Europain 2026: Paris Announces World's Largest Bakery Exhibition

The 2024 edition featured 535 exhibitors, partners, and brands from approximately 19 countries, solidifying its position as an essential meeting point for the industry. Additionally, with a database mobilizing 497,000 B2B food industry professionals, Europain has become an unparalleled platform for discovering the latest trends and innovations in bakery, pastry, and foodservice.  

Paris Announces Europain 2026 as the World’s Leading Bakery Trade Show

The French capital has officially announced it will host Europain & Intersuc 2026, reinforcing Paris as the global epicenter of the bakery and pastry industry. Recognized as the World Bakery, Pastry, and Foodservice Trade Show, this event will allow attendees to witness four intense days of professional competition among bakers, pastry chefs, and culinary talents from 12 different countries.  

Confirmed Dates: January 18–21, 2026

The official schedule has been set for Sunday, January 18, through Wednesday, January 21, 2026. These dates were carefully selected to coincide with an optimal period in the industry’s professional calendar. Undoubtedly, the four-day exhibition will give participants ample time to explore all innovations and uncover the technical secrets of the most talented artisans.  

The event, previously known as Sirha Europain, has evolved significantly. Historical data shows the 2022 edition gathered 25,000 professionals, 15% of whom were international. Organizers expect to surpass these numbers considerably by 2026, with projections pointing to around 50,000 attendees.  

Location: Paris Expo Porte de Versailles

The venue chosen for this prestigious event is Paris Expo Porte de Versailles, located at:  

Address: 1, place de la Porte de Versailles  
Postal Code: 75015 Paris, France  
Contact: +33 (0)1 40 68 22 22  

This iconic Parisian exhibition center will allocate Hall 1 for Europain 2026, providing adequate space for the expected 500 exhibitors. The total exhibition area will span 30,000 square meters, enough to accommodate the full diversity of offerings at this event.  

Porte de Versailles’ strategic location, with excellent public transport connections and proximity to hotels and services, enhances its international appeal.  

Organized by GL Events Exhibitions

The responsibility for organizing this world-class event falls to GL Events Exhibitions, headquartered at:  

Address: 59, quai Rambaud  
Postal Code: 69002 Lyon, France  
Contact: +33 (0)4 78 176 176  

Additionally, EKIP - Les équipementiers du goût is listed as a collaborative organizing entity, contributing its sector expertise to ensure the event’s success.  

"The bakery sector has immense growth potential, and that’s the hope driving our continued commitment to this industry," declare the organizers, reflecting the spirit behind this event. Indeed, Europain 2026 represents an exceptional platform to "bring together everything the food industry needs in one place."  

Europain & Intersuc 2026 is held biennially, increasing its importance as a must-attend gathering for all industry professionals. Past editions have proven it to be "a mandatory event for anyone looking to stay at the forefront of the sector and celebrate the art of French baking."  

Among the experiences visitors can enjoy are:  

• Live demonstrations of innovative baking techniques  
• Specialized workshops for professionals  
• Unique international networking opportunities  
• Presentations of the latest market innovations  

Certainly, the significance of Europain 2026 "cannot be underestimated; it not only showcases contemporary baking but also sparks discussions on the evolving landscape of bakery-focused gastronomy and snacks," solidifying its role as a benchmark event defining future global industry trends.  

Sirha Bake & Snack Expands Its Multisectoral Focus

The evolution from Sirha Europain to Sirha Bake & Snack marks a turning point in this professional event’s history. This name change is not merely cosmetic but reflects a profound transformation in the global bakery sector’s conception and adaptation to new consumption trends.  

From Traditional Bakery to Modern Catering and Snacking

Sirha Bake & Snack strongly incorporates the evolution of the bakery and pastry sector, establishing itself as a key player in its transformation. The reinvention of bakeries as full-fledged foodservice spaces directly responds to modern consumers’ new expectations. This strategic repositioning aims to accelerate the sector’s transformation, promote internationalization, and strengthen its export presence.  

