bake - January 2019 - 23

pastry talents among 21 teams representing 21 countries, including the United States. Composed of three
specialists for chocolate, sugar and ice sculptures,
the teams will compete during 10 hours in a series of
imposed tests. A jury composed of top figures in the
pastry world will judge their technical skills, knowhow
and creativity.
Reaching new heights in pastry
Pastry chefs have at their fingertips a great opportunity to expand the scope of what it is possible to
achieve in gastronomy and reach out to vast numbers
of people, bringing them a share of dream. The
participants in the Coupe du Monde de la Pâtisserie
have integrated this extraordinary ability to surprise
and transcend the ordinary when they perform the 10
hours of tests that drive them to push their limits.
"This contest requires that we question everything we
have learned in order to find the minutest detail that
might make the difference. Working on taste of course,
but also on the visual aspects and the fragrances to
offer instant emotion," says Philippe Rigollot, president
of the International Organising Committee.
The Coupe du Monde de la Patisserie is recognized
as the world's most prestigious pastry competition.
Every two years in Lyon, the 21 best national teams

An immersive culinary experience

are invited to participate in this two-day event during

Issues concerning the quality and selection of prod-

which the competitors create stunning chocolate,

ucts are among the first mentioned by consumers:

sugar, and ice carving centerpieces. The goal of this

they feel responsible for what they order and what

competition is to promote both art and pastries. Each

they eat, as well as for the consequences on their

team must present a chocolate entremet (French for

health and the environment in general. As a result,

cake), an entremet glace (Frozen ice cream torte),

demand for vegetal and local food is soaring and

and a plated dessert.

affects all types of catering, as well as the suppliers.

The US is the only country that has participated in

Finally, today's consumers and chefs are now in

all previous editions of the Coupe du Monde de la

constant contact so as to better enjoy, avoid the

Pâtisserie. Team USA won bronze medals in 1995,

irritants and offer a smoother eating experience.

1999, 2005 and 2015, the silver medal in 1997, and the

Through three concepts of pop up restaurants

gold medal in 2001.

created in partnership with Institut Paul Bocuse and
inspired by the Food Service Vision 7 influences, 6e

For the first time in the history of the Coupe du

Sens proposes a real immersive experience. Sirha visi-

Monde de la Pâtisserie, the dessert presented on

tors who eat at these ephemeral eateries will experi-

plate will be 100% vegan. That is to say, no animal

ence the latest trends in the sector and will discover

products or products of animal origin must enter into

the novelties in tableware, dining room design and

its composition. This is a new requirement that will

arrangement: sources of inspiration for their own

challenge the participants' creativity.

establishments.

bakemag.com | JAN 2019 > 23


http://www.bakemag.com

bake - January 2019

Table of Contents for the Digital Edition of bake - January 2019

bake - January 2019
Editor's Note - Life in the Digital Age
Contents
Management - Life LESSONS
Technical Corner - Specialty GRAINS & FLOURS
Practical Marketing - Education Station
Equipment Innovations - Oven Space Utilization
The Digital Baker
How to compete online
The World Stage of Pastry & Food Innovation
Cakes - King Cake hub
Breads - Ancient Grain REVIVAL
Pastries - The Year of COMFORT DESSERTS
Foodservice - GLOBAL FLAVORS
CAKENOMICS
Spring cakes that offer it all!
TIME SAVING TIPS - Color matching
SUPPLY SIDE ECONOMICS - Trending tools
WINNING PROMOTIONS
THE BREAD BAKERS GUILD OF AMERICA 2019 EVENTS
INNOVATIVE PRODUCTS
Product Showcase
Classifieds
Ad Index
bake - January 2019 - bake - January 2019
bake - January 2019 - bake - January 2019
bake - January 2019 - 2
bake - January 2019 - Editor's Note - Life in the Digital Age
bake - January 2019 - 4
bake - January 2019 - 5
bake - January 2019 - Contents
bake - January 2019 - 7
bake - January 2019 - Management - Life LESSONS
bake - January 2019 - Technical Corner - Specialty GRAINS & FLOURS
bake - January 2019 - Practical Marketing - Education Station
bake - January 2019 - 11
bake - January 2019 - Equipment Innovations - Oven Space Utilization
bake - January 2019 - 13
bake - January 2019 - The Digital Baker
bake - January 2019 - 15
bake - January 2019 - 16
bake - January 2019 - 17
bake - January 2019 - 18
bake - January 2019 - 19
bake - January 2019 - How to compete online
bake - January 2019 - 21
bake - January 2019 - The World Stage of Pastry & Food Innovation
bake - January 2019 - 23
bake - January 2019 - Cakes - King Cake hub
bake - January 2019 - 25
bake - January 2019 - Breads - Ancient Grain REVIVAL
bake - January 2019 - 27
bake - January 2019 - 28
bake - January 2019 - 29
bake - January 2019 - Pastries - The Year of COMFORT DESSERTS
bake - January 2019 - Foodservice - GLOBAL FLAVORS
bake - January 2019 - 32
bake - January 2019 - CAKENOMICS
bake - January 2019 - Spring cakes that offer it all!
bake - January 2019 - 35
bake - January 2019 - TIME SAVING TIPS - Color matching
bake - January 2019 - 37
bake - January 2019 - 38
bake - January 2019 - 39
bake - January 2019 - SUPPLY SIDE ECONOMICS - Trending tools
bake - January 2019 - 41
bake - January 2019 - WINNING PROMOTIONS
bake - January 2019 - THE BREAD BAKERS GUILD OF AMERICA 2019 EVENTS
bake - January 2019 - INNOVATIVE PRODUCTS
bake - January 2019 - 45
bake - January 2019 - Product Showcase
bake - January 2019 - 47
bake - January 2019 - Classifieds
bake - January 2019 - Ad Index
bake - January 2019 - 50
bake - January 2019 - 51
bake - January 2019 - 52
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