Bakery World Cup: Morocco Secures 6th Place

Morocco showcased remarkable talent at the 12th edition of the Bakery World Cup in Paris, securing the 6th position in the competition held as part of the Europain trade show (January 21-24).

The Moroccan team, led by Rahal Essoulami, President of the Moroccan Culinary Arts Federation and the Bakery and Pastry Federation, included El Hassane Id-yahia for pastries, Driss Darek for bread, and Amine Boulmane for the artistic piece. Competing against 11 other finalists and coached by Adil Joukhrane, the team, trained at the Bakery and Pastry Training Institute (IFMBP), accumulated a total of 664.39 points.

This team previously won the African Bakery Cup in 2023 at the Carrefour international des professionnels de la restauration, de l’alimentaire et de l’industrie hôtelière (the international crossroads for professionals in the catering, food and hotel industry) held in El Jadida on May 17-23.

France secured the first place in the Bakery World Cup with 922.38 points, followed by Korea (876.81 points) and Japan (862.04 points).

Morocco and Africa proudly stood out on the international baking stage, thanks to the enlightened vision of His Majesty King Mohammed VI, Rahal Essoulami told to MAP.

Highlighting the diversity and exceptional quality of Moroccan gastronomy, Essoulami emphasized that Morocco’s participation in the Bakery World Cup served as a significant global platform for Moroccan and African artisan bakers and pastry chefs.

Established in 1992, the Bakery World Cup gathers the finest bakery teams globally. Biennially, during the Europain bakery and patisserie show, top teams from international pre-selections, each comprising three candidates, compete in four manufacturing events: bread and baguettes, sweet viennoiserie, gourmet bread-making, and artistic pieces. A professional jury evaluates the bakers’ technical expertise and artistic mastery.