Contests and animations adapted to each trade in the
bakery-pastry industry
CONTENTS
3
Introduction – A broad and innovative offering
THE DEMONSTRATION AREAS
3/4
The Baker’s Lab
4
The Baker’s Restaurant
5
The Intersuc Lab
5/6
The Senses & Chocolate Festival, by PLANETGOÛT
6
The Conferences Café
THE CONTESTS
7
Coupe du Monde de la Boulangerie (Bakery World Cup)
7
Mondial des Arts Sucrés (Confectionnery Art Competition)
8
Coupe de France des Écoles (French School Cup)
8
General information
The photos of Europain & Intersuc are online at http://joomeo.com/Europain2014
Login: Presse / Password: PresseEuropain2014
www.europain.com
2
DECEMBER 2015
EUROPAIN & INTERSUC 2016
Contests and animations adapted to each trade
in the bakery-pastry industry
Friday 5th February to Tuesday 9th February 2016
Paris-Nord Villepinte (France)
www.europain.com
140 new workshops and conferences, 3 major contests, 5 sections dedicated to animations for the different
trades... The 2016 edition of Europain & Intersuc once more sets the bar very high to welcome the 80,000
professional visitors who are expected to attend the show.
The world’s meeting point for the bakery, pastry, ice-cream, chocolate, and confectionery trades will present the
largest and most innovating offering in terms of equipment, raw materials, products and services to French and
international professionals, artisans and industry players.
Over 5 days, thanks to the large number of demonstrations proposed at the venue, each trade will have an
opportunity to exchange, debate, demonstrate its talents, discover the exhibitors’ latest innovations, find
practical ideas and tips to boost sales in a pleasant and friendly atmosphere.
THE DEMONSTRATION AREAS
The Baker’s Lab
USEFUL INFORMATION
Dates: 5-9 February 2016
Opening hours: 9.30 am - 6.30 pm
Venue: Hall 5, close to the ‘Innovations &
New Products’ area
Format: 35 interactive workshops staged over 5 days
Area in collaboration with ‘Labo du Pain’
Actual layout may differ
Set up in the heart of the venue, the Baker’s Lab introduces the latest innovations in terms of equipment,
products and recipes for artisan bakery. This open plan bakery will present the new trends in bakery and will offer
concrete solutions to the challenges faced by artisan bakers. It will also highlight the creativity of the sector.
Each day, 5 major themes will be addressed through a series of demonstrations performed by various
contributors and actual productions created by students from the schools present at the venue (Compagnons du
Devoir, L’École Française de Boulangerie-Pâtisserie d’Aurillac and L’École Cordon Bleu):
• Modern Viennoiserie
• Bread for everyday consumption
• Special breads
• Breads of the world and organic bread
• Traditional Viennoiserie
The BAKER’S LAB is set up together with
LABO DU PAIN, a research and creation lab
that develops new usages and products for
the bakery industry.
The design and the themes addressed as part
of these demonstrations were designed and
developed by Guillaume Dagoreau, baker and
Emmanuel Chevalier, designer.
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SOME THE OF THEMES ADDRESSED
35 interactives workshops delivered by experts in
the industry will address different themes
including:
• ‘How to process unsold products and broaden
the snacking range?’, ‘Gluten-free Viennoiserie’,
as part of the contributions delivered by the INBP
• ‘Leaven: L’hirondelle 1895’ or ‘Livendo leavens’,
as part of the contributions delivered by Lesaffre
• ‘My Bakery 2.0: promoting your bakery online’,
a contribution by the ‘Tribune des Métiers’
• ‘Liquid leavens and solid leavens: presentation
and methods for refreshed products’, by
Panadero Clandestino (Thierry Delabre)
THE CONTRIBUTORS INCLUDE
• Jérôme SCHWALBACH, Meilleur Ouvrier de FranceBoulanger 2015 (Best Baker of France 2015)
• Régis FEREY, Winner of the Coupe de France de
Viennoiserie 2013
• Christian GILLET, Winner of the de la Coupe de France
de Boulangerie 2011
• Philippe HERMENIER, Meilleur Ouvrier de FranceBoulanger 2011 (Best Baker of France 2011)
• Moustapha NDAW, Meilleur Apprenti de France 2010
(Best Apprentice of France 2010)
• ‘The croissant: a reinvented classical pastry!’ by Lescure
• ‘The secrets of creating an artistic piece with its decoration’ by ‘Le Grenier à Pain’
The Baker’s Restaurant
USEFUL INFORMATION
Dates: 5-9 February 2016
Opening hours: 10.30 am – 6 pm
Venue: Hall 5, part of the Eat-in Bakery area
Format: More than 30 live demonstrations over 5
days
Actual layout may differ
Over 5 days, bakers and chefs will take turns to come and share their experience, present concrete solutions in
terms of products, techniques, equipment and creativity. They will also provide answers to some of the
challenges faced by the visitors (how to increase sales, manage the return on investment, positioning, etc.)