The event reflects tangible economic reality: snacking and bakery-based foodservice now account for an increasing share of sector revenue, reaching 35% of sales for baking terminals and 17% for traditional bakeries. Meanwhile, the presence of traditional mills (Bourgeois, Foriché, Fouché, Petits moulins de France, Rioux, Soufflet, among others) alongside equipment manufacturers—especially through the trade association Ekip—demonstrates how tradition and innovation coexist in this space.  

The 2024 edition expanded its bakery and snacking sector by an additional 1,000 square meters, allowing for greater diversity of offerings that reflect the dynamics of an industry that, despite facing inflation’s impact on raw materials and energy, continues to grow.  

32,000 Professionals Participated in 2024

Attendance at Sirha Bake & Snack 2024 reached an impressive 32,000 professionals, cementing its status as a benchmark international event. This massive turnout not only validates the event’s new direction but also confirms growing interest in a multisectoral approach to baking.  

Notable participants included:  

• 47% from the foodservice/catering sector  
• 18% professional chefs  
• 38% directors/managers  
• 15% from training/education  

The diversity of profiles clearly reflects the breadth of sectors now converging in the bakery universe. Additionally, the event brought together over 110 bakers, chefs, producers, and entrepreneurs invited to participate in the Sirha Food Forum and the Bake & Snack and Sweet stages, fostering rich knowledge and experience exchanges.  

The program featured 70 masterclasses, roundtables, and interviews to inform attendees about ongoing changes and innovations in the industry, creating a unique space to explore the latest market trends. Luc Dubanchet, its Chief Commissioner and Director of Sirha Food, described this edition as "an explosion of bread!"—symbolizing the sector’s renewed dynamism.  

27% Growth Compared to the Previous Edition

The 27% increase in attendance compared to the previous edition marks a before-and-after moment in this trade event’s trajectory. This figure represents not only quantitative success but also positive regeneration in international presence, with 17% of buyers coming from abroad, attracted by the event’s new focus on "French Bakery" and bakery-based foodservice looking ahead to 2030.  

The significant attendance growth demonstrates that the strategic repositioning has been successful. Consequently, the ambition for Europain 2026 is to establish Sirha Bake & Snack as a leading event, a catalyst for innovation and a facilitator of exchanges among professionals, artisans, industrial players, and equipment manufacturers.  

The next gathering, from January 18–21, 2026, at Paris Porte de Versailles, promises to be the must-attend meeting point for all bakery, pastry, and snacking professionals, with an unprecedented multisectoral approach that will define the industry’s global future.  

What Sectors Will Be Represented at Europain 2026?

Europain 2026’s structure will revolve around four main sectors representing the entire bakery and pastry value chain. This format allows visitors to intuitively explore all facets of the business, from raw materials to finished products and their presentation to consumers.  

Bakery and Pastry

Europain 2026 will dedicate a prominent space to traditional and artisanal baking, as well as industrial baking. This sector forms the heart of the event, bringing professionals from both worlds together to foster knowledge and technique exchanges. Additionally, it will include specialized areas for French and international pastry, with professionals from various countries showcasing their most innovative creations.  

An innovative feature within this area will be "The Baker’s Lab," where real-time productions will take place, offering high-value content for trade professionals—covering processes, practices, and even store design. Meanwhile, "The Baker’s Restaurant" will host 40 live demonstrations focused on practical solutions for in-store foodservice, a growing segment in the industry.  

Chocolate and Ice Cream (Intersuc)

The Intersuc section will bring together representatives from pastry, chocolate, confectionery, and ice cream around their respective associations. This space will function as a true idea lab, showcasing the latest consumption trends in France and worldwide.  

Past editions have seen this sector as the stage for major innovation awards, with 11 Intersuc Blue Ribbons honoring the best innovations in pastry, chocolate, and confectionery. Undoubtedly, 2026 will see even broader participation, with creations emphasizing cakes, ice cream, sweets, chocolates, and confectionery.  

