate maker, a sugar expert and a master ice cream maker – created 42 tasting desserts and three artistic pieces on the theme of ‘Climate Change’.

Pierre Hermé, President of the contest, Cédric Grolet, Honorary President of this year’s edition, as well as the entire Jury, were seduced by the creations of the Japanese team, and their work, which was ‘wind-based’ to respect the climate change theme of the Pastry World Cup. 

All members of the jury also recognised the excellent team spirit, as well their efforts to minimise waste regarding the products.

“On an every-day evolution – visually and technically”

“The level of the competition rises from one edition to the next, as evidenced by the very close results,” attested Pierre Hermé, President of the Pastry World Cup. “It is with great emotion that we award Japan, a country accustomed to the podium, which is back on the top 16 years after its last victory.”

“All the candidates were very passionate, which is satisfying for me as a pastry chef,” added Cédric Grolet, Honorary President of the Pastry World Cup. “I would like to thank all the people who worked here, for having helped me rediscover this wonderful profession, which is on an every-day evolution, visually and technically.”

After finishing second on the podium for the last five editions of the Pastry World Cup, the winning team – composed of Moe Takashi, Naritoshi Suzuka and Yusaku Shibata – returned Japan to the first step of the podium this year. The win adds a third World Cup to Japan’s list of achievements. 

After having reached the third place during the 2021 edition of the Pastry World Cup, the French team – composed of Georges Kousanas, Jérémy Massing and Jana Lai – returned to the podium in second place this year.

After having won three gold medals at previous editions of the competition, Italy once again earned its place on the podium – a triumph made all the more special by the fact that the country’s ice cream candidate, Martina Brachetti, is the first Italian woman to be selected for the World Pastry Cup.