SOME THE OF THEMES ADDRESSED
From 5-9 February 2016, 30 live demonstrations will be
staged in the Baker’s Restaurant, including:
THE CONTRIBUTORS INCLUDE
• Joël DEFIVES, Meilleur Ouvrier de FranceBoulangerie 2004 (Best Baker of France2004)
• Pascal TEPPER, Meilleur Ouvrier de FranceBoulangerie 2000 (Best Baker of France 2000)
• Frédéric LALOS, Meilleur Ouvrier de FranceBoulanger (Best Baker of France 1997)
• ‘Gluten-free snacking: Proposing gluten-free products
to eat on the go’ or ‘Recycling unsold products’, will be
some of the themes addressed by the INBP
• ‘Breads from around the World’ by Lesaffre
• ‘Opt for snacking and develop your ranges of sweet
and savoury products!’ by Elle & Vire Professionnel
• ‘Breads of the World, snacking style’ (2 breads will be created each day) by France Snacking
• ‘Snacking tomorrow: renewing one’s offering to adapt to new eating habits’, by Bruno Dinel, Au pain de mon
grand-père.
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The Intersuc Lab
USEFUL INFORMATION
Dates: 5-9 February 2016
Opening hours: 9.30 am – 6 pm
Lieu: Hall 5 – Intersuc area
Format: Appx. 50 workshops /demonstrations over 5
days illustrating pastry, ice-cream, chocolate-making,
and confectionery
Covering a surface area of 100m², this large open plan development kitchen will gather the professional
associations, institutions, and artisans to share, exchange, demonstrate and pass on their savoir-faire in the
pastry, chocolate-making, confectionery and ice-cream trades, and also to illustrate the latest techniques and
consumer trends.
SOME THE OF THEMES ADDRESSED
• ‘Off-the-wall pastry! Disintegration, explosion,
the dark side of pastry force’, by Laurent FavreMot
• ‘Making gluten-free biscuits’, by the INBP &
Xavier Sterke
• ‘Conference on ice-cream technology: Go for
ice-cream and sorbets!’ by Jean-Claude DAVID,
President of the Confédération Nationale des
Glaciers de France
• ‘When 3D printing meets chocolate!’ by
wiShape! and the Confédération des Chocolatemakers et Confiseurs de France
THE CONTRIBUTORS INCLUDE
• Nicolas JORDAN, Trainer at Cordon Bleu, Meilleur
Ouvrier de France-Glacier 2015 (Best ice-cream artisan
of France 2015)
• Baptiste VIAL, French Dessert champion 2015
• Jérémy DEL VAL, French Dessert champion 2014
• Luc DEBOVE, Pastry Chef - Grand Hôtel du Cap Ferrat,
Meilleur Ouvrier de France-Glacier 2011 (Best ice
cream artisan 2011)
• Nicolas BOUSSIN, Meilleur Ouvrier de FrancePâtissier 2000 (Best Pastry chef of France 2000)
• Jean-Claude DAVID, National confederation of Icecream artisans of France (CNGF) and Meilleur Ouvrier
de France-Glacier 1989 (Best ice cream artisan of
France 1989)
• Philippe FAUR, Contestant in the ‘Master
des Desserts Glacés’ competition
• Also: The Festival of Creativity - Sweet edition,
by the magazine LE CHEF
For the first time, the magazine LE CHEF will hold
the Pastry version of the Festival of Creativity. 15
young French pastry chefs will prepare their most
creative recipes in front of the audience and will
comment on their sources of inspiration, techniques and savoir-faire as part of a debate with a top pastry chef.
