Date

Nov 27, 2018

Location

Paris, Pavillons des Étangs

Tickets

280 seats

Speakers

Worldwide Bakery Business Experts

Enter fully into the era of world pastry

The second edition of the International Convention of Modern Bakery (C.I.B.M.), organized by the magazine Honoré Le Mag and officially supported by France Snacking, is taking place in Paris, Pavillons des Etangs, on November 27, 2018.

This day of conferences and meetings will gather prestigious participants of the world of international bakery and pastry professionals and is considered a crucial meeting for the professionals of the international bakery business.

This event will also be an opportunity to update on the perspectives of a fast-developing market, reinforced by financial analysis thanks to the numerous experts present and to market studies specifically carried out for the event.

So, do not miss out on this exceptional opportunity to discuss the opportunities in a market in full transformation, from grain to oven! Thus obtaining a better idea of the revolution taking place in the product and services offers.

I am participating

Among the subjects in the heart of the sector, to be discussed:

  • Bread, a product at the heart of traditions
  • The pockets of high growth of the international Bakery
  • Focus on original concepts of the Bakery & Coffee Business
  • The baker as an entrepreneur : a new model for the marks
  • Mass Distribution : the winning versions of tomorrow?
  • Pastry, snacking, coffee shop : diversification of the bakery profession
  • The Basket of the Baker : sources of inspiration from here and there
  • Training, transmission, feminization: the key challenges for the sustainability of the business
  • Digitalization : an opportunity for the Bakery Business

Speakers

  • Eugène ABRAHAM, Manager of “Institut des Métiers du Goût”, LES COMPAGNONS DU DEVOIR
  • Dominique ANRACT, President, CNBPF
  • Jean-François BANDET, Founder, BO & MIE
  • Anna BELLSOLÀ, Director, BALUARD (Espagne)
  • Maria BERTOCH, Foodservice Industry ExpertTHE NPD GROUP
  • David BRABIS, Marketing Director, SIRHA & EUROPAIN
  • Florent BRELIVET, Chief executive, BOULANGERIE LOUISE
  • Steeve BROUTIN, CEO & Co-founderRAPIDLE
  • Nuno CARVALHO, Founder, A PADARIA PORTUGUESA (Portugal)
  • Joël DEFIVES, MOF Baker, THIERRY MARX LA BOULANGERIE
  • Karine FOREST, Chief executive, MINOTERIE FOREST
  • Anne FREMAUX, Director Bakery, GIRA
  • Mélanie GUILLDOU, Executive Vice President Foodservice, LAGARDERE TRAVEL RETAIL
  • Sambas HAMADOU, Founder, LE MOULIN DE PLEYEL, LE MOULIN DE MONTROUGE
  • Bruno HERAULT, Head of the Center for Studies and Prospective, MINISTERE DE L’AGRICULTURE ET DE L’ALIMENTATION
  • Mathieu LABBE, Delegate GeneralFEDERATION DES ENTREPRISES DE BOULANGERIE
  • Marie-Noëlle LEFEBVRE, Adherent, INTERMARCHE
  • Paula MARSHALL, Chairman & CEO, THE BAMA COMPANIES (USA)
  • Marie-Pierre MEMBRIVES, Founder, TASTEBUDS
  • Tom MOLNAR, CEO & Co-founder, GAIL’S BAKERY (UK)
  • Mei NARUSAWA, Japanese baker, winner of the best French tradition baguette
  • Nicolas NOUCHI, Responsible of studies, CHD EXPERT GROUP
  • Magali POULAILLON, Director, GROUPE POULAILLON
  • Priscilla PRUVOST, Founder, LA GRANGE AUX PAINS
  • Odile RIGAUT, Director, ECOLE DE BOULANGERIE ET DE PÂTISSERIE DE PARIS
  • Bernard RONOT, FounderGRAINES DE NOE
  • Claire SANDELIS, Training consultantOPCALIM
  • Pascal SCHNEIDER-MAUNOURY, Marketing DirectorBRIDOR
  • Pierre-André SEGURA, Co-founderTARTINE
  • Fouzia SMOUHI, Chief executive, GROUPE CEREVIA
  • Emmanuel TERTRAIS, FounderBAGUETTE ACADEMY
  • Alexandre VIRON, CEO, MINOTERIES VIRON
  • Nicolas ZABUKOVEC, Baking Center Worldwide Training Manager, LESAFFRE INTERNATIONAL
  • And many others coming soon… 

Program of the Convention

OPENING SPEECH

International BVP professions at the crossroads of major changes: what are the main orientations for the sector and what are the consequences for the sector?

