To be held in Paris next March 8th to 12th, Europain aspires to become, once again, the major reference exhibition for the bakery and pastry sectors in Europe. Last year’s figures (82,690 visitors) clearly vouch for its success and encourage the organization to at least equal the number of people captivated by this event.
Both the exhibition and activity program, the ‘Europain Trophies’ among other, will revolve around seven main topics: the bakery as a place to eat any time of the day, with a special focus on quick lunches; the artisan as a figure symbolizing the fresh, top-quality and healthy product; the seasonal product and personalization with the aim of surprising, attracting and satisfying the customer; the pastry classics revisited in a smaller and lighter size; quick manufacturing without leaving quality aside by using latest technologies; and the increasing sensibility of the sector to products adapted to the more and more significant food allergies.
Apart from that, the Salon will remain faithful to its most representative elements, like the Rue des Écoles (Schools street) or the Masters de la Boulangerie (Bakery Masters) and Mondial des Arts Sucrés (Confectionery Art Competition), which will bring together 16 national teams made up of both men and women. Europain also steps into the world of restaurants and will share dates and location with SuccessFood, which is expected to take up 68,000 m2 of the total area.