Equipment and Technology

The industrial equipment sector will occupy a prime spot at Europain 2026, presenting all stages of the production process:  

• Raw and semi-finished materials  
• Processing and manufacturing equipment  
• Production management technology  
• Presentation and decoration devices  
• Packaging and preservation solutions  

This technical section will include a "Conference Café" hosting roundtables on current industry topics, including challenges related to product import/export and production lines. Both national and international suppliers will showcase machinery innovations, offering visitors the chance to discover technical solutions that optimize production processes.  

Professional Training and Culinary Schools

"The School Street" will be a strategic axis cleverly positioned between the Intersuc and bakery zones. Here, 15 specialized training centers in bakery, pastry, chocolate, and ice cream will present their programs, certifications, and specialized offerings for international audiences.  

This sector is especially relevant given the significant growth in bakery and pastry vocational training in recent years. Visitors will be able to explore different educational alternatives and connect directly with institutions offering high-quality training.  

The inclusion of this educational sector is no coincidence; it responds to the growing demand for skilled professionals in an increasingly competitive market. During Europain 2026, these training centers will not only exhibit their programs but also actively participate in demonstrations and competitions, showcasing their students’ talent and teaching quality.  

In short, Europain & Intersuc 2026 positions itself as the only trade show uniting these seven interconnected sectors: industrial baking, artisanal baking, pastry, ice cream, chocolate, confectionery, and vocational training, creating a complete ecosystem for all professionals linked to the industry.  

International Exhibitors Present Key Innovations

International exhibitors will form a fundamental part of Europain 2026, with around 500 companies projected to present their latest innovations. At the previous edition, 26% of exhibitors came from 25 different countries, reinforcing the event’s global character. These participants will span the entire bakery value chain, from ingredients to advanced technologies.  

Raw Material and Machinery Suppliers

The presence of international raw material suppliers will be notable at Europain 2026. Among standout exhibitors are names like Lesaffre, Puratos, and VMI—companies leading innovation in bakery and pastry ingredients. These suppliers will showcase everything from basic products to specialized components like astaxanthin, coenzyme Q10, and natural extracts.  

Machinery will also take center stage, with companies such as:  

• CAFF: A Barcelona-based manufacturer of HORECA equipment components and refrigeration systems, present in over 50 countries  
• Natural Fire: Pioneers in multi-fuel burner and industrial heating system manufacturing  
• Watercut: A global leader in designing and building machinery for waterjet pastry cutting  

A relevant fact: at the 2024 edition, six Spanish companies covered the entire value chain, from ingredient suppliers to storefront technology.  

Store Designers and Digital Solutions

Store designers will present innovative concepts adapted to new consumption trends. This segment has gained relevance as the sector evolves toward spaces combining traditional bakeries with foodservice areas.  

Meanwhile, digital solutions will be represented by companies like CashKeeper, which develops point-of-sale systems tailored to bakeries and pastry shops. These technologies respond to the sector’s growing digitalization, offering tools to optimize everything from inventory management to customer experience.  

During the event, attendees can participate in hands-on demonstrations of these technologies, allowing them to directly experience solutions transforming daily bakery operations.  

Packaging and Decoration Companies

The packaging sector will showcase innovations focused on sustainability and functionality. Companies like García de Pou will present single-use products for foodservice establishments, highlighting those made with eco-friendly materials.  

Undoubtedly, product decoration and presentation will play a crucial role for bakery and pastry businesses. Exhibitors will display trends in packaging, boxes, and decorative elements that add value to the final product.  

This sector reflects the industry’s growing environmental concerns. According to sector representatives, there’s increasing interest in biodegradable materials, exemplified by products using "exclusively natural raw materials, like a 100% natural and biodegradable vegetable wax and cotton wicks."  

