The world is moving at a very fast pace and consumers are changing their habits accordingly. Retail bakeries, cafes and other foodservice operations need to move forward and must anticipate change by adapting both to the needs of the market and consumers’ new requirements.

Professionals in the bakery-pastry sector are no exception, whether they are artisans, shop owners or industrial. Key variables all must consider include customer proximity, traceability, natural raw materials, diversity of products, and digitalization of services and communication.

Although the bakery industry perpetuates traditional values that are much appreciated by customers, this does not mean it must remain static. The role of a specialized trade fair such as Europain 2020, which is scheduled for Jan. 11-14 in Paris, is to accompany the industry through this evolution and development.

In effect, Europain 2020 will feature a broad range of innovative solutions and concrete ideas, as well as practical and useful information and sources of inspiration for all players in the sector. To register and learn more, visit

Specific to foodservice, the recent Food Service Vision survey, “Successful Artisan Bakers/Pastry Chefs 2019,” focuses on the successful professionals of the year and endeavors to identify different profiles. It was conducted with 300 bakers and pastry chefs globally and aims to help suppliers and distributors identify high-potential prospects. This survey offers foodservice industrials an insight into an industry that is undergoing deep changes, with great potential. It will enable them to better contribute to the evolution of the sector and to accompany its development.

Five main trends are identified

The boom in local: 30% of bakers/pastry chefs say they buy locally.

Focus on quality: 88% say they would like to see full traceability for flours — from manufacturing to delivery.

Focus on health: 64% of successful artisans sell breads that are good for health.

A diversified offering: 38% propose prepared dishes as an answer to the growing demand for lunch meals.

The importance of business-to-business: 65% do business with restaurants, hotels or caterers.