The world of patisserie is celebrating and we at Sosa Ingredients are more excited than ever! As official sponsors of the Pastry World Cup qualification rounds, we have had the privilege of closely joining the talented teams that will compete in the Grand Final on 24-25 January 2025 in Lyon, France.
This event, an essential part of the prestigious SIRHA Lyon, is a true meeting point for innovation and excellence in global patisserie.
We are not only proud to support the participating teams, but also to share the enthusiasm for this landmark event on the international gastronomic calendar. SIRHA is not just a trade show; it is the epicentre of trends and inspiration for industry professionals, and our presence here is an unrivalled opportunity to connect with chefs, pastry chefs and food lovers.
Meet us at the trade booth
Together with Valrhona Selection, we look forward to seeing you at our trade stand, Booth 4D28, where you can discover the best brands for high gastronomy, such as Valrhona, Adamance, Norohy and La Rose Noire. Don’t miss the opportunity to visit us from 23 to 27 January 2025 at Euroexpo Lyon!
Sosa Ingredients VIP
In addition, we invite you to visit us in the VIP area of the event, Booth: 6H168, where each day we will offer an exclusive tasting menu designed by our chefs and a programme of animations and inspiring talks.
We will also have an exciting programme of animations and presentations led by our brand ambassadors and friends: Jordi Bordas, Martin Lippo and Toni Rodríguez, who will share their experience and creativity in unique sessions that you won’t want to miss.
Jordi Bordas: renowned for his innovative approach to patisserie, he will talk about ‘How to reduce sugars and fats without compromising taste and texture’ and explore the fascinating world of fibres in patisserie, showing their potential to transform traditional recipes into healthier and more balanced proposals.
Martin Lippo: long-time ambassador of Sosa Ingredients, will take us on a journey through the use of texturisers and foams in modern gastronomy. With practical demonstrations, he will reveal how these techniques have evolved and endured as essential tools in advanced kitchens.
Toni Rodríguez: specialist in vegan patisserie, will present ‘Vegan patisserie: an opportunity to enhance flavour’. In this talk, you will discover how creativity and the use of alternative ingredients can give rise to vegan desserts that delight the palate without sacrificing quality.
| DAY | TIME | SPEAKER | THEME |
|---|---|---|---|
| Thursday 01/23/2025 | 11:00 a 12:00 | Chef Sosa Ingredients | ‘Discover our innovations’. |
| Thursday 01/23/2025 | 12:00 a 14:00 | Chef Sosa Ingredients | Tasting Menu |
| Friday 01/24/2025 | 11:00 a 12:00 | Martín Lippo | ‘Texturisers and foaming agents” |
| Friday 01/24/2025 | 12:00 a 14:00 | Chefs Sosa Ingredients | Tasting Menu |
| Friday 01/24/2025 | 16:30 a 17:00 | Martín Lippo | ‘Texturisers and foaming agents” |
| Saturday 01/25/2025 | 11:00 a 12:00 | Jordi Bordas | How to reduce sugars and fats without compromising taste and texture? |
| Saturday 01/25/2025 | 12:00 a 14:00 | Chefs Sosa Ingredients | Tasting Menu |
| Saturday 01/25/2025 | 15:00 a 16:00 | Toni Rodriguez | Vegan baking: an opportunity to boost flavour. |
| Saturday 01/25/2025 | 16:00 a 16:30 | Jordi Bordas | Fibers in pastry-making |
| Sunday 01/26/2025 | 11:00 a 12:00 | Jordi Bordas | How to reduce sugars and fats without compromising taste and texture? |
| Sunday 01/26/2025 | 12:00 a 14:00 | Chefs Sosa Ingredients | Tasting Menu |
| Sunday 01/26/2025 | 15:00 a 16:00 | Jordi Bordas | How to reduce sugars and fats without compromising taste and texture? |
| Sunday 01/26/2025 | 16:00 a 17:00 | Toni Rodriguez | Vegan baking: an opportunity to boost flavour. |
| Monday 01/27/2025 | 12:00 a 14:00 | Chefs Sosa Ingredients | Tasting Menu |
Special new feature: Sponsors of the Bocouse d’Or
For the first time, Sosa Ingredients will be an official sponsor of the final of the Bocuse d’Or, an event of the highest prestige that will also be held within the framework of Sirha Lyon, on 26 and 27 January 2025.
This milestone reaffirms our commitment to gastronomy of excellence.
Summary SIRHA Lyon 2023
Here is a summary of our participation in SIRHA Lyon 2023.