The winning team will compete in the Asian Pastry Cup in Singapore for a chance to represent China at the World Pastry Cup 2025

The 4th China Pastry Cup (CPC) was successfully held from May 22 to May 24, 2023, at Bakery China in Shanghai. Co-sponsored by the China Association of Bakery & Confectionery Industry and the organizing committee of CPC, the event serves as the official selection platform for the Asian Pastry Cup (APC). It aims to raise the standards of pastry excellence and professionalism in China, promote the exchange of vocational skills in the field, and select the best chefs to showcase the craftsmanship of the Chinese pastry industry to the world.

This year's competition featured two categories: the Chocolate Cake and Sugar Art Showpiece, and the Plated Dessert and Chocolate Showpiece. After an exhilarating and intense round of judging, competitor Tong SUN secured the win for the Chocolate Cake and Sugar Art category, while competitor Sheng WANG won the Plated Dessert and Chocolate category. The two victors will go on to represent China at the APC Singapore and compete for qualification for the 19th World Pastry Cup (WPC) 2025 in Lyon, France.

The theme for the 4th CPC was 'Xu' (warmth), which symbolizes recovery and embodies the hopefulness and positivity people share for young chefs looking to harness their inspiration, imagination, and creativity. During the competition, the organizing committee provided contestants with an abundance of high-quality ingredients including Valrhona chocolate as well as cream, butter from Elle & Vire Professionnel and Adamance fruit puree. The final showcase featured a marvelous and diverse dessert feast, though the two winning presentations stood out for their exceptional and unique creativity.

The final list of winners:

Group of Sugar Art         Group of Chocolate

Champion: Tong SUN            Champion: Sheng Wang

Second Winner: Herb LV         Second Winner:Jian QU

Third Winner: lingyi ZHONG     Third Winer: Sunny XU

The award ceremony took place on May 24 and welcomed honorary guest speakers including Executive President of China Association of Bakery and Confectionery Industry, Mr. Zhu Nianlin; Chairman of CPC Executive Committee, Mr. Louie YE;CPC Executive Committee member and General Manager of Sinodis, Mr. Denis Vergneau; and representatives of the founding partners of the CPC, General Manager of Valrhona Asia-Pacific, Mr. Wenceslas WEDRYCHOWSKI, to present the winners who would go on to comprise the Chinese team for the 19th WPC, and extended congratulations to all the candidates and encouraging the national team to remain persistent in their craft and put their best foot forward on behalf of China's pastry industry at the Asian Cup and World Cup. Last but not the least, Mr. Vincent Bourdin, Director of APC, attended the ceremony in person and congratulated the candidates on another successful CPC and expressed his excitement for the Chinese team.

Founded in 1989 by the pastry chef Gabriel Paillasson in Lyon, France, the WPC is one of the world‘s most authoritative and selective dessert competitions. China has competed in the biennial event since 1997, marking 26 years of culinary excellence. Except for a few countries which directly qualify, all teams must complete national trials and continental cups before proceeding to the world cup.

Upon invitation by Mr. Gabriel Paillasson, the Executive Committee of the China Pastry Cup and the China Association of Bakery & Confectionery Industry have hosted several CPC events since 2017. Guided by the principles of fairness and impartiality, the CPC provides an innovative platform for young Chinese pastry chefs to show their talents and vie for the chance to shine on a world stage.