Excellence
of pastry

Towards the start of the competition season. The major competitions are back as soon as
September. In October, the Serbotel exhibition in Nantes will host a competition for two apprentice chefs,
while in November, the Vannes Chocolate Fair will bring together professionals and
passionate about several events dedicated to the cocoa professions. The opportunity to spot the
tomorrow’s talents.

Sugar revisited. In 2026, pastry competitions are evolving to reflect the news
industry expectations: naturalness, sugar reduction, and eco-responsibility. A fundamental trend
which invites artisans to rethink their recipes without ever sacrificing pleasure. Less sugar without
Compromise on gluttony: an equation that the best pastry chefs know how to solve with
elegance.

Artisanal ice cream is making a revolution. After the silver medal of the French team at the Gelato World Cup 2026 in Rimini, behind Singapore and ahead of Argentina, French artisanal ice cream confirms its level of global excellence. A discipline long considered secondary, which is now established as an art in its own right.