The US team won the 2026 Pastry World Cup – Americas selection, hosted in New Orleans. Mexico won silver and Paraguay – bronze. The teams from the countries placing in the top four, which include Argentina in fourth place, qualified for the Grand Finale of the Pastry World Cup, held in January 2027 during Sirha Lyon. Argentina took the crown of the previous continental selection.

The US team is made up of François Behuet (chocolate candidate), Jordan Snider (sugar candidate) and Nicholas Forte (ice candidate).

The seven teams from across the continent (Argentina, Brazil, Ecuador, Mexico, Paraguay, Peru and the US), each made up of a sugar expert, a chocolatier and an ice specialist, competed for 5 hours and 30 minutes. On a free theme, the teams had to produce 32 tasting desserts, 3 artistic showpieces and a buffet: 10 individual pecan pies, 10 frozen plated desserts, 12 chocolate-based sweet creations, as well as three artistic showpieces in sugar, chocolate and sculpted water ice.

One of the tests paid tribute to the heritage of the host country, the US: the pecan pie, a great classic of American pastry, which the candidates had to reinvent in their own way. The chocolate test drew on the codes of street food, with 12 sweet creations in finger-food format, finished live in front of the jury and staged in an immersive setting.

“The Americas Selection was an outstanding experience, and it was a privilege to be its Honorary President. The seven teams presented delicate, refined and singular creations. Throughout the competition, each found its rhythm and its own path to the finish”, explains Osvaldo Gross, Honorary President of the Pastry World Cup Americas 2026.

“We had a very solid game plan and we are delighted to have carried it out successfully. It was a real pleasure to compete alongside all the candidates, and we wish them all the very best for the rest of the competition”, comments Jordan Snider, winner of the Pastry World Cup Americas 2026.

The 2026 season continues with the Africa and Middle East continental selections. The 20 teams selected during these qualifiers will then meet for the Grand Finale of the Pastry World Cup in January 2027, during Sirha Lyon.

Photo: Nicolas Reynaud (SIRHA)