Europain 2016 to feature the industry novelties in Paris
The Europain & Intersuc 2016 trade show, an event that presents professionals in the catering trade with novel solutions to develop their product offering in terms of bread, viennoiseries and desserts, is just to start on Saturday in Paris, France.
One of the largest bakery/pastry shop in the world is back at the Paris-Nord Villepinte exhibition centre with, among other innovations, a new Eat in Bakery space.
Over five days —February 5-9 of this year at the Paris-Nord Villepinte exhibition centre, north of the French capital — Europain & Intersuc 2016 will feature an exhaustive and diversified offering with regard to equipment, raw materials, finished products, semi-finished products as well as services dedicated to bread-making and pastry.
This is an opportunity for professionals in traditional and mass catering, quick service and even gourmet catering to come and discover the latest market trends and consumer expectations (gluten-free, cornbread, leaven bread, etc.), viennoiseries for breakfast or teatime, and pastries for dessert. Finally, true to its tradition, Europain & Intersuc offers catering-industry professionals the possibility to share insights into industry trends with specialists, and also taste and test the quality of a wide variety of products.
The catering/snacking sector has become a driver of growth for bakery stores, boosting sales and margins, more particularly in relation to a renewed savoury and lunch offering. In line with this trend, Europain & Intersuc will present a unique exhibitor offering and product demonstrations dedicated to this fast-growing market segment. Bakers will find the innovative solutions they need in order to diversity their product lines and increase their sales.
Set in the Bakery section of the trade show, the Eat in Bakery area is a new exhibition space, which will feature 110 exhibitors and brands showcasing specific products, equipment and services over an area of 5,500m². Many demonstrations will be staged to illustrate solutions for bakers seeking to develop their in-store or to-go catering offering.
30 live demonstrations
To illustrate the opportunities existing in this market segment, the Bakers’ Restaurant will host over 30 live demonstrations, showcasing the solutions and products that will help industry professionals develop their catering and snacking activity. In this space — imagined by bakers for bakers — top professionals, including Joël Defives (MOF bakery, 2004) and Pascal Tepper (MOF bakery, 2000), will take turns, over five days, to share their insight with visitors into the latest techniques benefiting the industry. [MOF stands for Meilleur Ouvrier de France: it is a distinction conferred on master craftsmen and craftswomen who have achieved the highest standards in their trade. J Defives, P Tepper and other speakers will share their experience as well as their expertise, and offer tips for recipes. Among the topics covered, there will be: Using your unsold products to create a snacking offering, which will be hosted by France’s Bakery and Pastry’s National Institute (INBP); Go for snacking: develop your savoury and sweet products, hosted by Elle & Vire Professionnel; and Snacking tomorrow: renewing the product offering to adapt to consumer trends, hosted by Bruno Dinel, founder of quality bakeries Au pain de mon grand-père.
Bakery and pastry contests at Europain 2016:
BAKERY WORLD CUP
Dates: 5-9 February 2016
Schedule: 9.30am-6pm
Price giving ceremony: 11am
Place: Cube – Hall 5
Every 4 years, bakery professionals worldwide are coming to compete against each other. Each team represents a country and tries to be proclaimed “Champion of the world”.
INTERNATIONAL CONFECTIONERY ART COMPETITION
Dates: 5-8 February 2016
Schedule: 9.30am-6pm
Price giving ceremony: N/A
Place: Cube – Hall 5
This contest unites the excellence of global haute patisserie in France and imposes each nation to compose a binomial represented by a man Chef and a woman Chef. The values: Excellence, Mixed nature and Conviviality.
FRENCH SCHOOLS CUP
Dates: 5-9 February 2016
Schedule: 9.30am-6pm
Price giving ceremony: 7 February: “Espoirs” category / 9 February: “Excellence” category
Place: Cube – Hall 5
The School French Cup is the event that puts in competition students training during Europain. This competition is an opportunity for these students to express their creativity and originality while proving the quality and mastery of production techniques.
THE CONFERENCES CAFÉ IS TOTALLY DEDICATED TO THE BAKERY AND PASTRY INDUSTRY SECTOR.
Every day, the Conferences Café will host debates about the main challenges of the sector.
Unique forum for exhibitors, the media and institutions, the Conferences Café will offer keys to decipher the bakery and pastry trends.
Market globalization, new consumption patterns, the “gluten free” trend and many other challenges will be debated by experts.
European Baker magazine will share points of view from different perspectives in the industry, in the seminar, “A 360º panorama: the evolution of gluten-free bakery”, held at the Conferences Café during Europain 2016.