News · 31 October 2026
Swiss Bakery Trophy winners: the 2024 results explained
The latest Swiss Bakery Trophy results are those of 2024. Here's who won, how the prizes work, and what a future baker or pastry chef can take from them.
The latest Swiss Bakery Trophy winners are those of the 10th edition, held in Bulle from 30 October to 3 November 2024. The next one, the 11th, runs from 28 October to 1 November 2027.[1] Ackermann Artisan Boulanger Sàrl of Grandson, in the canton of Vaud, took the overall Swiss Bakery Trophy Champion title.[2]
Here's the full list of top prizes, then what they say about the craft you'd be learning.
Who won the Swiss Bakery Trophy in 2024?
| Prize | Product | Business |
|---|---|---|
| Swiss Bakery Trophy Champion | Best average over five products | Ackermann Artisan Boulanger Sàrl, Grandson (VD) |
| Best bakery product | Baguette au levain aux graines | La Sarrasine Sàrl, Lucens (VD) |
| Best pastry product | Schoggi-Rahmkirschtorte | Christen Beck AG, Buochs (NW) |
| Best confectionery product | Tuile | Chez Séverine et Luca, Lausanne (VD) |
| Best snack-traiteur product | Flûtes au beurre | Boulangerie Bread Store, Crissier (VD) |
| Bernhard Aebersold Prize (most creative product) | Giandujotto | Confiserie AI Porto, Tenero (TI) |
| Jubilee Prize (joint winners) | Croissant au beurre | Boulangerie Bread Store, Crissier (VD) |
| Jubilee Prize (joint winners) | Thurgauer Mosttorte | Nafzger GmbH, Wängi (TG) |
Every row above comes from the organiser's own results page.[2]
How are the prizes decided?
The trophy has four categories: bakery, pastry, confectionery and snack-traiteur. Each one names a best product, the one with the highest average score.[1] Medals come in gold, silver and bronze.[1]
The Champion is a different kind of prize. It goes to the best average across five products, so one great loaf won't do it.[2] The Jubilee Prize is new for the 10th edition. It went to the best gold-medal product from any of the nine earlier editions.[2]
Each of 22 cantons has its own champion too. Lucerne's went to Ehliger Bäckerei Konditorei Confiserie in Hochdorf.[2]
It's a big event. Last time, 180 professionals and 120 consumers judged about 1,400 products over four days, and every product got a written comment. Producers also receive a report with their results.[1] Some 45,000 visitors came to the fair around it.[1]
What do the winning products tell you?
Look at the list again. A sourdough baguette with seeds. Butter flûtes. A butter croissant that beat eight earlier editions' gold medallists. A tuile, which is a thin, crisp biscuit. None of these is a showpiece.
That's our reading, not the organiser's: in Swiss competition baking, the everyday product made very well wins the top prize. The creative prize went to a giandujotto, a hazelnut chocolate, so chocolate has its own place too.[2]
For you, that sets the standard to aim at. A pastry kitchen earns its name on croissants and cakes long before it does on sugar sculptures.
Is there a place for students?
The competition itself is for craft bakers, pastry cooks and confectioners.[1] The Swiss Bakery Trophy Academy is the student side, and it's open to classes in Swiss professional schools. Apprentices design and build an entremet in their second year, then present it in their third. The jury uses the same criteria as for the professionals' entries.[3] In 2024, 17 classes took part, and the École professionnelle de Montreux won first prize with "La Fleur du Jaun".[3]
So as an international student, you'd follow it rather than enter it. Still, the trophy is a good map of what Swiss employers value.
What does this mean for you?
If you're deciding where to start, match the winning products to the kitchen work behind them.
- Bread and viennoiserie (baguette, croissant, flûtes): the 10-week Certificate in Pastry, Chocolate and Bakery gives you 180 kitchen hours across Pastry & Bakery Foundations, Classic Patisserie, Boulangerie & Viennoiserie and Chocolate Work Foundations.
- Cakes and tarts (the Schoggi-Rahmkirschtorte, the Mosttorte): you'll work on Traditional European Cakes in the Diploma's practical labs.
- Chocolate and fine confectionery (the giandujotto): the Higher Diploma adds Advanced Chocolate Pralines, Petit Fours & Petit Gâteaux and Entremets Cakes.
You don't need prior pastry experience for the Diploma or the Certificate. The 10-week pastry certificate comes to a grand total of CHF 23'025. The paid internship belongs to the year-long Diploma, not to the Certificate.
One practical point: the trophy's website comes in French and German only, with no English version.[1] A browser translator copes well with the results page.
What should you do next?
Start with the 10-week certificates page to see the kitchen modules week by week. Prefer a longer path? The Diploma page covers the six months of study followed by a six-month paid internship. The guide to baking school in Switzerland shows what a day in the kitchen looks like. And if you're planning a trip around the 2027 edition, put 28 October to 1 November in your diary.