DP COUPE DU MONDE DE LA BOULANGERIE ENG

PRESS KIT
5-9 FEBRUARY 2016 | PARIS-NORD VILLEPINTE
As part of
Exclusive Official Partner
EDITORIAL ............................................................................................................ 3
AN EMBLEMATIC REPRESENTATIVE OF THE VALUES OF THE ‘COUPE DU MONDE
DE LA BOULANGERIE’ .......................................................................................... 4
COUPE DU MONDE DE LA BOULANGERIE 2016 BEARING THE FLAG OF TODAY’S
BAKERY! .............................................................................................................. 5
A reference in the sector .................................................................................... 5
A reflection of the industry and its evolution ......................................................... 5
A FRESH IMPETUS: WHAT IS NEW IN 2016 ........................................................... 6
International openness, improvisation, team spirit ................................................. 6
The theme for the Artistic Creation 2016 ............................................................. 7
Roundtables dedicated to bakery and a new ‘staging’ .......................................... 7
ROUNDTABLES PROGRAM .................................................................................. 8
THE TEAMS.......................................................................................................... 9
Contestants in the 2016 edition .......................................................................... 9
Louis Lesaffre Cup International selection events ................................................. 9
CALENDAR OF THE TEAMS ................................................................................ 11
CONTEST PROGRAM ......................................................................................... 12
THE JURY AND THE COACHES .......................................................................... 13
Honorary President and Creator of the contest: Christian VABRET....................... 13
President of the Jury: Jimmy GRIFFIN ............................................................... 13
The 6 jury members......................................................................................... 14
The coaches ................................................................................................... 16
HISTORY OF THE CONTEST ............................................................................... 17
PARTNERS ......................................................................................................... 18
LESAFFRE – Exclusive Official Partner ............................................................... 18
LOUIS LESAFFRE CUP 2014/2015 .................................................................. 19
EKIP – ‘les équipementiers du goût’ .................................................................. 21
Confédération Nationale de la Boulangerie et Pâtisserie Française (CNBPF) ......... 21
CONTACTS AND SOCIAL MEDIAS ...................................................................... 23
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EDITORIAL
This 9th édition of the Coupe du Monde de la Boulangerie is full of surprises!
Offering creativity and excllence, this major international bakery event promises to be
packed with unforgettable moments, buzzing with emotion and team spirit.
The logo of the contest changes to represent the excellence of our profession. It
holds the values of the Coupe du Monde de la Boulangerie which promotes, more
than ever, meeting, diversity and innovation!
The 12 best nations, selected during the last round of the Louis Lesaffre Cup and last
final in 2012, will put on a wonderful show, showcasing some of the most outstanding
creations and innovative bakery techniques from around the world.
Get set for the Coupe du Monde de la Boulangerie 2016, and long live Europain &
Intersuc!
CHRISTIAN VABRET
Best Baker Artisan of France (Meilleur Ouvrier de France Boulanger) 1986,
Honorary President and Creator
Of the Coupe du Monde de la Boulangerie
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AN EMBLEMATIC REPRESENTATIVE OF THE VALUES OF
THE ‘COUPE DU MONDE DE LA BOULANGERIE’
Focused on the sharing of savoir-faire and on team spirit, this exceptional contest is
a perfect illustration of the bakery trade. As its ambassador for this new edition, the
‘Coupe du Monde de la Boulangerie’ has chosen Thierry Marx to embody these
values. His exceptional savoir-faire, his international experience and his
professionalism will be a gift for all the candidate of this 9th edition.
Why did you accept to be the patron of the 2016 edition of the Coupe du Monde de
la Boulangerie?
‘I am honoured to have been chosen as the patron of this contest because for me,
the baker’s trade is a wonderful profession that brings extraordinary added value to
simple products like water and flour. It is the trade that brings you bread, which is an
essential component of what contributes to pleasure in gastronomy.
