Sirha Europain 2024, a bread blast!
“A bread blast!” is the best way to describe this 25th edition of Sirha Europain, comments Luc Dubanchet, its Chief Commissioner, and Director of Sirha Food. It was a roaring success, and positive regeneration both in terms of attendance - with some 32,000 professionals, up 27% on the previous edition - and the return of international visitors, with 17% of buyers coming from abroad, attracted by the show’s new focus on “French Bakery” and bakery catering in the run-up to 2030.
With its new opening day of Sunday, and its new start time of 10 a.m., Sirha Europain got off to a flying start, with very high attendance figures. This gave the 535 exhibitors and brands the opportunity to meet a highlyqualified visitor base on the lookout for suppliers and solutions. The business generated by Sirha Europain confirmed its importance as a global, diverse meeting point for the industry..
Against a backdrop of major changes, Sirha Europain 2024 expanded its bakery and nacking sector by 1,000 square metres, while continuing to showcase the traditional bakery offering around the mills (Bourgeois, Foriché, Fouché, Petits moulins de France, Rioux, Soufflet to name but a few) and equipment manufacturers, specifically through the Ekip trade association.
- 31 960 professionals (+27% vs 2022), of whom 17% where visitors from abroad
- 534 exhibitors/partners and brands
- 79 novelties and innovations
- 8 Sirha Europain Awards
- 4 stages
- 110 speakers
- 70 masterclasses, round-table and interviews
- 3 international and national contests with 115 candidates
A programme in line with the market
More than ever, Sirha Europain showcased the dynamic nature of a sector which, despite having to cope with the impact of inflation on raw materials and energy, is continuing to grow. Featuring over 110 bakers, chefs, producers and entrepreneurs invited to take part in the Sirha Food Forum, Bake & Snack and Sweet stages, the exhibition provided a programme of 70 masterclasses, roundtable discussions, and interviews to report on the continuous changes and innovations in the industry.
The cost of raw materials as we constantly strive for quality, the human resources challenges involved in keeping the profession up to date, diversifying our offer to keep abreast of new nomadic consumer patterns, and the eco-responsible challenges facing bread as a symbol of heritage and sustainable food, were just some of the contemporary issues that were discussed over 4 days.
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..
- NEW BAKE AND 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. The new thing? a day dedicated to pizza!
- SWEET STAGE
Before 2 days of 2 masterclasses with very high qualified pastry chefs, the Sweet Stage has welcomed the European selection of the Pastry World Cup where France, Italy, United Kingdom, Sweden, Switzerland and Belgium qualified for the Grand Finale in January 20225 during Sirha Lyon.
- SIRHA BAKE CONTESTS STAGE
The expression of the know-how of the entire profession around 2 flagship competitions of the profession: The Bakery World Cup - where France won the title after 16 years without winning - andl the Bakery French Schools Cup where "Les Compagnons du Devoir" of Tours and Nîmes finished on top of the podium in the "Hope" and "Excellence" categories respectively.
- SIRHA EUROPAIN AWARDS + PÉPITES DE LA BOULANGERIE + FUTUR(E)S FOOD
3 contests to reward the best innovations from the trade exhibitions, the bakery sector and French food entrepreneurs.