Europain 2018 Features New Segmentation and Content
Starting with the 2018 edition, Europain will feature a new sector segmentation focused on the entrepreneurs’ needs and requirements, structured by: manufacturing /producing, selling, and managing.
Concentrated over four days, Europain welcomes new events, including a Forum that will address the current stakes and issues in the industry. The event takes place in February, 3-6, 2018, at the Paris-Nord Villepinte venue in Paris, France.
Europain launches new sector segmentation:
Manufacturing/producing: This sector will present the equipment, raw materials and processes required to improve production and satisfy the entrepreneurs’ performance and objectives, from the bake house to the factory, including the development facilities.
Selling: This sector will feature solutions needed to help improve sales, regardless of the type of selling formats, and for all types of products and services – design, arrangement, decoration, point-of-sales, digital solutions, accessories and agro food products, snacking and services.
Managing: Running a business, regardless of its size, requires skills, equipment and solutions in terms of financing, insurance, legal, training, management, etc. Providers of these essential services for managers will be found in this sector.
New animations and content
The Europain Forum will be situated at the center of the venue and it proposes four days of exchanges among experts and professional contributors on different topics of the industry – taking the form of conferences, interviews and roundtables.
Bakery Restaurant shop: This space was first introduced last year. In 2018, it will be a fully functional restaurant bakery shop. Fitted with latest digital technologies, featuring a friendly catering space, it will welcome visitors who are keen to explore and taste all the possibilities available to bakery catering.
The Baker’s Lab: non-stop demonstrations will be staged in a modern bake house and performed by the best schools and top names in French and international bakery. Visitors will be able to witness close different techniques and creative ideas. Guided visits will debut next year, to present the very latest innovations for the bakery of tomorrow.
Lab’ Intersuc: This space will feature demonstrations dedicated to pastry, chocolate-making, ice-cream making. They will be performed by holders of the MOF distinction (Meilleur Ouvrier de France), pastry champions, as well as pastry chefs working in shops or restaurants.
Contests
Bakery Masters, organized by Lesaffre
The best participants from the Coupe Louis Lesaffre and Coupe du Monde de Boulangerie will compete individually for the prestigious title of Master Baker. The names of the countries and participants selected in the bread, viennoiserie and artistic piece categories will be announced in June this year.
Mondial des Arts Sucrés, organized by DGF
Over four days, 16 teams composed of a male/female pastry chef duo will show their skills to win the Mondial des Arts Sucrés title.
Coupe de France des Écoles, organized by EKIP and sponsored ENGIE
Competing in mixed teams of three participants and in two categories, “Hopefuls” and “Excellence”, the young talents will have six hours to demonstrate their mastery in the bakery, viennoiserie and pastry arts.
New logo
The Europain 2018 also introduces a new logo and new visual material for the event: a ‘pièce montée’ set up in the heart of Paris, featuring all types and formats of modern bakery-pastry.
The new signature ‘Bake in Paris’ asserts the unique place of Europain on the worldwide bakery-pastry scene: at the crossroad of international trends and the best in French savoir-faire.