Europain to shine spotlight on pastry

January 13, 2012, Paris – Europain is set to explore trends in pastry with plenty of expert professionals on hand to share their know-how.

In a dedicated 13,000 square-metre exhibition space, pastry-makers attending Europain will find everything they need to pursue growth and diversification while continuing to surprise and attract loyal customers.

This year's show will host several events and competitions showcasing professional pastry-making at its finest:

• The International Confectionery Art Competition will see mixed gender pairs from 16 countries battle it out over the course of four days. Each competitor will need to be daring and creative as they produce thirteen pastry creations, including a sugar-paste creation, a piece of sugar work, and a plated dessert.
• The European Cup, the European selection round of the Coupe du Monde de la Pâtisserie, will bring together the best European pastry-makers in a high quality gastronomic and artistic competition.
• The Bakery World Cup will pit 12 national teams, each consisting of three bakers, against each other as they face three challenges: baking, pastry and the artistic centrepiece.
• The French Schools Cup will turn the spotlight on young talent. Dedicated to young trainee professionals, this artisan bakery and pastry-making competition promotes the transmission of know-how to a new generation.
• The 2012 Intersuc Collection will recognize and reward sugar and chocolate creations presented by professional exhibitors at the Intersuc exhibition. Formerly known as the “Blue Ribbons,” the Intersuc Collections have been redesigned in line with the trend for bijoux/couture pastry and confectionery. Prizes will be awarded for confectionery, chocolate, biscuits, snaps, pastry, presentation, packaging and display.

Throughout the show, pastry-makers on the lookout for new concepts and key trends will find all the answers they're looking for, right from the mouths of the innovators themselves.

At the heart of Europain, the Trends Area will be focused on two key trends of particular relevance to the art of pastry:

• Creativity and refinement in pastry-making: promoting the creative and refined nature of pastry-making and the changes taking place in desserts thanks to innovative creators.
• Pastry-making as a source of infinite inspiration: revealing the inspiring potential of pastry classics by showcasing revisited classics and improbable flavours.

The trends area will also host roundtable discussion groups led by experts, and professional demonstrations of important trends in action.

Europain runs March 3 to 7 at Paris-Nord Villepinte in Paris.