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LA LISTE, a global and curated gastronomic guide, the only one highlighting pastry talents

LA LISTE selects, ranks, and celebrates the world’s best restaurants, hotels, and pastry shops, while championing culinary diversity. Positioned as the digital reference for global gastronomic travel, the guide offers both curated content and data-driven rankings. Its methodology, inspired by artificial intelligence, aggregates over 1,000 trusted culinary sources. The restaurant and hotel rankings are algorithm-based, while special awards reflect a deliberately eclectic editorial perspective.

LA LISTE’s commitment to pastry

LA LISTE’s selection of the World’s Best Pastry & Bakery Shop Selection is a unique project, now listing over 3,000 establishments worldwide—including pâtisseries, bakery-cafés, dessert restaurants, and tearooms—available through the LA LISTE mobile app alongside its restaurant and hotel listings.

The platform also expands its annual Garden Party program with the International Pastry Forum, a conference on global trends led by industry pioneers and organized in collaboration with Pierre Hermé, recipient of LA LISTE’s 2023 Award of Honor.

Philippe Faure, Founder and President of LA LISTE, says:

“Since its creation, LA LISTE has pursued a simple ambition: to offer a global and balanced perspective on excellence. In a world where opinions are increasingly fragmented, we believe that consensus remains valuable. By bringing together the judgments of guidebooks, critics, specialists and diners from around the world, LA LISTE provides a unique international reference point while respecting the diversity of culinary cultures.”

LA LISTE PASTRY SPECIAL AWARDS 2026

WORLD’S MOST CREATIVE PASTRY CHEF AWARD

Sponsored by Cacao Barry

GARUHARU – Chef Eunyoung Yun – Seoul, South Korea

PASTRY IMPACT AWARD

FRÉDÉRIC BAU – France

WORLD’S BEST AFTERNOON TEA AWARD

Sponsored by Palais des Thés

JACQUELINE AT THE CHANCERY ROSEWOOD – Marius Dufay – London, England
FOUR SEASONS HOTEL GEORGE V – Michael Bartocetti – Paris, France

WORLD’S BEST PASTRY SHOP AWARD

PIERRE HERMÉ PARIS – Sentosa, Singapore

PASTRY GAME CHANGER AWARD

WILL GOLDFARB – Room 4 Dessert – Bali, Indonesia

BAKERY INNOVATION AWARD

Sponsored by BWT Diamond Mineralized Water

RICHARD HART – Hart Bageri Copenhagen, Denmark / Claridge’s Bakery, London, UK
THOMAS TEFFRI-CHAMBELLAND – France

PASTRY ARTISAN & AUTHENTICITY AWARD

MAISON BONNAT – Stéphane Bonnat – Paris, France
CAFFÈ SICILIA – Corrado Assenza – Noto, Italy

PASTRY ETHICAL & SUSTAINABILITY AWARD

Sponsored by BWT Diamond Mineralized Water

MAMICHE – Cécile Khayat & Victoria Effantin – Paris, France
JOSEPH BROT – Josef Weghaupt – Vienna, Austria

PASTRY COMMUNITY SPIRIT AWARD

SHANGHAI YOUNG BAKERS – Shanghai, China

PASTRY & BAKERY OPENING OF THE YEAR AWARD

Sponsored by Silikomart

LE CAFÉ BY NICOLAS ROUZAUD – London, England
MAISON DEVOILLE – Dubai, UAE
BLUE BOX CAFÉ by Natsuko Shoji – Tokyo, Japan

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L’OKARA – Linda Vongdara
PÂTISSERIE TOSHIYA TAKATSUKA
LE SALON DE THÉ, LE CHAMBARD
DU PAIN ET DES MIETTES
THOMAS DURA PÂTISSERIE

PASTRY TALENT OF THE YEAR AWARD

HYOJU PARK – Madeleine de Proust – Melbourne, Australia
JULIANA PENTEADO – Lisbon, Portugal
JEFFREY TAN – Penang, Malaysia
MIGUEL YESTE – Madrid, Spain
MARCELO MABILIA – Paris, France

PASTRY DISCOVERY GEM AWARD

FROM LUCIE – New York City, USA
PANADERIA ROSETTA – Mexico City, Mexico
BURNT ENDS BAKERY – Singapore
EIGENBRÖTLER BACKWERKE – Switzerland
O’MILLS BAKERY & BISTRO – Shanghai, China

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LOISEAU LA PÂTISSERIE
LÉA CHIARI PÂTISSERIE
GONFLÉ BOULANGERIE
HOUSE OF PAIN
MANDIPILI

GLOBAL PASTRY AND BAKERY TRENDS

1. The Great Gastronomic Paradox: Borderless Pastry, Rooted Bread

Pastry has become increasingly global, while artisan bread is becoming more local, tied to grain varieties, milling traditions, fermentation cultures, and agricultural identity.

2. The French-Asian Symbiosis: Maturation Over Novelty

French pastry craftsmanship combined with East Asian flavors such as matcha, yuzu, black sesame, and miso continues to reshape global pastry culture, emphasizing balance, lighter sweetness, and ingredient-driven flavor.

3. The Middle Eastern Export: From Pistachio to Kadaïf

Middle Eastern ingredients such as pistachio, tahini, orange blossom, sumac, and kadaïf have become central influences in contemporary pastry. The “Dubai chocolate” phenomenon accelerated this trend globally.

4. The Visual Mirage: Where Technique Meets the Lab

The pressure of social media has increased demand for visually striking pastries, sometimes leading producers to rely on stabilizers, colorants, and food chemistry to achieve viral aesthetics.

5. The New Wave Boulangerie

Artisanal breadmaking has gained cultural prestige worldwide. Sourdough, heritage grains, and natural fermentation now sit at the center of premium bakery culture.

6. The Single-Product Monoculture vs. The All-Day Hybrid

The industry is splitting between hyper-specialized shops focused on one product and all-day hybrid spaces combining bakery, pastry, coffee, and dining experiences.

7. The “Hollywoodization” of Pastry

The industry increasingly optimizes familiar classics—croissants, cheesecakes, cookies, and chocolate bars—for global recognition and social-media appeal, rather than inventing entirely new pastry concepts.

GARDEN PARTY – LA LISTE INTERNATIONAL PASTRY FORUM 2026

The forum explores:

French pastry as a living heritage with global influence
Will Goldfarb’s vision that “Dessert deserves the full weight of a meal”
The revival of artisan breadmaking and modern sourdough culture

The Garden Party takes place in the Jardins du Gouverneur des Invalides in Paris, featuring leading pastry chefs, bakers, and hospitality professionals.