Creativity, excellence and innovation: the winning recipe for Europain 2016
“The reason for my presence here today is to assert how much the bakery-pastry represents as a force, a heritage, as a source of enjoyment and also for the future” – François Hollande the President of the French Republic during his visit to Europain&Intersuc on February 6th this year.
He addressed the Bakery-Pastry trade, which came together over 5 days for this great gathering celebrating the French Touch, and stressed the importance of this industry both for the dynamism of the French economy and as a success in terms of exportation.
The 2016 edition stood out with a highly creative and high-quality programme which involved all the different players in the trade. This enabled both artisans and industrials to find the concrete ideas and solutions to boost their business and anticipate the future consumer needs and requirements.
Over 5 days, 3 exceptional contests took over the Cube stage, a 4000 m² space entirely dedicated to highlighting the talents of tomorrow : The ‘Coupe du Monde de la Boulangerie’, ‘Mondial des Arts Sucrés’ and ‘Coupe de France des Écoles’ captivated and moved the audience, illustrating team spirit, sharing of savoir-faire, and the quest for excellence.
The masterly demonstrations performed by young talents in French and international bakery-pastry industry attested to the dynamism and ongoing changes in these trades.
- 63,282 professionals
- 27% of international visitors
- +6% visitors from France vs 2014
- 251 journalists
- 679 exhibitors and brands
- 26% of international exhibitors
- 5 contests
- 7 tons of bread, cakes and other food products offered by the exhibitors to the Red Cross
Some pictures from © Photos Thierry CARON:
You can download the report in PDF format here