Sirha Bake & Snack gears up for its 26th edition, which will be held from January 18 to 21, at the Paris Expo Porte de Versailles in Paris. The event, formerly known as Sirha Europain, welcomes international visitors, with 17%  of attendees coming from outside of France.

The rebranded trade exhibition is “the natural playground for artisans considering expansion, franchisors structuring their development, and manufacturers seeking new growth levers,” as the organizers describe it.

This year, 450 exhibitors and brands — including 15% international — come to showcase their concepts in Paris.

The trade exhibition structures its offer around three sectors:

• Bakery: millers, yeast specialists, raw material suppliers, manufacturers and distributors, equipment, etc.
• Snacking: a booming segment (with over 2,000 sqm, representing 23% of the exhibition space) that meets new consumer expectations for high-quality, indulgent, and on-the-go experiences, while reflecting the rise of hybrid food concepts.
• Sweets: manufacturers and installers of equipment, small appliances, raw materials and ingredients – including chocolate.

The French bakery model

Established French concepts are launching on every continent, attracting customers seeking authenticity, quality and that French culinary signature.

At the same time, Sirha Bake & Snack enables French innovators to understand how to adapt their offers to the expectations of international markets, while giving international buyers access to the needed solutions.

Events

The Forum and the Snacking Stage host debates and demonstrations, featuring renowned chefs and industry experts, while the Bake Contests Stage and the Sweet Stage will host four international competitions:

• The French Schools Cup (January 18 and 19),
• The Bakery World Cup (January 20 and 21),
• The European Selection of the Pastry World Cup (January 18 and 19)
• The International French Pastry Trophy (January 20 and 21).

Photo: Sirha Bake & Snack