• EUROPAIN 2018: A FAIR FILLED WITH BUSINESS AND IDEAS

    MORE THAN 52 000 QUALITY PROFESSIONALS
    CAME TO DISCOVER NEW PRODUCTS, MARKET TRENDS
    AND THE FORUM ROUND TABLES
     

    2018 REPORT

     

Manufacturing

From the oven to the factory, for the pastry or the snacking lab, all the equipment, raw materials and process for an efficient production.

Selling

All solutions to sell better and more. Design, decoration, point of sales material, digital solutions and services, snacking and food products …

Managing

To manage your business, all services and solutions in finance, insurance, legal advice, training, management, communication …

26 March 2018

2018 Report

AN EVENT FULL OF BUSINESS AND IDEAS FOR BAKERY-PASTRY ENTREPRENEURS !
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VISITORS’ WORDS

“I’ve been to two Europains, 2012 and 2016, and both times it was an exciting and astonishing experience.  The breads, viennoiserie, and artistic showpieces produced by international teams in the Coupe du Monde de la Boulangerie were spectacular, as were the products in the chocolate and sugar competitions. And the trade show is immense. Who knew that there were mixers big enough to sit in, or that jets of water could be used to cut cakes?  I encourage anyone connected to the baking industry to come to Europain.  It offers something for everyone.”  

Laverne Mau Dicker
The Bread Bakers Guild of America, Sonoma, California

"It is very simple in describing the benefits people, in the baking industry, derive from the exhibition:
Europain is the spring of ideas for bakers, producers and consumers.
The place that tradition meets and blends today's technology and consumer trends, leading them to the future. Adding to that the city of Paris, it becomes the pinnacle of food fairs. I have truly enjoyed and benefited from it."

John Panas
Founder and CEO of Alfa Hellenic Kitchens

I often use Europain as the springboard to visit bakeries and complete additional training with the contacts I have developed through attending the show. I always bring back ideas that are easily implemented into our business, giving immediate improvements and results.

Brett Noy
Boulanger

I’ve developed an app so that my customers can have a warm baguette delivered to their door each morning in a single click. For me, that’s what the service of the future is about.

Gérard
Baker

Our production unit has reached its limits, we’re looking to find high-performance solution to move beyond 380,000 baguettes/day.

Christian
Production manager

Our brand is well established in its sector, we now want to increase our market share by introducing a new concept in city centres.

Léa
Marketing & Development Director

I have a passion for choux. My dream is to open a concept store dedicated to choux!

Patrick
Pastry chef
@EuropainFrance Follow us

Joyeuses Pâques à tous et à toutes! Et pour fêter ça une sélection des plus beaux œufs de Pâques 2018 par… https://t.co/zNq9i5jFDj

Un petit rappel sur les chiffres et ce sur qu'il s'est passé pendant Europain cette année. https://t.co/eszIpn2xMOhttps://t.co/9AUj9JgxRn

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