Who visits ?

86 367 visitors from 133 countries
63% are French and 37% are International
+7% of International visitors in 2008

 

Meeting the needs of every trade

The segmented layout of the exhibition makes it simpler for visitors to find the
exhibitors most likely to respond to their needs. 93% of visitors are satisfied with
the layout which enables them to see clearly what is on offer and saves time.

PlaquetteEuropain_FR_GB_5
 

EUROPAIN-SUCRE ET CHOCOLAT Chanel 2008

Live interviews with exhibitors

  • MIWE, GERMANY: “EUROPAIN - SUCRE ET CHOCOLAT has become more and more international since 2005”.
  • BIS, POLAND: “Customers from around the world – Brazil, Martinique…”
  • COMATEC, FRANCE: “We are exhibiting at EUROPAIN - SUCRE ET CHOCOLAT for the first time. We export to 30 countries. At EUROPAIN - SUCRE ET CHOCOLAT we’ve met visitors from the Middle East and the USA, not only bakers but also others in the food business - pastry chefs, caterers and so on.”
  • MITSUMOTO BOKO FOOD, JAPAN: “Very happy to be here for the first time.”
  • BARRY CALLEBAUT, FRANCE-SWITZERLAND: “We are here at EUROPAIN - SUCRE ET CHOCOLAT with our brands such as CARMA for the first time. We noticed how many international visitors there were and, at the end of the 3rd day, they accounted for 70% of those visiting our stand.”
  • KAFKAS, TURKEY: “I am delighted to show Turkish marrons glacés at an international exhibition in France.”
  • LEGO FOOD, CHINA: “We are here to confirm our position as market leader in China. We have found EUROPAIN - SUCRE ET CHOCOLAT to be a truly international and highly professional exhibition.”
  • FRENCH GOURMET ACADEMY, AUSTRALIA: “This is the first time that an Australian cookery school has been to EUROPAIN - SUCRE ET CHOCOLAT, and it’s a real pleasure to exhibit for 5 days.”
  • COSTA, ITALY: “An exhibition with class!”
  • SASA DEMARLE, FRANCE:“Exhibitors at EUROPAIN - SUCRE ET CHOCOLAT must be prepared to speak 5 different languages.”
  • MOULINS BOURGEOIS, FRANCE: “We are sure to see absolutely all out French customers at EUROPAIN - SUCRE ET CHOCOLAT.”
  • BBE, BRAZIL: “Our aim is to find distributors and at EUROPAIN - SUCRE ET CHOCOLAT there are always more and more visitors and it is becoming more and more international.”
  • RONDO DODGE, FRANCE-SWITZERLAND: "The great strength of EUROPAIN - SUCRE ET CHOCOLAT, is that visitors include both craft bakers and industrial buyers.”
  • MECATHERM, FRANCE:“Lots of visitors! It’s the exhibition you go to for an update on the latest trends and developments.”
  • PANEM, FRANCE: “After each EUROPAIN - SUCRE ET CHOCOLAT we are always much busier for the 4 following months, 2008 was a real success.”
 

An exhibition on a human scale

Designed for both industrial and craft bakers

  • Craft bakers: 44,392 visitors* Bakers, patissiers, caterers, pork butchers, ice-cream maker, confectioners, chocolatiers
  • Supermarket and industrial bakery: 15,629 visitors* Bakery, patisserie, biscuit manufacturing, rusk manufacturing, retail distribution, supermarkets, hypermarkets, equipment  manufacturing, equipment importers-exporters, equipment dealers-retailers...
  • Flour milling and raw materials: 11,866 visitors* Distribution-retail of raw materials, manufacture-production of raw materials, flour milling, import-export of raw materials.
  • Horeca and grocery: 8,134 visitors* Cafés, hotels, restaurants, grocery, group catering, sandwich bars, fast-food outlets/takeaways, other food retailers.
  • Services and other activities: 7,782 visitors* Teachers, lecturers, press and publishing, officials, shop-fitters, others.

* Visitors Questionnaire 2008, multiple answers.