The Europain Paris trade show, which will take place Jan. 11-14, 2020, at Porte de Versailles in Paris, has undertaken to overhaul in depth its next edition, placing the emphasis on business and inspiration. Entrepreneurs in the bakery and 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.

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.

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, retailers and wholesalers. 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 and more.

Professionals looking for turnkey business solutions will be able to meet and exchange with the major bakery franchises. Additionally, the Start-ups Hub will be renewed and enriched to offer an exhaustive set of digital solutions and food technology innovations.

New in 2020 will be the “Bakery of the Future.” Proposed in cooperation with the Institut Le Cordon Bleu ‘s 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 snack offerings, 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 and 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.

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.

The Bread Bakers Guild of America Team USA, comprised of Nicolas Zimmermann (artistic design), Kate Goodpaster (viennoiserie), Jerod Pfeffer (baguettes/specialty breads) and Nicky Giusto (coach) will compete in the Coupe du Monde de la Boulangerie, or World Cup of Baking, on Jan. 11-14, 2020. The Coupe du Monde de la Boulangerie is an international, invitational artisan baking competition held in Paris every three to four years. Team USA team members will represent the United States as part of a three-member team sponsored by the Guild.