To be honest, I’ve always been fascinated by everything to do with baking. This dates
back to my childhood when I used to spend hours staring at the wonderful shop
windows of Bernard Ganachaud where I could see the baking oven, breads, cakes…
One day he invited me to come into the bakery to see him at work instead of ‘just
drooling in front of his shop’. I used to spend all my spare time off school with a
certain Mr Clément, bakery chef, whom I would meet again much later at the famous
Maison Lenôtre.’
THIERRY MARX
Chef and patron of the
Coupe du Monde de la Boulangerie 2016
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COUPE DU MONDE DE LA BOULANGERIE 2016
BEARING THE FLAG OF TODAY’S BAKERY!
From February 5th to 9th 2016, the best bakers in the world will get together to
defend the colours of their respective countries and attempt to win the 9th edition
of the Coupe du Monde de la Boulangerie, the most important international
bakery contest.
A reference in the sector
The contest is internationally recognised as a reference in the industry. Held as part
of the Europain & Intersuc trade show at Paris-Nord Villepinte venue, it will be staged
in 'Le Cube' - a spectacular 4000 m² space dedicated to competitions that is also
host to the other major contests of the event.
Every 4 years, the Coupe du Monde de la Boulangerie brings together 12 international
teams: 9 teams selected through the Louis Lesaffre Cup international selection
process, and the 3 top teams from the previous edition of the Coupe du Monde de
la Boulangerie, who will be defending their title.
Since its creation, this unique event in terms of scope and exacting requirements has
endeavoured to offer ever more professionalism and creativity, pushing the limits of
technical mastery and know-how.
A reflection of the industry and its evolution
Today more than ever the Coupe du Monde de la Boulangerie 2016 aims to illustrate
the bakery trade as well as the vitality of the sector. It is also a unique stage
showcasing the inventiveness and technicity of the profession.
Both an incubator for trends and a laboratory of expression, the 2016 edition of the
Coupe du Monde de la Boulangerie introduces changes to its contents and format,
in order to better adapt to international evolutions in the bakery trade and better
highlight the talent and skills of its contestants.
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A FRESH IMPETUS: WHAT IS NEW IN 2016
Following a series of demanding national rounds the contestants selected through
the national and international Louis Lesaffre Cup events have had to work on new
recipes that are more technical, more international, and more in line with the
expectations of today’s consumers and markets. The result is that the level of the
participants will be even higher than in the previous editions.
International openness, improvisation, team spirit
The tests of the 2016 edition of the Coupe du Monde de la Boulangerie will place the
emphasis on international openness, savoury creations and health and nutrition
aspects, with new challenges introduced to complement the changes that have
already been initiated in Louis Lesaffre Cup. The new tests will call upon the
contestants’ creativity, improvisation and team spirit.
Performing live under the spotlight of the international media and in front of an
enthusiastic audience of professionals of the trade, 12 teams composed of 3
contestants will compete in 3 categories and imposed tests:
Baguettes and Bread of the World
Viennoiserie and Savoury baking
Artistic Bakery Creation
New in 2016: team ‘Savoury Baking’ test
To highlight team spirit and sharing that are essential values of ‘Coupe du Monde de
la Boulangerie’, the contestants will have to complete a new test: ‘Savoury baking’.
This requires that the 3 contestants work together as a team to propose an offering
of savoury products, in line with the development of bakery catering. They will use
nutritive products adapted to the diet of athletes to prepare: 15 mini burgers, 15 freestyle savoury small rolls, 15 savoury club sandwiches and 15 filled savoury
viennoiseries, which will be integrated in the Artistic Bakery Creation.
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Improvisation to challenge the contestants’ creativity
This year, the contest will introduce an ‘improvisation test’ to challenge the
contestants’ savoir-faire and give free reign to their inventiveness. After drawing lots
on the eve of the contest the contestants will discover:
In the Baguette & Bread of the World category: a basket of different
ingredients and a fermentation method to be used
In the Viennoiserie category: a basket with a list of ingredients and a type of
dough to be used
The theme for the Artistic Creation 2016
Each team will have to prepare an artistic creation on the following theme: ‘Sport
representative of your country’. This artistic piece will require both technical and
artistic talents and will include the products prepared for the new test ‘Savoury
baking’.
