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Press area Sirha Europain

The world of bread is divided into two: «soft» bread and «crispy» bread, like the « à la française » baguette. It is all the knowledge, the know-how, the technique, the tricolor heritage which are exported and lived through Sirha Europain. Suppliers of raw materials, designers of precision mechanics, craftsmen and women, entrepreneurs: all gather around the idea of a daily bread and the morning croissant to lunch snacking, from pre-dinner snacking to sharing cake. The world loves French bakery. 

 

SIRHA EUROPAIN 2024_REPORT

SIRHA EUROPAIN 2024: THE BAKERY, PASTRY AND SNACKING TRADE SHOW IS BACK WITH A BANG FOR ITS 25TH EDITION

January 2024
“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!

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SIRHA EUROPAIN 2024_PROGRAMME

SIRHA EUROPAIN 2024: CELEBRATING FRENCH BAKERY, AND INSPIRATION FOR THE WHOLE WORLD

January 2024
This 25th edition of Sirha Europain is an opportunity to take a close look at all the components of the bakery and pastry professions through 70 masterclasses, round tables and competitions, as well as the offerings of 300 exhibitors and brands, startups, entrepreneurial projects and innovations.

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SIRHA EUROPAIN 2024_PASTRY

SIRHA EUROPAIN CELEBRATES PASTRY

January 2024
Once a symbol of pure indulgence, to be enjoyed at the end of a meal or as an afternoon snack, pastry has evolved considerably since the 2010s, with the incredible rise of blogs, TV shows and social networks.

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SIRHA EUROPAIN_SNACKING

SNACKING, A MAJOR GROWTH DRIVER FOR BAKERIES

December 2023
While bread remains a staple of eating habits around the world, bakeries need to adapt to new consumer trends, particularly at lunchtime.

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SIRHA EUROPAIN 2024_BREAD

SIRHA EUROPAIN 2024 CELEBRATES BREAD

November 2023
Bread, in all its forms and origins, is the staple food consumed by a large part of the world's population. Although the French are famous for their baguette, they are only the 9th biggest consumers of bread, with Turkey in first place.

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SYNETAM AND GL EVENTS PARTNER UP TO BOLSTER THE SUCCESS OF SIRHA FOOD TRADE EVENTS

May 2023
Synetam (ex. Syneg and Unitam) and GL events are pleased to announce they have entered a partnership agreement. The opening menu includes Sirha Lyon’s international appeal, the promotion of Sirha Europain, organising the VALO RESTO PRO© trophies and a shared vision of the industry.

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SIRHA EUROPAIN: PROMOTING A MODERN AND REASONED PASTRY INDUSTRY

March 2022
26-29 March 2022, Sirha Europain - the international bakery trade fair promoting French know-how - will also focus on sweet creations.

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COMMITTED BAKERY IS ON SHOW AT SIRHA EUROPAIN

February 2022
Symbolising good taste and French tradition, bakery - and baguette in particular - has been the focus of much attention at the start of 2022: give-away prices, inflation in price of raw materials, production methods, standardisation, deef-freezing... All these topics will be addressed at Sirha Europain in March 2022.

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SIRHA EUROPAIN PROMOTES FRENCH BAKERY NEXT JANUARY

December 2021
As part of the press conference held on Decembert 1st, Sirha Europain clearly set forth its new ambitions: to reposition the event of French Bakery and to promote a French know-how that is recognised in France and exported all around the world.

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MONET Agency - Alexandra Dunant and Chloé Vernay
+33 (0)4 78 37 34 64
[email protected]

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