On the exciting stage of EUROPAIN 2025, held in Paris, France, on 21-22 January, Sosa Ingredients, as a premium sponsor, was present throughout the exciting process of selecting teams to compete in the grand final of the Pastry World Cup 2025, to be held at SIRAH – Lyon.
During these days full of creativity and culinary skill, seven European teams competed hard to secure a place in the prestigious final. The participating countries were Belgium, Denmark, France, Italy, Sweden, Switzerland and the United Kingdom, each standing out with their unique skills and unrivalled creativity.
Finally, the winning podium was revealed with great excitement. In third place, honouring their exceptional skill, was the United Kinddom team. In second place, with an impressive presentation, the team from Italy took the well-deserved recognition. And finally, in first place, with an extraordinary display of talent and passion for pastry, the team from France emerged as the undisputed champion.
Tests
The competing teams had 5 and a half hours to present the 16 tasting desserts and 2 artistic pieces, as well as a buffet.
- 3 frozen desserts with Capfruit fruit puree (+ 1 mock)
- 3 pastry pieces: Paris-Brest revisited with Elle & Vire dairy products (+ 1 mock)
- 8 restaurant style desserts incorporating a hot chocolate soufflé Valrhona.
- 1 sugar artistic piece.
- 1 chocolate artistic piece.
- 1 buffet including the artistic sugar and chocolate pieces, the mock frozen dessert and the mock pastry piece.
The teams from each country were made up of:
Djordy VAN KEMSEKE – Dito’s, Schilde
After completing his training as an ice-cream maker, Djordy went on to learn pastry-making and chocolate-making at the Piva School, and then sugar-making in France. He currently works at Dito’s, his mother’s ice-cream and chocolate shop, where he is responsible in particular for the chocolates. Talented and ambitious, he won the Carpigiani Trophy, the Belgian championship for master ice-cream makers, in 2023.
Raoul ANDRIESSEN – École Piva, Anvers
Born in the Netherlands, Raoul studied at Ter Groene Poorte, the bakery school in Bruges. After a number of experiences in leading Belgian patisseries such as Mahieu, De Baere and Van Dender, he decided to start teaching. He now teaches at the Piva School in Antwerp, where he shares his expertise in pastry, sugar and ice cream-making, as well as confectionery. This sugar enthusiast also won the Dutch Pastry Award in 2023.
Lea Marie STRØBÆK – Perron på BaneGaarden, Copenhague
After growing up in Denmark, Lea Marie moved to France, where she trained with Laurent Duchêne (MOF Pâtissier 1993), and regularly attended courses run by French pastry and chocolate experts. Back in Denmark, she became head pastry chef at BaneGaarden, a newly-created events venue in Copenhagen committed to a responsible approach. She is once again taking part in the European selection for the Pastry World Cup, after taking part for the first time in 2022 alongside her team-mate Anne Banke, where they finished in 3rd place.
Anne BANKE – Formel B*, Copenhague
Passionate about pastry from a young age, Anne discovered her vocation for sugar sculpture after winning the Danish Championship in Skills in 2019. Graduated from Denmark’s oldest pastry school, she is currently head pastry chef at Formel B* in Copenhagen. In 2019, she became a member of the Danish national pastry team, with whom she has already taken part in the European selection for the Pastry World Cup in 2022.
Haruka ATSUJI – Le Chocolat Alain Ducasse, Paris
Originally from Japan, Haruka trained as a pastry chef at the CP School in Kobe. After several experiences in Japan, she flew to France and began working alongside Franck Kestener. It was while learning the basics of the profession with him that her passion for working with chocolate was born. In 2011, she returned to Japan and worked as sous-chef at the Cà sento*** restaurant in Kobe. She returns to France to continue her training at Chocolaterie Franck Kestener. Motivated by the challenges of the profession, she took part in the Trophée Pascal Caffet twice and was awarded first place in 2016. Spotted by Alain Ducasse, she accompanied the chef in the opening of 7 Japanese boutiques. Since 2021, she is Production Manager at Le Chocolat Alain Ducasse in Paris.
