The world’s largest bakery and pastry shop closed its doors in March after five days of bouyant business activity, innovative products and elite competition.
In spite of the subdued European economy, this year’s Europain and Intersuc exhibition kept in line with the international bakery sector’s dynamism.
Held in Paris-Nord Villepinte, France, Europain is the only exhibition dedicated entirely to baking, pastry-making and confectionary art, showcasing innovations and market trends in a massive 68,000sq m area.
It has become the benchmark event in its sector, taking place every two years and drawing masses of professional suppliers, exhibitors and visitors from around the world.
Nine international competitions attracted 170 candidates and almost 77,000 professionals – 30 per cent of who travelled to the event from outside of France. Throughout the five days, more than 800 exhibitors from 29 countries displayed their best products and services, which was complemented by more than 2000 demonstrations.
“There was 130,281 pieces of bread made at the show by the exhibitors and the competition candidates, as well as 35,086 viennese pastries, 89,694 cakes, 23,650 salted snacks and more than 19 tonnes of flour used during the show,” a representative for Europain told Australian Baking Business.
“And, at the show closures, 6 tonnes of bread, cakes and other food products were offered by the exhibitors to the Red Cross.”