EUROPAIN 2018: PACKED WITH BUSINESS AND IDEAS FOR ENTREPRENEURS IN THE BAKERY-PASTRY INDUSTRY!
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PRESS RELEASE
FEBRUARY 2018
www.europain.com
#Europain
EUROPAIN 2018: PACKED WITH BUSINESS AND IDEAS FOR
ENTREPRENEURS IN THE BAKERY-PASTRY INDUSTRY!
Over a period of four days Europain brought together all the players in the industry in Paris. More
than 52,000 professionals, including one third international, attended the event to discover the latest
products and services proposed by the exhibitors. For the first time the offering was structured into
3 sections: MANUFACTURING, SELLING, MANAGING. Reflecting the dynamism of a booming sector
the new Europain Forum attracted many visitors keen to find information on the latest trends and
best practices in the trade. Four Demo Labs and three major contests dedicated to bakery and pastry
featured a variety of unique recipes and revealed promising talents as well as well-established
professionals.
A SUCCESSFUL REVOLUTION FOR EUROPAIN
Europain enabled entrepreneurs in the bakery-pastry sector to find the best solutions to enhance
productivity and transparency, boost sales using innovative tools, and manage efficiently to invest more
effectively. Exhibitors at the show reported that visitors often came to them with concrete investment
projects concerning production equipment or sales point design and arrangement.
Antoine Lemerle, CEO ARIA: “We made a considerable number of contacts with motivated visitors
who were clearly attending the event with business in mind. We concluded several sales and prepared
some estimates, including some export sales that would not have been possible without Europain.”
More than 100 new products were featured at the show. Concerning products and ingredients, there was
a strong trend for natural products, organic and transparency of supply chain. As for appliances and
equipment, the emphasis was clearly on flexibility, user-friendliness and energy efficiency. Among the
new products proposed for the first time to the visitors’ vote, the “Carrés®” by Moulins Bourgeois have
won the Europain 2018 Visitors’ Award.
EUROPAIN A STAGE FOR WORLDWIDE BAKERY
Europain 2018 welcomed more than 32% international visitors from all over the world who are
increasingly drawn by French excellence in this sector. This was up 12% compared with the previous
edition.
Mr Zanlorenzi, CEO OCF: “We experienced a good dynamics at Europain, a very lively trade show with
a dense offering. We’re also pleased with the visitors who were motivated and very professional.
They had obviously prepared their visit beforehand and knew what they wanted to see, in particular
our new products. People came from all continents, which is really interesting for us.”
AN OUTSTANDING PROGRAMME
For the first time Europain introduced the Europain Forum, a think-tank for the Bakery-Pastry industry
of the near future, running up to 2020: 41 themes were addressed with more than 80 contributors,
including French and international entrepreneurs and several world-leading experts. The 4 Demo Labs
(Intersuc Lab, Baker’s Lab, Restaurant shop and the new Wellness and Health Lab (together with Boréa)
staged in excess of 100 demonstrations by pastry chefs and bakers who shared their tips and know-how
with hundreds of enthusiastic visitors.
THREE MAJOR CONTESTS
Coupe de France des Ecoles:
This contest rewards the best teams of apprentices in bakery-pastry in two categories: Hopefuls and
Excellence. The winners are:
Hopefuls category:
1st place – IFI 03, Avermes (03): Sylvain BORD, Corentin KIEPURA, Elise MARATRAT
Trainers: Grégoire BARDET (Bakery) and Philippe GAULMIN (Pastry)
2nd place – CFA Centre Alsace Marcel Rudloff, Colmar (68): Colin MARQUES, Emma MULLER,
Céline PARISOT
Trainers: Michel HERRMANN (Bakery) and Jean-Claude VOGEL (Pastry)
3rd place – INBP CFA, Rouen (76): Esteban BOTTAGISI, Aurore CARRARA, Laura HEBERT
Trainers: Pascal GOUSSET (Bakery) and Patrice GUILLARD (Pastry)
Excellence Category:
1st place – Faculté des Métiers KER LANN, Bruz (35): Louise-Marie COURTEILLE, Aurélien LOMET,
Tugdual OLLIVIER
Trainers: Anthony OLIVIER (Bakery) and Gaëtan BOUGEARD (Pastry)
2nd place – Compagnons du Devoir et du Tour de France, Bordeaux (33): Caroline CASSY, Mickaël
GUYADER, Hugo HENRY
Trainers: Gaël GRONDIN (Bakery) and Frédéric GALISSON (Pastry)
3rd place – Institut des Métiers et des Techniques, Grenoble (38) : Romain AVIGNON, Jérémy
DAGUET, Wendy GIROT
Trainers: Christophe BERTEAU (Bakery) and Emmanuel AVOND (Pastry)
Bakery Masters:
The best representatives of the selection rounds leading up to the Bakery World Cup competed in this
contest in 3 categories. The winners are:
World Master Baker Nutritional Baking: Peter BIENEFELT – The Netherlands
World Master Baker Gourmet Baking: Déborah OTT – France
World Master Baker Artistic Baking: Peng Chieh WANG - Taiwan
Mondial des Arts Sucrés:
12 mixed teams men/women competed in a 19-hour pastry marathon on the theme “French Luxury”.
The winners are:
1st place, France : Marie SIMON - Loïc BEZIAT
2nd place, Malaysia: Yap KEAN CHUAN – Hwei Min LAU
3rd place, Singapore: Carina TAN – Ben GOHMANUFACTURING CATEGORY WINNERS LINUM EUROPE – Fluï, water doser Carmelo MERULLA - +33 (0)3 20 24 09 99 - info-fr@linum.eu SASA – Modular trolley shelves Elsa GUILLAUME - +33 (0)6 49 43 43 40 - eguillaume@sasa-demarle.com SOFINOR – The good height to work comfortably Simon BONTE - +33 (0)6 76 85 86 32- sbonte@sofinor.com MANAGING CATEGORY WINNER MIWE MICHAEL WENZ – MIWE shop baking suite (sbs) Monika ELLER - +49 9363 680 - m.eller@miwe.de SELLING CATEGORY WINNERS EURALUX – Motorized, convertible shop window Liza ZILBERG - +33 (0)1 48 76 93 44 - liza.zilberg@euralux.fr INDUTEX – Softouch antislip paper for cake box Clément GRUYER - +33 (0)6 99 73 69 11 - clement.gruyer@hotmail.fr LES CELLIERS ASSOCIÉS – Val de Rance premium ciders in cans Estelle DE BURRE - +33 (0)1 84 78 01 29 - edebure@gulfstream-communication.fr VISITORS AWARD WINNER MOULINS BOURGEOIS – Les Carrés Loïc RAGEADE - +33 (0)6 20 40 00 37 - loic@acroma.org
VISIT BY A FRENCH MINISTER
Monday 5th February, French Minister for Labour, Muriel Penicaud honoured Europain with her
presence as part of a visit during which she met several exhibitors and visitors.
Photos of the trade show: https://joomeo.com/glexfoodservice/index.php
Login: presseeuropain2018 – Password: europain2018
For all the latest news on Europain: online Pressroom
Press contact details AB3C
Jean-Patrick BLIN - +33 (0)1 53 30 74 01 - jeanpatrick@ab3c.com
Bourlaye CISSE - +33 (0)1 53 30 74 32 - bourlaye@ab3c.comYou can also read
