The judges are still in disbelief: these two Frenchmen have just won the world pastry championship.

Um exhibition hall on the Adriatic coast, an unforgiving stopwatch, and the smell of chocolate in the air.

In the end, nobody was expecting them.

Among 18 teams from several continents, two young French pastry chefs-almost unknown to the wider public-turned a technical competition into a career-changing breakthrough. In just ten hours of challenges, they claimed a title that few people in the UK will have heard of, but one that carries serious weight behind the scenes of international haute pâtisserie.

Who are the twins who surprised the judges?

The stars of this story are Mathis and Samuel Anstett, identical twins born in Zimmersheim, a small town in Alsace in eastern France. They grew up side by side, attended the same culinary schools, trained in the same fine-pastry techniques, and developed the same detail-obsessed eye.

That shared journey has just reached a milestone: the pair were crowned Junior World Champions of Pâtisserie at Sigep 2026 in Rimini, Italy-one of the industry’s most respected gatherings. Far from the attention of French television that day, but under far more demanding scrutiny: an international jury used to assessing the most technical and creative work in professional pastry.

The Alsatian duo beat 18 teams in a ten-hour marathon, combining French rigour, creative boldness and a level of synchronicity that’s hard to achieve in a pair.

To some of the French public, the brothers were already familiar faces: they appeared on Le Meilleur Pâtissier: Les Professionnels on M6, drawing attention for their almost choreographed way of working four-handed. The title in Rimini confirms that their on-screen chemistry wasn’t just for television-it was method and consistency.

Inside the championship: challenges, pressure and the ticking clock

The Sigep championship is designed like a race against time. On 20 January, Mathis and Samuel had exactly ten hours to deliver a set of creations that test classical technique, flavour sensitivity and a modern view of how people eat today.

The challenges that made the difference

Among the tasks set for competitors were:

• create a vegan cake with coffee as the star;
• develop a “street food” dessert inspired by France;
• present a naturally fermented product aimed at breakfast;
• build a complete artistic chocolate showpiece, 1.2 m tall.

It isn’t just about looks. Each item is judged against multiple criteria: balance of flavours, texture, creativity, mastery of pastry techniques, hygiene, workstation organisation and even teamwork. A structural wobble in the chocolate piece or a badly calibrated mousse can undo hours of work.

In this competition, the vegan cake isn’t a passing trend: it tests whether a pastry chef can deliver pleasure without relying on eggs, butter and cream.

The Anstett brothers were coached by French pastry chef Alexis Beaufils, who helped them prepare both strategy and an execution timetable. At this level, planning is almost military: every minute has a defined purpose, from tempering chocolate to the final assembly of the sweet “street food” trolley.

The power of the pair: why being twins helped them win

In this competition, being twins isn’t on the score sheet-but it directly affects the outcome. Mathis and Samuel share a private language: brief looks, minimal gestures, rapid instructions that don’t require long explanations. In a temporary kitchen with noise, cameras and tight deadlines, that kind of communication matters.

While other pairs are still negotiating roles, the two arrive with a kind of synchronised “mental map”: one leans more towards chocolate work and moulding, the other focuses on doughs, creams and fermentation, without territorial friction. That speed reduces noise, mental fatigue and time lost to debate.

Assessed factor	How the duo stood out
Organisation	Roles assigned in advance with almost no overlap of tasks
Creativity	Modern takes on French classics, without losing Alsatian regional references
Pressure	Kept a steady pace, with no visible panic for the jury
Coherence	A consistent visual and flavour style across all challenges, which pleases judging panels

On the podium, France shared the spotlight with South Korea and China, who also delivered high-level work. The brothers’ win, however, stood out for overall consistency: it wasn’t one dazzling item that secured the trophy, but a solid set of technical and aesthetic choices across the board.

Impact on French pâtisserie and the Alsace scene

In France, pâtisserie carries cultural weight. Names like Pierre Hermé and Cédric Grolet have become global references, but the foundation of that reputation lies in competitions, schools and labs spread across the country. The Anstett twins’ title strengthens Alsace’s place in that conversation.

Known for bredele, kougelhopf and other Christmas specialities, Alsace is often associated with family traditions and “grandmother’s recipes”. Seeing two young Alsatians take centre stage in a world championship shows that this heritage can coexist with a lighter, vegan pâtisserie designed around newer eating habits.

The win in Rimini sends a clear message: regional tradition doesn’t block innovation; on the contrary, it can provide the repertoire for more distinctive, personal creations.

For small ateliers and schools in the region, the title becomes a powerful selling point when attracting students, food tourists and even investors. It’s also an invitation to pay closer attention to the training of young pastry chefs outside the major hubs of Paris and Lyon.

What this championship reveals about the pâtisserie of tomorrow

The competition format says a lot about where professional pastry is heading. One of the most symbolic elements is the mandatory vegan cake. Instead of being treated as a niche, this kind of preparation sits at the heart of the challenge.

Why a vegan coffee cake matters so much

By asking for a cake without animal products, the jury tests whether the pastry chef can master alternative structures. Without butter or eggs, moisture has to come from other sources-such as fruit purées, carefully chosen vegetable oils and emulsification techniques. Coffee, in turn, demands a fine adjustment of sweetness and roast level so the overall result doesn’t tip into bitterness.

For UK professionals, the trend is a clear signal: cafés, local cake shops and event caterers are already seeing growing demand for vegan and less-sweet options. A competition of this scale reinforces that it’s not a short-lived fad, but a real shift in demand.

Sweet street food and natural fermentation on the rise

The French “street food” task points to another direction: desserts designed to be eaten quickly, standing up, on the go-without losing identity. It’s a challenge of packaging, texture and temperature. You need something that won’t collapse in your hand, won’t leak excessively, and still represents France in a single bite.

Meanwhile, the naturally fermented breakfast item shows how baking and pâtisserie are becoming ever more intertwined. Sourdough croissants, long-fermented brioches and aromatic sweet breads have already appeared in leading bakeries; seeing this in competition suggests that the fusion is here to stay.

What a pâtisserie lover can take from this story

For anyone who bakes at home or is considering a career, Mathis and Samuel’s path offers practical lessons. Training for a competition at this level typically includes:

• exhausting repetition of the same recipe until each step becomes automatic;
• timed run-throughs, simulating the official stopwatch;
• blind tastings with colleagues to adjust sugar, acidity and texture;
• photographing each assembly to standardise presentation.

Even without any ambition to compete, borrowing some of that discipline can improve everyday results. Simply photographing your own cakes and desserts helps you spot details you might miss in the moment-uneven edges, over-decoration, or a lack of colour contrast.

Another point worth noting is working in a pair. In professional pastry, sharing a bench requires trust and direct communication. At home, you can turn that into a useful exercise: cook with a friend, partner or family member, assign clear tasks, and agree from the start who decides what. That dynamic reduces conflict and usually produces a more organised outcome.

Finally, the Rimini championship highlights something that’s not discussed enough: the physical and mental strain behind high-level pastry. Ten hours on your feet, in the heat of ovens and chocolate warmers, with few breaks even for water, affects focus and mood. Anyone thinking about this career needs to consider sleep routines, physical conditioning and strategies for handling frustration when something breaks or collapses at the last minute.

The reward, on the other hand, adds up: international visibility, invitations to events, job offers from prestigious hotels and restaurants, and-above all-the chance to turn original creations into a personal signature. That’s exactly where the Alsace twins find themselves now: trophy in hand, and an open horizon of possibilities, in and beyond France.