Le Cordon Bleu Paris partners with Europain exhibition 2020

October 2019 - Le Cordon Bleu Paris will take part in the Europain exhibition from 11 to 14 January 2020, at the Porte de Versailles (Paris’s 15th district). Recognized as the largest international boulangerie, pastry, chocolate, ice cream, and confectionery exhibition, the aim of the 2020 event is to reflect the changes which have impacted the profession and the market, and to inspire professionals and entrepreneurs who have their sights firmly fixed on the future.

As a Europain partner, this year Le Cordon Bleu Paris was chosen to create a Europain Lab with its students. This new and inspirational boulangerie concept, measuring 280 m2, was set up by Sylvie Amar & Partners, in partnership with Moulins Viron. The idea behind this pop-up boulangerie, which will be open throughout the exhibition and also offer a range of snacks, came from an educational project, during which Le Cordon Bleu Paris institute students were given the opportunity to work as a team.

The Europain Lab, as you will see it, is the interpretation of the “Muse” concept by Li Fen Fong, Mariana Fermin Salicetti and Nanqi Cheng, under the guidance of Boulangerie Technical Director and Chef Instructor Olivier Boudot. This is not just your everyday bakery, but a warm and appealing space for all generations, combining artisanal and technological elements. The cosy niches provide both a physical and digital customer experience. The ensemble was also envisaged as an ecosystem, in which nothing gets thrown away. Everything can be transformed, giving unsold goods or leftovers a second life, using as little packaging as possible.

Between 9 a.m. and 6 p.m., visitors will be guided, given advice and accompanied by Le Cordon Bleu Paris institute students and the team of boulangerie Chefs. The laboratory will provide a wealth of ideas, with priority given to quality, product seasonality, nutritional information, and zero waste:

• Exclusively available pulse-based flours, such as the one used for the Institute’s Signature Bread
• Snacks, made from croissant dough trimmings, unsold bread, and spent beer grains
• Sandwiches, made-to-order in front of the customer
• Vegetarian products
• Sweet and savoury croutons made from unsold bread
• QR codes giving product price, ingredients and nutritional information

We look forward to seeing you in January 2020 at the Europain exhibition.