OK, so it might not technically be spring by the time Europain rolls around, but it will be close enough. Europain will take place March 3-7 at the Paris-Nord Villepinte. This year’s expo includes several highlights, such as the SuccessFood exhibition, which is focused on “reinventing” the foodservice industry. Europain is the first event to bring bakery and foodservice industries together under the same roof.
Europain and Intersuc, which joined forces in 2010, will be together again this year and will focus on seven trends:
- Bakeries, new social venues
- Innovations – versatile processes and appliances
- Quality and innovation in organic food
- Creativity and sophistication in pastry-making
- Pastry-making, a never-ending source of inspiration
- Quality and innovation in industrial bakery
- Bread as a health food
Europain also plays host to the Coupe du Monde de la Boulangerie, which pits teams of three from 12 countries against each other to see who comes out on top after three days of competition. Baking Team USA, made up of team captain Harry Peemoeller, Mike Zakouski and Jeremy Gadouas, will compete on Monday, March 5. The competition runs from Sunday to Tuesday. I will be there cheering on Team USA, and I hope to see you there as well. The awards ceremony will be Wednesday, March 7. Good luck to Baking Team USA.
But if you can’t make it to Paris, be sure to check back to the Baking Blog as I will be posting updates while I’m at the show.
See you in Paris!
