- Paris, France
- 26/3-22 to 29/3-22
The world of bread is divided into two sides: a soft side with sandwich-type breads, and a crunchy side that includes the likes of the French baguette.
All the knowledge, French heritage, know-how and skill is experienced and exported at Sirha Europain, the event of reference for the bakery-pastry sector.
Suppliers of raw materials, designers of precision machinery, artisans, and entrepreneurs come together to exchange around an approach to bakery-pastry that is nourishing and relevant in everyday life.
Whether it is the first croissant in the morning, a crunchy sandwich at lunchtime, a snack before dinner or a cake to share: everyone loves French bakery!
