International Bakery, Pastry, Ice-Cream, Chocolate & Confectionery Exhibition

5 days
80.000 M²
Held at the Paris-Nord Villepinte exhibition centre
642 exhibitors
86367 visitors
Including 64% from France, 12% more than in 2005
And 36% international visitors from 133 countries,
7% more than 2005
32 Innovations were presented including
10 Trophy winners in the Bakery sectors
And 8 winners in Confectionery and Chocolate

Europain & Intersuc takes place in the spring, at the start of the season of renewal. This renewal is expressed in more than one way, because there are many good reasons to attend and take part.

To discover… new equipment, new ingredients, working techniques, ways of increasing productivity, innovations that will lead the industry of tomorrow.

To meet peers, discuss, exchange and share experiences, and benefit from the experience of other professionals.

To discover the best training available. And finally, to learn, through the many events offered throughout the exhibition.

“In my opinion, what makes the event so exceptional is that the visitor feels like they are centre stage at a party organised just for them.
International visitors feel inspired and more positive about their trade; they can make contact with other bakers and pastry chefs whom they see as models of expertise. Everyone can benefit from the expertise and technology on show.
All the events at Europain & Intersuc are of interest to those who want to move ahead in their profession… It’s necessary to evolve.”

The competition will take place every 4 years.
Throughout the duration of the exhibition, 24 participants from Europe, the Americas, Asia and Africa will compete individually.

In each category, Bakery, Viennoiserie and Artistic Piece, 8 participants will compete, with 3 named as Bakery World Champions..

This competition is aimed at young French students, who compete in teams. It consists of 3 rounds en bakery, viennoiserie and pastry,and is open to teams from 2 levels of education in France.

By organising this type of competition for young people, France will give future
professionals a taste for the beautiful, the delicious and the well-made, as well as the
determination to constantly further their abilities.

The only competition in the world involving teams of mixed doubles (1 man, 1 woman) in an event that lasts 21 hours.

This confectionery marathon, a very high-level competition which will take place from 6 to 8 March 2010, covers all aspects of pastry and chocolate making. Competitors will have to make : 1 pastillage piece, 1 sugar piece, 3 fresh petits fours, 1 pistachio trilogy, 3 chocolate sweets, 1 chocolate piece, 1 plated dessert with small verrine.

EUROPAIN & INTERSUC exhibitors all strive to further their profession. At every exhibition, the organisers, supported by a team of key industry figures, reward the equipment, products, processes and creations which best enhance professional development.

A special area of the exhibition is dedicated to these innovations. At every exhibition,58%of visitors go to the INNOVATIONS area, and 65% of visitors come to the event
to discover the latest innovations.

La Rue des Ecoles brings together around 25 basic and higher level training establishments to present their expertise through conferences and demonstrations.

La Rue des Ecoles provides access to the best of training in all gastronomy sectors but also in sales techniques, management and everything else that helps to develop a business.

The city of Paris and the surrounding region provide many opportunities to discover the latest trends in the sectors represented at EUROPAIN and INTERSUC.
On every street corner there is a patisserie, boulangerie, chocolaterie or glacerie where you can admire, taste and appreciate the latest creations by the best French chefs.

Paris is an event in itself.