Europain 2018

Paris, France — Partaking in all the evolutions in the bakery-pastry industry and revealing the latest innovations in the trade, Europain will be reinvented in February 2018 in order to better serve the entrepreneurs in the sector.

Regardless of the type of establishment and production volume, professionals will find all the solutions they need thanks to a new sector segmentation focused on their needs and requirements: manufacturing /producing, selling and managing. Europain 2018 welcomes new events, including a forum that will address the current issues in the industry with expert contributors and representatives of the different trades.

Featuring new stages, Europain will also host the national and international contests that have contributed to its reputation and standing as a source of inspiration.

In order to better satisfy the needs expressed by both visitors and exhibitors, Europain will be held over four days (Feb. 3-6) and will present its complete offering in the 48,000 sq. metre Hall 6 at Parc des Expositions venue Paris-Nord Villepinte.

New animations and new content

Europain Forum: This unmissable space is situated in the centre of the venue. It will feature four days of conferences, interviews and roundtables addressing French and international professionals.

Bakery Restaurant shop: This space was first introduced in 2016. This year 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.

Baker’s Lab: This area will feature non-stop demonstrations staged in an ultra-modern bakehouse and performed by the best schools and top names in French and international bakery. Visitors can witness close up the different techniques and creative ideas.

Lab’ Intersuc: This space will feature demonstrations dedicated to pastry, chocolate, and ice-cream. They will be performed by holders of the MOF distinction, pastry champions, pastry chefs working in shops or restaurants.

Contests for excellence and inspiration

Bakery Masters, organized by Lesaffre: The best participants from the Coupe Louis Lesaffre and Coupe du Monde de Boulangerie will compete individually in an attempt to win the prestigious title of Master Baker. Two Canadians – Alan Dumonceaux and Marcus Mariathas – will be competing.

Mondial des Arts Sucrés, organized by DGF: Sixteen teams composed of a male pastry chef and a female pastry chef will pit their skills against one another in a race 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 budding young talents will have six hours in which to demonstrate their mastery in the bakery, viennoiserie and pastry arts.

To find out more about Europain and to register, visit www.europain.com.