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IBA-UIBC Cup of Bakers, International Bakers' Cup

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The French team is the big winner of the "IBA-UIBC Cup of Bakers", International Bakers' Cup, at the IBA Show in Düsseldorf, Germany! Represented by Corentin Molina, Vice-Champion of France in Bakery, and Yanis Thouy, bronze medalist of the 2025 French Cup, they won the cup against the five other competing teams! Corentin and Yanis competed in creativity during these two intense days to offer the best of French artisanal baking know-how.

The podium of this edition:

1 - France

2 - Germany

3 – Netherlands

Creativity Award: Iceland

Showpiece Award: Germany

A huge congratulations to them and to their coaches, Xavier Honorin, 1996 World Champion, and Alexandre Lopez, 2008 World Champion.

At the IBA Show, members ofEkip have been able to showcase their know-how and demonstrate their expertise – Aria, Bongard, Fours Fringand, Hengel, Hydroprocess, Jac, Koma, Mae Innovation, Map Fours, Mérand Mécapâte, Panem, Sasa, Scaritech, Shick Esteve, Sorema and VMI –

SIRHA EUROPAIN

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Despite the postponement of dates linked to the health context, this 24th edition of the Sirha Europain has revealed itself, once again, as the major French Bakery event.

More than 25000 visitors interacted with the candidates of the major competitions, discovered new products and equipment from more than 300 brands, attended round tables and masterclasses...

The meeting is scheduled for January 2024, from the 21st to the 24th at the Parc es Expositions de Paris Porte de Versailles.

#ekip, #europain, #competition, #excellence, #equipment, #bread, #bakery, #pastry, #ingredients,

Winners of the 2nd edition of the International French Pastry Trophy

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Co-organized by the  National Confederation of Artisan Pastry Chefs, Chocolatiers, Confectioners, Ice Cream Makers, Caterers of France & THE Pastry Chef's Journal , this year, the Trophy had the theme “ The traditional Yule Log"

Le Jury chaired by Pierre Mirgalet Meilleur Ouvrier de France, was composed of professionals, Meilleur Ouvrier de France, French Champions and World Champions: Thierry Bamas, Loïc Béziat, Cédric Bolatto, Stéphane Bonnat, Pascal Brunstein, Laurent Duchêne,Vincent Guerlais, Philippe Guilbert, Laurent Le Daniel, Thierry Mathieu, Antoine Perez, Pascal Pochon, Marie Simon, Jean-Michel Tachon.

An impressive jury for the candidates, whether Amateurs or Professionals, but also a caring jury who knew how to encourage and support them in the stressful setting of a competition at the heart of the Salon du Chocolat and in the presence of the public.

In Category AGENCIES :

Aymeric Chatellier and Pierre Mirgalet (Photo DR T Caron)

le 1er Price amounts to Aymeric Chatellier, Pastry Chef at Artisan Passionné, Angers (49), 2nd Prize to Kévin Couderc, Pastry Chef at Chocolaterie Joseph, Périgueux (24), and 3rd Prize to Jennifer Chen, Pastry Chef at Ladurée, Paris (75)

Agathe Le Mauff and Pierre Mirgalet. (Photo DR T Caron)

 

 

For the Category AMATEURS:  Agathe Le Mauff pick it up 1er Price , Katia Delzenne the 2nd Prize and Laetitia Bassler the 3rd Prize

International French Pastry Trophy

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From October 28 to November 1, 2021, at the Salon du Chocolat -Paris, the 2nd International Trophy of French Pastry allows us to highlight the pastry creations of professionals or experienced amateurs around the theme of  The traditional Yule Log.

On October 28 and 29, amateurs over 21 will compete to present their creations.

On October 30th and November 1st, the professionals will be on stage.

 

 

 

EKIP and its members Eurofours and OCF are very proud to be partners in these wonderful competitions.

#competition, #excellence, #pastry, #ekip, #eurofours, #ocf, #log, #CNAP

To discover all the new equipment

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EUROPAIN, renamed Sirha Europain, will take place from January 22 to 25, 2022!

All our members will of course be there to advise and support you in developing your business.

Being well equipped allows you to:

1️⃣Increase productivity while maintaining the artisanal quality of its finished products.
2️⃣Limit labor costs.
3️⃣Diversify your ranges while limiting investments.
4️⃣Save time!
5️⃣Improve staff comfort and reduce musculoskeletal disorders common in our professions.

📅Don't forget to save your calendars: we're expecting a lot of you at Porte de Versailles in Paris, from January 22nd to 25th!

#europain, #europain2022, #baker, #patissier, #equipment, #innovations,#ekip