Bianca Piromalli and Olivia Saliba are two names to watch. The duo recently placed seventh in the Juniores Pastry World Cup, held as part of SIGEP, with only a few weeks of training under their belts. Baking Business caught up with Bianca and Olivia to hear about the experience.

Bianca Piromalli

Can you tell us about yourself and your career so far?

I finished my apprenticeship a few years ago. I left school in year 10 and went to work at a local bakery. I did my apprenticeship there for four years, and then I continued working there for a little bit, but I was always doing wedding cakes and different cakes on the side, even before I started at the bakery.

I started doing that when I was about 12, and completed my first wedding cake at 14 – it was four tiers high – so I was already kind of like a bit in the industry and I had a bit of a clientele.

Then I decided I wanted to go to Europe and do some patisserie training there. So, I went for four months over to Europe – to Paris and Italy – and trained there. When I came back I started doing a few different competitions, and I left the bakery and went full-time in my own business.

What were the preparations for the Juniores Pastry World Cup like? How was the competition?

We were very under pressure because we only had six weeks training together. I was going to Sydney most weeks and training a few days with Olivia. But she’s also not from Sydney, so I would either train just with Scott [Astley, TAFE NSW], or she would train with Scott. We had very little actual training together, which made a bit stressful, but we got to it.

The competition experience was really positive and fun. It was really good.

What did you take away from Juniores Pastry Cup?

You meet a lot of people and you see their skills and are always learning from everyone else around you. But, this experience has made me realise that I really enjoy competing and would like to do future competitions.

Was there another team at Juniores that really inspired you?

Everyone was really good; there wasn’t one specific team.

What’s up next for you?

Working and being really busy with my business. I’d hopefully like to get into more competitions.

What are your future career ambitions?

I’d like to do more work in in Europe. I’d like to do more training courses or competitions – things like that. I really like that they have a really high standard of patisserie, in particular in France and Italy. I’ve always learned a lot from when I’ve done courses there and I’ve used them everything I’ve learned back here.

What’s your favourite thing to make?

Probably wedding cakes and chocolate sculptures. You can be more creative with those things and you can do so many different things.

Olivia Saliba

Can you tell us about yourself and your career so far? Where are you doing your apprenticeship?

I started my journey in straight out of school in 2020, knowing pretty early on that I wanted to pursue it seriously. Since then, I have completed my Cert III in Cakes and Pastry, worked in full-time in professional kitchens and currently completing my apprenticeship in Cert III Commercial Cookery which has given me a strong foundation in both classic techniques and modern pastry.

I’ve been lucky to work in a high-pressure environment where consistency and attention to detail are everything. That’s really shaped the way I approach my work, being organised, clean and always pushing for a higher standard. Over time, I’ve found myself gravitating towards more technical and competition-style pastry, where precision and creativity go hand in hand.

You recently competed in the Juniores Pastry World Cup. Can you tell us about the preparation and competition experience?

Preparation for the competition was probably one of the most intense periods of my career so far. It involved months of planning, testing, and refining every single component, from flavour combinations to presentation and timing but I only had 6 weeks to complete these skills instead of months. A lot of it came down to repetition, making sure every element could be executed consistently under pressure.

We trained in conditions that replicated the competition as closely as possible, which helped build both speed and confidence. The competition itself was another level, the atmosphere, the pressure, and the standard of the other teams really push you out of your comfort zone. You have to stay completely focused while adapting on the spot if things don’t go to plan. It was challenging, but also one of the most rewarding experiences I’ve had

What have you taken away with you from the competition?

The biggest takeaway for me was the level of discipline required to perform at that standard. It reinforced how important preparation is, but also how crucial it is to stay calm and think clearly under pressure.

I also developed a much deeper appreciation for detail at that level, it’s the small things that separate good from great. It’s definitely raised my expectations of myself, and I’ve brought that mindset back into my day-to-day work in the kitchen.

Was there another team there that really inspired you?

There were a few teams that really stood out, but South Korea particularly in how refined and polished their work was. What inspired me most was seeing how different teams approached the same brief in completely unique ways, whether through flavour profiles, cultural influences or presentation styles.

It pushed me to think more creatively and showed me how important it is to develop your own identity as a pastry chef, rather than just focusing on technique alone.

What’s up next for you in 2026?

This year, my focus is on continuing to build on the experience I’ve gained from the competition. I want to keep developing my technical skills, especially in areas like sugar work, chocolate and plated desserts.

I’m also really keen to step into more competitions and challenges, as I think that environment accelerates growth. At the same time, I want to keep learning as much as possible in the kitchen and take on more responsibility as I progress through my apprenticeship.

What are your future career ambitions?

Long term, I want to open my own pastry shop inspired by the level of precision and consistency you see at Lune Croissanterie, but with a focus on éclairs.

I’d love to build something that specialises in one product and does it exceptionally well, pushing flavour combinations, refining technique, and creating a really strong identity around it. For me, it’s about taking something classic like an éclair and elevating it through detail, consistency and creativity, while still making it approachable and exciting for customers.

Before that, I want to keep developing my skills, gain more experience in high-level kitchens, and continue competing so I can bring that level of discipline and standard into my own business one day.

What’s your favourite thing to make?

I’m most passionate about plated desserts and competition-style pieces. I enjoy the process of building something from the ground up balancing flavours, textures, and presentation to create something that’s both technical and visually strong.
I like desserts that have a clear concept behind them and attention to detail in every element. That combination of creativity and precision is what keeps me motivated and excited about pastry.