#Japan #Ginza #Wako #Patisserie #Nana Iioka

Celebrating Excellence: Nana Iioka's Triumph in the Coupe du Monde

Nana Iioka, the talented sous chef chocolatier at Wako in Ginza, has made headlines by winning the domestic B section of the Coupe du Monde de la Pâtisserie. This prestigious competition highlights the best talents in the dessert and chocolate craft and serves as a stepping stone for competitors vying for international recognition. Iioka's victory not only earns her a place as a representative for Japan but also marks a significant moment for the Wako brand, known for its high-quality sweets and dedication to culinary excellence.

Iioka's journey began with her education at the esteemed Tsuji Culinary School in France. She then honed her skills at the InterContinental Tokyo Bay from 2016 until 2022. Her awards speak volumes of her capability in the culinary world. Highlights include winning the 2018 BUKO Cream Cheese Contest and the 2020 Luxalord Grand Prix. Recently, she secured second place in the Coupe du Monde domestic qualifying round as well as a gold award in the Utsumi Association Taste Competition and the Association President Award at the Japan Cake Show Tokyo.

In July 2022, Iioka took on the role of sous chef chocolatier at Wako, where she continues to innovate and create new confectionery delights. She has developed beloved items ranging from chocolate treats to baked goods, notably exploring unique themes for special occasions like Valentine’s Day.

For the national qualifying competition for the 2027 Coupe du Monde, Iioka’s theme was bateau ballon or “balloon boat.” This idea featured a striking design that utilized chocolate to create the appearance of floating balloons, inspired by the whimsical nature of airships. The theme not only showcases Iioka’s creativity but also symbolizes her vision of bringing joy through her desserts, akin to a flying vessel propelled by the wind. The foundation of her design resembled an airstrip or shipyard, adding depth to her concept and highlighting her meticulous craftsmanship.

In her own words, Iioka expressed her elation at being selected as Japan's representative for the Coupe du Monde. She emphasizes her aim to excel in the upcoming Asian qualifiers before facing the ultimate challenge in France. Her commitment to excellence is unwavering, as she prepares daily to showcase her skills alongside her fellow team members.

The Coupe du Monde de la Pâtisserie, founded in 1989 by Gabriel Paillasson, a Meilleur Ouvrier de France, is renowned as the “Olympics of Pastry.” Held biannually in Lyon, France, it features teams of three representing their countries in a nine-hour competition. The event covers a range of pastry arts including sugar sculpting, chocolate artistry, plated desserts, and frozen confections. It represents the pinnacle of pastry talent, garnering tremendous international attention and applause, both from enthusiasts and global media. The excitement and energy in the venue are a testament to the passion and artistry involved in pastry making, pushing participants beyond traditional confectionery boundaries.

Wako, located in the heart of Ginza, continues to stand as a beacon for quality and innovation in Japanese confectionery. They offer a vibrant selection of cakes and chocolates in their shop, ideally situated for both locals and tourists looking to indulge in exquisite desserts. With no operational downtime apart from the holidays, the shop proudly serves from 10:30 AM to 7:30 PM daily, except for Sundays and holidays when they close at 7:00 PM.

To learn more about Wako, visit their official website or follow their culinary journey on Instagram and their gourmet-focused account here.