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AN INTENSE CYCLE, A DENSE NETWORK: THE MEETING OF THE GREATEST PASTRY TALENTS
Over a 2-year cycle, after 50 national and 5 continental selections, 13 nations are meeting at Sirha Lyon, for the Grand Finale of the Pastry World Cup. For 10 hours, competitors will have to redouble their efforts to present the Jury with the most innovative desserts and the most surprising sculptures.
The desserts are now combining their sensitivity to technicality, to the new architectural and sensory expressions. Nothing stops the sweet creators of the 21st century. And since the world is moving on, the Pastry World Cup is changing dimension, with a completely rethought universal identity. Product sourcing, natural tastes, precise gestures, team spirit are combined for a intense and visionary baking experience.
PASTRY IS EMERGING IN THE CONTEMPORARY WORLD
For 30 years, Flexipan® has been recognized as the benchmark for flexible molds by food industry professionals
around the world. Unique and Made in France, the combination of fiberglass coated with silicone gives it superior strength and longevity and proven non-stick qualities.
Silpat®, an international reference in the baking industry since 1965. Its technology makes all types of baking cleaner, faster,
easier and more consistent. Each Silpat® sheet proudly bears the «Made in France» stamp as a guarantee of quality and a tribute to the French baker who created it.