National Congress of French Bakery and Pastry – Paris

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The following will be held at the Palais des Congrès de la Porte Maillot in Paris: Bakery Congress with the theme “Let’s promote our know-how”.

On Sunday, September 23, from 17 p.m., participants will be able to discover the Partners' Village, before enjoying a festive evening where 12 "Bakery Talents" Trophies will be awarded to deserving young bakers.

On Monday, September 24, there will be a series of round tables and testimonials on themes that are at the heart of the concerns of professionals:

– How to combat the desertification of city centers?

– First installation: which partners should you rely on?

– Quality of life at work

– Values ​​and assets of craftsmanship to fight against competition from giants

 

BIOFOURNIL is industrializing...

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…but keeps its soul. In ten years, the Puiset Doré site (49) has tripled its production area. The company produces 100% organic breads with traditional sourdough and sources only French wheat and rye. For 40 years, the company has used the same sourdough starter strain.

"We still make our bread using an artisanal process, but with an industrial organization. We have robotized everything that doesn't add value but kept the touch of our 40 bakers," explains Marc BARRE, CEO of Biofournil.

Burger bun dethrones ham and butter

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For the first time, the burger has dethroned the ham and butter sandwich in France, with 1,46 billion sold in 2017 compared to 1,2 billion for the latter. This recognition confirms the meteoric rise of this iconic sandwich of American culture in recent years. The burger has conquered 85% of restaurants with table service, so in 2017, 70% of burgers sold were table service. (Gira Conseil study / Les Echos)

Conference: What challenges for the Chocolate and Confectionery industries of the 21st century?

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While chocolate is all the rage, sugar is under fire, and cocoa cultivation is expanding across the world despite problems linked to global warming...
On the occasion of its 20th anniversary, the French Academy of Chocolate and Confectionery is organizing a Grand Colloquium on October 15, 2018 in the salons of the Lyon City Hall

Limited number of places: prior registration required for security reasons

https://www.weezevent.com/colloque-academie Read more