Roundtables dedicated to bakery and a new ‘staging’
In parallel to the contest, visitors and supporters will also be able to attend
roundtables addressing the latest developments, innovations and challenges facing
the bakery industry worldwide. Contributors will include experts and professionals
from the bakery sector.
The contest will also introduce a new staging and a new style for displaying the
creations, designed to punctuate the contestants’ performance and to showcase the
result of their work.
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ROUNDTABLES PROGRAM
From Saturday 6th to Monday 8th February, from 10.35 a.m to 11.10 a.m, 3
roundtables composed of experts and professionals from the bakery sector will
discuss about the stakes of bakery.
SATURDAY 6th FEBRUARY 2016 – 10.30 a.m – 11.10 a.m
The importance of contests in sharing knowledge and savoir-faire
Participants:
Jean-Pierre CROUZET - President of the Confédération Nationale de la
Boulangerie-Pâtisserie Française (CNBPF)
Stéphane LACROIX – Lesaffre’s Business Director - France
Christian VABRET – Honorary Président and Creator of the Coupe du Monde
de la Boulangerie
SUNDAY 7th FEBRUARY 2016 – 10.30 a.m – 11.10 a.m
The bakery industry: a major player driving changes in consumer
habits
Participants:
Éric KAYSER – President of KAYSER group
Nicolas NOUCHI – Head of global researches (CHD Expert)
Franck DEBIEU – International Bakery Consultant and creator of l’Étoile du
Berger
Guillaume DAGOREAU – Bakery Consultant and foundator of the concept:
Labo du Pain
MONDAY 8th FEBRUARY 2016 – 10.30 a.m – 11.10 a.m
New potential for growth and new sources of margins for artisan
bakers
Participants:
Thierry MARX – Chef and Patron of the Coupe du Monde de la Boulangerie
2016
Guillaume ZANLORENZI – President of OCF and Vice-President Deputy of
EKIP’s French Market Commission
Dominique SAIBRON – Bakeries and Pastries SAIBRON
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THE TEAMS
The contestants undergo training month after month to achieve the highest level
and representing the bakery culture and savoir-faire of their respective countries on
the international scene. The teams will need to reveal the full extent of their skills
and expert savoir-faire, as well as their artistic talent to convince the members of
the jury, win the prestigious title of ‘World Champion’ and earn enhanced standing
with their peers.
Contestants in the 2016 edition
3 finalist teams from the 2012 editions: Japan (winner), USA (2nd) and
Taiwan (3rd) are automatically qualified and must defend their title in the 2016
edition
9 other teams among a total of 30 countries represented, that made it
through the different Louis Lesaffre Cup national selection rounds
Louis Lesaffre Cup International selection events
Africa - Mediterranean: Mauritius Island and Turkey selected
5 countries competed in April 2015 in Istanbul at the Lesaffre Baking Center™
Turkey: Algeria, Ivory Coast, Mauritius, Morocco and Turkey.
After 5 days of intense competition requiring the creation of pieces that attested to a
high level of excellence, as well as much talent and originality, the teams from Turkey
- composed of Osman Gündüz (Breads), Yüksel Gülü (Viennoiseries), Buket Sisalan
(Artistic creation) - and Mauritius Island – composed of Sabeer Hookoomally
(Breads), Ludovic Gopaul (Viennoiseries) and Maneeram Santaram (Artistic creation)
earned their place for the final in Paris. It was Mauritius’ first participation in the
contest.
