The 2026 Americas Selection of the Pastry World Cup Crowns Its Four Finalists

On July 25, 2026, seven teams from across the Americas gathered at the Ernest N. Morial New Orleans Convention Center for the Americas Selection of the Pastry World Cup. Held during the Louisiana Restaurant Association Showcase, the competition brought together Argentina, Brazil, Ecuador, Mexico, Paraguay, Peru, and the United States for a day dedicated to creativity, technical excellence, and the future of pastry.

At the conclusion of the competition, Pastry Team USA earned first place, followed by Mexico in second place, Paraguay in third place and Argentina in fourth place.

Celebrating the Americas’ Newest Finalists

Valrhona warmly congratulates the four teams that reached the podium and secured their place in the Grand Finale in Lyon:

United States

Sugar: Jordan Snider (@sniderjw)
Chocolate: Francois Behuet (@francoisbehuet)
Ice: Nichola Forte (@fortenj)

Mexico

Sugar: Omar Robles (@robles.omarr)
Chocolate: Roxana Flores (@roxx_fg)
Ice: Carlos Rocha Gomez (@charly_roga)

Paraguay

Sugar: Johanna Borgognon (@johaborgognon)
Chocolate: Chiara Pederzani (@chiara_pederzani_r)
Ice: Tomas Emanuel Arrua (@_tomasarrua)

Argentina

Sugar: Agustin Bazan (@agus_bzn)
Chocolate: Gonzalo Jimenez (@chef.gonzo)
Ice: Emiliana Amandio (@emily.amandio) 

The teams demonstrated the breadth and vitality of pastry across the Americas through six demanding challenges. Their work included tasting plates (pecan nut tarts, frozen desserts and chocolate-based creations) and artistic creations (sugar, chocolate and ice sculptures), all brought together in a final Buffet presentation.

We also congratulate every chef who represented their country in New Orleans. Reaching a continental selection requires years of preparation, teamwork, discipline, and a willingness to push both creative and technical boundaries.

The Road to the 2027 Grand Final

Created in 1989 and co-founded by Valrhona, the Coupe du Monde de la Pâtisserie has become one of the profession’s leading international competitions. Its qualification process begins with national selections before advancing to five continental selections across Europe, the Americas, Asia-Pacific, Africa, and the Middle East.

Each team brings together three specialists: a pastry chef focused on sugar, a chocolatier, and an ice expert, who combine their skills to express their country’s techniques, flavors, culture, and creative vision.

The first finalists for the 2027 edition have already emerged. Following the European Selection in Paris, France, Belgium, Italy, the Netherlands, and the United Kingdom qualified for Lyon. The Asia-Pacific Selection then added Japan, Malaysia, the Philippines, Singapore, and South Korea to the finalist lineup.

They will now be joined by USA, Mexico, Paraguay and Argentina, while the upcoming Africa and Middle East selections will determine the remaining countries advancing to the international stage.

Looking Ahead to SIRHA Lyon 2027

The world’s leading pastry teams will meet again on January 22 and 23, 2027, during SIRHA Lyon at Eurexpo Lyon, France. There, the finalists will compete for the title of Pastry World Champion before an international audience of chefs, artisans, hospitality professionals, and industry leaders.

As a co-founder and longstanding major partner of the Coupe du Monde de la Pâtisserie, Valrhona is proud to support a competition that gives pastry chefs a global platform to share their expertise, celebrate their heritage, and imagine new possibilities for the profession.

From the national selections to the continental stages and the Grand Finale in Lyon, this journey reflects the values that continue to move pastry forward: creativity, precision, collaboration, transmission, and responsibility.

Congratulations again to USA, Mexico, Paraguay and Argentina, and every team that brought the talent and diversity of the Americas to the international stage.