International Convention of Modern Bakery

Enter fully into the era of world pastry

The third 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 19, 2019.

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 (already confirmed)

Sylvie AMAR, Brand Strategist & Designer, SYLVIE AMAR & PARTNERS

Géraldine AMSELLEM, Business Unit & Production Director EMEA, CHD EXPERT

Ezio BALARINI, Chief Marketing Officer, AUTOGRILL

Michaël BALLAY, Associate Manager, FOOD SERVICE VISION

Louis-Marie BELLOT, President, BELLOT MINOTERIES

Adeline BODEMER, Bakery & Pastry Markets Director, CARREFOUR

Marc BONNET, Director, FILIERE CRC

Stéphanie BRILLOUET, Marketing Director Northern Europe Northern America, DELIFRANCE

Thierry BROMET, Technical Director and R&D Director, BOULANGERIE AMOUD

Emmanuel CASTRO, Founder, FOURNIL DES ALBERES

Benoit CASTEL, Founder, BENOIT CASTEL LA BOULANGERIE PÂTISSERIE

Jean-Christophe CHASSAIGNE, President, ALLIANCE BIO

Gontran CHERRIER, Baker, GONTRAN CHERRIER

Matthieu DALMAIS, Confectioner, BOULOM

Patrick DAUWE, General Director, RADEMAKER

Claire DIEMER, Qualitative Research Director, FOOD SERVICE VISION

Julien DUBOUE, Founder, BOULOM

Matthieu DALMAIS, Confectioner, BOULOM

Anne FREMAUX, Director Bakery, GIRA

Michele Antonio FINO, Food Culture Master Director, UNIVERSITÉ DES SCIENCES GASTRONOMIQUES DE POLLENZO

Marie-Odile FONDEUR, Director, EUROPAIN – GL EVENTS

Anne FREMAUX, Director Bakery, GIRA

Yannick GERARD, Managing Director, MERAND

Gaëtan JEGOUX, Baking Centre Director, LESAFFRE INTERNATIONAL

Rodolphe LANDEMAINE, Foundeur, MAISON LANDEMAINE

Clair MADORE, Marketing & E-Business Director, GRANDS MOULINS DE PARIS

Marie-Pierre MEMBRIVES, Founder, TASTEBUDS

Franck PICHARD, Responsible of Bakery School, FESTIVAL DES PAINS

Jérôme PITIOT, Marketing Director, BRIDOR

Mickaël REYDELLET, Founder, BOULANGERIE LA PARISIENNE

Uri SCHEFT, Founder, LEHAMIM

Christophe GAULTIER, Concept Manager, TY VORN

And many others coming soon…

8H30

OPENING ADDRESS: The Big Challenges of the international Bakery Business sector

Paul FEDELE, Publishing Director, HONORE LE MAG
Laurent ESTEBE, Editor-in-chief, HONORE LE MAG

8H40

Overview and Bakery Business’ performance progression. Study results.

Anne FREMAUX, Bakery Director, GIRA

9H10

Today’s development of the bakery’s organisation and offer in France

Géraldine AMSELLEM, Business Unit & Production Director EMEA, CHD EXPERT

9h35

The great challenges of the international BVP’s sector

Gontran CHERRIER, Baker and Pastry Chef, GONTRAN CHERRIER (video)

9H45

Time to face choices for the artisan bakery?

Claire DIEMER, Quality Studies Manager, FOOD SERVICE VISION

Emmanuel CASTRO, Founder, FOURNIL DES ALBERES
Domitille FLICHY, Founder, FARINEZ-VOUS
Mickaël REYDELLET, Founder, BOULANGERIE LA PARISIENNE
Christophe GAULTIER, Responsable Concept, TY VORN

10H25

BREAK

10H55

A new approach for medium to large retailers and the sector’s challenges

Adeline BODEMER, Bakery, Viennoiserie and Pastry’s Market Director, CARREFOUR

11H20

Zooming in on two areas

Stéphanie BRILLOUET, Marketing Director Northern Europe and Northern America, DELIFRANCE
Thierry BROMET, Technical Director and R&D Director, BOULANGERIE AMOUD (Maroc)

12H00

Diversification of the baker’s trade: towards the Coffee & Bakery and Bakery catering

Julien DUBOUE, Founder, BOULOM
Matthieu DALMAIS, Pastry Chef, BOULOM

12H25

Focus on EUROPAIN 2020

Marie-Odile FONDEUR, Director, EUROPAIN – GL EVENTS

12H45

LUNCH

14H05

Equipment and process : How to fulfil the sector’s new expectations?

