International                                                 
  Bakery, pastry, ice-cream exhibition

 6-10 March 2010
 Paris-Nord  / Villepinte Exhibition Center                        

TRAVEL PACKAGES AND HOTELS 
Call 301 364 5050 
Receive a quote 

patricia@froggytravel.com 

 

 An exhibition on a human scale

  • Craft Bakers: 44 392 visitors
    Bakery maker, Pastry maker, Caterers, Pork butchers, Ice-cream maker, confectioners, Chocolate maker

  • Supermarket & Industrial Bakery :
    15 269 visitors
    Bakery, Pastry, Biscuit Manufacturing, Rusk manufacturing, retail distribution, supermarkets, Hypermarkets, Equipment Manufacturing, Equipment Importers-exporters, equipment dealers-retailers…
  • Flour milling & raw materials : 11 866 visitors
    Distribution-retail of raw materials, manufacture-production of raw materials, flour milling, import-export oaf raw materials.
 

Europain-Sucre et Chocolat 
Business and passion.

86 367 visitors and 642 Exhibitors in 2008

The meeting place for all the key players in the Bakery, Patisserie, Confectionery, Chocolate and Ice cream sectors.

 More than 38% of visitors from around the globe came to find out about the new products and equipment on show and to network and learn about tomorrow’s techniques and solutions.

 

rue ecoles grand

The Rue des Ecoles brings together some 25 training institutions covering every level of experience, which will present their know-how through talks and demonstrations.

It gives access to the very best training in every area of gastronomy, sales techniques, management and everything that helps businesses development.

  
   

MORE INFO ON EUROPAIN?
Call Philippe Bazin
703 522 5000 or phbazin@pbmarketinginternational.com

  After an unrivalled success in 2008,  there will be the second  "International Confectionery Art  Competition"  
 

 

Over three days and 21 hours of competition for each team, this confectionery marathon will once again showcase mixed doubles teams (one male, one female contestant) from around the world.

For this second competition, the rules have been slightly changed. This time, the pieces to be made will include:
  • 1 pastillage piece
  • 1 sugar piece
  • 3 fresh petits fours(1 tartlet, 1 choux pastry and 1 free choice)
  • 1 pistachio trilogy (1 dessert + 1 small cake + 1 petit four)
  • 3 chocolate sweets (1 fruit ganache + 1 praline + 1 free choice)
  • 1 chocolate piece
  • 1 plated dessert with small verrine (presented on the plate)

 

 

 

 

Following the success of the Bakery World Cup 2008...
In 2010 the exhibition will represent the first Bakery Masters, including 3 following competitions:
  • Bread
  • Viennoiserie
  • Artistic Design