The largest bakery-pastry shop in the world returns on Feb. 5-9, 2016, at the Paris-Nord Villepinte venue in Paris, France. Europain & Intersuc is a unique show that is entirely dedicated to all the trades in the bakery, pastry, ice-cream making, chocolate-making and confectionery industry. It is the event not-to-be-missed to discover exceptional artisan and industrial French savoir-faire.
To better adapt to the needs of an increasing number of international exhibitors and visitors (+11 percent vs. 2012) the show will be held earlier in the year. Professionals from all trades will find the most exhaustive and varied offering in terms of equipment, raw products, finished and semi-finished products, and services.
The expo will feature all the concrete solutions for tomorrow’s bakery-pastry in one location, including four sectors structured to accommodate each trade comprehensively. There will be a new section dedicated to “Eat in Bakery.”
Europain expects 2,480 demonstrations over five days and nearly 130 specific animations and conferences for each trade, along with innovative products and services.
Further, many young talents from all over the world will compete in three exceptional contests including the Bakery World Cup.
The Bread Bakers Guild of America Team USA (Nicky Giusto, Jeffrey de Leon and Jacob Baggenstos) will be competing against teams from 11 other countries for the title of "Champion du Monde." They will not know their day of competition until they arrive in France.
The Bakery World Cup is the most prestigious bakery contest for artisan bread bakers in the world. During four days, performing live in front the audience and before a jury of renowned bakers, 12 teams of three contestants will compete in three categories: Baguettes & Bread of the World, Viennoiserie and Savory Pastry.
Usually a large number of Guild members travel to Paris to see the latest baking equipment and innovations at the trade show and to cheer on Team USA at the event.
Friday, Feb. 5
Official opening of the Coupe du Monde de la Boulangerie. Teams are introduced, and competition days for teams are announced. In the afternoon, kitchens are assigned to the four teams competing on Day One. Prep time for those teams.
Saturday, Feb. 6
Day One of the Coupe du Monde. In the afternoon, kitchens are assigned to the four teams competing on Day Two. Prep time for those teams.
Sunday, Feb. 7
Day Two of the Coupe du Monde. Afternoon, kitchens are assigned to the four teams competing on Day Three. Prep time for those teams.
Monday, Feb. 8
Day Three (final competition day) of the Coupe du Monde.
Tuesday, Feb. 9
Awards ceremony, Coupe du Monde de la Boulangerie, 11:00 am.
Guildhall Gathering, 7:00-10:00 pm - by pre-registration only
For the 80,000 visitors and 800 French and international exhibitors, Europain & Intersuc is the major event in the industry. A place where they can exchange and discuss, taste and test the products, discover the latest trends and find ideas to boost their businesses, and keep informed of the latest developments and innovations proposed by the manufacturers.
For more details, please visit www.europain.com.