Team Netherlands sets its sights on Lyon
For the Coupe du Monde de la Pâtisserie, the Netherlands team stands out as an ambitious and forward-thinking squad, driven by a new generation of passionate pastry chefs. The team includes Bart de Gans (ice cream), Peter Remmelzwaal (sugar), and Tom Van de Veen (chocolate), and will arrive in Lyon with a clear goal: to showcase Dutch pastry at the highest international level.
A creative identity driven by innovation
During the European selections, the Dutch team made a lasting impression with a highly refined plated dessert titled “Mangifera Indica”, inspired by the scientific name of the mango tree. This creation perfectly reflects the team’s philosophy: precision, creativity, and balance. Composed of 13 elements, the dessert features:
- a Dulcey ice cream cone
- three ice cream variations
- a rooibos–clementine coulis signature
- a mango–clementine confit
- a Polish-style biscuit
- fresh mango brunoise
- a crisp tuile
- orange oil
Altogether, this complex composition highlights precise technical execution, refined flavor balance, and a constant pursuit of harmony. As a result, Dutch pastry continues to establish itself as a rising reference in the Coupe du Monde de la Patisserie.
Team Netherlands :
A Complementary and Experienced Team
Bart de Gans
Ice Cream Category
Peter Remmelzwaal
Sugar Category
Tom Van de Veen
Chocolate Category
A clear goal for the 2027 Coupe du Monde de la Patisserie
For the 2027 edition, the Dutch representatives — Tom Van de Veen, Bart de Gans, and Peter Remmelzwaal — share a strong vision:
« Success is not only about results, but also about making the competition more accessible. Therefore, our goal is to better prepare Dutch candidates, clarify the expectations of the Coupe du Monde de la Patisserie, and inspire future generations. »
This participation marks a major step forward for Dutch pastry, with a clear ambition: to establish a lasting presence among the top nations in the Coupe du Monde de la Patisserie.
Bart de Gans – Ice Cream Category
A dedicated member of the Dutch Pastry Team, Bart de Gans began his career at just 14 years old. He honed his skills in renowned pastry shops and chocolate houses.
Founder of Perfri Chocolate & Pastry, his creations have been awarded, including the “Best of 2023” bonbon. He also works as an international product developer and trainer.
Peter Remmelzwaal – Sugar Category
Technical advisor and chef at Veliche (Cargill Gourmet), Peter Remmelzwaal is widely recognized as a leading expert in sugar artistry. Notably, he won the Dutch Pastry Award 2012, confirming his expertise.
Having worked at Huize van Wely in Amsterdam, he now combines teaching, product development, and high-end sugar artistry. His experience makes him a key asset for the Coupe du Monde de la Patisserie.
Tom Van de Veen – Chocolate Category
Former head pastry chef at the Michelin-starred restaurant De Librije*, Tom Van de Veen has earned multiple prestigious awards, including the Trophée Pascal Caffet.
Today, as the owner of his chocolate shop Bontom, he expresses a personal and refined vision of pastry. His career reflects a deep mastery of high-end pastry craftsmanship and international standards.
The Coach’s expertise : Jeroen Goossens
The team is guided by Jeroen Goossens, an experienced coach with a strong track record in international competitions. With his expertise, he supports the candidates in preparing for the Coupe du Monde de la Patisserie, helping them refine technique, strategy, and overall performance.