3rd Babbi Grand Premio in Japan

On 7 September 2026, the final of the third edition of the Babbi Grand Premio took place at the prestigious Conrad Hotel Tokyo. The competition, dedicated to Japanese pastry professionals, celebrates creativity, technical expertise and innovation through one of the flagship products of the Babbi Ingredients range: Pasta Pistacchio Babbi.

Now recognised as a key event within the industry, the competition attracted numerous pastry chefs from across Japan throughout the summer. Following the selection rounds, the six top finalists were invited to compete live before an expert judging panel, presenting original creations in which Babbi pistachio took centre stage.

The entries showcased a variety of interpretations of the ingredient, highlighting its versatility, distinctive character and creative potential. The event once again demonstrated how premium-quality ingredients can inspire innovation, experimentation and personal expression among pastry professionals.

At the conclusion of the competition, Keisuke Shibano was awarded the title of 3rd Babbi Grand Premio Champion. The young Japanese pastry chef impressed the judges with his interpretation and creativity. As part of his prize, he will have the opportunity to travel to Italy, including a visit to Babbi headquarters, where he will discover the company's history, heritage and culture first-hand.

A Special Bond Between Babbi and Japan

The competition is part of the long-standing relationship that has connected Babbi and Japan for more than twenty years. Together with its historic partner Sun-Eight Trading, the company has steadily strengthened its presence in the country, from the opening of the first Babbi corners in 2002 to the launch of the first Babbi Café in Tokyo, as well as its sponsorship of the Japanese Team at the Pastry World Cup. The Babbi Grand Premio represents a natural expression of this shared journey and of the values of quality, innovation and culinary culture that unite Italy and Japan.