With more than 139,000 sq. ft. of exhibition space and multiple dedicated competitions, Europain 2012 aims to help pastry professionals grow, diversify and attract new customers.

The trends area is focused on seven big trends that bakery operators should be apprised of, two of which are devoted to pastry-making. They are, “Creativity and refinement in pastry-making,” which promotes changes and refinement taking place in desserts due to the increased focus on innovation; and “Pastry-making: a source of infinite inspiration,” which reveals the potential of pastry classics by showcasing revisited classics and improbable flavors.

Pastry-makers on the lookout for new concepts and the key trends of the future before anyone else will find all the responses they are looking for. This area will also host roundtable discussion groups led by experts in various fields of expertise, and interactive demonstrations, with a pair of pastry-makers/designers specially appointed for each of the trends exhibited.

In addition, Europain will play host to various competitions dedicated to the art of pastry. The International Confectionary Art competition will involve teams from 16 countries creating at least 13 products, including pieces from sugar, gum paste and chocolate, along with a plated dessert. It is the only international competition that recruits only mixed-gender two-person teams.

The European Cup is the European selection round of the Coupe du Monde de la Pâtisserie that will bring together the best European pastry-makers.

The Bakery World Cup will pit twelve national teams each consisting of three bakers against each other as they face three challenges: baking, pastry and the artistic centerpiece.

The third French Schools Cup will test students enrolled in professional baking and pastry-making programs with a five-hour competition composed of three tasks: baking, viennoiseries and pastries. The three best teams in each of two categories will receive prizes.

The 2012 Intersuc Collection will recognize and reward sugar and chocolate creations presented by professional exhibitors at the Intersuc exhibition. Formerly known as the “Blue Ribbons,” the Intersuc Collections have been redesigned in line with the trend for bijoux/couture pastry-making and confectionery. Awards will be given for the most innovative creations in confectionery, chocolate, biscuits, snaps, pastry, presentation, packaging and display accessories.