As a proud partner of the 2009 World Pastry Cup (Coupe du Monde de la Pâtisserie), the Almond Board of California will pay tribute to the grand tradition of classic almond pastry arts still used today to create tomorrow's innovations at the World Pastry Cup. The 2009 World Pastry Cup, which will celebrate the 20th anniversary of the world-class competition, will be the first year almonds are featured in the competition. Two of the four competition categories require the use of California almonds: the frozen fruit dessert and the plated, chocolate dessert.

In preparation for this year's celebration, the Almond Board will help unveil a special 20th anniversary dessert. Thirty of the most acclaimed pâtisiers in the world, all previous winners of the competition, gathered to create this unprecedented recipe that represents the spirit of the contest and includes the latest trends in pâtisserie. The dessert, consisting of intricate layers of delicate chocolate mousse, almond praline, fruit with chopped almonds, a chocolate biscuit and spice, will debut in France and be replicated in pâtisseries and restaurants around the world.

The World Pastry Cup, now considered the flagship event in the pâtisserie profession, will take place in Lyon, France, Jan. 25 and 26 during SIRHA, the International Hotel Catering and Food Trade Exhibition. For more information about the World Pastry Cup or the Almond Board of California's sponsorship, visit