The participation of these companies at Europain 2026 will allow visitors to discover solutions that not only enhance product presentation but also meet current environmental demands, striking a balance between aesthetics, functionality, and ecological responsibility.  

Highlight Activities That Will Define the 2026 Edition

To enrich attendees’ experience, Europain 2026 will offer a vibrant program of activities distinguished by their innovative and participatory nature. Undoubtedly, these dynamic spaces will become key meeting points for professionals seeking inspiration and practical knowledge.  

The Baker’s Lab: Live Demonstrations

The Baker’s Lab will be a 100 m² space where visitors can witness the latest innovations in bakery equipment and store layout. This lab will showcase real-time bakery production, allowing professionals to observe new techniques and innovative processes firsthand. Additionally, scheduled workshops will illustrate creative formulas transforming the industry, with special emphasis on practices optimizing both artisanal production and product presentation.  

Conference Café: Expert Talks

The "Conference Café" format will provide an ideal setting for roundtables on current bakery sector topics. This space will host debates on challenges related to product import/export, as well as technical discussions on production lines. Meanwhile, conferences will address emerging nutritional trends (sugar-free, gluten-free, natural products) and strategies for business success, creating a valuable exchange forum for all industry stakeholders.  

World Bakery Cup: International Competition

The World Bakery Cup, organized by SAF Lesaffre, is the world’s most prestigious baking competition. This biennial event will bring together 12 international teams, each comprising three artisan bakers, competing in four decisive tests:  

1. Baguette and world bread production  
2. Viennoiserie creation (croissants, brioches)  
3. Bakery foodservice samples (quiches, pies)  
4. Artistic display piece design  

The 8-hour competition demands physical and psychological preparation comparable to professional athletes. France, winner of the 2024 edition with an impressive bread sculpture inspired by fencing, will defend its title against competitors like South Korea and Japan, which placed second and third, respectively, in the last edition.  

Intersuc Lab: Innovation in Sweets and Chocolate

The Intersuc Lab will be a dedicated demonstration space where pastry chefs, chocolatiers, ice cream makers, and confectioners share their expertise. Spanning 100 m², this lab will allow professionals to illustrate the latest techniques and consumption trends in real time. Visitors will witness the creation of innovative recipes shaping the sector’s future, with special attention to cakes, ice cream, sweets, chocolates, and confectionery creations.  

In short, these four activity platforms will make Europain 2026 a unique stage where baking tradition merges with innovation, offering professionals an immersive and enriching experience that goes beyond a mere trade exhibition.  

Conclusion

Europain 2026: A Must-Attend Event for the Industry’s Future

Europain 2026 is undoubtedly shaping up to be a pivotal event for the global bakery and pastry industry. The 27% attendance growth in the previous edition clearly demonstrates its relevance to sector professionals. The evolution from Sirha Europain to Sirha Bake & Snack is more than a name change—it reflects adaptation to a constantly shifting culinary landscape where traditional baking converges with modern foodservice and snacking concepts.  

The next edition will bring together approximately 500 international exhibitors under one roof, creating a unique ecosystem spanning the entire value chain: from raw materials to advanced technologies, store design, and digital solutions. This diversity makes Europain a true idea lab where trends defining the sector’s future are born.  

The four main sectors—bakery/pastry, chocolate/ice cream, equipment/technology, and vocational training—will form dynamic exchange spaces where attendees can explore innovations, establish business connections, and expand their knowledge. Additionally, activities like The Baker’s Lab, Conference Café, and especially the World Bakery Cup will add immeasurable value, transforming the visit into an immersive and enriching experience.  

Finally, this event reflects a vibrant industry capable of adapting to new economic, environmental, and social challenges. Baking and pastry—age-old crafts—demonstrate their ability to continually reinvent themselves without losing artisanal essence. Europain’s sustained growth confirms the robust health of a sector that continues to attract talent and investment.  

Our recommendation: Mark your calendar now for January 18–21, 2026. This unmissable event promises to be the definitive window into the future of global bakery and pastry.  

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