An update from Europain

Paris, France – Europain 2018, which opened on Feb. 3 and runs until Feb. 6, is serving as a pathway to new products and innovations, a hub for bakery industry knowledge, and a high-level forum where talented Canadian bakers and patisserie chefs compete.

The baking industry trade show, held every two years, features nearly 350 exhibitors organized loosely into three categories: manufacturing, managing and selling.

As in past years, the new products are highlighted at each booth, as are seven products that received awards of excellence. New this year, most education sessions in the central Forum are being translated. This means Bakers Journal will be bringing you a report on such interesting sessions as a Q-and-A on trends in European bakery design and a lively panel discussion on bread nutrition research and knowledge.

“It’s all about community,” said Sylvie Amar, who as a consultant and founder of Sylvie Amar Studios, travels Europe to monitor trends and advise bakeries. One she is noticing is a definite move toward self-service.

On the nutrition panel, all three guests – a baker, a bread company owner and a delegate from the Federation des Entreprises de Boulangerie – agreed it’s important to listen to customers’ needs and try to meet them through adjustments in baking methods and sharing of up-to-date scientific research. The problem, it was also agreed, is that reliable science is hard to come by and a long time in the making. An FEB study cited on bread digestion is expected to be available in 2019.

Highlights of award-winning new products include Sasa de Marle’s versatile, easily reconfigured modular baking rack; the Adjus’table from Sofinor, which allows bakers of different heights to be comfortable instead of conforming to a single table height; and an anti-slip paper to help in the transport of cake boxes developed by Indutex.

Canadians are well represented in the competitions – what some were heard to call the Olympics of baking. Marcus Mariathas of Ace Bakery competed in the nutritional bread making category of the Bakery Masters on Saturday and Alan Dumonceaux of NAIT will compete in the gourmet baking category on Monday. The two are part of an elite group of less than 20 bakers from all over the world. Look for coverage in the next edition of Bakers Journal.

In another corner of the room, at the International Confectionery Art Competition, Stephanie Blouin and Sebastien Camus – Team Canada – are working to complete seven exacting sets of products, including 20 plated desserts, four entremets and a chocolate centrepiece.

To all of the competitors, we wish you bonne chance!