PARIS — Europain is undergoing a revolution, according to the show organizers of the biennial show, held Feb. 3-6 in Paris. The French exhibition featured more than 40 education sessions ranging from global trends and market reports to panels that discussed the surge in the popularity of sourdough and clean label.
This year, Le Lab Du Boulanger, or Baker’s Lab, featured experts who provided demonstrations on creating everything from savory viennoiserie and levain to snacking and hot dog buns. Additionally, some of the world’s best bakers competed in the Masters de la Boulangerie contest.
Moreover, nearly 500 exhibitors showed off industrial systems, artisan equipment, craft bakery tools, ingredients and even frozen and parbaked products to assist time-pressed bakers who are too busy to bake only from scratch. Click here to view photos from the show.