The largest bakery-pastry shop in the world is back at the Paris-Nord Villepinte venue, from Friday 5th to Tuesday 9th February 2016.
4 questions to Marie-Odile Fondeur,
Managing Director of the trade show.

Europain & Intersuc is entirely dedicated to all the trades in the bakery, pastry, ice-cream making, chocolate-making and confectionery industry. To better adapt to the needs of an increasing number of international exhibitors and visitors (+11% vs 2012) the show will be held earlier in the year. Professionals from all trades will find the most exhaustive and varied offering in terms of equipment, raw products, finished and semi-finished products, and services.
For the 80,000 visitors and 800 French and international exhibitors, Europain & Intersuc is the place where they can exchange and discuss, taste and test the products, discover the latest trends and find ideas to boost their businesses, and keep informed of the latest developments and innovations proposed by the manufacturers.

To Marie-Odile Fondeur, Managing Director of Europain & Intersuc

What’s new for the 2016 edition of Europain & Intersuc?
Europain & Intersuc 2016 has opted for a more pragmatic business approach with new dates, clearly defined sectors, four new spaces dedicated to events with 130 workshops, and the creation of the Eat-in Bakery Area. Always at the forefront with the latest trends and developments and representing all the trades, Europain & Intersuc is an event that cannot be missed!

What is on offer for the visitors?
Europain & Intersuc is quite a unique event thanks to the rich and exhaustive offering it proposes for bakers, pastry chefs, chocolatiers, both for artisans and the industrial sector. Each trade and each visitor will be sure to find the products, ingredients, equipment and/or services they need. Europain & Intersuc is considered as the only professional trade show where you can find the latest creations, innovated ideas and techniques. Plus, it is a mine for all of those who want to propose the French tradition and quality in their countries.

What are the ambitions of this trade show?
We wish to present visitors with concrete solutions and offer an opportunity to share savoir-faire and knowledge. We aim to show them the innovations and new developments in their trade that will help them boost their business and create the conditions for their success. One of our goals is that they walk away with plenty of ideas and solutions to increase their turnover!

What makes Europain & Intersuc so unique?
Europain & Intersuc is more than a trade show. It really is the only venue where professionals in the bakery-pastry industry can get together, and see so many innovations in the homeland of French bakery and pastry tradition; where they can find information that will help them anticipate and understand the evolutions and changes in their sector. Because this is a fast-moving industry!
Europain & Intersuc is an event dedicated to men and women who are passionate about their trade, their products, and who wish to develop their business.
And it showcases the best of French & International Touch for even more creative power!


The section Bakery will bring together all the suppliers of products, ingredients, equipment and services for baking, bakery shops, and industrial baking.
Always in tune with the latest market trends and developments Europain introduces the Eat-in Bakery area, dedicated to bakery catering that is a source of growth for the industry today. Featuring products, equipment and solutions specific to snacking, it will welcome artisans seeking to develop their catering offering (take away or seated).
The Baker’s Lab is designed to host day-long animations and will feature the latest innovations in terms of equipment and products. It will also introduce the latest trends in terms of creativity, health-nutrition, methods, etc. No less than 35 interactive workshops delivered by experts in the sector will address themes such as ‘Designing bread to renew product ranges’, ‘New methods to reduce waste’, ‘Is it possible to have good gluten-free baguette?’, or ‘Using new technologies to boost sales’ presented by Tribune des Métiers. Contributors will include: Philippe Hermenier (MOF Boulanger), Thierry Delabre (Fournil 2.0) and many others.
In the Baker’s Restaurant more than thirty live demonstrations will illustrate solutions and products designed to help artisans develop their catering and snacking activity. The Baker’s Restaurant will address themes such as Gluten-free snacking, Snacking desserts, Recycling your unsold stock and will also stage the Snacking Battles organised by La Toque Magazine. Contributors will include Xavier Sterke and Damien Pinon (MOF boulanger).
For the first time, Intersuc will bring together professionals in the pastry, chocolate-making, ice-cream making and confectionery industries, and the professional associations in the respective trades who will offer support and advice. Suppliers to each of the trades will present artisans with new ideas and sources of inspiration.
Covering a surface area of 100 m2, Intersuc Lab is dedicated to demonstrations of sweet products and recipes. Pastry chefs, chocolate specialists, ice-cream specialists and confectioners will share their savoir-faire and illustrate the latest techniques and consumer trends. These workshops will address a range of themes such as ‘Gluten-free biscuits’, ‘Chocolate sweets with no added sugar’, ‘3D printing with chocolate’, ’Rum baba revisited’. Intersuc Lab will welcome in particular Samuel Covin (Maison Dalloyau, finalist MOF Chocolatier Confiseur 2015), Jérémy Del Val (Maison Dalloyau) and Nicolas Brie (Xavier Brignon Pastry), as well as instructors from INBP (National Institute of Bakery and Pastry).
PLANETGOUT presents Festival Sens & Chocolat. Roundtables, demonstrations, workshops, tastings, professional masterclasses etc., are some of the tools that will present professionals with exhaustive information on cocoa beans and grand cru of the world. This year, Venezuela will be the star Country of the festival that will also present the International Prize for Grand cru chocolate bars and the ‘Design & Taste’ prize for chocolate bonbons in France.


Bakery World Cup (5-9 February)

During 4 days, performing live in front the audience and before a jury of renowned bakers, 12 teams of 3 contestants will compete in three categories: Baguettes & Bread of the World, Viennoiserie and Savoury Pastry, and Artistic creation (

French Schools Cup (5-9 February)

Fifteen mixed teams distributed into 2 categories will compete against each other during 5 hours in a series of tests requiring a combination of technical mastery, precise movements, creativity and team work. For its 5th edition, the contest opens up to French overseas training establishments. It will also take place in ‘Le Cube’ – the prestigious space dedicated to contests created by Europain & Intersuc. This year, the Excellence category will also feature a test on the ’caterer’ theme, with savoury creations compulsory (

International Confectionery Art Competition (5-8 February)

4 days of tests, 20 hours of work, preparation of 9 creations: such is the programme for the 16 mixed duos from all over the world. A jury composed of some of the best professionals in the pastry world will taste and judge chocolate the bonbons, sugar creations and desserts on a plate that will be on the menu for this top level contest.
The event has become a standard reference for the industry and the 5th edition of the International Confectionery Art Competition can be summed up in three words: excellence, mixed teams and conviviality. The 16 countries that will be competing are Australia, Brazil, Colombia, Spain, France, Hong Kong, Italy, Japan, Malaysia , Morocco, Mexico , Russia, Singapore, Switzerland , Taiwan, and Vietnam (

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