Pâtisserie and Confectionery

Creating hot and cold sweet treats using edible materials that are a delight both for the eye and the taste buds.

Why is this skill important?

The Pâtisserie and Confectionery trades have highly skilled professionals who produce a wide range of intricate and predominantly sweet items. They produce various confectionery products such as hand finished chocolates, candies, and petits fours for service in hotels and restaurants or for retail in specialist shops and outlets. Pâtissiers/Confectioners produce a full range of hot and cold desserts, cakes, biscuits, and iced products for service in luxury/boutique hotels, restaurants, and pastry shops for retail sale. They may also produce elaborate display pieces using chocolate, sugar, ice, marzipan, or other decorative materials and ingredients. Some may specialize in producing decorated and themed cakes for special events.

A high degree of specialist knowledge and skill is required.

Pâtissiers/Confectioners will have undergone years of training in order for them to develop the levels of skill required. They are proficient in a wide range of specialist techniques to produce and decorate confectionery and sweet items. An artistic talent and gastronomic flair are required alongside the ability to work effectively and economically to achieve outstanding results within set timeframes, budgets and dietary constraints.

In some circumstances the Pâtissiers/Confectioners will need to work directly with clients, so good customer service skills are required alongside the ability to discuss a client’s needs and to offer advice and guidance. The ability to work on their own initiative is essential.

The Expert practitioner will work using a range of specialist equipment and materials. The

Pâtissiers/Confectioners must take account of the quality of ingredients, respect those ingredients, and work to high levels of food hygiene and health and safety.

Pâtissiers/Confectioners are likely to work in high class hotels and restaurants. In some countries it is often the case that specialist retail shops sell hand-made and decorated pastry products, cakes and confectionery will use the skills of the Pâtissiers/Confectioners. Some professionals may work on a self-employed basis and work directly to client’s briefs for specialist products.

Location

Richemont, Lucerne, Switzerland

10–15 October 2022

Skill photos on Flickr

Results

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Rank	Medal	Result	Competitor	Country/Region
1.	Gold	739	Juliana Thöny	Switzerland
2.	Silver	733	Nandita Saxena	India
3.	Bronze	720	Emma Kilgannon	Canada
3.	Bronze	718	Alexis SOSZYNSKI	France
5.	Medallion for Excellence	717	Sakura Nagata	Japan
6.	Medallion for Excellence	716	Oskari Takkinen	Finland
7.	Medallion for Excellence	714	Chaerin Lee	Korea
8.	Medallion for Excellence	700	Anna Saurer	Austria
9.		690	Serena van Breukelen	Netherlands
10.		683	Ben Metcalfe	United Kingdom
11.		675	Fuk Hoi MUNG	Hong Kong, China
12.		662	ZHU-XUAN LI	Chinese Taipei
13.		621	Muhammad 'Adziem Bin Wazi	Malaysia
14.		602	ZHAZIRA ZHUMAGAZI	Kazakhstan
15.		575	Jayvee Estologa	South Africa