Twelve countries will compete in the next edition of the Coupe du Monde de la Boulangerie, which will take place on January 21 and 22 at Sirha Europain.

Under the theme “sporting events”, the candidates will be evaluated by a tasting jury and a working jury, the latter formed by Trude Beate, who placed third in the competition in 2022 with the Norwegian team; Ludovic Gopaul, Bakery Chef at Lux Le Morne Hotel; Kevin Gilbert, with a career spanning more than 35 years in the sector; Amadou Gaye, founder and CEO of the Elite Bakery and Pastry Training School, and Kasper Hansen, with extensive experience as a coach and participant in baking competitions.

These are the candidates for each team:

Germany

• Susanna Rupp (viennoiserie)
• Malika Boymirzoeva (artistic piece)
• Vincent Richter (baguette and breads of the world)
• Siegfried Brenneis (coach)

Chile

• Ricardo Espinoza (baguette y panes del mundo)
• Camila Estevez (pieza artística)
• Francisca Leyton (viennoiseries)

China

• Lin Yeqiang (baguette and breads of the world)
• Zhou Zhenshan(viennoiserie)
• Feng Yingjie (artistic piece)
• Chen Yuxiang (coach)

Côte d’Ivoire

• Saiba Ouily- G&Z Boulangerie (artistic piece)
• Gona Emile Okaingni – Des Gâteaux et du Pain (baguette & breads of the world)
• Akaffou Simeon Doffou – Des Gâteaux et du Pain (viennoiserie)
• Kouame Koffi Nestor (coach)

Ghana

• Kwame Amos Apudi – Mr Baker Culinary Hub (artistic piece)
• Joshua Boyé Dartey – Ofa Dee Bakery (baguette and breads of the world)
• Ahmed Adams – Mr Baker Culinary Hub (viennoiserie)
• Ange Eric Hilaire Douoba – Golden Chef Foundation-Ghana (coach)

Greece

• Nikos Korfiatis – Αρτοποιείο “Καραλής” (artistic piece)
• Jannis Drosos (viennoiserie)
• Seirios Kaisaris – IEK Horizon (baguette and breads of the world)
• Kaliotis Paniagotis (coach)

South Korea 

• Jae Ung Lee – Rian Bakery (baguette and breads of the world)
• Kyong Moo Lee – Haru Bakery (artistic piece) 
• Hwan Bok Ko – Hotel Shilla (viennoiserie)
• Yong Joo Park – Vanuatu Bakery (coach)

France

• Fabien Nolay – Ecole de Boulangerie et de Pâtisserie de Paris (viennoiserie)
• Xavier Sacriste – Institut Lyfe – Ex Institut Paul Bocuse (artistic piece)
• Franck Fortier – Minoteries du Château (baguette & breads of the world)
• Grégoire Bardet – Le Cordon Bleu Paris (coach)

Japan

• Hotta Keisuke – Andersen Institute of Bread & Life Co.,Ltd. (viennoiserie)
• Goda Tomohiro – ドンク DONQ (baguette & breads of the world)
• Umetani Seigo – 株式会社神戸屋 (artistic piece)
• Chayama Hisato – ドンク DONQ (coach)

Madagascar

• Toky Ramà Andriatsitohaimanantena – Havila School (artistic piece)
• Toavina Rainibenalahatra – Havila School (viennoiserie)
• Billy Rakotomamonjy – Société Propain (baguette & breads of the world)
• Julien Loray – Société Propain (coach)

Morocco

• Driss Darek – Deli’s/ Paul Maroc (baguette and breads of the world)
• Amine Boulmane – Fairmont La Marina (artistic piece)
• Hassan Id-Yahia – Le Pavot (viennoiserie)
• Adil Joukhrane – SHBM – Univ. Polytech M6 Ben Guérir (coach)

Mexico

• Alberto Jiménez Campos – Carrasca Bakery (baguette and breads of the world)
• Gustavo Fragoso Domínguez – Casa Kame Patisserie (artistic piece)
• Raúl Galvàn García – Malta Bakery (viennoiserie)
• Abel Sierra Calvo – Indeva Industries (coach)