The sweet aroma of success filled the International Baking Industry Exposition (IBIE) in Las Vegas this week as four exceptional pastry professionals earned their tickets to Milan for the 2026 Panettone World Cup Grand Final. For the first time in the competition's history, bakers from across the Americas had their shot at glory – and they didn't disappoint.
The Panettone World Cup – Americas Selection, held September 16, 2025, marked a watershed moment for the food and beverage industry in the Western Hemisphere. This inaugural competition brought together the finest pastry talent from the United States, Canada, Mexico, and South America (excluding Brazil and Peru, which maintain their own national selections) to compete in what many consider the ultimate test of baking mastery.
The Mount Everest of Leavened Breads
Panettone isn't just any holiday treat – it's what industry insiders call "the Mount Everest of leavened breads." This iconic Italian delicacy demands technical precision, patience, and an almost supernatural understanding of fermentation. The process can take days, with bakers nursing their dough through multiple rises while balancing moisture, temperature, and timing to achieve that signature light, airy crumb studded with candied fruits.
For food and beverage companies and foodservice industry professionals, panettone represents the pinnacle of artisanal baking – a product that commands premium prices and demonstrates technical mastery. It's no wonder that mastering this traditional Italian confection has become a badge of honor among pastry professionals worldwide.
Competition Breakdown: Two Categories, One Dream
The Americas Selection featured two distinct categories that tested different aspects of panettone mastery:
Traditional Category: Focusing on the classic recipe with candied fruits and raisins, this category demanded adherence to time-honored techniques while showcasing individual flair.
Chocolate Category: A modern interpretation that challenges bakers to incorporate chocolate while maintaining the delicate structure and extended shelf life that defines quality panettone.
An esteemed panel of international judges evaluated each entry across three critical dimensions:
- External appearance: Shape, volume, and color
- Interior structure: The coveted honeycomb texture, fruit distribution, and overall roundness
- Sensory qualities: Aroma, flavor complexity, and overall balance
The judging panel included industry luminaries Biagio Settepani from Bruno's Bakery, Franck Riffaud from Hilton, Stéphane Tréand (MOF Pâtissier), renowned pastry chef Bilena Settepani, and chocolate expert Nicolas Botomisy – a who's who of food and beverage management excellence.
Meet Your 2026 Milan Representatives
The competition crowned four champions who will carry the Americas' hopes to Italy:
Traditional Category Winners:
- Martinez Jaime (USA): Representing American precision and innovation
- Emmidio Isernia (Canada): Showcasing Canadian craftsmanship
Chocolate Category Winners:
- Flores Torres Wilson (Ecuador): Bringing South American flair to the competition
- Vielma Ammary Coromoto (USA): Demonstrating the depth of American chocolate expertise
These winners didn't just create exceptional panettone – they mastered a process that requires understanding fermentation science, ingredient chemistry, and the delicate balance between tradition and innovation that defines modern food and beverage trends.
Industry Impact: What This Means for Food Service
The success of the Americas Selection signals several important trends for food and beverage companies and hospitality industry professionals:
Premium Product Positioning: Artisanal panettone represents the kind of high-margin, experiential products that today's consumers increasingly demand. Restaurants and hotels can leverage this growing interest in authentic, technically challenging items to differentiate their offerings.
Skill Development Investment: The competition highlights the value of investing in advanced pastry training. For food and beverage directors and hospitality managers, supporting team members in pursuing specialized skills like panettone production can pay dividends in product quality and team retention.
International Collaboration: The global nature of this competition reflects how the food service industry continues to break down geographical barriers, with techniques and trends flowing freely between continents.
The Road to Milan: What's Next
Giuseppe Piffaretti, master pastry chef and creator of the Panettone World Cup, captured the significance of the Americas debut: "The Americas selection was a success. The passion and enthusiasm of the participants made this selection unique, which for the first time has the participation of the United States, Canada, Ecuador, and Mexico. Now we have the finalists who will participate in the final in Milan."
The 2026 Grand Final in Milan promises to be the most internationally diverse competition yet, with representatives from every corner of the globe competing for the ultimate panettone crown. For the four Americas champions, the next months will involve refining their recipes, perfecting their techniques, and preparing for what many consider the Olympics of pastry arts.
Looking Beyond the Competition
While the Panettone World Cup generates excitement and recognition, its real value lies in elevating standards across the entire food and beverage industry. Competitions like this drive innovation, encourage skill development, and create networking opportunities that benefit the broader hospitality industry.
For restaurant marketing purposes, having a team member compete at this level provides tremendous storytelling opportunities. Consumers increasingly want to connect with the craftsmanship behind their food, and the technical mastery required for world-class panettone production resonates with quality-conscious diners.
The competition also demonstrates the growing importance of traditional techniques in modern menu innovation. As the food industry grapples with automation and efficiency demands, skills like panettone production remind us that some culinary achievements still require human artistry, patience, and dedication.
Industry Implications for 2025 and Beyond
The success of the Americas Selection reflects several broader food and beverage trends:
Artisanal Excellence: Consumers continue gravitating toward products that showcase traditional craftsmanship and technical mastery.
International Fusion: The mixing of traditional Italian techniques with Americas innovation suggests exciting possibilities for cross-cultural culinary development.
Competition-Driven Quality: Events like the Panettone World Cup raise industry standards and inspire continuous improvement across the foodservice industry.
As we look toward the Milan finals in 2026, the four Americas representatives carry more than their personal dreams – they represent the growing sophistication and capability of Western Hemisphere pastry arts. Their success in Las Vegas proves that when it comes to mastering the world's most challenging baked goods, geography is no barrier to excellence.
The food and beverage industry in the Americas has officially announced its arrival on the global panettone stage, and based on this week's performance in Las Vegas, Milan 2026 can't come soon enough.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral. Politz is also the founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
