The Pastry Chef of the Year championship continues to be a highlight event for the sweet sector in Germany, with the elimination round being held on this occasion in Cologne. Under the banner of iPastry, the championship returned alongside a cooking show that brought together three important personalities to demonstrate their creative vision through the presentation and tasting of their most recent creations, served up to a clientelle comprised of gastronomy journalists. The chosen chefs were the Germans, Andy Vorbusch (Sööt, Dusseldorf) and Matthias Luwigs (Törtchen Törtchen, Cologne) and the Spaniard Jordi Butrón (EspaiSucre, Barcelona). The leit motif of their work centred upon the attempt to combine dairy products, fruits and aromatic herbs.

Andy Vorbusch defended the importance of bringing back products that have fallen out of use by including whey and combining it with aromatic herbs such as dill and fennel. Matthias Luwigs displayed the propularity of his pastry through a playful combination of Asian-inspired ingredients such as quince, Thai basil and goat cheese cream. Jordi Butrón reproduced his academic philosophy that places emphasis in-between the pastry store and the restaurant with his dessert dominated by butter flavours and accompanied by white chocolate and an espuma of lime and basil.