The SNBP, France’s National Bakery, Patisserie, Ice Cream & Catering Exhibition, & Intersuc: a global view over three days

Taking place in the heart of Paris, the ninth SNBP, France’s Bakery, Patisserie, Ice Cream & Catering Exhibition, & Intersuc, will be the unmissable event of the year. Jean-Paul Broutin, EKIP’s general secretary, highlights some of its many qualities.

The National Bakery, Patisserie, Ice Cream & Catering Exhibition always attracts professionals from other countries. Why does this event have such enduring appeal?

Jean-Paul Broutin: Indeed, over recent years, the event has welcomed artisans, entrepreneurs and distributors from other countries, particularly French overseas departments and territories, the Maghreb and French-speaking Africa.  In 2007, we registered an increase of more than 20% in international visitors, mainly French speaking. As well as the friendly atmosphere, professionals appreciate the wide range of French expertise being demonstrated in a relatively intimate setting. With Intersuc, the chocolate and confectionery exhibition, taking place at the same time, professionals can make the most of their trip to France and take the opportunity to enjoy the city’s latest catering concepts, which still place the baguette at the heart of the experience. 

Why do the SNBP & Intersuc remain such valued events for food industry professionals?

JPB: After the impetus injected by Europain in March 2008, many exhibitors and visitors will come to SNBP & Intersuc to follow up contacts they made and learn more about some original and interesting approaches to artisan baking and local business. Visitors thoroughly enjoy their immersion in the traditions of French bakery and patisserie. They can rely on the quality of products, which reflect consumer demand. The diversity of breads, in terms of both taste and shape, attracts a range of customers who still value local traders when buying their daily loaf.  The bakery, patisserie, confectionery and catering sectors are buoyant, as demonstrated by the 44% of returning visitors at the SNBP.

Is it possible for someone to plan a project such as a bake-off business or traditional bakery in the space of three days?

JPB: Of course! The exhibition is an opportunity to discover new products, the latest equipment and shop fittings, and see demonstrations too. Most importantly, visitors can talk to professionals already working in their field, which helps them to prepare their business by choosing suppliers, for example. More than 70% of our exhibitors are equipment manufacturers, so a wide range of technical solutions are on offer, and everything complies with the same high health and safety standards. For example, in an effort to reduce flour dust emissions, which can cause allergies among bakery professionals, French manufacturers have designed safer kneading, mixing and dividing machines. There are many other developments worth seeing in terms of ergonomics, equipment, the mechanisation of dough handling, and energy efficiency.

 

What’s new for this ninth exhibition?

JPB: Working in partnership with LEMPA (1), this year the SNBP is holding its first French Bakery School Cup. The aim is to promote our young professionals while they are still in training, as well the schools themselves. Accompanied by a tutor, each team of three students, including at least one female, will compete for their school. Participants will have six hours to produce individual products in bakery, viennoiserie and patisserie categories. The panel of judges, comprising prominent figures from the world of bakery, patisserie, confectionery and catering, will present the trophy to the winning team on the last day of the exhibition, at 3pm. It will be an excellent way to round off the ninth SNBP.

(1) The laboratory of the INBP (national institute of bakery and patisserie), testing food equipment and products

SNBP & Intersuc: practical information

Dates: 8 to 10 March 2009
Place: Paris Expo Porte de Versailles
Visitor, school and event contact: Corinne Goumand
Tel: +33 (0)1 40 16 44 48 - Fax: +33 (0)1 42 85 29 00 - infos@europain.com

Getting there:

• Metro: line 12, station Porte de Versailles
• Bus: routes 39/80 and PC1, stop Porte de Versailles
• Heliport: short transfer from international airports
• Car:
-Via motorways A1, A4, A6, A10, A15: direction Paris,
take the western ring road (“périphérique ouest”), exit Porte de Versailles.
-Via A3, A13, A14: direction Paris, take the southern ring road (“périphérique sud”), exit Porte de Versailles.
-Via the ring road (“périphérique”): exit Porte de Versailles.