Grand Prix de la Pâtisserie: The Edition Where Paris Crowned Resilience

On November 25, 2025, beneath the gilded ceilings of City Hall, the 5th edition of the Grand Prix de la Pâtisserie de Paris proved that the capital does not only celebrate technique — it elevates the soul and determination of its artisans. Imagined by Pierre Hermé and supported by the City, this competition has become the barometer of excellence, honoring the transmission of a savoir-faire “envied around the world.”

🎙️ Anne Hidalgo: A Prize to Embrace Our World Title

Opening the ceremony, Paris Mayor Anne Hidalgo set the tone, insisting on a moral responsibility to fulfill:

“I really want to thank Pierre Hermé. This prize would not exist without him. Several years ago, he told me: Paris is the capital of pastry. Everyone recognizes it… except us, because we do nothing to make it visible! The idea for the Grand Prix came from him.”

She recalled the municipality’s role in keeping Parisian craftsmanship alive — from fiscal battles to protective measures:

“We protected entire blocks to prevent gourmet shops from disappearing. We are fighting to regulate commercial rents and help young artisans open their own businesses. It is our responsibility.”

For the Mayor, pastry-making goes beyond commerce: it brings “happiness and pleasure.”

🥇 Enzo Baptista: A Victory of Redemption

The professional category was marked by a powerful story of perseverance.

The 1st Prize went to Enzo Baptista, from Bohémie Bakery, for his “Audacieux amour.” Two years ago, Baptista witnessed the heartbreaking destruction of his sugar sculpture — delicate hot-air balloons — which shattered during the World Pastry Cup selection. That failure, devastating at the time, became a fuel for greatness.

His victory proves that flawless technique and perfect flavor balance always triumph. With Audacieux amour, he delivered a dazzling demonstration of mastery and resilience.

Confirmed Talents

• 2nd Prize: Nicolas Haelewyn (Atelier Gato), former international chef at Ladurée and founder of Karamel, impressed with his poetic creation “L’Île aux cygnes” (No. 6), a honey–orange blossom panna cotta adorned with a swan.

• 3rd Prize: Oscar Boccarra (restaurant Parcaille) charmed the jury with “Version de Mr Smith.”

Other standout creations included “Audacieux amour” (No. 3), a vibrant tribute to the Moulin Rouge.

🌟 Timéo Ouvrard: The Future Has Already Arrived

The future of Parisian craftsmanship was embodied by young apprentice Timéo Ouvrard, from FERRANDI Paris.

He won the 1st Young Talent Prize with his creation “Douceur d’amour,” a pastry that celebrated local terroir by highlighting the Île-de-France Conference pear.

His victory reflects exceptional versatility: he had already earned 1st place in the Meilleur Croissant AOP du Grand Paris competition, proving that excellence begins during apprenticeship.

A Heritage to Carry Forward

The ceremony concluded with Anne Hidalgo’s passionate appeal to professionals:

“Continue to believe in your crafts, in your industries, in pastry. Believe in Paris. Because when you bring all this together, it creates an incredible strength!”

This 5th edition will be remembered as the one of determination: Paris reaffirmed that it is not only the capital of taste, but the capital of those who live and work with love for the perfect gesture.

Awards and Creations (Professional Category)

1st Prize
Enzo BAPTISTA
Bohémie Bakery
« Audacious Love »
Winner of the 5th edition. A symbol of resilience after a major incident during a previous sugar sculpture competition.

2nd Prize
Nicolas HAELEWYN
Gato Workshop (Karamel)
« Swan Island » (No. 6)
Chef specializing in caramel. Creation based on honey and orange blossom panna cotta, decorated with a swan.

3rd Prize
Oscar BOCCARA
Parcaille Restaurant
Version of « Mr. Smith »

4th Prize
Chao GAO
Chao Pastry Shop
« Coffee Stroll »

4th Prize
Christian TEIXEIRA
Au Délic du Palais
« Symbiosis Full of Love »

4th Prize
Guillaume LEVASSEUR
Frédéric Simonin
« Wonderful Bond of Love »

Awards and Creations (Young Talent Category)

1st Prize
Timéo OUVRARD
Paris School of Culinary Arts / FERRANDI
« Sweetness of Love »
Creation showcasing the Île-de-France Conference pear.

2nd Prize
Marguerite PLUVINET

3rd Prize
Julie URSULET

4th Prize
Maria Paula COSTA CASTRO
CAP Pastry at CEPROC
« Éclat de passion »

5th Prize
Rayane MULIC
« French Canan »

©2025 – IMPACT EUROPEAN

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Gabriel MIHAI

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