Animations and contests

Animations

The Baker's Lab
 

Dates: 5-9 February 2016

Schedule: 9.30am-6pm

Place: Hall 5

Bread baking in real-time: a practical demonstration of new techniques, processes, skills... Even more, an open space to show on site the latest innovations in terms of equipment and design for the bakehouse and the shop.

 

The Baker's Restaurant
 

Dates: 5-9 February 2016

Schedule: 9.30am-6pm

Place: Hall 5

A 100 % dedicated place to discover Eat-in Bakery. You want to build up a new offer in the bakery shop, find out new products, new solutions and techniques, know what's new and profitable today? Come and explore new options for eat in bakery thanks to varied and dynamic demonstrations.

 

The Intersuc Lab
 

Dates: 5-9 February 2016

Schedule: 9.30am-6pm

Place: Hall 5

Pastry, Chocolate, Ice-Cream, Confectionery are highlighted on this new area. This demonstrations laboratory is designed to produce and share, live, successful recipes showing the latest consumption trends. Each sugar trade plays an active role and brings new insights to the artisans.

 

Conferences Cafe
 

Dates: 5-9 February 2016

Schedule: 9.30am-6pm

Place: Hall 4

A platform of exchanges to inform about today’s essential issues in the Plant Bakery Equipement field. Visitors, exhibitors and journalists will have the opportunity to attend targeted conferences in the Conference Café.

 

Senses & Chocolate Festival
 

Dates: 5-9 February 2016

Schedule: 9.30am-6pm

Place: Hall 5

www.planetgout.com

Regardless of your trade, bakery, pastry, ice-cream making, confectionery, chef, catering… cocoa and chocolate are materials you work with often. What are the beans best suited to your needs, how to use them and how to best highlight them? The Senses & Chocolate Festival aims to provide professionals with all the information they need in order to make the right choices for their raw materials.

 

Contests

Bakery World Cup

Bakery World Cup
 

Dates: 5-9 February 2016

Schedule: 9.30am-6pm

Price giving ceremony: 11am

Place: Cube - Hall 5

www.cmboulangerie.com

Every 4 years, bakery professionals worldwide are coming to compete against each other. Each team represents a country and tries to be proclaimed “Champion of the world”.

 

International Confectionery Art Competition

International Confectionery Art Competition
 

Dates: 5-8 February 2016

Schedule: 9.30am-6pm

Price giving ceremony: N/A

Place: Cube - Hall 5

Website: www.mdas2016.com

This contest unite the excellence of global haute patisserie in France and impose each nation to compose a binomial represented by a man Chef and a woman Chef. The values: Excellence, Mixed nature and Conviviality.

 

French Schools Cup

French Schools Cup
 

Dates: 5-9 February 2016

Schedule: 9.30am-6pm

Price giving ceremony: 7 February: "Espoirs" category / 9 February: "Excellence" category

Place: Cube - Hall 5

Website: www.coupedefrancedesecoles.com

TThe School French Cup is the event that puts in competition students training during Europain. This competition is an opportunity for these students to express their creativity and originality while proving the quality and mastery of production techniques.

 

Young Bakery Hopeful

Young Bakery Hopeful
 

Dates: 5 February 2016

Schedule: 9am-2.30pm

Place: Cube - Hall 5

www.louislesaffrecup-webtv.com

As part of the Louis Lesaffre Cup contest, Lesaffre has created a brand new event: the Young Bakery Hopefuls. Selected in 35 countries through a series of friendly demonstrations, 5 young bakers have now been retained to take part in the world final in 2016.

 

 

Led by

EKIP Confédération Nationale de la Boulangerie-Pâtisserie FrançaiseFédération des Entreprises de Boulangerie et Patisserie FrançaisesConfédération des Pâtissiers Chocolatiers Confiseurs Glaciers et TraiteursLa Confédération des Chocolatiers Confiseurs de FranceConfédération Nationale des Glaciers de FranceAssociation Nationale de la Meunerie Française

With the support of

CHD ExpertsLEMPA