The Experts’ Rendez-vous

Overview of the French and international bakery sector. Study results

Analysis of the motor zones of international growth and specificities

  • What are the growth areas: the major changes 2018 vs 2017
  • Focus on the European Big 5: how is demand evolving in these markets?
  • The evolution of bakery networks in Europe and the world: an irremediable trend ?

Focus on the French market and a crossover look at the Middle East

  • Ad hoc study: How is the structure of bakery in France changing today?
  • Independents vs. networks: analysis of a sector living a revolution
  • Middle East: specificities and opportunities to be seized in a growth market

Update on the evolution of the wheat-flour-bread sector

  • Analysis of regulatory developments
  • Raw materials: observation and prospective vision
  • Sharp increase in butter prices: impacts on the sector?
  • The Baguette at UNESCO’s World Heritage Site: prospectives ?

BREAK

How BVP now integrates all consumption channels

Independents, chains, alternative channels: new opportunities 

  • Bakery networks or the challenge of the entrepreneur baker
  • The conquest of new distribution channels: new opportunities for specific needs
    Catering and hotels: what expectations
  • Catering and hotels: what expectations

The new Business moments : adaptation of the entire supply chain

  • Breakfast, Snacking, Coffee, Aperitif/Catering: the new skills of the modern baker

Review of winning concepts of European Bakery & Coffee and analysis of their markets

The Baker’s Basket

Focus on the specificities of bakery culture in several emblematic countries

 

LUNCHEON COCKTAIL

Focus on “eldorado” areas for tomorrow’s BVP

FOCUS GMS: Mass distribution, a new major player in the BVP world

  • UA new approach to baking: what are customers’ expectations?
  • What impact on the upstream and for what requirements?

Transmission of the profession: what challenges for the sustainability of the sector?

Better use of craftsmanship to enhance the attractiveness of trades
The issue of training and learning
How preparing the generation change

Women in the BVP sector, more than a necessity, a reality

Feedback from experiences

Traceability and sourcing: which challenges to meet new responsible expectations?

  • The eco-citizen bakery: how to convert?
  • What are the prospects for ingredients manufacturers to meet these new needs?
  • Old wheat, new wheat: what opportunities?
  • Labels, CRC, agriethics: how to differentiate and what consequences for the upstream

New customer services

What opportunities does digital technology offer?

END OF THE DAY

The partners of the CIBM

Registration in the 2018 Convention

The registration includes :
Access to the conference/training period, breakfast, snack and lunch.

Special Tariffs for Bakers, Shops and Restaurateurs : 395 € excl. tax / person
Tariffs for Industrials, Millers, Distributors, Experts : 595 € excl. tax / person

Multiple registrations : 10% reduction for the 2nd participant, 20% for the 3rd participant, 30% for the 4th participant, 40% for the 5th participant or more.

I am a baker, shop owner/manager or restaurateur

395

I am registrating to the CIBM at the price of 395€ excl. tax = 474€ including tax.

395.00Registrer

I am an industrialist, miller, distributor or expert

595

I am registrating to the CIBM at the price of 595€ excl. tax = 714€ including tax.

595.00Registrer

Informations pratiques

Access modalities :

Beforehand, you must have completed the registration fort (see the registrations page) and sent your payment to the CIBM organization. Then, you will be registered in the CIBM listings and your access card will be delivered to you at the entrance of the CIBM, the day of the conference.

Schedule :

  • Welcome of the participants : 8h00
  • A breakfast will be served
  • Start of the conférence : 8h30
  • Lunch cocktail : 13h00 – 14h45
  • End of the CIBM : 17h15

Lieu de la conférence

Access map

Pavillons des Etangs
50 Route de l’Etoile
75116 Paris