• Bucharest becomes the scene of an innovative competition in the world of sweets, with the launch of the first edition of the National Confectionery and Pastry Championship.
The event, organized under the umbrella of the Chefi de România project – initiated by Daniela Sima, Managing Director of S1MA Consulting and specialist in training and event management – will take place between October 27-28, 2025, at CulinaryonThis initiative comes to fill a gap in the local market, where competitions dedicated to confectioners and pastry chefs have been rare, thus providing a platform for professional development and the promotion of talents in the field.
The competition aims to bring together the creativity, innovation and passion of masters in the art of sweets. The theme chosen for this inaugural edition is “Seasons”, inspiring competitors to demonstrate their skills within a seven-hour time frame. Participants will create a cake or single-serving cakes, along with two types of pralines – one molded and the other hand-crafted – transforming ordinary ingredients into edible works of art.
The creations will be evaluated by a jury made up of recognized experts in the field: Mirela Cață, Pastry Chef and Innovation Manager at Ana Pan, who is also part of the jury of the Chefi de Romania Awards Gala; Gabriela Pascaru, Pastry Chef at Pullman Bucharest World Trade Center, also a member of the jury of the same gala; and Thomas Huit, Pastry Chef designated Best Chocolatier at Chefi de Romania 2025. These professionals will analyze not only the taste and appearance, but also the originality and technical execution of each proposal.
For excellence in confectionery
The event benefits from the support of key industry partners, essential for the growth of the confectionary and pastry community. Nine teams of talented artisans will compete for the ultimate title and the special trophy, created by artist Alin Trif, who also creates the trophies for the Chefi de Romania Gala. Competitors include: Georgiana Vișan and Roxana Elena Mihăilă from Cofetăria Geolina in Bucharest; Claudia Toponoiu and Ramona Bizau from Art Dessert in Bucharest; Marius Ionuț Dascălu and Alexandru Ștefan from Cofetăria Alex Moncris in Târgoviște; Dalia Maria Păduraru and Denisa Teodora Iordache from Restaurant Grand in Pașcani, Iași; Constantin Nicolae Licu and Violeta Cristina Totolan from Hotel InterContinental Athénée Palace Bucharest; Horia-Theodor Andronie and Traian-Andrei Andronie from Laborator Andronis Sweets; Cornelia Pătrașcu and Maia Galatan from Tărâmul Dulciurilor in Mogoșoaia Commune; Elena Ivan and Cristina Enache from Tart Sweet Gallery in Bucharest; as well as Cornel Morar and Ruxandra David from Clarion in Câmpina.
This premiere marks the beginning of a tradition dedicated to excellence in confectionery, where the limits of creativity are tested, and the results promise to delight the senses.
Article written by Gabriela Dan, Editor-in-Chief Arta Albă
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