RESTAURANT SHOP/BAKER'S LAB

The Restaurant Shop / Baker's Lab is a 200m² space within the "I Selling" sector. This animation is made up of 2 spaces that feature the manufacturing, management and sale of bread from February 3rd to 6th from 10:15am to 6:00pm.


A real and fully operational shop, the Restaurant Shop is equipped with the latest digital and technical innovations. The Restaurant Shop will allow the visitor to experience a shop with an ergonomic and warm dining area, offering product ideas and innovative sales solutions to explore all the possibilities of bakery catering.

As for the Baker's Lab, it’s a full-size bakery where 40-minute demonstrations will be executed by top French and international bakers and where 15-minute speeches will take place on different themes such as:

  • Healthy breads / Allergy free
  • Shop Solutions
  • Snacking
  • Pastry from a bakery / Viennoiserie
  • Classics and Revisited
  • Digital
  • Yeasts / Sourdoughs
  • Organic / Veggie
  • Bread diversity


Here, the visitor will be able to see the technical gestures and the creative ideas of the guest-speakers.
 

If you wish to participate to the equipment of Lab, please contact Natalia: natalia.valenzuela-moya@gl-events.com for more information.

 

CONFIRMED SPEAKERS: Click on + to unroll the list

SATURDAY 03/02:

10:15 - 11:00am - DEMO - THEME :  Healthy breads / Allergy free 
TBC

11:10 - 11:25am  -  SESSIONS – THEME : Shop Solutions
TBC
11:35 - 12:20pm - DEMO – THEME : Snacking
TBC
12:30 - 12:45pm - SESSIONS - THEME : Digital
  • Loyalty, customer relations and prepayment. Les Habitués, partner of bakers, makes every customer a loyal customer - Harold CHAMBRIARD, Les Habitués
1:35 - 2:20pm- DEMO – THEME : Pastry from a bakery/Viennoiserie
TBC
2:30 - 3:15pm - DEMO – THEME : Classics and Revisited
  • Modernised symbolic breads & sandwiches - Vincent SOMOZA, Cordon Bleu Paris 
3:25 - 4:10pm - DEMO – THEME : Yeasts / leavens
  • Natural leavens and tasting of breads from ancient varieties of wheats - Thierry DELABRE, PANADERO CLANDESTINO Bakery
4:20 - 5:05pm  -DEMO – THEME :  Organic/Veggie
TBC
5:15 - 6:00pm  -DEMO – THEME : Bread diversity
  • Bread: colour, type... 2 essential aspects - Bruno DINEL, AU PAIN DE MON GRAND-PERE

 

SUNDAY 04/02 :
 

10:15 - 11:00am - DEMO - THEME :  Healthy breads / Allergy free
TBC

11:10 - 11:25am - THEME : Shop solutions
  • Bakery innovation: the Pani Bag - Ludovic REY
11:35 - 12:20pm - DEMO – THEME : Snacking
  • Snacking for the indecisive - Frédéric HOËL, Cordon Bleu Paris
12:30 - 12:45pm - SESSIONS - THEME : Digital  
  • 100% online, putting Digital at the service of bakers - Stéphane PUCEL, Marketing Lesaffre France
1:35 - 2:20pm - DEMO – THEME : Pastry from a bakery / viennoiserie
TBC
2:30 - 3:15pm- DEMO – THEME : Classics and Revisited
  • Davide LONGONI
3:25 - 4:10pm- DEMO – THEME : Yeasts / Sourdoughs
  • Yeats and Sourdoughs, the magic of fermentation - Claire MICHEAUX, innovation Europe de l’ouest - Alban DEPIERRE, technicien boulanger Baking Center Lesaffre
4:20 - 5:05pm -  DEMO – THEME : Organic / Veggie
TBC
5:15 - 6:00pm - DEMO – THEME : Bread diversity
  • Special foie gras bread: the fouace:  Safran pistil, walnut, and cinnamon - Véronique MAUCLERC

 

MONDAY 05/02 :

10:15 - 11:00am - DEMO - THEME : Healthy breads / Allergy free
TBC

11:10 - 11:25am - THEME : Shop solutions
  • Competitive audit tools for bakeries-pastry shop - Florian DULCHE, INBP
11:35 - 12:20pm - DEMO – THEME : Snacking
TBC
12:30 - 12:45pm - SESSIONS - THEME : Digital
  • 100% online, putting Digital at the service of bakers - Stéphane PUCEL, Marketing Lesaffre France
1:35 - 2:20pm - DEMO – THEME : Pastry from a bakery / viennoiserie
  • Special viennoiserie by the CFA BPF of INBP
2:30 - 3:15pm- DEMO – THEME :  Classics and Revisited
  • Sweet parenthesis: Savoury viennoiserie with Lescure butter, AOP Charentes-Poitou – Maxime GUERIN, ELLE&VIRE
3:25 - 4:10pm- DEMO – THEME : Yeasts / Sourdoughs
  • Yeats and Sourdoughs, the magic of fermentation - Emilie BRYCHAERT, Baking Center Lesaffre – Stéphane MEILLIER, technicien boulanger baking center Lesaffre
4:20 - 5:05pm -  DEMO – THEME : Organic / Veggie
TBC
5:15 - 6:00pm - DEMO - THEME: Bread diversity
TBC

 

TUESDAY 06/02 : 

10:15 - 11:00am - DEMO - THEME : Healthy breads / Allergy free
TBC

11:10 - 11:25am -  SESSIONS - THEME : Shop solutions
  • How to increase the average ticket in store ? -  Géraldine PORCHER, mets Conseils
11:35 - 12:20pm - DEMO – THEME : Snacking
  • Play with the seasons for your lunch menus - Sébastien FARE, ELLE&VIRE
12:30 - 12:45pm - SESSIONS - THEME : Digital
  • Loyalty, customer relations and prepayment. Les Habitués, partner of bakers, makes every customer a loyal customer - Rodolphe BLOCH-LAINE, LES Habitués
1:35 - 2:20pm - DEMO – THEME : Pastry from a bakery / viennoiserie
TBC
2:30 - 3:15pm- DEMO – THEME :  Classics and Revisited
  • Special foie gras bread: the fouace: Safran pistil, walnut, and cinnamon - Véronique MAUCLERC
3:25 - 4:10pm- DEMO – THEME : Yeasts / Sourdoughs
TBC

 

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