FEBRUARY 2016
Creativity, excellence and innovation :
the winning recipe for Europain&Intersuc 2016
From Friday 5 February to Tuesday 9 February2016
Paris-Nord Villepinte (France)
www.europain.com
French President François Hollande - Serge Valadou, President of Europain&Intersuc - Marie-Odile Fondeur, Managing Director Europain&IntersucJean-Pierre Crouzet, President of French Confederation of Bakers - Olivier Roux , Vice-president GL events.
‘The reason for my presence here today is to assert how much the bakery-pastry represents as a force, a heritage, as a
source of enjoyment and also for the future’, explained François Hollande the President of the French Republic during
his visit to Europain&Intersuc on February 6th this year. He addressed the Bakery-Pastry trade, which came together
over 5 days for this great gathering celebrating the French Touch, and stressed the importance of this industry both for
the dynamism of the French economy and as a success in terms of exportation.
This dynamism was expressed in the trade show offering: 679 exhibitors and brands (26% international from 25 countries)
came to introduce their ranges to 63,282 professional visitors (including 27% international from 137 countries). 3
major contests illustrated the creativity and vitality of the sector and 140 workshops and conferences delivered by
exhibitors, partners and highly motivated trade associations attracted a record audience.
The 2016 edition stood out with a highly creative and high-quality programme which involved all the different players
in the trade. This enabled both artisans and industrials to find the concrete ideas and solutions to boost their business
and anticipate the future consumer needs and requirements.
AN EXCEPTIONAL PROGRAMME CO-PRODUCED WITH THE TOP PLAYERS IN THE TRADE
Europain&Intersuc 2016 proposed an exceptionally rich and unique programme of demonstrations and conferences that
attracted a large audience. All players from the sector (Confederations, MOF, top names in bakery-pastry, ‘Champions de France
de dessert’ …) were strongly mobilised for the event in order to offer visitors 140 demonstrations and roundtables over the 5 days
of the trade show.
These direct opportunities for concrete exchanges and discussions enabled the demanding visitors to identify the ideas to follow
in order to develop their business through their offering, production or sales point.
Offering a meeting point for excellence and creativity Europain&Intersuc fully played its role as a leader in the sector. Manufacturers
and users were able to take stock of the evolutions in the market and review the situation with respect to offer and demand, both
for artisans and industrials.
AND THE WINNERS FOR 2016 ARE…
Over 5 days, 3 exceptional contests took over the Cube stage, a 4000 m² space entirely dedicated to highlighting the talents
of tomorrow : The ‘Coupe du Monde de la Boulangerie’, ‘Mondial des Arts Sucrés’ and ‘Coupe de France des Ecoles’ captivated
and moved the audience, illustrating team spirit, sharing of savoir-faire, and the quest for excellence.
The masterly demonstrations performed by young talents in French and international bakery-pastry industry attested to the
dynamism and ongoing changes in these trades.
Coupe du Monde de la Boulangerie
1st place: South Korea - Baguette and Bread of the World (Chang-Min LEE) ; Viennoiserie
and Savoury Bakery (Jong-Ho KIM) ; Artistic Creation (Yong-Joo PARK)
2nd place: Taïwan - Baguette and Bread of the World (Chung-Yu HSIEH) - Viennoiserie and
Savoury Bakery (Yu-Chih CHEN) - Artistic Creation (Peng-Chieh WANG)
3rd place: France - Baguette and Bread of the World (Cyrille MARTIN) ; Viennoiserie and
Savoury Bakery (Déborah OTT) - Artistic Creation (Claude CASADO)
South Korea achieves a place on the podium for the first time in the history of the contest so finishing in first place is quite an
achievement. Taiwan achieves 2nd place in this edition with an impressive sculpture on the national sport: baseball. It improves on
its performance of 2012 when it had won the Bronze medal. France, World Bakery Champion in 2008, came in third place thanks
to an artistic creation on cycling.
Mondial des Arts Sucrés
1rst place: Italy – Sara Accorroni and Luigi Bruno d’Angelis
2nd place : Malaysia – Lau Hwei Min and Chong Ko Wai
3rd place: Japan – Yasuko Yokoto and Koji Fujii
Special prizes :
Originality : Switzerland – Sarah Victoria and Guillaume Bichet
Team spirit : France – Murielle Benaroch and David Brilland
Press favourite : Singapore – Chong Koo Jee and Jason Goh
Coupe de France des Ecoles
The theme for both contests was the circus and the Olympic Games.
