Sweet pastries by Juliana Penteado Pastry, Lisbon, PortugalGonçalo SantosFrom Paris and London to Singapore and Kyoto, the world of pastry is thriving, fuelled by creativity, craftsmanship and innovation. Today, in Paris, travel guide La Liste revealed its 2026 Pastry Awards, recognising the world's leading pâtisseries and the pastry chefs behind some of the most inventive and delicious sweet creations.Caffe Sicilia, Noto Italy under Corrado Assenza.Francesco di MartinoFrom the rise of artisan bakeries and Asia’s growing influence on global pastry, the industry is becoming increasingly international. Pastry is now one of the world’s most globalised luxury categories, with a croissant in Seoul able to rival one in Paris and trends spreading across continents in a matter of weeks. Also notable is that women account for nearly one-third of the 2026 La Liste winners, with 11 female chefs recognised overall.Pastries by Michael Bartocetti at Four Seasons George V, ParisLa ListeLa Liste is a global digital travel guide in 9 languages featuring over 35,000 restaurants, 3,000 pastry shops, and 7,000 hotels across more than 200 countries. The 2026 Pastry Special Awards selected from the 3,000 pâtisseries, bakery cafés, dessert restaurants and tearooms, feature 12 categories, from Talent of the Year and Best Opening to Discovery Gem, recognizing 36 winners from 18 countries across Europe, Asia, North America and the Middle East.1.World’s Most Creative Pastry Chef AwardPastries from Eunyoung Yun, Garuharu, South KoreaLa ListePastries by Michael Bartocetti at Four Seasons George V, ParisLa ListeFor the first time, a Korean pastry chef, Eunyoung Yun, has received the World’s Most Creative Pastry Chef Award, highlighting Asia’s growing influence on the global pastry scene. Last year’s winner was Maxime Frédéric (Paris, France), at the helm of Cheval Blanc Paris and Café Louis Vuitton. Chef Yun is CEO of Garuharu, a Seoul-based boutique founded in 2012, known for inventive Korean-inspired éclairs and modern desserts. She also also runs the Garuharu Pastry Academy. 2.World’s Best Pastry Shop AwardPierre Herme Paris in Sentosa, SingaporeLa ListeThis award selected for a breakthrough concept from a pastry shop or group in terms of products, design and customer experience went to Pierre Herme Paris in Sentosa, Singapore. This is the brand’s first flagship in Southeast Asia, offering signature macarons, chocolates and pastries alongside Singapore-exclusive creations inspired by local flavors such as pandan, coconut and kaya, all presented in an elegant French-style setting.3.Pastry Game Changer AwardAmerican chef Will Goldfarb at Room 4 Dessert in Bali, Indonesia is known for his experimental approach to desserts. He won this award thanks to his excellence in transforming pastry culture through innovation, commitment and education. 4.World’s Best Afternoon Tea AwardJacqueline at the new Chancery Rosewood, LondonChantal ArntsThere was a joint winner in this category for an exemplary afternoon tea experience (traditional or contemporary concept) with outstandingservice and location. Jacqueline at the new Chancery Rosewood, London, under the helm of Marius Dufay and the legendary Four Seasons Hotel George V, Paris, under Michael Bartocetti shared this accolade.5.Pastry Impact AwardFrench chef and creative director at Valrhona, Frederic Bau was selected for this award for his inspiring career, defined by bold reinvention and continuous growth with a lasting influence on the global pastry scene.6.Pastry Artisan & Authenticity AwardMaison Bonnat, FranceMarina Godino PhotographeTwo pastry shops were chosen for best promoting the culinary heritage of a region or country through technique, creativity and sourcing: Maison Bonnat, Paris under Stéphane Bonnat and Caffe Sicilia, Noto Italy under Corrado Assenza. Both characterful shops are over 100 years old.7.Bakery Innovation AwardThe top bakery chefs redefining their craft through creativity and innovation for 2026 are Richard Hart of Hart Bageri Copenhagen, Denmark and Claridge’s Bakery, London and Thomas Teffri Chambelland of Ecole Internationale de Boulangerie in Paris, a pioneer of gluten-free bread in France.8.Pastry & Bakery Opening of the Year AwardThis year’s eight most impressive newcomers to the pastry and bakery scene included: Le Cafe by Nicolas Rouzaud, London; Maison Devoille, Dubai, under Christophe Devoille; Blue Box Cafe, Tokyo under Natsuko Shoji; L’Okara, Brunoy, France led by Linda Vongdara; Patisserie Toshiya Takatsuka, Paris; Le Salon de The, Le Chambard in Kaysersberg, France by Olivier Nasti and Jordan Gasco; Du Pain et des Miettes, Bonnieux, France by Julien Allano and David Andria and Thomas Dura Patisserie in Écully, France.9.Pastry Ethical & Sustainability AwardJoseph Brot, Vienna by Josef Weghaupt.Foto Atelier WolkersdorferTwo pastry shops demonstrating exemplary dedication to ethical practices, sustainability and social responsibility within the workplace, industry and wider community were chosen: Mamiche, Paris by Cécile Khayat and Victoria Effantin and Joseph Brot, Vienna by Josef Weghaupt.10.Pastry Community Spirit AwardShanghai Young Bakers in Shanghai China was the project chosen for this award highlighting an organization that supports their community or a cause. The Shanghai Young Bakers were recognised for their commitment to empowering disadvantaged young people through vocational training, education and career development in the baking and pastry industry.11.Pastry Talent of the Year Award Jeffrey Tan at JT Pâtisserie, Penang, MalaysiLa ListeThe most promising pastry chefs of the year (across pastry shops, bakeries, tea rooms and dessert restaurants) included: Hyoju Park at Madeleine de Proust, Melbourne, Australia; Juliana Penteado at Juliana Penteado Pastry, Lisbon, Portugal; Jeffrey Tan at JT Pâtisserie, Penang, Malaysia; Miguel Yeste at Obrar Madrid and Marcelo Mabilia at Les Manufactures Alain Ducasse, Paris.12.Pastry Discovery Gem AwardFrom Lucie Bakery, New YorkLa ListeThis category features the best under-the-radar pâtisserie, bakery, afternoon tea destination, or dessert restaurant worth traveling for. Ten were chosen: From Lucie by Lucie Franc de Ferrière, New York City; Panaderia Rosetta by Elena Reygadas, Mexico City; Burnt Ends Bakery by Dave Pynt, Singapore; Eigenbrotler Backwerke by Daniel Amrein, Wauwil, Switzerland; Mills Bakery & Bistro by Xiao Xiao, Shanghai, China; Loiseau la Patisserie by Lucile Vigilant, Megève, France; Lea Chiari Patisserie by Léa Chiari, Nîmes, France; Gonfle Boulangerie by Timothy Breton, Paris; House of Pain by Pierre Houlès and Jérôme Flayac, Marseille, France and Mandipili, Paris byAnne-Sophie Mendy.