Organizers gearing up for Europain 2014
January 17, 2013 By Bakers Journal
Jan. 17, 2013, Paris – Encouraged by its success in 2012, Europain and
Intersuc, the global baking, pastry-making, ice cream, chocolate and
confectionery exhibition, will be back in 2014.
Jan. 17, 2013, Paris – Encouraged by its success in 2012, Europain and Intersuc, the global baking, pastry-making, ice cream, chocolate and confectionery exhibition, will be back in 2014. Alongside SuccessFood, this event places the emphasis on innovation for artisanal and industrial producers and consumers. Visitors from 143 countries came to discover the French and international know-how showcased at Europain 2012.
Europain also hosts the SuccessFood exhibition in order to combine both the catering and bakery trades. Together, they create areas and events for discovering the latest trends in contemporary bread-making:
• The innovations area will shine the spotlight on innovative products and equipment.
• The Europain Innovation trophies and Intersuc Collections will recompense the most creative
and ergonomic innovations.
• Rue des Ecoles will be dedicated to training institutions in the sector, where tomorrow’s talents are
• The Road to Success will display concepts for sales outlets and new product ideas for inspiring
visitors, artisans and entrepreneurs.
• The Business Dating Forum will facilitate business meetings between professionals and visitors
with projects to implement.
In 2014, the Cube will make its comeback at Europain. This unique facility covering 4,000 square metres is divided into three competition areas. At the heart of the exhibition, the Cube will offer a stage for the finest international talents from the baking, pastry-making and foodservice sectors. It will be the setting for contests such as the Mondial des Arts Sucrés and will also host the Bocuse d’Or France, the French selection round of the Bocuse d’Or.
Four events will be organized at Europain 2014:
• Masters de la Boulangerie
Contestants who took part in the Coupe Louis Lesaffre and Coupe du Monde de la Boulangerie were judged both within their teams and individually. The Masters de la Boulangerie will select the best participants in each category (breads of the world, viennoiserie and artistic creations) and offer them a chance to compete individually for the prestigious title of Master Baker.
• Mondial des Arts Sucrés
At the end of the national and continental trials, 16 mixed couples of talented young pastry-makers will meet to represent their countries at the Mondial des Arts Sucrés. Each team will be required to create 13 original pieces (from chocolate sweets to sugar pieces, via plate desserts) in 20 hours over a period of four days.
• Boulanger & Designer
This competition will recompense new ideas in bread presentation, laying the emphasis on creativity, originality and taste.
• Coupe de France des Ecoles
This competition is devoted to young trainees in artisanal bread- and pastry-making. The aim is to promote training and the transmission of know-how in these fields. Each team of three will include at least one woman.
For more information, visit www.europain.com
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