The 2021 edition of the Coupe du Monde de la Pâtisserie will be sustainable and committed. More than ever in line with current social issues, the event is being transformed with a new direction led by Pierre Hermé.
The Coupe du Monde de la Pâtisserie continues its transformation towards a conscious, committed and responsible pastry-making. These values, dear to Pierre Hermé, are embodied in an entirely new International Organizing Committee, which promises to offer an unprecedented show this year.
Pierre Hermé, President of the World Pastry Cup
Pierre Hermé will be the president of the event, accompanied by the Vice Presidents Claire Heitzler and Frédéric Cassel. The International Organizing Committee has been completely renewed and aims to orient the competition towards a committed and sustainable pastry-making while continuing to promote the profession and the transmission of know-how of the World Pastry Cup.
The new mixed International Organizing Committee, composed of both experienced pastry chefs and young contemporaries, has the ambition to give a new direction to the competition.
Julien Alvarez, Quentin Bailly, Sébastien Bouillet, Christelle Brua, Alain Chartier, Patrick Chevallot, Claire Damon, Sophie De Bernardi, Jérôme De Oliveira, Laurent Le Daniel, Johanna Le Pape, Christophe Michalak, Angelo Musa, Philippe Rigollot, Marc Rivière and Eric Vergne will have the heavy task of succeeding a committee that has worked for the World Pastry Cup for more than 30 years.
“I wanted to give a new impetus to the competition for a committed pastry. The new International Organizing Committee will strive to involve the candidates, jurors, partners and other actors of the World Pastry Cup in a responsible and ecological approach. I am surrounding myself with members who share these values as well as those of diversity and excellence that are dear to the World Pastry Cup.” – Pierre Hermé
Partners committed to responsible pastry-making
Aware of the major social and environmental issues of the food service industry, the Coupe du Monde de la Pâtisserie is committed to guaranteeing the transparency and traceability of the products required of the teams.
The competition pays particular attention to the relationships between partner companies and producers. These must be in line with the objective of sustainability and crop enhancement.
At the forefront of the products in the final: the Grand Cru pure origin couverture chocolates from Valrhona, the main founding partner of the Pastry World Cup.
This chocolate factory, located in La Drôme, has been B-Corp certified since January 2020, a certification that recognizes the most committed companies towards their partner producers, employees and customers.
The chocolates selected for the competition come from Belize, Ghana, Madagascar and the Dominican Republic, where Valrhona runs projects to support communities and improve their living conditions, notably through the rehabilitation of plantations, agroforestry projects and educational support.
Capfruit, main sponsor and supplier of fruit purees for the Coupe du Monde de la Pâtisserie, has set up Cap Source, its own sourcing approach guaranteeing control of supplies in complete transparency and at each stage of the fruit’s cultivation. Long-term cultivation contracts, dedicated plots, selection of producers working in specific terroirs, natural methods of treatment, etc. Cap Source reflects a deep commitment to sustainable agriculture. The French company will exclusively provide purees with 100% no added sugar, respecting the fruit and limiting its processing steps.
Finally, among the products available to candidates in 2021, vanilla from partner Norohy, which is committed to bringing producers and chefs together through trips to the heart of the plantations, to discover all the key stages, from cultivation to processing of the product.
It is this diversity of virtuous products that the World Pastry Cup teams will have to sublimate during the 10-hour competition on September 24 and 25, 2021, during Sirha in Lyon.
A conscious and committed Pastry World Cup
The Coupe du Monde de la Pâtisserie is the benchmark event for committed and sustainable pastry-making, in the service of an assertive sweet tooth.
The world of pastry has an essential role to play as an actor of the transition. It must preserve its essence while acting concretely for the environment and the planet. Thus, all reflections and actions will be analyzed to better preserve natural resources.
The Coupe du Monde de la Pâtisserie is a unique opportunity for the actors of the sector to assert their desire for transformation. It is also a privileged moment for the transmission of values and inter-generational mobilization.
“We are in a period where ecological and climatic disruption no longer leaves any doubt. To meet the need for information and transparency on raw ingredients, their origins and their impact on health, it is necessary to put seasonality, biodiversity and respect for the land back at the heart of pastry-making. We must be aware that nature is our main working tool and that the decisions we make today will allow us to work better tomorrow.” – Claire Heitzler
This unique event, appreciated by professionals from all over the world, announces a turning point in its history and continues its mutation towards a more conscious, sustainable and committed pastry-making.
The next World Pastry Cup final, which will take place on January 24 and 25, 2021 at Eurexpo Lyon as part of Sirha, will mark a first step towards these long-awaited changes.
