{"id":17198,"date":"2024-01-26T08:58:05","date_gmt":"2024-01-26T07:58:05","guid":{"rendered":"https:\/\/sosa.several.studio\/sponsor-european-selection-pastry-world-cup\/"},"modified":"2025-12-05T12:34:38","modified_gmt":"2025-12-05T11:34:38","slug":"europa-copa-mundial-pasteleria","status":"publish","type":"post","link":"https:\/\/www.sosa.cat\/en\/europa-copa-mundial-pasteleria\/","title":{"rendered":"Sosa Ingredients sponsors the selection of European teams for the Pastry World Cup"},"content":{"rendered":"&#13;\n<p>In the exciting setting of <strong>EUROPAIN 2025,<\/strong> held in Paris, France, on January 21 and 22, Sosa Ingredients, as a premium sponsor, was present throughout the thrilling selection process of teams that will compete in the grand final of the <strong>Pastry World Cup 2025<\/strong>, which will take place at SIRAH \u2013 Lyon.<\/p>&#13;\n&#13;\n<p>During these days full of creativity and culinary skill, seven European teams competed fiercely to secure a place in the prestigious final. The participating countries were <em>Belgium, Denmark, France, Italy, Sweden, Switzerland, and the United Kingdom,<\/em> each standing out with their unique skills and unparalleled creativity. <\/p>&#13;\n&#13;\n<p>Finally, the winning podium was revealed with great excitement. In third place, honoring their exceptional skill, is the team from the <strong>United Kingdom<\/strong>. In second position, with an impressive presentation, the team from <strong>Italy<\/strong> took home well-deserved recognition. And finally, in first place, with an extraordinary display of talent and passion for pastry, the team from <strong>France<\/strong> rose as the undisputed champion.   <\/p>&#13;\n\r\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">&#13;\n<figure data-wp-context=\"{&quot;imageId&quot;:&quot;69fe09dd9713f&quot;}\" data-wp-interactive=\"core\/image\" data-wp-key=\"69fe09dd9713f\" class=\"wp-block-image size-large wp-lightbox-container\"><img decoding=\"async\" data-wp-class--hide=\"state.isContentHidden\" data-wp-class--show=\"state.isContentVisible\" data-wp-init=\"callbacks.setButtonStyles\" data-wp-on--click=\"actions.showLightbox\" data-wp-on--load=\"callbacks.setButtonStyles\" data-wp-on-window--resize=\"callbacks.setButtonStyles\" data-id=\"6122\" class=\"wp-image-6122\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/01\/2-1024x683.png\" 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1-.5-.5V8H0v2a2 2 0 0 0 2 2h2v-1.5ZM8 12v-1.5h2a.5.5 0 0 0 .5-.5V8H12v2a2 2 0 0 1-2 2H8Zm2-12a2 2 0 0 1 2 2v2h-1.5V2a.5.5 0 0 0-.5-.5H8V0h2Z\" \/>\n\t\t\t<\/svg>\n\t\t<\/button><\/figure>&#13;\n\r\n\r\n&#13;\n<figure data-wp-context=\"{&quot;imageId&quot;:&quot;69fe09dd994c0&quot;}\" data-wp-interactive=\"core\/image\" data-wp-key=\"69fe09dd994c0\" class=\"wp-block-image size-large wp-lightbox-container\"><img decoding=\"async\" data-wp-class--hide=\"state.isContentHidden\" data-wp-class--show=\"state.isContentVisible\" data-wp-init=\"callbacks.setButtonStyles\" data-wp-on--click=\"actions.showLightbox\" data-wp-on--load=\"callbacks.setButtonStyles\" data-wp-on-window--resize=\"callbacks.setButtonStyles\" data-id=\"6124\" class=\"wp-image-6124\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/01\/CMP_2023_Sosa-ingredients-2-1-1024x683.png\" alt=\"\"\/><button\n\t\t\tclass=\"lightbox-trigger\"\n\t\t\ttype=\"button\"\n\t\t\taria-haspopup=\"dialog\"\n\t\t\taria-label=\"Enlarge\"\n\t\t\tdata-wp-init=\"callbacks.initTriggerButton\"\n\t\t\tdata-wp-on--click=\"actions.showLightbox\"\n\t\t\tdata-wp-style--right=\"state.imageButtonRight\"\n\t\t\tdata-wp-style--top=\"state.imageButtonTop\"\n\t\t>\n\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"12\" height=\"12\" fill=\"none\" viewBox=\"0 