The show that’s world-famous for its special events

Europain - Sucre et Chocolat hosts a whole series of quality events highlighting all the trades and crafts represented at the exhibition. These, along with displays organised by individual exhibitors on their own stands, add to the fun and excitement of Europain-Sucre et Chocolat.

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Bakery Masters

Following the success of the Bakery World Cup 2008

will include the following competitions :

Bread

Viennoiserie

Artistic Design

 

24 individual entrants will take part, they include :

The top 12 from the Bakery World Cup 2008

The top 6 from the qualifying rounds of the Louis Lesaffre Cup 2007

6 entrants from other competitions

 

 

The Worldwide Competition

A very special and unique competition

The 2008 competition featured for the first time mixed teams of men and women drawn from the world’s finest specialists in the confectioners' art. The International Confectionery Art Competition is an opportunity for competitors to display their creativity in a professional environment in front of an expert jury. In 2008, 11 mixed teams from around the world competed in the final!

 

Focus on innovation

The EUROPAIN TROPHIES and INTERSUC Blue Ribbons : two areas devoted to innovative products and equipment.

 

The Europain -Sucre et Chocolat Trophies

An exclusive contest for exhibitors, giving them an additional opportunity to make an impact. This future-oriented area showcases actual products or photos of products. It is a huge
hit with attendees, with 58% visiting this sector. After all, it responds to one of their main reasons for being there, In 2008, 65% of visitors stated that they came to the exhibition on the
lookout for innovative products and equipment.

 

The INTERSUC Blue Ribbons

The INTERSUC Blue Ribbons are awarded for products, techniques, innovative working procedures and training methods that further the interests of the profession. They are also an opportunity to foreground new products in the CONFECTIONERY AND CHOCOLATE sector.

 

Confectionery and chocolate

An area devoted entirely to the creation and presentation of works of art made with confectionery and chocolate.

Here, visitors can see top professionals at work and also find solutions to apply in their own business. More than 120 exhibitors will present their most innovative equipment, products and decorations. There will also be displays of the latest techniques for working with chocolate as well as lots of recipes.

 

La Rue des Ecoles

25 French and international schools and training establishments specialising in baking, patisserie and chocolate making demonstrate their creativity and technical skills.