We are very happy to see you at Europain, at the Parc des Expositions - Porte de Versailles in Paris, from March 26 to 29, 2022: the reference exhibition for bakery and pastry professionals in France and abroad!
This year, the show focuses on the "French Bakery" or how to promote the French knowledge in the bakery and pastry sector in France and internationally.
Grands Moulins de Paris at Europain
For this 2022 edition, Grands Moulins de Paris welcomes you on a stand of more than 80m² highlighting our products, our identity and our authenticity.
The booth will be divided into two parts:
- A receptive part, to allow you to exchange with our salesmen, technical advisers, transaction advisers, etc.
- A real bakery where you can find every day, at 11:30 am and 3 pm, live demonstrations made by the Confrérie des Boulangers Grands Moulins de Paris !
Join us at booth R50!
Demonstrations by the Confrérie des Boulangers Grands Moulins de Paris
Throughout the day, the members of our brotherhood will demonstrate products of our flours and milling mixes.
Don't miss the commented demonstrations, every day at 11:30 am and 3 pm! On the program, two demonstrations on the themes "snacking trend" and "artisanal know-how".
- Saturday, March 26 - 11:30 am: Focaccia with chickpea flour
- Saturday, March 26 - 3:00 p.m.: Coeur d'Epi Flour - regional forms
- Sunday, March 27 - 11:30 a.m.: Burger Berrouga
- Sunday, March 27 - 3:00 p.m.: Coeur d'Epi flour - regional forms
- Monday, March 28 - 11:30 a.m.: Focaccia with chickpea flour
- Monday, March 28 - 3:00 p.m.: Coeur d'Epi flour - regional forms
- Tuesday, March 29 - 11:30 am: Burger Berrouga
- Tuesday, March 29 - 3:00 p.m.: Coeur d'Epi flour - regional forms
Can't make it to the show? Follow these demonstrations live from our pages Facebook and Instagram !
Our products to (re)discover
Flours, milling mixtures and organic ingredients:
Today's consumers are increasingly committed to protecting the environment and looking for authentic, good and healthy products. Thus, already 62% of French people buy organic bread!
To help you satisfy all your customers, we have developed a range of organic flours, milling mixes and ingredients. We also accompany you in obtaining your organic certification !
Learn more: https: //adobe.ly/3Kur2dF
The Berrouga :
Our Berrouga milling mix for rustic bread meets the growing consumer demand for products rich in vegetable proteins. The Berrouga was the winner of the "Pépites de la boulangerie 2021" (prize received at the SIRHA 2021) and was also awarded a Sirha Europain Award which will be presented on Saturday 26 March at 5.30 pm in the Forum area of the Europain exhibition.
Learn more: https: //bit.ly/3vOCEEe
Campaillette ranges:
Campaillette is a bakery brand which brings together independent artisan bakers who share common values. This common commitment is materialized through the Collectif Campaillette: to be stronger together, while respecting the individuality and personality of each artisan. The emergence of the Collectif Campaillette is accompanied by an evolution of the visual identity of the brand.
At the fair, we will exhibit the new Campaillette merchandising unit:
An ideal, modular and customizable unit to structure your bread offer. You will find Campaillette baguettes:
- Grand Siècle Île-de-France,
- Grand Siècle Bio,
- Organic with its inclusions of organic seeds.
Our presence on social networks
Throughout the show, we will relay our news on our social networks: Facebook, Instagram, LinkedIn and Twitter.
All of our Brotherhood's commented demonstrations will also be streamed live on our Facebook and Instagram pages!
We will also be running a contest on our Facebook and Instagram pages allowing you to win a bakery kit worth 150€ (shipping included)!
How to participate?
- Subscribe to our Facebook and Instagram pages
- Liked the publication of the contest
- Post on your account a photo or video of your best memory on our booth!
- Remember to tag us and mention the hashtag #GMPEuropain22
We are looking forward to seeing you at booth R50!
*FEB - The French and bread - March 2021
