{"id":17303,"date":"2024-06-13T08:35:34","date_gmt":"2024-06-13T06:35:34","guid":{"rendered":"https:\/\/sosa.several.studio\/pastry-world-cup-americas\/"},"modified":"2025-12-05T12:34:32","modified_gmt":"2025-12-05T11:34:32","slug":"cmp-americas-2024","status":"publish","type":"post","link":"https:\/\/www.sosa.cat\/en\/cmp-americas-2024\/","title":{"rendered":"Sosa Ingredients sponsors the selection of America’s teams for the 2025 Pastry World Cup"},"content":{"rendered":"\n

The pastry world is buzzing with the 2025 Pastry World Cup<\/strong> on the horizon, which will be held at SIRAH \u2013 Lyon. This year, we are also pleased to be part of this event as a sponsor of the selection of America’s<\/strong> teams for this prestigious competition. <\/p>\n\n

New Orleans: Home of the continental selection<\/h2>\n\n

On June 11, 2024, the vibrant city of New Orleans,<\/strong> the largest in the state of Louisiana, hosted the final round of selection for the continental Americas for the Pastry World Cup. This is the first time the event has been held in North America, marking a significant milestone in the history of the competition. <\/p>\n\n

New Orleans, known for its rich history and vibrant culture, provided a perfect setting for this event. On the banks of the majestic Mississippi River, the city is famous not only for its jazz and carnival, but also for its unique gastronomy,<\/g> influenced by French, Spanish and African traditions. Attendees were able to enjoy local delicacies such as beignets, pralines and the emblematic “King Cake” of Mardi Gras, which added an authentic flavor to the celebration. <\/p>\n\n

Competition and results<\/h2>\n\n

Six countries from North, Central and South America<\/strong> competed fiercely to secure their place in the Grand Final to be held during Sirha Lyon in January 2025.<\/strong> The competition was intense and demonstrated the exceptional talent and creativity of the continent’s pastry chefs.<\/p>\n\n

Argentina<\/strong> took the victory in the Americas selection, thanks to the brilliant performance of Mat\u00edas Dragun<\/strong>,<\/mark> a chocolate specialist, and Lucas Carballo,<\/strong><\/mark> an expert in sugar. This team showed a skill and innovation that impressed the judges and secured their pass to the Grand Final.<\/p>\n\n

Paraguay<\/strong> earned a well-deserved second place, represented by Chiara Pederzani and Johanna Borgognon<\/mark>,<\/strong> who excelled in the candidate and sugar categories, respectively. Colombia,<\/strong> with its talented pastry chefs Carlos De \u00c1vila and Deiby S\u00e1nchez,<\/mark><\/strong> placed third, once again demonstrating the high level of competition.<\/p>\n\n

Chile,<\/strong> with its hard work and dedication, received a Wild Card<\/strong> that will also allow it to participate in the next Grand Final. This special recognition underscores the effort and excellence of Chilean pastry chefs in the competition.<\/em><\/p>\n\n

A double event of gastronomic excellence<\/h2>\n\n

The event not only highlighted the American selection of the Coupe du Monde de la P\u00e2tisserie,<\/strong> but also included the selection of the Bocuse d’Or Americas<\/strong>, turning New Orleans into the epicenter of international gastronomy and pastry for a few days. The best pastry chefs and chefs from the United States and throughout the Americas gathered to showcase their talent and creativity, creating an atmosphere of inspiration and learning. <\/p>\n\n

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Tests<\/h3>\n\n

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>\n\n