Press area Sirha Europain

The world of bread is divided into two: «soft» bread and «crispy» bread, like the « à la française » baguette. It is all the knowledge, the know-how, the technique, the tricolor heritage which are exported and lived through Sirha Europain. Suppliers of raw materials, designers of precision mechanics, craftsmen and women, entrepreneurs: all gather around the idea of a daily bread and the morning croissant to lunch snacking, from pre-dinner snacking to sharing cake. The world loves French bakery. 

SIRHA EUROPAIN: PROMOTING A MODERN AND REASONED PASTRY INDUSTRY

March 2022
26-29 March 2022, Sirha Europain - the international bakery trade fair promoting French know-how - will also focus on sweet creations.

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COMMITTED BAKERY IS ON SHOW AT SIRHA EUROPAIN

February 2022
Symbolising good taste and French tradition, bakery - and baguette in particular - has been the focus of much attention at the start of 2022: give-away prices, inflation in price of raw materials, production methods, standardisation, deef-freezing... All these topics will be addressed at Sirha Europain in March 2022.

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Sirha Europain promotes French Bakery next January

December 2021
As part of the press conference held on Decembert 1st, Sirha Europain clearly set forth its new ambitions: to reposition the event of French Bakery and to promote a French know-how that is recognised in France and exported all around the world.

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EUROPAIN BECOMES SIRHA EUROPAIN AND COMES BACK TO PARIS INTRAMUROS

July 2021
From January 22 to 25, 2022 and again in Paris Porte de Versailles, their meeting will be Europain, which now reads Sirha Europain, the leading bakery and pastry trade fair. This change of name aims to strengthen its dynamic and allow it to reach new sectors such as catering and snacking.

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EUROPAIN 2020: SUCCESS FOR THE REPOSITIONING OF THE BAKERY-PASTRY TRADE FAIR WITH A FRENCH TOUCH

January 2020
Europain brought together all players in the bakery-pastry industry over 4 days for an edition that confirmed the successful repositioning of the event with a new venue, Hall 1 Porte de Versailles. More than 38,000 professionals, of which 24% internationals, attended the event, braving the difficult conditions due to the strikes in the public transportation services.

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BEING A BAKER IN 2020: A SUBTLE BALANCE OF TRADITION AND MODERNITY

December 2019
Europain – the leading trade fair in the bakery-pastry industry – presents an exhaustive review of the “eco-responsible” (ingredients, equipment, CSR) solutions that are available to today’s bakers to help them face these new challenges.

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BAKERY & PASTRY: MORE THAN EVER HAND IN HAND!

November 2019
Over the recent years the bakery industry has experienced unprecedented changes: consumer habits, pace of life, health and environmental concerns, new requirements associated with the digital revolution... To ensure their customers remain loyal bakers must endeavour to surprise them.

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DEEP CHANGES FOR EUROPAIN 2020: BUSINESS AND INSPIRATION FOR ALL ENTREPRENEURS IN THE BAKERY-PASTRY INDUSTRY

April 2019
To best accompany the rapid changes in an industry that is constantly reinventing itself, Europain has undertaken to overhaul in depth its next edition, placing the emphasis on business and inspiration.

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