Latest News
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Europain Innovation Awards 2020: 7 winners for a responsible Bakery-Pastry Industry
The committee of experts was keen to reward the innovations most in line with a respons...Read more -
A new batch of Love Baguettes
Until 15 October, Aides - an association dedicated to fighting Aids and hepatitis – wil...Read more -
Sourdough Bread: Natural Growth
To counter the power of industrial bakeries many artisan bakers are intent on showing a...Read more -
Sandwich bread is gaining ground
After being supplanted by the burger in 2017, the traditional jambon-beurre (ham and bu...Read more -
Recycling bread: zero waste objective
Each day, a portion of the bakeries’ production ends up in the bin. Some French start-u...Read more -
Bakery shops: The french touch
Bakery and pastry ‘à la française’ are popular in many countries around the world. ...Read more -
The bakery industry is changing
the traditional model in the bakery industry has been restructured and rethought to sat...Read more -
Free from gluten not from taste
In 2018, 12 million consumers regularly opted for these products according to LSA. ...Read more -
Pastry : No added sugar
Lower sugar, gluten and lactose content but still delicious, this is the pastry chefs’ ...Read more -
Modern artisan bakery
In the more rural areas some are relying on super local ingredients while in the urban ...Read more -
Croissants on the rise
French bakery-pastry is increasingly popular all over the world, and the croissant is o...Read more -
Pastry : Artisant at the forefront
In Paris and all over France an increasing number of pastry chefs are choosing quality ...Read more -
95,3% of french consumers opt for artisan bread
Artisan bakery-pastry shops, supermarkets, franchises etc. bread and pastries can be bo...Read more -
EUROPAIN 2020: world bakery show and european pastry cup premiere !
In January 2020, for the first time Europain will be proud to host two exceptional cont...Read more -
Fair chocolate was very popular this Easter
This is a structural phenomenon: Easter celebrations typically boost sales for chocolat...Read more -
Clean bread operation
In order to keep abreast of the requirement of French consumers for healthier products,...Read more
EXHIBITORS’ WORDS
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."