EUROPAIN FORUM

NEW

At the heart of EUROPAIN , the forum will showcase 4 days of exchanges articulated around two categories:  keynote and round table  proposed by french and international speakers from all over the world, experts and managers from all sectors of the industry.

Built around the 3 main themes of the show: MANUFACTURING/SELLING/ MANAGING, the program will propose short and concrete speeches. It will allow all professionals to benefit from new expertise, discover new business or production models, and find solutions to their production, sales or management challenges -  Whether they work in bakery, pastry , chocolate or ice-cream business, and whatever the size of their company ! 

CONFIRMED SPEAKERS: Click on + to unroll the list

SATURDAY 03/02:

10:00am to 10:30am - Trends and growth of European bakeries 
  • Maria BERTOCH, Foodservice Industry Expert at NPD 
11:25am to 11:55am - Ancien & modern wheats
  • Jean-François BERTHELOT, old wheat specialist
  • Alain BONJEAN, expert in modern seeds
12:15pm to 12:45pm - Market focus : Latin America
  • Mauricio SANDRI, Director of EUROGERM Brazil
  • Jean-François CELUZZA, commercial director of SAFMEX
2:05pm to 2:35pm - Sourcing and allergens management
  • Julie MAILLARD, founder of the AVEC PLAISIR app
3:10pm to 3:30pm - Snacking baker: why and how to create an offer on at all time during the day?
  • Pascal CANTENOT, CEO of LA PANIERE
  • Sébastien COVELLI, founder of MAISON COVELLI
  • Mannucci GIULIANA, Founder of RosebyMary
3:45pm to 4:15pm – production management
  • Magali POULAILLON, founder of POULAILLON
4:35pm to 4:50pm - How to succed the international developpement
  • Éric KAYSER, founder of MAISON KAYSER

 

SUNDAY 04/02 :

10:00am to10:30am - Local Production
  • Christophe GIRARDET, founder of VICTOR & COMPAGNIE and his farmer
10:50am to 11:15am - Click & Collect
  • Steeve BROUTIN, CEO of RAPIDLE
11:25am to 11:55am - Sourdough come-back
  • Pascal PHILIBERT, founder of PHILIBERT SAVOURS
  • Bernard OTTO, teacher researcher - microbiologist specialized in leaver at Laboratory of Food and Industrial Microbiology
  • Bernard BONJEAN, product manager at PURATOS
  • Etienne MAILLARD, Director Prospective Panification at LESAFFRE
12:15am to12:45am - Asian market trends 
  • M.NARUSE, japanese coach
  • Rosarek MONTRISUKSIRIKUL, Thaïland blogger 
  • Chef BOUDOT, Bakery Technical Director, Le Cordon Bleu/ European Champion of Bakery 2010
2:05pm to 2:35pm - Bread & nutrition 
  • Matthieu LABBE, delegate general of FEB
  • Christophe GIRARDET, fondateur de VICTOR&COMPAGNIE et son agriculteur
3:10pm to 3:15pm - Bake design 2018-2019 – decorative trends of European bakeries
  • Sylvie AMAR, founder of SYLVIE AMAR STUDIO
3:45pm to 4:15pm - Laboratory of the future
  • François BIDOUX, marketing director of MATFER
  • Pierre CANETTO, mission dealer acoustics at INRS
  • Laure GINESTY, responsible of standardization at the Directorate General of Labor
4:35pm to 4:50pm - Digital learning in bakery
  • Emmanuel TERTRAIS, founder of BAGUETTE ACADEMY
5:10pm to 5:25pm -Bread growth in international basis
  • Stanley P. CAUVAIN, Mie Bread specialist

 

MONDAY 05/02 :

11:25am to 11:55am - Wheat quality & traceability 
  • Pierre-Tristan FLEURY, director of LEMPA
  • Michel DEKETELAERE, founder of LES BLES DE NOS CAMPAGNES
12:15am to12:45am - American market trends 
  • Michel SUAS, founder of SAN FRANCISCO BAKING INSTITUTE
  • Pascal RIGO, Founder of LA BOULANGE
  • Amy SCHERBER, C.E.O and founder of AMY'S BREAD
2:05pm to 2:35pm - Gluten free
  • Colette LARRE, researcher at INRA
  • Marjorie FOUCADE, founder of FOUCADE Paris
  • Pierre BRUNEAU, PDG d'ABCD NUTRITION
3:10pm to 3:30pm - New methods of management and teams' loyalty
  • Cédric LE BIAN, consultant at CEMARO
  • Amélie MARRA, fonder of THE GOUT JOB
3:45pm to 4:15pm - The bakery revolution : the science in processing
  • Pieter DOORNBOS, Product Sales Director at TROMP GROUP
  • Cyril MUNSCH, Sales Director at MECATHERM
  • Catalina MIHU, Managing Editor at EUROPEAN BAKER & BISCUIT
4:35pm to 4:50pm - Success stories in bakery and pastry
  • Pascal RIGO, Founder of LA BOULANGE
5:10pm to 5:25pm -  The opening of the offer to international tastes and products
  • Antoine BAULE, director of LESAFFRE

 

TUESDAY 06/02 :

 

10:00am to 10:30am - Sourcing & traceability management
  • Pierre COSTET, Chairman of the steering committee of CACAO FORREST
10:50am to 11:05am - Digital solutions to manage unsolds
  • Camille COLBUS, Director of information of TOO GOOD TO GO
12:15am to 12:45am - Market focus : Africa
  • Paul KITISSOU, expert consultant of the African market
  • Lionel VILLEPONTOUX, industrial director of the GRANDS MOULINS DE DAKAR
2:05pm to 2:35pm - Pastries and healthy recipes
  • Alixe BORNON, founder of the pastries "LES BELLES ENVIES"
  • Bérénice LECONTE, founder of the pastry "VG Pâtisserie"
  • Camille AZOULAI, founder of « FUNKY VEGGIE »
3:45pm to 4:15pm - Ingredients management
  • Hugues POUGET, founder of HUGO&VICTOR
  • Bérénice LECONTE, founder of the pastry "VG Pâtisserie"
  • Camille AZOULAI, founder of « FUNKY VEGGIE »
4:35pm to 5:05pm – Business model and opportunities for bakery networks
  • Philippe GODARD, General Delegate at the Center for the Study of Bakery and Pastry

 

PROGRAM

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