Professionals from the bakery, pastry and chocolate-making industry need to continuously consider the different aspects of their business.
The daily challenges they have to face : prepare and manufacture of course, imagine new ranges, refine the offering for their shops, manage their teams, communicate with their clients and manage their turnover. This regardless of the quantities produced and size of their business. From the choice of packaging to the implementation of a training plan, from the choice of oven or flour to the implementation of a hygiene and safety plan the needs are cross-disciplinary.
Europain 2018 also offers :
o Europain Forum. 4 days of exchanges and contribution addressing the latest themes in all trades of the industry.