The Festival Senses & Chocolate, by PLANETGOÛT
USEFUL INFORMATION
Dates: 5-9 February 2016
Opening hours: 9.30 am - 6 pm
Venue: Hall 5, stand 5, D122
Format: Masterclass, info workshops, demonstrations
Country of Honour: Venezuela
Awards: International Prize for ‘Grand Cru’ Chocolate bar
and Design & Taste Prize for Chocolate Bonbon
Awards ceremony: Monday 8th February 2016 from 3 pm ‘Artisans associations’ stand (5E 104 - 5E110)
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Organised by Planetgoût, the Sens & Chocolat Festival take place at the heart of the
trade show for the second time on Europain&Intersuc. Addressing pastry chefs,
chocolate-makers, ice-cream specialists, confectioners, and bakers seeking to use
quality raw materials, the festival aims to promote artisan tradesmen and help them
stand out with respect to industrial products. It also offers information about the different varietals of cocoa
beans and advice to help artisans select the best raw ingredients.
French chocolate-makers, Meilleurs Ouvriers de France (Best artisans of France), many Venezuelan
planters/chocolate-makers as well as the Venezuelan Chamber of Commerce will attend the event and will share
their expertise in all things ‘cacao and chocolate’.
SOME THE OF THEMES ADDRESSED
• 8 demonstrations staged at the Bean-to-bar stand
• Tasting of ‘grands crus’ chocolates
• International Prize for Venezuelan ‘grand cru’ chocolate bar: 10 Bean-to-bar chocolate-makers selected in 10
countries
• Prize for Venezuelan Chocolate Bonbon Design & Taste in France: on the theme of Valentine’s Day / 10
Chocolate-makers selected
• Choco-Kiosk Stand with Esprit Porcelaine chocolate makers
• 1 counter dedicated to fine cocoas and 1 counter dedicated to ‘Grands crus’
• Also: Each day, a masterclass, a debate or a workshop (20 minutes). The themes will include:
- Chocolate bar: roasting techniques serving the aromas of fermented beans
- Chocolate bar: conching techniques serving the finesse, mouthfeel and taste of chocolate.
- Chocolate bonbons: tempering and coating techniques using a Venezuelan cocoa bean varietal
- Chocolate bonbons: filling technique to prepare water-based ganache.
The Conference Café
USEFUL INFORMATION
Dates: 5-9 February 2016
Opening hours: 9.30 am - 6 pm
Venue: Hall 4
Format: 25 conferences (appx. 40 min) addressing
different themes over 5 days
Dedicated to professionals from the industrial Bakery-Viennoiserie-Pastry sector (BVP), the Conference Café
offers a platform for exhibitors, press partners and professional associations to find information, exchange on the
challenges facing the industry, on the recent and future trends.
SOME THE OF THEMES ADDRESSED
• ‘Bread consumption in France: new consumer expectations’
SAVE THE DATE
by the FEBPF (Fédération des Entreprises de la Boulangerie et
Awards ceremony:
Pâtisserie Françaises – professional association)
• ‘A 360º panorama: ideas, trends and changes in gluten-free Europain Innovation Trophies &
Collections Intersuc. Friday 5th February
bakery’, by European Bakers and Lesaffre
2.30 pm to 3.10 pm
• ‘Leavens’ by Lesaffre
• ‘Bread in words, decrypting the jargon’ by LEMPA and Lesaffre
• ‘Solutions, ingredients and technologies to enhance moist texture in bakery products’ by the Magazine Process
Alimentaire
• ‘New kneading methods: what solutions for future needs in industrial bakery?’ VMI
• ‘Brazil Bakery & Confectionery Trends 2020 - Brazil Processed Food 2020’ by ITAL
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THE CONTESTS
Set in the heart of the trade show, the Cube represents an exceptional 4000 m2 platform for the best
international talents from the bakery-pastry trades, in particular thanks to 3 major contests:
Coupe du Monde de la Boulangerie
The ‘Coupe du Monde de Boulangerie’ is the
most prestigious bakery contest in the world.
Over a period of 4 days it will feature 12 teams
composed of 3 contestants. They will compete
in front of the audience and before a jury of
prestigious bakers in three categories:

Baguette & Breads of the World

Viennoiserie and Savoury Baking

Artistic creation
USEFUL INFORMATION
Dates: 5-9 February 2016
Opening hours: 9.30 am – 6 pm
Venue: Cube - Hall 5
Awards ceremony: Tuesday 9th
February / 11 am
www.cmboulangerie.com
This unique competition embodies the values of sharing, passing on savoir-faire, and team spirit
that are inherent to the bakery trades.
