Sirha Bake & Snack: New Name, Same Groundbreaking Trade Show
Sirha Europain, the trade show for bakery, pastry, and snacking, is losing its former name and becoming Sirha Bake & Snack starting with the 2026 edition, which takes place January 18-21 at Porte de Versailles in Paris.
The 2026 edition of Sirha Bake & Snack promises to be a stunning show, full of business and learning opportunities. Major brands will launch new ingredients, technology and products, international contests will choose their winners and experienced speakers will share their best practices.
With over 30,000 professionals, the 2024 edition marked a turning point in the trade exhibition’s history. For this year, the organizers expect more visitors, launches and exhibitors.
“Sirha Bake & Snack is a response to the urgent need to create an event that embodies the dynamism of the sector,” said Luc Dubanchet, Managing Director of Sirha Food.
“A trade exhibition must be vibrant, evolving, and in sync with market changes. With our strengthened structure and partnership with Ekip, we are determined to make this event a powerful driver of French Bakery on an international scale. The 2026 edition is designed to be an unprecedented gathering, bringing together the industry’s key players to not only celebrate but also redefine what contemporary bakery can be,”
Among the new features of this edition are a Snacking stage, a dedicated area for coffee shop exhibitors in response to the demand for personalized, high-quality coffee experiences, and the International Trophy for French Pastry and Chocolate, which honors artisanal pastry..
In terms of competitions, Sirha Bake & Snack will also host the European selection for the Coupe du Monde de la Pâtisserie and the 13th edition of the Coupe du Monde de la Boulangerie, where different teams will compete in the bread, pastry, and artistic categories under the theme ‘The great inventions of your country.’
The European Selection for Coupe du Monde de la Pâtisserie
January 18 & 19
Scene Sucrée
The European qualifying round of the Coupe du Monde de la Pâtisserie will mark the debut of several continental teams: the Americas, Asia-Pacific, Africa, and, for the first time, the Middle East.
Nine countries (Belgium, France, Italy, the Netherlands, Spain, Sweden, Switzerland, Ukraine, and the United Kingdom) will compete for a place in the top five and a spot in the grand world final, which will take place at Sirha Lyon in January 2027. The major new feature of this edition of the European Pastry Cup is that the entire team can now compete. A few years ago, the decision was made to limit participation to two of the three members of each team, excluding the ice cream representative.
Each country will have five and a half hours to conduct three tasting tests (ten reimagined individual Tarte Tatin desserts, 12 chocolate-based finger foods, and 12 individual plated frozen desserts), three artistic tests (a chocolate piece, a sugar piece, and an artistic piece made of sculpted water ice), and a final buffet.
The creations will be evaluated by Pierre Hermé and Frédéric Cassel, president and vice-president of the competition respectively, who will be accompanied by a technical jury, a tasting jury, and an artistic jury. The committee members will also evaluate the candidates’ compliance with the CSR criteria.
Coupe du Monde de la Boulangerie
January 18 & 19
Scene Bake Contest
The final of the Bakery World Cup, created at the initiative of the French Bakery Team in 1992, is the leading international competition that celebrates the best artisan bakers from across the five continents. Its three founding entities are today the French Bakery Team, the National Confederation of French Bakery and Pastry, and EKIP. Christian Vabret is the Honorary President of the competition.
This contest is held in front of a live audience and aims to be a major event to showcase the latest trends and evolutions in the profession. It encourages cultural exchange in the world of baking, highlighting innovation and excellence.
Over two days of competition, 10 teams—each composed of 3 candidates specializing in Bread, Viennoiserie, and Artistic Piece—will compete to demonstrate both their technical know-how and artistic mastery before an international audience.
Coupe de France des écoles
January 20 & 21
Scene Bake Contest
The Coupe de France des Écoles is a prestigious biennial competition that highlights the next generation of talent in bakery, viennoiserie, and pastry arts. Jointly organized by EKIP – Les Équipementiers du Goût and GL events, the contest takes place during the Sirha Europain trade show, bringing together teams from training centers across mainland France and overseas territories.
The competition is divided into two categories:
Espoirs (Hopefuls): for students currently enrolled in CAP, MC, or the first two years of a professional bakery-pastry diploma.
Excellence: for students in higher-level programs such as BP, BTM, final year of Bac Pro, or Bachelor’s degrees.
Each team includes three students from the same level of training, supervised by two instructors — one in bakery and one in pastry. Over six hours of challenges, participants showcase their skills across bakery, viennoiserie, pastry, and — for the Excellence category — catering.
The jury, composed of 8 renowned professionals including recipients of the Meilleur Ouvrier de France title, evaluates the teams based on technical, artistic, and creative criteria. The jury is chaired by Raoul Maeder, a baker-pastry chef, with Keiko Nagae serving as vice-chair.
This competition serves as a true showcase of excellence in vocational training, encouraging the transmission of craft expertise and supporting the rise of passionate young professionals in the sector.
French Pastry International Trophy
January 20 & 21
Scene Sucrée
Organized by the National Confederation of Artisan Pastry Chefs and the Journal des Pâtissiers, the International Trophy of French Pastry (TIPF) will take place on January 20–21, 2026, at Sirha Bake & Snack Paris – Porte de Versailles.
This 100% professional competition will feature six international duos, each composed of a pastry chef and a chocolatier or confectioner. Their challenge: to reinvent the great classics of French pastry with creativity, precision, and technical mastery.
Under the patronage of renowned pastry chef Pierre Hermé, the event highlights French craftsmanship and celebrates artisanal excellence. Over two days, contestants will face several technical tests – including entremets, macarons, chocolates, and mille-feuilles.
A jury of professionals will evaluate the creations based on taste, presentation, and adherence to the theme.
The competition serves as both a showcase of international pastry talent and a tribute to the enduring artistry of French pastry.
Sirha Bake & Snack Awards
The Sirha Bake & Snack Awards honor the most outstanding innovations in the bakery, pastry, snacking, and coffee shop sectors. Open exclusively to exhibitors, the competition highlights both breakthrough innovations and significant improvements. Seven categories are featured:
- Equipment & machinery for bakery and pastry
- Products & ingredients for bakery
- Products & ingredients for pastry
- Products & equipment for snacking
- Technologies & services for bakery–pastry–snacking
- Coffee Shop universe Special Start-Up Award
The ceremony takes place January 18, at 6:00 PM, at the Scène Forum.
Highlights From the Program