LAS VEGAS — During its debut at the International Baking Industry Exposition (IBIE), held Sept. 13-17 in Las Vegas, the Panettone World Cup — Americas Selection crowned its winners.
The event marked the first-ever competition open to pastry pros specifically from the US, Canada, Mexico and South America, excluding Brazil and Peru, which host their own national selections.
The competition included two categories, Traditional and Chocolate. Finalists’ creations were evaluated by an esteemed panel of international judges, such as Biagio Settepani (Bruno’s Bakery), Franck Riffaud (Hilton), Stephane Treand (MOF Patissier), renowned pastry chef Bilena Settepani, and chocolate expert Nicolas Botomisy.
Entries were judged on external appearance, interior structure and sensory qualities such as aroma, flavor, fruit distribution and overall balance.
“The Americas selection was a success,” said Giuseppe Piffaretti, master pastry chef and creator of the Panettone World Cup. “The passion and enthusiasm of the participants made this selection unique, which for the first time has the participation of the US, Canada, Ecuador and Mexico. Now we have the finalists who will participate in the final in Milan.”
Jaime Martinez from the US and Emmidio Isernia of Canada were the winners in the Traditional category. Winners for the Chocolate category include Wilson Flores Torres of Ecuador and Vielma Ammary Coromoto from the US. The winners are now eligible to represent their countries in the Panettone World Cup Grand Final in Milan in 2026.
The competition’s American debut at IBIE 2025 marks a major milestone in the Panettone World Cup’s international expansion, signaling a future for the art of panettone across the Western Hemisphere.
