A quality ambassador around the world, Hausbrandt has always worked alongside the sweet art of patisserie and was right there with the Italian team when they won at the Mondial Des Arts Sucrés 2016, held recently in Paris.

Beating all the other competitors, Sara Accorroni and Bruno d’Angelis, went straight to the top in this competition, the very first time an Italian team had taken part.

The couple obtained maximum results after intense training and an amazing competition. Coaches for the Italian duo included Davide Malizia and Roberto Rinaldini, the latter managing to become personally involved in this project despite being busy on the television series “Il Più Grande Pasticcere” and working in his laboratory.

A challenge that is all about excellence, conviviality and equality in general, the Mondial Des Arts Sucrés is a top-level competition. All the teams comprised a man and a woman and were asked to make a series of cakes there and then, which also included Hausbrandt coffee in their ingredients. Reliability, an ability to work as a team and knowledge of the ingredients, enhanced in masterpieces of flavour were the pluses that led Italy to victory. They had to pass some extremely difficult tests: twenty hours over two days to make three pieces of art – chocolate, sugar and pastillage – a chocolate cake, a plated dessert, three kinds of pralines and a cake-to-go.


Hausbrandt products have always conveyed the brand’s values that are still today at the core of Martino Zanetti’s company: Italian tradition, innovation, research and experience in order to always deliver only the best.

It is with this spirit that, since 1997, Hausbrandt has supported CAST Alimenti, the Italian culinary school and important training centre for the gourmet bakery sector, with Iginio Massari as co-founder, for which the winning team at the Mondial Des Arts Sucrés 2016 was the flag-bearer.