Hopefuls category
1rst place : CFA Compagnons du devoir Strasbourg
Sophierika Mehul, Raphaël Calmels, Lucas Goossens
Trainers : François Martin (Boulanger) and Caroline François (Pâtissier)
2nd place : CFA BPF Rouen
Marie David, Lorenzo Renou, Germain Cozic Bop
Trainers : Pascal Gousset (Boulangerie) and Patrice Guillard (Pâtisserie)
3rd place : Lycée des métiers de Concarneau
Alicia Leroy, Ema Reungoat, Victor Lerouge
Trainers : Dominique Jegousse (Boulangerie) and Pierre Roger (Pâtisserie)
Category Excellence
1rst place : CIFAM, Sainte Luce sur Loire (44)
Bryan Gallée, Clément Massicot, Manuela Ferre
Trainers : Bruno Greaud (Boulanger) and Sébastien Boure (Pâtissier)
2nd place : CFA CM CCI 18, Bourges (18)
Marine Desroches, Marc Morel, Yoann Millerioux
Trainers : Jean-Baptiste Treilles (Boulanger) and Philippe Bardin (Pâtissier)
3rd place : CFA des Métiers de l’Indre, Châteauroux (36)
Alexandre Micouraud, Océane Judalet, Louis Chauvy
Trainers : Francis Barbaud (Boulanger) and Nicolas Laine (Pâtissier)
Festival Senses&Chocolate
In parallel, the Festival Senses&Chocolate - organised by PlanetGoût and celebrating Venezuela this year – demonstrated the
excellence and rigour that drives professionals of Grand Cru chocolate by awarding two prizes:
International prize for Venezuela ‘Grand Cru’
1rst prize : Rozsavölgyi Chocolate (Chuao) - Zsolt Szabald
2nd prize : Chocolate shop Franck Morin (Guasare)
3rd prize : Chocolate shop Stéphane Bonnat (Chuao)
National prize for Venezuelan chocolate ‘Bonbon Design et Goût Chocolat’
1rst prize : Arnaud Larher (MOF Pâtissier)
2nd prize : Anne-Françoise Benoît
3rd prize : Philippe Bel (MOF Chocolatier)
KEY FIGURES
• 63,282 professionals, 27 % of international visitors from 137 countries
•
6% more visitors from France vs 2014
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679 exhibitors and brands including 26 % from abroad from 25 countries
5 competitions, 134 candidates, 15 awards, 61 judges
5 spaces dedicated to demonstrations with 140 specific animations and conferences
7 tons of bread, cakes and other food products offered by the exhibitors to the Red Cross
at the show closure.
• 251 journalists including 92 from abroad
• 6,896 facebook fans
• 1,210 523 pages viewed on europain.com
EUROPAIN & INTERSUC
Europain & Intersuc – the international show for bakery, pastry, chocolate, ice-cream making and confectionery – is
a global and exhaustive event that brings together French savoir-faire and international innovations in terms of
products, equipment and services. The show is an opportunity for professionals, artisans and industrials to find the
solutions to satisfy the expectations and new consumer habits in bakery-pastry-chocolate-confectionery.
The event is also host to the most important French and international contests in the bakery and pastry sector: the
‘Coupe du Monde de la Boulangerie’ which alternates with the ‘Masters de la Boulangerie’, the ‘Mondial des Arts
Sucrés’, and the ‘Coupe de France des Ecoles’.
Europain & Intersuc 2016 featured 140 demonstrations and conferences on 5 different stages, where each
profession found relevant concrete solutions and advice.
Don’t miss the National trade show for Bakery-Pastry and Intersuc from 21st to 25th January 2017
as part of Sirha Lyon
Don’t miss Europain&Intersuc in 2018 in Paris!
#Europain
You can find the images of the trade show on https://joomeo.com/glexfoodservice
Username : presseeuropain2016 / Password : europain2016
Press Contact : AB3C
34, rue de l’Arcade - 75008 - Paris
Anne Daudin - Jean-Patrick Blin
+33 (0)1 53 30 74 00
+33 (0)1 53 30 74 01
[email protected] - [email protected]