Date

Nov 19, 2019

Location

Paris, Pavillons des Étangs

Tickets

350 seats

Speakers

Worldwide Bakery Business Experts

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.

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 (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 DirectorUNIVERSITÉ 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, FounderBOULANGERIE LA PARISIENNE
  • Uri SCHEFT, Founder, LEHAMIM
  • Christophe GAULTIER, Concept Manager, TY VORN
  • And many others coming soon… 

Program of the Convention

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

Overview and Bakery Business’ performance progression. Study results.

Anne FREMAUX, Bakery Director, GIRA

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

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

The great challenges of the international BVP’s sector

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

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

BREAK

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

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

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)

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

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

Focus on EUROPAIN 2020

Marie-Odile FONDEUR, Director, EUROPAIN – GL EVENTS

LUNCH

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

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

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)

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

Ingredients and how best to support the new food trends?

Gaëtan JEGOUX, Baking Center Director, LESAFFRE

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

CLOSE OF DAY

The partners of the CIBM

Registration in the 2019 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