Americas: Brazil and Canada selected
9 countries took part in the selection rounds: Argentina, Brazil, Canada, Chile,
Colombia, Costa Rica, Ecuador, Mexico and Uruguay that were held in June 2015 at
the Lesaffre Baking Center ™ in Argentina. Brazil will be represented by Amarildo
Eller (Breads), Antonio Carlos (Viennoiseries) and Eduardo Beltrame (Artistic creation).
Canada will be represented by Marcus Mariatas (Breads), Alan Demonceaux
(Viennoiseries) and James Helehouse (Artistic creation).
Europe: France, Netherlands and Russia selected
At the Lesaffre Baking Center™ in France, 11 countries distributed into two zones
engaged in a gourmet and artistic baking battle:
Western Europe: Belgium, Spain, France, Israel, Italy, Netherlands and
Sweden
Central and Eastern Europe: Hungary, Poland, Russia and Serbia
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Western Europe: the Netherlands made it through to the finals with its teams
composed of Peter Bienefelt (Breads), Hiljo Hillebrand (Viennoiseries) and Niek Van
Waarde (Artistic creation). France signs its return to the podiums with a team
composed of Déborah Ott (Viennoiserie), Claude Casado (Artistic creation) and Cyrille
Martin (Breads). Indeed, for the first time in the history of the contest France had to
take part in the pre-selection rounds as it failed to reach the podium in 2012.
Central and Eastern Europe: the team representing Russia was composed of three
women. They convinced the jury by proposing creations brimming with sensitivity and
inventiveness. Elena Ananyina (Breads), Anna Gribanova (Viennoiseries) and Vassilisa
Ziatkovskaya (Artistic creation) will therefore be competing in the final event.
Asia - Pacific: China and South Korea selected
Pacific - Asia: during the SIAL in November 2015 at Jakarta, Indonesia, the chinese
and korean teams earned their place to the final event, during Europain & Intersuc.
China and South Korea were competing alonside Australia, Indonesia and Vietnam.
In order to ensure consistency in the markings for all the teams, Christian Vabret has
been appointed Honorary President of the contest and the President of the Jury will
be Pierre Zimmermann (winner of the Coupe du Monde de la Boulangerie 1996 with
the French team, he repeated the feat in 2008 as coach to the French team).
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CALENDAR OF THE TEAMS
After earning their place in the Louis Lesaffre Cup selection rounds, or in the 2012
finale, 12 nations will compete in the 2016 Coupe du Monde de la Boulangerie and
will defend the colours of their respective countries.
Baguettes and Bread of the World
Viennoiseries and Savoury Baking
Artistic Creation
SATURDAY 6 FEBRUARY
JAPAN
UNITED STATES
TAIWAN
NETHERLANDS
FRANCE
CANADA
TURKEY
RUSSIA
BRAZIL
MAURITIUS ISLAND
SUNDAY 7 FEBRUARY
CHINA
MONDAY 8 FEBRUARY
SOUTH KOREA
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CONTEST PROGRAM
OPENING CEREMONY
Friday 5th February, at 3.30 p.m
CONTEST DATES
Saturday 6th to Monday 8th February,
from 9.30 a.m to 5.30 p.m
MARKING NOTES BY THE JURY
Saturday 6th to Monday 8th February,
from 1.00 p.m to 4.00 p.m
PRESENTATION AND TESTING
OF PRODUCTS
Saturday 6th to Monday 8th February,
from 2.00 p.m to 5.00 p.m
PRIZE AWARDING
CEREMONY
Tuesday 9th February at 11.00 a.m
All events take place on the Coupe du
Monde de la Boulangerie stage in the
Cube, Hall 5
ROUND TABLES
Saturday 6th to Monday 8th February,
from 10.30 a.m to 11.10 a.m
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THE JURY AND THE COACHES
Honorary President and
contest: Christian VABRET
Creator
of
the
Christian Vabret was awarded the Meilleur Ouvrier de
France distinction in 1986. In addition to being the
founder of the contest he is also in charge of ensuring its
smooth running, respectful of its values.
