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’

'The outcome was really positive for us. The 4 days were very productive with many quality contacts made. We took many orders during the event, and these orders are still ongoing today.' 

'We experienced great energy at Europain, a tonic and rich event. There was a high quality of visitors, professionals and international visitors from all the continents. A most interesting trade show.' 

'We're very pleased with this edition, the number of visitors was quite impressive. Seeing the number of  contacts we made we know it was a sound investment.'

“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."

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.

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.

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

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

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