SIRHA Europain to focus on French bakery at event in January

Paris – SIRHA Europain, set for January 2022, will turn its focus to French bakery and promote a French know-how that is recognized in France and exported around the world.

After presenting the key figures for the sector, in particular for industrial bakery (8.2 billion euros, including 2 billion for export in 2020), Luc Dubanchet, the new Commissioner-General for Sirha Europain, presented the highlights of the trade exhibition in the bakery-pastry industry, which will be held from Jan. 22-25 at the Porte de Versailles venue in Paris.

The show has introduced a snacking section with new players in sectors such as coffee, food, small equipment and appliances, and packaging.

This edition of SIRHA Europain will be marked by the return of millers among the exhibitors: Grands Moulins de Paris, Moulins Bourgeois, Dumée, Viron, Fouché, Moulins Familiaux, Foricher and Alma Pro will attend the event.

The show has introduced a snacking section with new players in sectors such as coffee, food, small equipment and appliances, and packaging, including Franke, Comatec, Panasonic, Bridor and Loste.

The Sweet hub will bring together major players in the pastry industry, including Valrhona, CapFruit, Enodis, Bravo and Flexipan.

For the first time, with support from the FEB and CCI Paris Île-de-France, Sirha Europain has set up a Start-Up Hub to feature innovative start-ups in the bakery-pastry industry.

Highlights of the SIRHA Europain

• Bakerystage: Bo & Mie, Chapel, Perséphone, Bacillusand many others will appear on the Bakery Stage to share their approach and methods. On each day, the morning will be dedicated to the fundamentals (baking, fermentation, puff pastry, terroir products, unmissable and aperitif products), the afternoon will be dedicated to sweet bakery products (flan, bugne, kouignamann, cannelépastries).
• Sweet creations stage: Associated with the Coupe Europe de la Pâtisserie, this stage will feature pastry chefs and sugar professionals, with alternating Workshops (in partnership with Magazine Thuriès), masterclasses and roundtables. A great line-up is already confirmed: Tess Evans Mialet (Le Clarence), Vittoria Nardone (Mosuke), Anne Coruble (Le Peninsula), AurélienRivoire (Alleno& Rivoirechocolate shop), Tristan Rousselot (Prince de Galles), Pierre-Jean Quinonero (Le Burgundy), Eric Verbauwhede (Maison Pic), Brandon Dehan (Oustaude Baumanière), Germain Decreton (Le Jules Verne), Nina Metayer(Delicatisserie), Remi Bouiller (Kreme), Christophe Felder, Mélanie and Arnaud Mathez (Le Jardin Sucré).
• Snack Food stage (new in 2022): Orchestrated around everyday themes, this new stage will address trends in fast catering, both sweet and savoury. On the menu: the best snack food recipes, “good sandwich, good producer” combinations, snack food around the world (hotdogs, banh mi, pita, stuffed brioches). Moïse Sfez (Homer Lobster) and Arnaud Laverdin (La Bijouterie, Sapna et Mr Baoshi) will introduce the new trends.
• Forum: Featuring guests such as Paul Boivin (FEB), Dominique Anract (Confédération Nationale des Boulangers Pâtissiers Français), Stéphane Lacroix (Lesaffre), Christophe Girardet (Victor & Compagnie) and Jean-François Bandet (Bo & Mie), the forum will address some of the main topical themes: eco-responsibility, sourcing, wheat, fermentation, international French success stories, snacking, bakers in 2030.

Three international competitions

• Bakery World Cup (Jan. 22-25): For its 30 years, the Bakery World Cup, organisedby Christian Vabret (holder of Meilleur Ouvrierde France distinction), will welcome 12 teams of three candidates: China-Taipei, South Korea, Costa Rica, Ivory Coast, Denmark, Egypt, France, Japan, Morocco, Norway, Netherlands and Senegal.
• Pastry European Cup (Jan. 24-25): This is the continental selecting event for the Pastry World Cup. It will be held for the second time as part of SIRHA Europain, with François Perret (Ritz Paris and Best Restaurant Pastry Chef in the World 2019) as President of Honour. The participants will be vying for a place in the world grand finale in January 2023, as part of the SIRHA Lyon trade exhibition. Belgium, Denmark, Spain, United Kingdom, Russia and Sweden will compete during five hours in three tasting tests and two artistic tests. France and Italy are automatically qualified for the 2023 final thanks to their place on the podium in the last final that took place in September this year.
• French Schools Cup (Jan. 22-25): Education and training are crucial to the industry and will be in the spotlight thanks to this national contest organized by EKIP and LEMPA. The French Schools Cup, open to all French bakery-pastry schools, will be presided over by Raoul Maeder with the theme of “Cult Films.” The schools will compete over four days of tests in the Hopefuls category (training level 5) and 4 in the Excellence category (training level 4).

For more information, visit europain.com.