International Convention of Modern Bakery

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.

Speakers

Eugène ABRAHAM, Manager of “Institut des Métiers du Goût”, LES COMPAGNONS DU DEVOIR

Dominique ANRACT, President, CNBPF

Anna BELLSOLÀ, Director, BALUARD (Espagne)

Maria BERTOCH, Foodservice Industry Expert, THE NPD GROUP

Florent BRELIVET, Chief executive, BOULANGERIE LOUISE

Steeve BROUTIN, CEO & Co-founder, RAPIDLE

Nuno CARVALHO, Founder, A PADARIA PORTUGUESA (Portugal)

Joël DEFIVES, MOF Baker, THIERRY MARX LA BOULANGERIE

Marie-Odile FONDEUR, Director, SIRHA & EUROPAIN

Karine FOREST, Chief executive, MINOTERIE FOREST

Anne FREMEAUX, Director Bakery, GIRA

Mélanie GUILLDOU, Executive Vice President Foodservice, LAGARDERE TRAVEL RETAIL

Bruno HERAULT, Head of the Center for Studies and Prospective, MINISTERE DE L’AGRICULTURE ET DE L’ALIMENTATION

Mathieu LABBE, Delegate General, FEDERATION 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, BOULANGERIE DURRENBERGER

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, Founder, GRAINES DE NOE

Pascal SCHNEIDER-MAUNOURY, Marketing Director, BRIDOR

Pierre-André SEGURA, Co-founder, TARTINE

Fouzia SMOUHI, Chief executive, GROUPE CEREVIA

Emmanuel TERTRAIS, Founder, BAGUETTE ACADEMY

Alexandre VIRON, CEO, MINOTERIES VIRON

And many others coming soon…

8H30

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 ?

10h30

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

13H00

LUNCHEON COCKTAIL

14H20

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?

17H20

Paris on November 27, 2018

Date

Location

Tickets

Speakers

Enter fully into the era of world pastry

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

Speakers

Program of the Convention

OPENING SPEECH

The Experts’ Rendez-vous

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

BREAK

How BVP now integrates all consumption channels

The new Business moments : adaptation of the entire supply chain

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

The Baker’s Basket

LUNCHEON COCKTAIL

Focus on “eldorado” areas for tomorrow’s BVP

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

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

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

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

New customer services

END OF THE DAY

The partners of the CIBM

Registration in the 2018 Convention

I am a baker, shop owner/manager or restaurateur

I am an industrialist, miller, distributor or expert

Informations pratiques

Access modalities :

Schedule :

Lieu de la conférence

Access map

Paris on November 27, 2018

Date

Location

Tickets

Speakers

Enter fully into the era of world pastry

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

Speakers

Program of the Convention

OPENING SPEECH

The Experts’ Rendez-vous

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

BREAK

How BVP now integrates all consumption channels

The new Business moments : adaptation of the entire supply chain

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

The Baker’s Basket

LUNCHEON COCKTAIL

Focus on “eldorado” areas for tomorrow’s BVP

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

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

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

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

New customer services

END OF THE DAY

The partners of the CIBM

Registration in the 2018 Convention

I am a baker, shop owner/manager or restaurateur

I am an industrialist, miller, distributor or expert

Informations pratiques

Access modalities :

Schedule :

Lieu de la conférence

Access map

Cookies