Jérémy MASSING – French candidate for the 2023 Pastry World Cup
Coming from Metz, Jérémy was not predestined for pastry-making, but changed direction in 2014 and decided to train as a pastry chef under Franck Fresson (MOF Pâtissier 2004). He has held positions in major establishments such as the restaurant La Fourchette des Ducs*, the Hôtel Le Prince de Galles and the Ritz Paris, before passing on his passion for the profession as an instructor at the “École Nationale Supérieure de la Pâtisserie”. A crossfit enthusiast, this competitor tries his luck again after taking part in the Pastry World Cup in 2023, where he came 2nd with the French team. This time he hopes to fulfil his dream and take the first step on the podium.
Vincenzo DALOISO – Pasticceria Venezuela of Daloiso Ignazio, Barletta
Born in Barletta, Puglia, Vincenzo trained as a pastry chef at a hotel institute before joining his family’s pastry shop, Venezuela, where he is currently head pastry chef. His passion led him to work in China and London before returning to his homeland. In 2023, at only 26 years old, this talented pastry chef, a member of the Academia Maestri Pasticceri Italiani (Academy of Italian Master Pastry Chefs), won the title of Italian Senior Pastry Chef Champion.
Raimondo ESPOSITO – Pasticceria Sal de Riso, Salerno
A confectioner from the Amalfi coast, Raimondo has made a name for himself over the years in the world of pastry and confectionery, working alongside Salvatore de Riso, the famous Italian pastry chef. A keen competitor, he won the gold medal at the Italian cooking championships in 2018, and finished in second place at the European Sugar Art Championship in 2023 during Sirha Lyon.
Josefine PAGANDER – Gothia Towers Svenska Mässan, Göteborg
Currently head pastry chef at Gothia Towers Svenska Mässan in Gothenburg, Josefine manages the pastry department and a team of 6 pastry chefs. Involved in the national teams for young bakers since 2020 and pastry chefs since 2021, she already had the chance to win a gold medal at the Swedish championship for young bakers. Josefine also won the Swedish championship for professional pastry chefs in 2022.
Lisa DAGNÄS – Operakällaren, Stockholm
Immersed in the world of pastry-making since her studies, Lisa quickly turned her attention to competitions, and won the Swedish School Championships. She has also taken part in the Swedish Championship for Young Bakers, the Nordic Pastry Cup in Oslo, and twice in the European selection of the Pastry World Cup. After working at Konditori Kampanilen in Gothenburg, she moved to Stockholm and is now head pastry chef at Operakällaren.
Pierre-Antoine VARDAN – Guillaume Bichet, Coppet
Pierre-Antoine began his apprenticeship in France and perfected his skills alongside Patrick Roger after graduating. Two years later, he joined the Guillaume Bichet pastry shop in Switzerland, where he works for 6 years as head of the chocolate laboratory. Keen to take on new challenges, he hopes to carry the Swiss colours all the way to the Grand Finale.
Paul PERRIN – Restaurant de l’Hôtel de Ville de Crissier***, Crissier
Passionate about pastry for many years, Paul cut his teeth at Maison Fresson and then Maison Caffet before joining chef Franck Giovanni’s Hôtel de Ville de Crissier*** as a pastry chef. He sees his work as an opportunity for true artistic expression and a means of sharing and moving his audience.
Wallace CHEUK YIN LI – The Dorchester Hotel, Londres
Coming from Hong Kong, Wallace is passionate about pastry and is constantly developing his skills to come up with new ideas. He is currently head pastry chef at The Dorchester Hotel in London. Winner of the United Kingdom selection with Rémy Pugeot, Wallace’s ambition is to qualify his adopted country for the Grand Finale of the Pastry World Cup, where he hopes to bring the first podium finish in the history of the United Kingdom.
Rémy PUGEOT – The Raffles Hotel at The OWO, Londres
Rémy started pastry-making in his bedroom. After an apprenticeship in Dijon,the native Frenchman decided in 2014 to pursue his career in the UK. With a wealth of experience in hotels and restaurants such as Sketch London, JW Marriott Grosvenor House London and The Londoner Hotel, he is now executive pastry sous-chef at The Raffles Hotel at The OWO.
From Sosa Ingredients once again, as sponsors, we support the effort, dedication and creativity in this important event in the world of pastry.
For more information about all the rounds: Visit “Coupe du Munde de la Pâtisserie.”