Sirha Europain will celebrate its 25th edition from January 21 to 24, 2024 at Paris Expo Porte de Versailles. Once again, it will do so by highlighting bread and its raw materials, giving value to the work of the dough, from the transformation of the wheat to its production, and the dynamism of the sector.

The fair, which will focus on artisans and industrialists who contribute to the development of new bakery models, will be more than ever in line with the new challenges facing the sector: rising prices of raw materials, inflation, new consumers, and more. Likewise, the catering segment will be strengthened, a growth area that meets the needs of visitors looking for simple and varied products, from the first croissant in the morning to a shared dessert.

For four days, Sirha Europain will gather more than 300 exhibitors, spread across four sectors: French and World Bakery, Bakery and Snack Catering, Pastry and Startups. At the level of competitions, the event will be the scene of emblematic competitions such as The World Bakery Cup, The French Schools’ Cup and the European qualifying round of the Coupe du Monde de la Pâtisserie, known as the European Pastry Cup, in which seven countries will compete in new and ambitious tests.