Bengaluru’s top bakers compete in French patisserie semi-finals

Bengaluru recently played host to the semi-finals of the French Patisserie Competition 2025, organised by the French Consulate with the aim of showcasing French gastronomy and ingredients. The event brought together seven skilled pastry chefs from across the city, each vying for a spot in the national finals scheduled to take place in New Delhi on June 10.

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Now in its third edition and the second to be held in Bengaluru, the competition attracted over 25 entries, with only seven professionals shortlisted for the semi-final round. Participants represented top hospitality establishments, including ITC Hotels, Courtyard Marriott Hebbal, The Ritz Carlton Bengaluru, The Lalit Ashok, IBIS Novotel, and ITC Gardenia, along with an independent baker.

The chefs were tasked with creating innovative desserts using premium French ingredients such as Président butter and Monin syrup. Their creations ranged from Tarte Pomme d’Amour to Single Origin Dark Chocolate Framboise Entremet, judged by a panel comprising French Consul General Marc Lamy, Business France’s Vianney Meynier, and chef Manu Chandra.

Organised in partnership with the prestigious Le Cordon Bleu, the contest serves as a platform to spotlight the fusion of French culinary techniques with local creativity. The winner of the national finals will be awarded a five-day culinary experience in Paris. The results from the Bengaluru semi-final are expected by the end of the week, with 12 chefs from across India moving on to the final round.