A team of talented Filipino pastry chefs proudly represented the Philippines at the 2025 Coupe du Monde de la Pâtisserie (World Pastry Cup), showcasing their exceptional skills in chocolate, sugar artistry, and ice carving on one of the world’s most prestigious culinary stages.
The Philippine team, composed of Angelyn Dignadice (chocolate specialist), Gian Aguirre (sugar specialist), and Jeriel Encarnado (ice specialist), competed against top pastry chefs from around the world in the biennial event, which concluded on January 25, 2025. The competition was held in Lyon, France, as part of the renowned Sirha Lyon, where teams from 18 different countries demonstrated their mastery in pastry arts. They ranked 11th in the competition.
Very few Filipinos have been given the opportunity to qualify and compete in the Coupe du Monde de la Pâtisserie, making this year’s participation a significant milestone for the country’s pastry industry.
Dignadice, Aguirre, and Encarnado underwent rigorous training to earn their place in the prestigious competition. Dignadice, 23, is an instructor at the Academy of Pastry and Culinary Arts in Taguig and served as the team’s chocolate candidate. Aguirre, also from the Academy of Pastry and Culinary Arts, was in charge of sugar artistry, while Encarnado, from the Lyceum of the Philippines University Laguna in Calamba, specialized in ice carving.
Under the mentorship of Coach Verge Iral, the Philippine team prepared extensively, ensuring they could compete at the highest level against world-class pastry chefs.
A celebration of Filipino excellence
While Japan took home the championship title, followed by France and Italy, the Philippine team’s participation was a moment of pride for the nation. Their dedication, artistry, and innovation were celebrated, with their dessert creations highlighted on the event’s official platforms.
The team’s journey was closely followed by Filipino supporters worldwide, including the Lyceum of the Philippines University Laguna and the Academy of Pastry and Culinary Arts, who took to social media to rally behind their representatives.
The Coupe du Monde de la Pâtisserie, founded in 1989 by legendary pastry chef Gabriel Paillasson, is regarded as the Olympics of Pastry, where only the best of the best compete. The strict 10-hour final round pushes competitors to their creative and technical limits, requiring them to craft stunning sugar and chocolate sculptures alongside exquisite plated desserts.