0 12 12\">\n\t\t\t\t<path fill=\"#fff\" d=\"M2 0a2 2 0 0 0-2 2v2h1.5V2a.5.5 0 0 1 .5-.5h2V0H2Zm2 10.5H2a.5.5 0 0 1-.5-.5V8H0v2a2 2 0 0 0 2 2h2v-1.5ZM8 12v-1.5h2a.5.5 0 0 0 .5-.5V8H12v2a2 2 0 0 1-2 2H8Zm2-12a2 2 0 0 1 2 2v2h-1.5V2a.5.5 0 0 0-.5-.5H8V0h2Z\" \/>\n\t\t\t<\/svg>\n\t\t<\/button><\/figure>&#13;\n<\/figure>\r\n&#13;\n<h2 class=\"wp-block-heading\">Tests<\/h2>&#13;\n&#13;\n<p>The competing teams had 5 and a half hours to present the 16 tasting desserts and 2 artistic pieces, as well as a buffet.<\/p>&#13;\n\r\n<ul class=\"wp-block-list\">&#13;\n<li>3 frozen desserts (+ 1 imitation)<\/li>&#13;\n\r\n\r\n&#13;\n<li>3 pastry pieces: Paris-Brest revisited with Elle &amp; Vire dairy products (+ 1 imitation)<\/li>&#13;\n\r\n\r\n&#13;\n<li>8 restaurant-style desserts incorporating a Valrhona hot chocolate souffl\u00e9.<\/li>&#13;\n\r\n\r\n&#13;\n<li>1 sugar artistic piece.<\/li>&#13;\n\r\n\r\n&#13;\n<li>1 chocolate artistic piece.<\/li>&#13;\n\r\n\r\n&#13;\n<li>1 buffet including the sugar and chocolate artistic pieces, the fake frozen dessert, and the fake pastry piece.<\/li>&#13;\n<\/ul>\r\n&#13;\n<p><strong>The teams from each country were made up of:<\/strong><\/p>&#13;\n\r\n<div class=\"wp-block-loftocean-shortcode-accordions lo-accordions accordions\" data-open-default=\"1\">\r\n<div class=\"accordion-item\">\r\n<div class=\"accordion-title\"><span class=\"title\">B\u00e9lgica<\/span><\/div>\r\n<div class=\"accordion-content\">&#13;\n<p>Djordy VAN KEMSEKE &#8211; Dito&#8217;s, Schilde<\/p>&#13;\n\r\n\r\n&#13;\n<p>After completing his training as an ice cream maker, Djordy learned pastry and chocolate making at the Piva School, and then sugar making in France. He currently works at Dito&#8217;s, his mother&#8217;s ice cream and chocolate shop, where he is responsible in particular for chocolates. Talented and ambitious, he won the Carpigiani Trophy, the Belgian master ice cream maker championship, in 2023.  <\/p>&#13;\n\r\n\r\n&#13;\n<p>Raoul ANDRIESSEN &#8211; \u00c9cole Piva, Antwerp<\/p>&#13;\n\r\n\r\n&#13;\n<p>Born in the Netherlands, Raoul studied at Ter Groene Poorte, the bakery school in Bruges. After several experiences in important Belgian pastry shops 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 experience in pastry, sugar making and ice cream, as well as pastry making. This sugar enthusiast also won the Dutch Pastry Award in 2023.   <\/p>&#13;\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n<div class=\"accordion-item\">\r\n<div class=\"accordion-title\"><span class=\"title\">Dinamarca<\/span><\/div>\r\n<div class=\"accordion-content\">&#13;\n<p>Lea Marie STR\u00d8B\u00c6K &#8211; Perron p\u00e5 BaneGaarden, Copenhagen<br\/>After growing up in Denmark, Lea Marie moved to France, where she trained with Laurent Duch\u00eane (MOF P\u00e2tissier 1993) and regularly attended courses taught by French experts in pastry and chocolate. Back in Denmark, she became head of pastry at BaneGaarden, a newly created event venue in Copenhagen committed to a responsible approach. She is participating again in the European selection for the Pastry World Cup, after having participated for the first time in 2022 together with her partner Anne Banke, where they finished in third place.  <\/p>&#13;\n\r\n\r\n&#13;\n<p>Anne BANKE &#8211; Formulario B<em>, Copenhagen Passionate about pastry from a very young age, Anne discovered her vocation for sugar sculpture after winning the Danish Skills Championship in 2019. A graduate of the oldest pastry school in Denmark, she is currently head of pastry at Formel B <\/em>  in Copenhagen. In 2019 she joined the Danish pastry selection, with which she already participated in the European selection for the 2022 Pastry World Cup. <\/p>&#13;\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n<div class=\"accordion-item\">\r\n<div class=\"accordion-title\"><span class=\"title\">Francia<\/span><\/div>\r\n<div class=\"accordion-content\">&#13;\n<p>Haruka ATSUJI &#8211; Le Chocolat Alain Ducasse, Paris<br\/>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 C\u00e0 sento*** restaurant in Kobe. She returns to France to continue her training at the Chocolaterie Franck Kestener. Motivated by the challenges of the profession, she participated twice in the Troph\u00e9e Pascal Caffet and obtained first place in 2016. Discovered by Alain Ducasse, she accompanied the chef in the opening of 7 Japanese boutiques. Since 2021 she has been production director of Le Chocolat Alain Ducasse in Paris.       <\/p>&#13;\n\r\n\r\n&#13;\n<p>J\u00e9r\u00e9my MASSING &#8211; French candidate for the 2023 Pastry World Cup<br\/>Originally from Metz, J\u00e9r\u00e9my was not predestined for pastry, but he changed direction in 2014 and decided to train as a pastry chef with Franck Fresson (MOF P\u00e2tissier 2004). He held positions in important establishments such as the La Fourchette des Ducs* restaurant, the H\u00f4tel Le Prince de Galles and the Ritz Paris, before transmitting his passion for the profession as an instructor at the \u201c\u00c9cole Nationale Sup\u00e9rieure de la P\u00e2tisserie\u201d. Passionate about crossfit, this competitor is trying his luck again after participating in the 2023 Pastry World Cup, where he finished 2nd with the French team. This time he hopes to fulfill his dream and take the first step on the podium.   <\/p>&#13;\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n<div class=\"accordion-item\">\r\n<div class=\"accordion-title\"><span class=\"title\">Italia<\/span><\/div>\r\n<div class=\"accordion-content\">&#13;\n<p>Vincenzo DALOISO &#8211; Pasticceria Venezuela de Daloiso Ignazio, Barletta<br\/>Born in Barletta, Puglia, Vincenzo trained as a pastry chef at a hotel institute before joining his family&#8217;s pastry shop in Venezuela, where he is currently head of pastry. 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, member of the Academia Maestri Pasticceri Italiani (Academy of Italian Master Pastry Chefs), won the title of Italian Senior Pastry Champion.  <\/p>&#13;\n\r\n\r\n&#13;\n<p>Raimondo ESP\u00d3SITO &#8211; Pasticceria Sal de Riso, Salerno<br\/>A pastry chef 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. An avid competitor, he won the gold medal at the Italian cooking championship in 2018 and finished second at the European Sugar Art Championship in 2023 during Sirha Lyon. <\/p>&#13;\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n<div class=\"accordion-item\">\r\n<div class=\"accordion-title\"><span class=\"title\">Suecia<\/span><\/div>\r\n<div class=\"accordion-content\">&#13;\n<p>Josefine PAGANDER &#8211; Gothia Towers Svenska M\u00e4ssan, Gothenburg<br\/>Currently head of pastry at Gothia Towers Svenska M\u00e4ssan in Gothenburg, Josefine manages the pastry department and a team of 6 pastry chefs. A member of the national teams of young bakers since 2020 and pastry chef since 2021, she already had the opportunity to win a gold medal at the Swedish championship for young bakers. Josefine also won the Swedish professional pastry chef championship in 2022.  <\/p>&#13;\n\r\n\r\n&#13;\n<p>Lisa DAGN\u00c4S &#8211; Operak\u00e4llaren, Stockholm<br\/>Immersed in the world of pastry since her studies, Lisa quickly focused her attention on competitions and won the Swedish School Championship. She has also participated in the Swedish Young Bakers Championship, 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 of pastry at Operak\u00e4llaren.  <\/p>&#13;\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n<div class=\"accordion-item\">\r\n<div class=\"accordion-title\"><span class=\"title\">Suiza<\/span><\/div>\r\n<div class=\"accordion-content\">&#13;\n<p>Pierre-Antoine VARDAN &#8211; Guillaume Bichet, Coppet<br\/>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 worked for 6 years as head of the chocolate laboratory. Eager to face new challenges, he hopes to take the Swiss colors to the grand final.  <\/p>&#13;\n\r\n\r\n&#13;\n<p>Paul PERRIN &#8211; Restaurant del H\u00f4tel de Ville de Crissier<strong><em>, Crissier Passionate about pastry for many years, Paul began at Maison Fresson and then at Maison Caffet before joining chef Franck Giovanni&#8217;s H\u00f4tel de Ville de Crissier<\/em><\/strong> as a pastry chef. He sees his work as an opportunity for true artistic expression and a means to share and move his audience. <\/p>&#13;\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n<div class=\"accordion-item\">\r\n<div class=\"accordion-title\"><span class=\"title\">UK<\/span><\/div>\r\n<div class=\"accordion-content\">&#13;\n<p>Wallace CHEUK YIN LI &#8211; The Dorchester Hotel, London<br\/>Wallace, originally from Hong Kong, is passionate about pastry and constantly develops his skills to generate new ideas. He is currently head of pastry at The Dorchester Hotel in London. Winner of the UK selection with R\u00e9my Pugeot, Wallace&#8217;s ambition is to qualify his adopted country for the grand final of the Pastry World Cup, where he hopes to achieve the first podium in UK history.  <\/p>&#13;\n\r\n\r\n&#13;\n<p>R\u00e9my PUGEOT &#8211; The Raffles Hotel at The OWO, London<br\/>R\u00e9my started making pastries in his room. After an apprenticeship in Dijon, this native Frenchman decided in 2014 to pursue his career in the United Kingdom. With extensive experience in hotels and restaurants such as Sketch London, JW Marriott Grosvenor House London and The Londoner Hotel, he is now executive sous-chef of pastry at The Raffles Hotel at The OWO.  <\/p>&#13;\n<\/div>\r\n<\/div>\r\n<\/div>\r\n&#13;\n<p><strong>Sosa Ingredients<\/strong> is proud to have been an integral part of this process, supporting the talented European teams on their journey to pastry glory. Our high-quality ingredients have been an essential choice for chefs and pastry chefs around the world, and we are excited to see how these industry-leading teams use them to further elevate the art of pastry in the grand final of the <strong>Pastry World Cup in 2025.<\/strong> <\/p>&#13;\n&#13;\n<p>For more information on all rounds, you can visit: &#8220;<a href=\"https:\/\/www.cmpatisserie.com\/en\">Coupe du Munde de la P\u00e2tisserie.&#8221;<\/a><\/p>&#13;\n","protected":false},"excerpt":{"rendered":"<p>&#13; In the exciting setting of EUROPAIN 2025, held in Paris, France, on January 21 and 22, Sosa Ingredients, as a premium sponsor, was present throughout the thrilling selection process of teams that will compete in the grand final of the Pastry World Cup 2025, which will take place at SIRAH \u2013 Lyon. &#13; &#13; [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":13747,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[615],"tags":[],"class_list":["post-17198","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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