Greatly involved in the promotion of bread in France, he
has many responsibilities within the French
‘Confédération Nationale de la Boulangerie et Pâtisserie’
on a regional and national level, and is in charge of
Bakery Contests.
President of the Jury: Jimmy GRIFFIN
The President does not take part in marking the tests but he:
is spokesperson for the jury
has final decision in case of claims and disputes
is responsible for ensuring the rules and spirit of the contest are enforced by
the members of the jury and by the teams
has authority to disqualify at any time any contestant or member of the jury
who fails to comply with the rules and regulations
This year, the irish Jimmy Griffin was elected to lead the jury of the Coupe du Monde
de la Boulangerie 2016.
JIMMY GRIFFIN - IRELAND
Bakery : Director of Griffin Bakery, in Galway, Ireland
Others activities: Former President of Richemont Club in
Ireland, represent Ireland as the Irish Liaison Officer to the
UIBC
Experience: Member of jury during several bakery
competitions over the world, as the Louis Lesaffre Cup and
the Coupe du Monde de la Boulangerie. He also was the
coach of the Irish team who was candidate to the Coupe du
Monde de la Boulangerie. He helps Ireland win 4 bronze
medals and a silver medal.
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The 6 jury members
Selected by Christian VABRET (Honorary President and Creator of the Coupe du
Monde de la Boulangerie), the Jury members offer their knowledge and their
sensitivity to this contest, to increase the excellence. Each member –of different
nationalities from the countries participating in the contest– is selected based on their
recognised skills and their professional representativeness. The jury are chosen from
countries that will not be competing in this edition of the event and do not know each
other so as to ensure absolute impartiality.
The jury members have no relationship of any type –family, work, coaching, or
consulting– with any of the contestants. Each of the judges has at one time in their
career taken part in major international contests or coached participating teams.’
6 bakers make this exceptionnal Jury:
BRETT NOY - AUSTRALIA
Activity: Managing Director of Uncle Bobs Bakery and
Creative Crusts Baking Company and Co-founder/president of
the ‘Not for Profit organization Southern Cross Baking Group’,
Australia
Awards and experience: Finalist during the Masters de la
Boulangerie 2014, he won several prizes as the Australian
Artisan Cup. Brett NOY was the coach of the australian team
for different bakery contests (Sigep Bread Cup, Louis Lesaffre
Cup, etc.). He’s the only australian to be choosen as jury
member during the Louis Lesaffre Cup and the Coupe du
Monde de la Boulangerie contest.
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FRANCOIS WOLFISBERG - SWITZERLAND
Activity : Managing Director of Bakery and pastry shops, tearoom, restaurants, ice-cream shops
Awards and experience: François WOLFISBERG starts his
career as pastry chef in Switzerland. He get his bakery and
pastry in 1996. In 1999, he won with his team, the title of
‘European Bakers Champions’. In 2002, he qualified at the 5th
rank for the European Bakers Cup.
GÜNTHER KOERFFER - SWEDEN
Bakery: Vice-president of the swedish association for bakers
and pastry chef and vice-president of UIBC CEBP.
Awards and experience: In 2010, he drives a team composed
of pastry chefs for the preparation and creation of the wedding
cake (3,3 meters) of Her Highness Princess Victoria of Sweden.
Günther KOERFFER was a jury member or a President of a jury
during the contests: Worldlskill, Northern Baker, or the Asian
World Cup Bakery.
HAÏF HAKIM - SENEGAL
Activity: Owner of the pastry and bakery called Aux Fins
Palais, Dakar, Senegal
Studies: Bakers Artisan pastry chef, chocolate ice-cream
making.
Award and experience: In 2004, Haïf HAKIM participates as
‘bread’ candidate during Louis Lesaffre Cup. He became the
leader of the team for the African selection during Louis
Lesaffre Cup 2012 (winner), the Coupe du Monde de la
Boulangerie 2013 and for the Masters de la Boulangerie 2014.
