Europain announced four key sectors with new show features

The French bakery-pastry event is back in Paris from February 5-9, 2016, dedicated to all trades in the bakery, pastry, ice-cream making, chocolate-making and confectionery sectors.

Europain is the event no-to-be-missed to meet all professionals in French-style bakery and pastry and discover their exceptional artisan or industrial savoir-faire.

To satisfy the requirements of both exhibitors and the increasing number of international visitors (+11 per cent vs 2012), the trade show will be held earlier in the year, and will feature the most diversified and exhaustive offering in terms of equipment, raw products, semi-processed food products, and services, catering to all trades in the industry.

The four sectors are structured so as to cover each trade extensively, featuring 2,500 demonstrations over 5 days, a new Eat-in Bakery area, nearly 150 workshops and conferences addressing the different trades, unique innovations, young talents from all over the world competing in three contests.

Bakery

This sector brings together all the suppliers of products, equipment and services for the bakery and the retail store.

New in 2016 is the Eat-in Bakery area, to showcase products and solutions specific to snacking. It addresses professionals who wish to develop their catering offering (take-away or in the shop).

Also new is the Baker’s Lab, which will feature the latest innovations in terms of equipment and design for baking and for the bakery shop, as well as a series of discovery workshops.

The Baker’s Restaurant is another new addition to the show, during which 40 live demonstrations will illustrate to artisan bakers the solutions and products best suited to help them develop their catering and snacking activities.

For the first time, Intersuc will bring together professionals in the pastry, chocolate-making, ice-cream making and confectionery trades around French Trade Associations. Suppliers to the sector will present new ideas and offer sources of ‘French style’ inspiration.

Covering 100 sqm, this space dedicated to demonstrations will offer an opportunity for pastry chefs, chocolate-makers, ice cream makers and confectioners to promote their savoir-faire and illustrate the latest consumer trends in France and around the world.

Sense&Chocolate Festival

Demonstrations, workshops, tasting demos… will provide professionals with exhaustive information on the different cocoas and grands crus of the world. This year, Venezuela will be the country of honour of this festival that is organised by Planet Goût.

Equipment for industrial bakery and pastry

Aiming for excellence in order to satisfy increasingly demanding clients, industrial bakery-pastry professionals will visit this sector to enrich their offering and improve their production equipment. They will also find solutions to create recipes inspired by French products.

Conferences Café

International exhibitors and partners will be able to take part in convivial roundtables on the latest industry-related themes, in particular the issues associated with the import-export of products or production lines.

Schools’ streets

This new sector is set at a privileged location between the Bakery and Intersuc sectors. It will feature the best training establishments covering all aspects of the industry. More than 15 national and international schools will present their training programs for bakery, pastry, confectionery, ice-cream making and catering.

EUROPAIN 2014 – KEY FIGURES

• 804 exhibitors and brands, including 34 per cent from 29 countries 
• 68,000 m2 surface area
• 79,950 professional visitors, including 30 per cent from 138 countries
• 3 French and international contests with 170 candidates from 18 countries
• 2,480 demonstrations over 5 days