France: Deep changes for Europain 2020

Paris / FR. (hsph) 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.

Next year, from 11 to 14 January at the Porte de Versailles venue, entrepreneurs in the bakery-pastry industry will have a unique opportunity to grasp the upcoming trends, identify emerging markets, invent new concepts, find inspiration for their next creations and stay ahead of the competition.

Europain will bring together the major players in the sector, institutions, professional bodies, confederations, as well as hundreds of exhibitors catering to all their needs and requirements.

A new venue for a new formula

Changing the dates and venue is a significant change for Europain!

The new dates are set after two periods of strong activity and outside the French school holidays.

Establishing the event in the heart of Paris makes it easier for visitors and exhibitors to access the trade fair. For the first time, the central location will enable to propose ‘Baking Tours’: guided tours of unique Parisian bakery and pastry shops for French and international visitors.

Facilitating professional contacts and fostering business

More than ever, Europain stands as a booster for business. In this respect, the trade fair proposes a set of new measures that blend expertise and practical tools designed to increase the number of visitors, entrepreneurs and project bearers, including artisans, neo-bakers, sandwich bars, mass catering, confectioners, pastry chefs, chocolate makers, ice cream makers, caterers, bakery chains, food supermarkets, retailers, wholesalers etc.

Europain Business Meetings is a new free service for meetings that are prearranged via a dedicated e-platform. Bridging the gap between offer and demand, and suppliers and project bearers, the tailored meetings aim to generate new contacts and set the basis for future collaborations.

Looking to invest in production equipment? Need to redesign your sales outlet or develop a new concept? Entrepreneurs, company creators, independent artisans and networks will have access to experts from the CNBPF and FEB on the new Expert advice hub. These specialists will be available to answer questions regarding legal aspects, finance, design, arrangement, business audit etc.

Brand Chains hubs: professionals looking for turnkey business solutions will be able to meet and exchange with the major bakery franchises.

Finally, the Start-ups Hub will be renewed and enriched to offer an exhaustive set of digital solutions and Food Tech innovations.

Unique solutions, creativity, expertise, for inspiration

At Europain, inspiration is found essentially with the 500 exhibitors and brands that concentrate the largest offering in the industry in France under one roof. This is divided into three key sections: Selling, Managing, Manufacturing. The best innovations will be crowned by the Europain 2020 Innovation Awards.

New in 2020: the Bakery of the Future. Proposed in cooperation with the Institut Le Cordon Bleu, school of catering, and designed by Sylvie Amar + Partners, this concept is a fully operational pop-up bakery. It is a place for manufacturing, eating and selling that will stage some of the innovations that will revolutionize the bakery of tomorrow in real life conditions. Addressing customer experience, digital solutions, design and snacking offering this unique setup will also feature an area where visitors will be able to buy products to go.

Set up in an actual baking room, the Bakery + Snacking stage will propose demonstrations and concrete solutions designed to help professionals make the most of new opportunities to develop their business.

The Sweet creations stage will welcome top pastry chefs, as well as chocolate and ice cream specialists who will illustrate the dynamism of their trade through a series of demos in which they will share their techniques and recipes, adapted to suit new constantly changing consumer habits (vegan, bio, light etc.).

The Coupe du Monde de la Boulangerie and Mondial des Arts Sucrés contests will take place over four days with the best international bakers and pastry experts battling in teams. Their performance will illustrate excellence and creative audacity, offering a great source of inspiration for all professionals!

Looking ahead to ensure sustainable success

Review and take stock of changes in the market, analyse new consumer behaviours, reflect on new eating habits etc. Professionals must take into account all aspects of their activity if they want to ensure sustainable success for their business.

The Europain Forum is a Think Tank for the industry and will offer avenues for reflexion as well as solutions for growth. Over the 4 days of the trade fair, experts and representatives from the entire bakery-pastry sector will come and exchange on current themes, stakes and issues affecting their market.