Surrounded by the delicate aroma of chocolate and the quiet rhythm of tempered sugar, Chef Stéphane Tréand, M.O.F., stands as one of the world’s most respected pastry artisans. With a career defined by technical mastery, artistic vision, and international acclaim, Chef Tréand has shaped generations of chefs while elevating the craft of pâtisserie to new heights.
Club Coupe du Monde de la Pâtisserie Team USA has announced the jury for its 2025 National Selection, and the lineup reads like a who’s who of international pastry excellence. The event, which will take place in Chicago on Saturday, 6 September 2025, during the Chicago Baking & Pastry Forum at the Washburne Culinary and Hospitality Institute, marks a pivotal moment in the multi-year journey toward the most prestigious pastry competition in the world: the Coupe du Monde de la Pâtisserie in Lyon, France.
Nielsen-Massey Fine Vanillas & Flavorings, a company as revered in professional kitchens as the chefs who use its extracts, has officially renewed its support as a silver-level sponsor of Team USA. The move marks not only a continued partnership but also a celebration of shared values: craftsmanship, integrity, and the relentless pursuit of excellence in the pastry arts.
In the high-stakes arena of international pastry competition, where chocolate is both medium and message, mastery is nonnegotiable. As Team USA prepares for the next Coupe du Monde de la Pâtisserie, it has called on Chef Josh Johnson—renowned chocolatier and former competitor—to guide its chocolate strategy with skill, vision, and unwavering focus.
Chef Stéphane Tréand, M.O.F moves like a sculptor in the kitchen, his hands deftly shaping chocolate, sugar, and dough into creations that seem almost too exquisite to eat. His name is synonymous with mastery in the world of pastry, a discipline where precision, patience, and an artist’s vision combine to create edible wonders. From his early days in France to his influence in American pastry, Chef Tréand has built a legacy of excellence, education, and innovation.
Founded in 1988 by former White House pastry chef, the late Roland Mesnier, Club Coupe du Monde de la Pâtisserie Team USA is committed to inspiring excellence, creativity, innovation, pride, competitiveness, fraternity and emotion in pastry professionals.
Club Coupe du Monde de la Pâtisserie Team USA is also dedicated to promoting the sharing, the exploration, the vision and the advancement of both the artistic and scientific realms of the Pastry Arts.
The Club seeks, recognizes and supports America’s best pastry chefs to represent the United States in the prestigious Coupe du Monde de la Pâtisserie in Lyon, France.
With 50 participating countries, this biannual event is the most prestigious pastry competition in the world.
Club Coupe du Monde de la Pâtisserie Team USA welcomes pastry chefs at all levels in their careers – from culinary students to seasoned professionals, as well as amateur bakers and pastry aficionados.
We encourage those eager to take part to innovate in pastry preparation, explore unique taste combinations and showcase creative presentation styles.
Founded in 1989, the Coupe du Monde de la Pâtisserie is an international competition representing different trades in the pastry industry including pastry chefs, ice cream specialists, chocolatiers, and confectioners.
Pastry is emerging in the contemporary world. The desserts are now combining their sensitivity to technicality, to the new architectural and sensory expressions. Nothing stops the sweet creators of the 21st century. And since the world is moving on, the Pastry World Cup is changing dimension, with a completely rethought universal identity. Product sourcing, natural tastes, precise gestures, team spirit are combined for an intense and visionary baking experience.
Pastry World Cup is organized by the global brand Sirha Food®, part of the GL events group.
For more information: www.cmpatisserie.com/en
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