Thierry Marx will be the Patron of this edition of the ‘Coupe du Monde de la Boulangerie’.
NEW IN 2016
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In addition to the contests, a series of roundtables and interviews will be held on topical themes in the
industry
The contest rules will place a particular emphasis on team work, quality of improvisation, and savoury
creations
THE COUNTRIES TAKING PART IN THE EVENT
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Brazil
Canada
China
France
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Japan
Mauritius
Netherlands
Russia
South Korea
Taiwan
Turkey
Unites-States
Mondial des Arts Sucrés
The ‘Mondial des Arts Sucrés’ is the only mixed
USEFUL INFORMATION
international haute-pastry contest. 4 days of tests,
20 hours of teamwork, preparation of 9 creations,
Dates: 5-8 February 2016
such is the programme for the 16 duos of men and
Opening hours: 9.30 am- 6 pm
women from all parts of the world.
Venue: Cube - Hall 5
Awards ceremony: Monday 8th
A jury presided over by Philippe Segond, Meilleur
February, 5 pm – 6 pm
Ouvrier de France Pâtissier Confiseur 1990 (Best
www.mdas2016.com
Pastry chef and confectioner of France 1990), and
composed of the very best talents in professional
pastry will judge the chocolate bonbons, sugar creations and other desserts on a plate that will be
on the menu of this high flying competition. The ‘Mondial Des Arts Sucrés’ is a reference event in
the trade, and the key words for this 5th edition are: excellence, mixed duos, and conviviality!
THE COUNTRIES TAKING PART IN THE EVENT
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Australia
Brazil
Colombia
France
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Italy
Japan
Malaysia
Mexico
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Morocco
Russia
Spain
Switzerland
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Taiwan
Ukraine
Singapore
Vietnam
Coupe de France des Ecoles
The ‘Coupe de France des Écoles’ is a
booming competition that highlights the
vitality of French training centres. It
demonstrates to the visitors attending the
trade show, the quality of French
establishments in this respect.
The jury is presided over by Alain Marie,
‘Meilleur Ouvrier de France’ bakery
category. 15 mixed teams in 2 categories
will compete during 5 hours in a series of
tests that require technical mastery,
precision, creativity and teamwork.
USEFUL INFORMATION
Dates: 5-9 February 2016
Opening hours: 9.30 am- 6 pm
Venue: Cube - Hall 5
Awards ceremony: February 7th – 4.30 pm
for the Hopefuls category; and February 9th
– 3.30 pm for the Excellence category
www.coupedefrancedesecoles.com
NEW 2016:
For its 5th edition, the contest welcomes training centres from the French overseas departments and territories,
and will take place at ‘Le Cube’.
This year, contestants in the Excellence category will also be required to take an additional test on the theme of
‘catering’.
Aspiration category: Level 5 contestants (CAP, complementary mentions, vocational training 1st and 2nd year BAC
Pro).
Excellence category: Open to students in ‘Brevet professionnel’, BTM, BM and last year BAC pro Bakery-Pastry
vocational training.
The photos of Europain & Intersuc are online at http://joomeo.com/Europain2014
Login: Presse / Password: PresseEuropain2014
www.europain.com
EUROPAIN & INTERSUC 2016
Europain & Intersuc - international trade show for the bakery, pastry, ice-cream-making, chocolate-making, and
confectionery sectors – is an exhaustive event that brings together French savoir-faire and international
innovations in terms of products, equipment and services. The show is an opportunity for professionals, artisans,
and industrial players to find solutions to satisfy new expectations and new consumer habits in bakery-pastrychocolate-confectionery.
Europain & Intersuc 2016 features 150 demonstrations and conferences in 5 different areas where the different
trades can find concrete ideas and advice.
The trade show is also host to the most prestigious French and international contests in the Bakery-Pastry sector:
‘Coupe du Monde de la Boulangerie’ held alternately with the ‘Masters de la Boulangerie’, the ‘Mondial des Arts
Sucrés’, ‘Coupe de France des Ecoles’.
The next editions of Europain & Intersuc will be held at Paris-Nord Villepinte from February 5th to 9th, 2016.
Press contact: AB3C
Anne Daudin - Jean-Patrick Blin
+33 (0)1 53 30 74 00
+33 (0)1 53 30 74 01
anne@ab3c.com - jeanpatrick@ab3c.com
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