Recently, he was part of the jury members: the European
selection, in Lille, in August.
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SIEU LUC KAO - VIETNAM
Activity: Managing Director of Asia Bakery & Confectionery
Pte. Ent. (Vietnam) and chairman at the “Federation of
Chinese Bakery & Confectionery Association” (IFCBCA)
Awards and experience : Sieu Luc KAO was judge for the
Masters de la Boulangerie and the Coupe du Monde de la
Boulangerie. He has received medals, merits by many
business & government organizations such as Entrepreneur
of Vietnam.
SERGIO GONZALEZ - ARGENTINA
Activity: Artisan baker since 1989 (3rd generation of Artisans
Bakers) in the bakeries « Panadería Güiraldes »
Awards and experience: Awarded 3 times as Best Baker of
Argentina. Sergio GONZALES won the Latin America selection
of Louis Lesaffre Cup 2007. He was the coach of the
argentinian team in 2015, in 2010 in Las Vegas, and during the
Coupe du Monde de la Boulangerie in 2008. He also was a jury
member of Louis Lesaffre Cup 2014.
The coaches
In an internationally famous competition such as the Coupe du Monde de la
Boulangerie, the Coach responsible for steering his team skilfully to victory is an
invaluable ally. For this 9th edition, each team will be lead by:
Dominique GENTY (China)
Pao-Chun WU (Taiwan)
Fernando DE OLIVEIRA (Brazil)
Sang-Gyu PARK (South Korea)
Gulten YAGMUR (Turkey)
Laval SOPHIE (Mauritius Island)
Hans SOM (Netherlands)
Stéphane MANACH (France)
Harry
PEEMOELLER
States)
Mario FORTIN (Canada)
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(United
Vitaly LUNIN (Russia)
Yoichi KAWAKAMI (Japan)
HISTORY OF THE CONTEST
Created in 1992 by Christian Vabret, MOF, this contest of excellence is held every 4
years and aims to promote the bakery trade as well as quality bread throughout the
world. In just a few decades it has become a major event that encourages
professionals from all over the world to come and pit their skills against their peers
from other nations.
Since its creation, the contest has welcomed a growing number of countries. It has
increased the level of the tests and also created new ones. The Coupe du Monde de
la Boulangerie is a major event in the bakery industry worldwide, it mobilises
professional associations, prestigious partners but also many supporters clubs.
Its success meant it became necessary to hold continental selection events in which
the best teams in the world would compete. In 2003, the Louis Lesaffre Cup was
created for this purpose. To date, Lesaffre is in charge of all the selection rounds for
the Coupe du Monde de la Boulangerie.
The Coupe du Monde de la Boulangerie would not have come into existence without
the support of its founders, EKIP – les équipementiers du goût, the French
‘Confédération Nationale de la Boulangerie et Pâtisserie’, and Europain & Intersuc
trade show.
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PARTNERS
LESAFFRE – Exclusive Official Partner
Lesaffre is a family-owned group that was created in the north of France in 1853. It
is a major player in the industry of yeasts and fermentation. Lesaffre designs,
produces and delivers innovative solutions for baking, taste and pleasure, wellbeing
and health, for humans as well as for animals and plants, and also for biotechnology.
Today, Lesaffre is a multi-local and multicultural group that is committed to providing
trustworthy solutions to better feed and preserve the planet.
Close to its clients and partners, Lesaffre has 8,300 employees distributed in more
than 70 branches that are implanted in approximately forty countries. More than 40%
of its turnover (1.6 billion euros) is from emerging countries.
The Louis Lesaffre Cup was created in 2003 in order to manage the selection rounds
of the Coupe du Monde de la Boulangerie. Today, the entire process– including the
national rounds and international events–is organised by Lesaffre.
www.lesaffre.com
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LOUIS LESAFFRE CUP 2014/2015
Launched in April 2014, the 4th edition of the Coupe Louis
Lesaffre - the event for the best bakers in the world –
introduced new challenges for the contestants: revisited
categories of specialities, and a more international approach
to bread, better adapted to today’s trends in bakery.
