Venue: PARIS PORTE DE VERSAILLES, FRANCE
The world of bread is divided into two camps: that of soft, sandwich bread, and that of crispy, like the French baguette. It is indeed all the knowledge, the know-how, the technique, the tricolor heritage which is exported and lived through Sirha Europain, the benchmark trade fair for bakery and pastry.
Suppliers of raw materials, designers of precision mechanics, craftsmen and entrepreneurs: meet around the idea of a bakery, a nourishing pastry that makes sense on a daily basis. Whether it’s the first croissant in the morning or the crunchy sandwich for lunch, the pre-dinner snack or the sharing cake: everyone loves the French bakery!
In 2022, Sirha Europain brought together 25,000 professionals, 15% of whom were international, all looking for the latest market innovations and new business opportunities with the 300 exhibitors and brands present.
Sirha Europain gives the floor to professionals who share their know-how
- SIRHA FOOD FORUM
Conferences and roundtables addressing the main topical themes, delivered by top professionals in their field. - BAKE & SNACK STAGE
Innovative and inspired bakers share their vision of modern French Bakery with round tables dealing with breaking the taboo on the price of bread, catching up with the plant-based offering, rethinking training… but also analysis market, product, technical and trend focuses. - SWEET STAGE
The European Selection of the World Pastry Cup will share this stage with the talent and creativity of pastry chefs committed to sustainable pastry. - SIRHA BAKE CONTESTS SCENE
The expression of the know-how of the entire profession around 2 flagship competitions of the profession: the Coupe du Monde de la Boulangerie (January 21st – 22nd) and the Coupe de France des Ecoles (January 23rd – 24th). - SIRHA EUROPAIN AWARDS
reward the best innovations featured at the trade fair
