In a stunning display of creativity and technical expertise, Japan clinched gold at the Pastry World Cup 2025, held in Lyon, France, on January 20-21. The event brought together culinary masters from around the world, including teams from Egypt, South Korea, and Mauritius, to compete in a sweet showdown for global dessert supremacy.

Each team, composed of specialists in chocolate, sugar, and ice, had just five hours to craft three exceptional desserts representing their nation: a frozen dessert, a restaurant dessert, and a chocolate showpiece. Japan’s winning creations stood out for their meticulous designs and flavors that celebrated the nation’s rich cultural heritage.

Among their standout entries was a lemon, pear, marigold, and chocolate granita shaped like an Asanoha (hemp) leaf for the restaurant dessert and a frozen apricot delicacy resembling a spinning top toy. “We packed the history and culture of Japan into the design,” said Masanori Hata, the team’s chocolate expert. “I was so surprised and couldn’t believe it. Japan was recognized two tournaments in a row. I’m happy and proud.”

France, the host country and historically strong contender, secured silver with a dazzling chocolate egg creation featuring a soufflé mousse, citrus-vanilla butter, and grilled vanilla ice cream. Team Malaysia achieved its best-ever performance, taking bronze with a frozen dessert that celebrated the country’s multicultural flavors through a blend of citrus, apricot, and spices.

The competition emphasized not only the artistry of pastry-making but also national pride, as teams incorporated cultural elements into their desserts and attire. For instance, France’s chefs donned classic Breton stripes and berets, while Mexico’s team wore sugar skull-inspired masks.

The top 10 teams this year were:

1. Japan
2. France
3. Malaysia
4. China
5. Belgium
6. Italy
7. South Korea
8. Singapore
9. United Kingdom
10. Argentina

As the Pastry World Cup concluded, it left a legacy of extraordinary talent and inspiration, reminding the world that desserts are as much a celebration of culture as they are a testament to culinary innovation.