New points for the 2014/2015 edition:
A broader jury
The jury is composed of a consultant nutritionist, a gastronomy critic and a journalist
from the general press, plus 4 experts in bakery, who ranked the candidates on their
technical level.
A Gastronomy Critic Prize has been introduced to bring the point of view of the
catering trade to the contest, as bread is the basis of all types of cuisines and is part
of most meals.
Revisited categories
The specialities categories have been redefined in order to encourage the contestants
to become experts who have in-depth knowledge of bread recipes from all over the
world. The 3 specialities on the programme of the contest are as follows:
Baguette and Bread of the World
Viennoiserie and Savoury Baking
Artistic Creation
The Prizes
As part of this edition of Louis Lesaffre Cup, a special prize has been created for
Young Hopefuls in Bakery. During the continental selection events each team was
asked to present a young bakery hopeful.
Following the selection event for the Africa Mediterranean zone that took place at
the Lesaffre Baking Center™ in Istanbul in April 2015:the Young Bakery Hopeful prize
was presented to Florian Raymond, member of the Mauritian team. The Gastronomy
Critic prize was presented to the Ivory Coast.
The selection event for the Americas was held in June 2015 at the Lesaffre Baking
Center™ in Argentina: The Young Bakery Hopeful prize was presented to Elien de
Herdt, member of the Canadian team.
The Gastronomy Critic prize was presented to Ecuador. It was the country’s first
participation in the contest.
The Baking Center™ Lesaffre in Lille hosted the selection event for the Europe zone
in August 2015. The young bakers displayed wonders of inventiveness and a great
sense of adaptation to the changes in the market. The result was a draw between
two young women: Spain with Raquel Lopez van Beek and the Netherlands with
Rianne Kuijtjes.
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The Pacific – Asia selection stood in November 2015 during SIAL INTERFOOD. China
and South Korea are qualifyed for the final. Congratulations to Australia that won the
Gastronomy Critic prize from William WONGSO, and « The Young Bakery Hopeful ».
The Young Bakery Hopefull
This year, Lesaffre group decided to create the Young Bakery
Hopful to encourage the young talented bakers. 5 of the
candidates quoted below will participate to the final durinf
Europain & Intersuc, on Friday 5 February, in Hall 5 – Le
Cube.
To follow the contests :
http://facebook.com/coupelouislesaffre
https://twitter.com/CLL_BakeryCups - #BakeryLesaffreCup
http://www.pinterest.com/lesaffrecups
Ad the web TV
http://louislesaffrecup-webtv.com
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EKIP – ‘les équipementiers du goût’
EKIP is a long standing player in the industry. Today it wishes to bring increased
visibility for the savoir-faire and expertise of its member equipment-suppliers serving
the bakery trade.
EKIP lends its support to all major contests and events that seek to promote the
excellence of professional savoir-faire in bakery as well as the quality and innovation
of French equipment manufacturers.
EKIP also contributes to promote the trade through many actions carried out in
different sectors, including the organisation of international trade shows, the creation
in 1998 of France Formation Export trade association, market surveys etc.
Finally, EKIP is also a wide network of professionals that enables exchanges and
meetings with many partners in the wheat-flour-catering sectors (cereal growers, flour
mills, leaven/yeast manufacturers, Agrofood manufacturers, users of equipment,
packaging manufacturers, installers, distributors, professional associations, research
bodies etc.).
www.ekip.com
Confédération Nationale de la Boulangerie
et Pâtisserie Française (CNBPF)
In France, nearly 33,000 bakery-pastry professionals place their expertise at the
service of 15 million clients who every day push the doors of a boulangerie-pâtisserie
to by their bread.
