After three days competition, the Louis Lesaffre Cup international selection rounds for Asia-Pacific reached to an end. China team emerged as the first winner with their exceptional performances during the competition. Along with South Korea, the second winning team, China is now on the list of 12 countries qualified to compete in the 2016 Bakery World Cup.
The China team consists of three winners of the China national selection, SYB bakery trainer Zhenghai Zhang (Breads candidate), Zhiliang Xu (Viennese pastries candidate), Bin Zhou (Artistic piece candidate), Mingze Ma is as well part of the China team representing ‘young promise in baker. This top-notch team is leaded by coach Siu Jung Au Yang.
在结束不久的“路易·乐斯福杯”国际预选赛亚太区决赛中，中国代表队以总分第一名的成绩晋级烘焙世界杯，紧随其后晋级的是第二名的韩国队。他们将荣耀出征，与世界顶级烘焙师们一较高下。
此次背负着如此重任的中国队，是由乐斯福高级烘焙顾问 欧阳兆熊老师带领的烘焙精英组成的，队伍阵容包括：法棍&世界面包竞赛选手张政海、维也纳面包和配方丰富的面包制作竞赛选手许志亮及专攻艺术面包竞赛的周斌，以及中国队“烘焙希望青年”马铭泽。
Began in 1992, the bakery world cup is a premier international, invitational artisan baking competition which bring together the artisan bakers from all over the world to share their knowledge, promote an exchange on an international stage, reinstate the value of the artisan baking profession. Nine victors in local competitions plus the teams placed first, second, and third in the previous bakery world cup, teams from 12 countries gather in Paris every four years for this huge event for bakers around the world. Each team consists of three members, respectively specializes in Baguettes and World Bread, Viennese Pastries and Gastronomic Bread Making or Artistic Piece.
Louis Lesaffre Cup is the primary selection of the Bakery World Cup, during the international selection rounds, nine most talented teams will be picked out by the jury of experts. What Chinese team just won last November is the Asia-Pacific selection, during which all teams have to present three specialties (Baguettes and World Bread, Viennese Pastries and Gastronomic Bread Making, and also an Artistic Piece) in 8 hours. The competition is highlighted by the great passion, abundant knowledge and expertise, and amazing creativities presented by five participated countries: Indonesia, Australia, South Korea, China, and Vietnam.
比赛的难度在于，每个队伍在8小时的比赛中，必须完成三项特定烘焙竞赛：法棍&世界面包竞赛，维也纳面包和配方丰富的面包制作竞赛和艺术面包竞赛。对于教练和队员来说，这不仅仅是烘焙技艺上的比拼，还是熟练程度、体力和注意力的考验。
11月14日，来自印尼、澳大利亚、韩国、中国、越南的五支队伍参加了亚太区决赛。经过紧张的评选和漫长的等待，评审会终于宣布比赛结果：中国队以总分第一名的成绩晋级烘焙世界杯；韩国队以第二名的成绩晋级！站在领奖台上的中国队教练欧阳老师激动的挥舞起了国旗，中国队三位选手也兴奋的向大家挥手致意。最终获胜的两支代表队将和上一届烘焙世界杯的前三甲，以及来自欧洲、美洲、非洲-地中海地区的其他七支队五一起角逐2016年烘焙世界杯。
烘焙世界杯
创始于1992年的烘焙世界杯，是由法国国家面包大师(MOF)克里斯提恩·瓦勃烈（Mr. Christian Vabret）发起的烘焙业界的最高水准竞赛，其创办的初衷是让选手借比赛观摩不同的技术层次，并互相竞争，提高技术水平和烘焙产品的品质，促进国际烘焙趋势的交流发展。烘焙世界杯是烘焙业最高等级的赛事，代表着最高水准的烘焙技术与行业趋势。
路易·乐斯福杯
为了选拔出最优秀的烘焙师，“路易·乐斯福杯”全球烘焙师大赛作为烘焙世界杯选拔系列的第一轮，拓展到了西欧、东欧、中欧、亚太、拉丁美洲、中东/非洲六个地区，成为了一个获得全球公认的、设定了行业基准的世界性烘焙比赛。尽管比赛过程激烈繁复，能够进入此项赛事选拔却仍被烘焙师视为至高无上的光荣。
“路易·乐斯福杯”分为区域选拔赛，国家选拔赛以及国际选拔赛，参赛者需要经历各区域严格激烈的选拔才能最终拥有角逐烘焙世界杯的资格。今年3月，上海，广州 和北京的区域选拔赛分别选拔出了能够代表中国烘焙业界顶级水平的烘焙师参加5月13日的国家选拔赛。最终突破重围，脱颖而出的全国冠军选手则在经过国外大师专业密训后，代表中国参战了本次亚太区域的比赛。
Zhang Zhenghai rounded out the team in the baguette and bread of the world category
中国队法棍和花样欧包选手张政海正在制作面包，乐斯福教练欧阳老师在一旁指导
China team and their showcase
中国队的面包作品展示
But this is just the beginning of the story, Zhenghai Zhang and this energetic China team are now ready to embark on their new adventure: The World Bakery Cup! Hold in February, the World Bakery Cup is already on its one month count down, we look forward to see more of our China team’s amazing moments in Paris! Keep following us for the follow-up report of the competition!
乐斯福一直伴随着中国烘焙业的发展，当初乐斯福从香港进入中国大陆时，只有五星酒店才能吃到西式点心，而今天，大街小巷的精品烘焙店，连锁面包坊已经将西式烘焙的美味融入到了人们的日常生活。乐斯福依旧是面包烘焙业忠诚的良友，陪伴各位业界同仁一起前进成长。
一直以来，乐斯福不仅关注着中国本土的口味需求，在各种渠道上也一直对家庭烘焙者和专业烘焙者提供着培训和教学，更是开设了烘焙中心对更多烘焙业者提供技术支持。
让我们一起期待明年在巴黎举办的烘焙世界杯，9支国际强队将在这里相遇。究竟哪些队伍可以在这个世界比赛舞台上大放光彩，请期待我们的后续报道。