Europain 2018 Promises to be the Biggest Ever

Image courtesy of Clémentine Bejat
 
Professionals from around the world will gather in France in February of 2018 for one of the most exceptional events in the bakery, pastry, and chocolate-making industry.

Europain 2018, taking place February 3-6, 2018 at Paris-Nord Villepinte in France, will look to address all the latest themes in all trades of the industry. Over the four-day period, attendees will experience a one-of-a-kind exhibition featuring nearly 700 exhibitors and brands over a 47,650 square-meter exhibition area.

Additionally, the Europain Forum will feature four days of exchanges and talks from qualified professionals from around the world. Conferences, interviews, and roundtables will cover the three main themes of the show: managing, manufacturing, and selling. Topics discussed at the forum will include new business moments in bakery, new models to create your bakery shop, new recipes with ancient wheat, how to manage allergens and diets in bakery or pastry, the ideal lab, and much more.

The Baker’s Lab is a life-sized bakehouse outfitted by exhibitors and partners that will feature a selection of innovative appliances and equipment. It will enable bakers to see in one location all the innovations presented at the show. Demonstrators will display techniques and creative ideas that attendees can use to boost their own production.

Exceptional contests will also take place at Europain 2018. Bringing together established and rising talents, the Masters contest is a series of competitions that include: Coupe Louis Lesaffre, Coupe du Monde de la Boulangerie, and Masters de la Boulangerie.

The United States will be represented by two bakers at the prestigious 2018 Masters de la Boulangerie competition: Jeffrey DeLeon and Jacob Baggentstos. The three-day competition pits 18 bakers from around the world for an elite showcase of baking expertise, challenging their creativity, innovation, and technical prowess. The candidates will be competing in one of three specialties: Nutritional Bread Making, Gourmet Baking, and Artistic Bread Making.

Excitement is already building for the event. Bakery professionals who have attended past Europain events have seen for themselves the extent of its coverage.

“I’ve been to two Europain events, 2012 and 2016, and both times it was an exciting and astonishing experience . . . I encourage anyone connected to the baking industry to come to Europain. It offers something for everyone,” says Bread Bakers Guild of America’s Laverne Mau Dicker.