The association ‘Confédération Nationale de la Boulangerie et Pâtisserie Française’
represents 100 professional groups on the Département level and 22 interDépartement groups. It has for objective to defend the interests of the trade – both
physical and moral - to promote the industry, facilitate relations and create links
between its members.
The ‘Confédération’s’ work is carried out as part of 4 major Permanent Committees.
The ‘Confédération’ is a privileged place where one can meet professionals,
representatives of the Public Authorities, of the sector, labour associations and
professional partners. To help bakery-patissiers on a daily basis, and prepare the
trade for the long term by anticipating changes and evolutions, such are the ambitions
of the Confédération.
The ‘Confédération’ will be present at Europain & Intersuc to welcome all
professionals of the industry.
www.boulangerie.org
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The Coupe du Monde de la Boulangerie, Europain & Intersuc, EKIP, the
CNBPF and GL events thank all its partners, suppliers and equipments
partners
EXCLUSIVE OFFICIAL PARTNER
SUPPLIERS
EKIP AND ITS EQUIPMENT PARTNERS
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CONTACTS AND SOCIAL MEDIAS
The Coupe du Monde de la Boulangerie 2016 is organized by GL events Exhibitions
teams with the support of EKIP, international Lesaffre’s teams and technical advices
from EFBPA.
DATES
LOCATION
Friday 5 to Tuesday 9 February
9.30 a.m – 6 p.m
Europain&Intersuc – CUBE / Hall 5
PRIZE AWARDING
Paris-Nord Villepinte
Parc des Expositions
Tuesday 9 February at 11 a.m
MANAGING DIRECTOR OF THE
FOOD SERVICE DIVISION
Marie-Odile Fondeur
BAKERY PROJECT MANAGER
Anthony Robin
Tel : +33(0)4 78 176 295
[email protected]
Gauthier Marconnet
Tel : +33(0)4 78 176 186
[email protected]
DIRECTOR OF GASTRONOMIC
EVENTS
BAKERY PROJECT MANAGER
ASSISTANT
Florent Suplisson
[email protected]
Justine Guigues
Tél : +33 (0)4 27 01 83 51
[email protected]
The Coupe du Monde de la Boulangerie online : www.cmboulangerie.com
#cmboulangerie
Find all Europain & Intersuc pictures on:
https://joomeo.com/glexfoodservice/index.php
Username: presseeuropain2016
Password : europain2016
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GL events Exhibitions Food Service Division
Managed by Marie-Odile Fondeur, the Food Service Division boasts impressive expertise in
the organization of trade fairs and events addressing all types of catering. The most
emblematic being the Sirha -the world’s rallying point for the catering and hotel industriesand the prestigious Bocuse d’Or and Coupe du Monde de la Pâtisserie, which finals are held
every two years during the Sirha in Lyon.
The next events that will be organized by the Food Service Division of GL events Exhibitions
will be:
Sirha Mexico, 10 – 12 February 2016 featuring Copa Maya, Latin-American Coupe
du Monde de la Pâtisserie selection and Bocuse d’Or America Latina selection
Omnivore, Paris 6 – 8 March 2016
Omnivore, Moscow, April 2016
Bocuse d’Or Asia, Singapour, to be confirmed
Sirha Budapest, 8 – 11 May 2016 featuring the Bocuse d’Or Europe
Omnivore, Shanghai, June 2016
Omnivore Montréal, September 2016
Sirha Rio, 4-6 October 2016, featuring Coupe du Monde de la Pâtisserie national
selection and Bocuse d’Or national selection
Omnivore, London, October 2016
Sirha Istanbul, 24-26 November 2016, featuring Coupe du Monde de la Pâtisserie
national selection and Bocuse d’Or national selection
Omnivore, Istanbul, November 2016
The next edition of Sirha Lyon will take place in January 2017 from 21st to 25th, at Eurexpo,
Lyon (France).
Press Contact: AB3C
Anne Daudin
+33 (0)1 53 30 74 00
+33 (0)1 53 30 74 08
[email protected]
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