Each day was different and constructive: On Saturday we saw more international visitors and bakery professionals. Sunday and Monday it was mainly purchasers that tended to come and see us. Finally, today we had several opportunities to enter different markets thanks to new contacts we established’
“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.”
"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."