They got a kick out of these desserts.

Japan took home gold in the grand finale of the 2025 Pastry World Cup, outdueling 18 countries from around the world for the sweet taste of success.

The international event was held in Lyon, France, on Jan. 24 and 25.

For the second consecutive year, the East Asian nation achieved first place in the competition that occurs every two years by crafting a dessert featuring lemon, pear, marigold, and chocolate flavors shaped like a hemp leaf, and an apricot styled as a spinning toy.

Chef Masanori Hata informed CNN, “We captured Japan’s rich history and culture in our creation. By infusing traditional patterns with flavor, we were able to highlight our culinary expertise.”

“I don’t remember the moment we won. I was so surprised and couldn’t believe it. Japan was recognized two tournaments in a row. I’m happy and proud.”

During the competition, each participating country was represented by a team of three experts specializing in chocolate, ice, and sugar. Their challenge was to produce three desserts in nine hours, following the theme of their national heritage.

“It highlights a pastry-making approach that respects nature, its resources, and local specificities, while celebrating creative indulgence imbued with emotions and stories that resonate across cultures,” the competition’s site explained.

For the tasting desserts category, the trios crafted three frozen desserts, 10 restaurant-style desserts sourced from their country, and 26 sweet items.

There was also an artistic creations portion, where participants had to create three items — one made of chocolate, another made of sugar and the last, from sculpted ice.

The final challenge, dubbed “the buffet,” involved them staging an almost 60-inch table of delicacies.

A jury of pastry chefs and chefs determined the winners — taking into account presentation, temperatures, textures, the elegance of the dishes and the team’s performance.

France won the silver medal, making chocolate eggs filled with chocolate-hazelnut soufflé mousse topped with chocolate streusel, and dipped in a citrus-vanilla-infused clarified butter.

Malaysia took the bronze, with a dessert that was “a harmonious blend of bright citrus, sweet apricot, and subtle spices,” to match the multicultural heritage of the country.