Patrick DAUWE, General Director, RADEMAKER
Yannick GERARD, Managing Director, MERAND

14H30

Zooming in on two Eldorado sectors for tomorrow’s BVP

Ezio BALARINI, Chief Marketing Officer, AUTOGRILL (Italie)
Pr. Michele Antonio FINO, Food Culture Master Director, UNIVERSITE DES SCIENCES GASTRONOMIQUES DE POLLENZO (Italie)
Uri SCHEFT, Founder, LEHAMIM (Israël)

15H15

Round-table: Tomorrow’s bakery, what is it and how do we prepare for it?

Michaël BALLAY, Associate Manager, FOOD SERVICE VISION

Sylvie AMAR, Brand Policymaker and Designer, SYLVIE AMAR & PARTNERS
Benoît CASTEL, Founder, BENOIT CASTEL LA PATISSERIE BOULANGERIE
Rodolphe LANDEMAINE, Founder, MAISON LANDEMAINE
Franck PICHARD, Manager for the School of Bakery, FESTIVAL DES PAINS

16H00

Ingredients and how best to support the new food trends?

Gaëtan JEGOUX, Baking Center Director, LESAFFRE

16H25

Round-table : What challenges for the flour trade eco-friendly citizenship?

Michaël BALLAY, Associate Manager, FOOD SERVICE VISION

Louis-Marie BELLOT, President, BELLOT MINOTERIES
Marc BONNET, General Director, FILIERE CRC
Jean-Christophe CHASSAIGNE, President, ALLIANCE BIO
Claire MADORE, Marketing Director and E-Business, GRANDS MOULINS DE PARIS
Jérôme PITIOT, Marketing Director, BRIDOR

17H05

Paris on November 19, 2019

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 (already confirmed)

Program of the Convention

OPENING ADDRESS: The Big Challenges of the international Bakery Business sector

Overview and Bakery Business’ performance progression. Study results.

Today’s development of the bakery’s organisation and offer in France

The great challenges of the international BVP’s sector

Time to face choices for the artisan bakery?

BREAK

A new approach for medium to large retailers and the sector’s challenges

Zooming in on two areas

Diversification of the baker’s trade: towards the Coffee & Bakery and Bakery catering

Focus on EUROPAIN 2020

LUNCH

Equipment and process : How to fulfil the sector’s new expectations?

Zooming in on two Eldorado sectors for tomorrow’s BVP

Round-table: Tomorrow’s bakery, what is it and how do we prepare for it?

Ingredients and how best to support the new food trends?

Round-table : What challenges for the flour trade eco-friendly citizenship?

CLOSE OF DAY

The partners of the CIBM

Registration in the 2019 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 19, 2019

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 (already confirmed)

Program of the Convention

OPENING ADDRESS: The Big Challenges of the international Bakery Business sector

Overview and Bakery Business’ performance progression. Study results.

Today’s development of the bakery’s organisation and offer in France

The great challenges of the international BVP’s sector

Time to face choices for the artisan bakery?

BREAK

A new approach for medium to large retailers and the sector’s challenges

Zooming in on two areas

Diversification of the baker’s trade: towards the Coffee & Bakery and Bakery catering

Focus on EUROPAIN 2020

LUNCH

Equipment and process : How to fulfil the sector’s new expectations?

Zooming in on two Eldorado sectors for tomorrow’s BVP

Round-table: Tomorrow’s bakery, what is it and how do we prepare for it?

Ingredients and how best to support the new food trends?

Round-table : What challenges for the flour trade eco-friendly citizenship?

CLOSE OF DAY

The partners of the CIBM

Registration in the 2019 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