The year 2026 has started on a positive note for the bakery and pastry sector. From January 17 to 21, Sirha Bake & Snack took place at Pavilion 1 of Paris Expo Porte de Versailles, bringing together artisans, manufacturers, distributors and decision-makers around the major transformations shaping the industry. This high-attendance edition stood out for its density, innovation and strong economic momentum.
A Structuring Event for the Entire Value Chain
From the opening day, the exhibition halls welcomed a steady flow of visitors eager to discover emerging trends, attend demonstrations by renowned chefs, participate in thematic conferences and explore a wide range of products, equipment and technological solutions.
Sirha Bake & Snack once again confirmed its role as a unifying platform for the entire value chain — from raw materials to finished products — fostering direct exchanges between producers, processors and end users.
For exhibitors, the event remains a strategic lever for visibility and credibility. Anne-Vincent, co-founder of YumGo, highlights its importance:
“We develop plant-based alternatives to eggs without changing recipes. The goal is to offer a solution that is easy to use, fully plant-based and delivers the same results as traditional eggs, without compromising on taste.”
A similar assessment comes from Moulins Bourgeois, where Julien, a bakery consultant, presented La Garance, a baguette designed to optimize artisans’ daily work:
“The show allows us to showcase the technical expertise behind each product and to engage directly with professionals.”
A Strategic Investment for Brands
While participation in Sirha Bake & Snack represents a significant investment — including booth rental, logistics and team mobilization — most exhibitors consider the return largely positive.
Laurent Ducasse, Sales Director at Poco Loco, puts it into perspective:
“Yes, it is an investment. But the returns are substantial: visibility, qualified contacts and strengthened customer confidence. It is also an opportunity to support our distributors present on site.”
High-Level International Competitions
The event further reinforced its global stature through prestigious competitions:
- Bakery World Cup 2026: South Korea claimed first place, followed by China. Host country France, represented by Yann Raimondo, Corentin Molina and Yannis Thouy, secured third place.
- Pastry World Cup – European Selection: France won on January 19, earning qualification for the global final scheduled to take place in Lyon in 2027.
Innovation in the Spotlight: Seven Sirha Bake & Snack Awards Winners
Out of more than 80 applications, seven innovations were awarded, reflecting the industry’s key trends: sustainability, automation and operational efficiency.
Three solutions stood out in particular:
- Equipment: Spiral Evo Smart by Bongard, an intelligent mixer capable of automating water weighing and dosing.
- Beverage: SOVI’s concentrated oat-based plant drink, designed to reduce storage space in coffee shops.
- Ingredient: Dira Fruit Solutions’ cocoa fruit purée, which valorizes cocoa mucilage traditionally discarded.
An Alternating Paris–Lyon Calendar Confirmed
Finally, the Sirha Group officially announced a new alternating schedule between its two flagship cities:
- Sirha Lyon: January 21–25, 2027, at Eurexpo Lyon
- Sirha Bake & Snack Paris: returning in January 2028 at Porte de Versailles