Sosa Ingredientes, sponsors of the Pastry World Cup – France 2023

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Immersing ourselves in the exciting universe of world-renowned pastry making, we find ourselves plunged into a longing shared by all: the desire to experience a professional journey of epic proportions. Among these grandiose adventures is the Pastry Making World Cup, an event that transcends boundaries and deserves to be experienced at its best.

This year, for the first time in our history, Sosa Ingredients joins as a Premium Sponsor, participating in the selection of the team that will represent France at the European Pastry Cup 2024, during the Sirha Europain Fair. We are proud to make our diverse range of texturisers available for this event, and look forward to witnessing and delighting in the magnificent creations that each talented contender will present at the competition.

The French squad is made up of three passionate and committed team members, ready to light up the French pastry making scene in this unrivalled challenge. Each participant will demonstrate their mastery and dedication to the pastry art, excelling at every stage of the competition and displaying an unwavering team spirit..

The selection process for the French team and the award ceremony that will designate the representatives to the Pastry Making World Cup is scheduled for 9 September 2023, at the majestic Grand Palais Éphémère in Paris, France.

At a crucial moment, creativity will be at its peak, and an unwavering commitment to the team will be the hallmark. Indeed, on this stage of competition, individuality gives way to the priority of team spirit, an essence that each aspirant must embrace with passion if he or she aspires to become France’s worthy ambassador in this international arena.

Candidates

Discover the candidates of the French team for the 2023 Pastry World Cup:

Chocolate Candidates
  • Atsuji Haruka – Le Chocolat Alain Ducasse.
  • Benoît Mamasian – Brasserie Flow.
  • Yoann Normand
  • Pierre Sauve
  • Steve Thiery – La Mamounia x Pierre Hermé Paris.
Ice-cream Candidates
  • Alexandre Albanese – Barrelle.
  • Kévin Dupont – Dupont & Co.
  • Mickaël Guyader – Guyader Mickael Consulting.
Sugar Candidates
  • Enzo Baptista – Hôtel Lutetia Paris.
  • Shinichirou Gemba – Hôtel restaurant & Spa Le chambard à Kaysersberg.
  • Maxime Hulot – Les Copains D’Abord.
  • Olivier Leroy – Maison Caffet
  • Jérémy Massing
  • Kevin Velluet – Maison Jacques.

For more information you can visit: Francia National Round

Jury

Last but not least, it is also a cause for joy to announce that, in this edition, the jury will have the honor of having the 2011 Pastry World Champion, Jordi Bordas, as Honorary President. Jordi, who has collaborated with us for years, particularly in 2023 where we have worked and published the Manual of Fibers for Pastry Making, an in-depth work that traces the future of fibers in pastry. You can access and discover this valuable resource here, the result of a fruitful and constant collaboration.

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