The Fair of Bread, cakes and ice cream

The meeting point for professionals in Bakery, Pastry and ice cream is called Intersicop 2017

El International Bakery, Pastry, Ice Cream and Coffee Fair arrives in the capital of Spain to contribute to the dissemination and business of the Pastry, bakery, ice cream parlor and coffee, with the presence of the main manufacturers and distributors of the sweetest and tastiest sector of the national gastronomic panorama.

An essential place for suppliers and professionals of the pastry art to seek the best synergies with their clients, potential or real, presenting all their new products and machinery in a perfect setting for the occasion.

Intersicop 2017, arrives at IFEMA on February 19-21, occupying a relevant exhibition space, pavilions 12 and 14 of the fairgrounds, coinciding on dates with the HIP- Hospitality Innovation Planet hotel event, with an expected massive influx of professionals from the sector of the capital and national hospitality industry.

From finished products, sourdoughs, precooked, frozen pastries, etc., to the most innovative manufacturing or refrigeration machinery, we will be able to have it at our fingertips in a professional meeting, which seeks to position itself as a European benchmark within the sweet gastronomy sector.

The participation in the program of activities of the best professionals in the sector, with live demonstrations, and the celebration in the event of several championships, provide an interesting training and exhibition proposal, for all those professionals who have a relationship with pastry, the bakery, ice cream or the world of coffee.

What can we see at Intersicop 2017?

Throughout the different spaces set up for each activity, the live demonstrations, or showcookings that will be developed during the days of the celebration, will be carried out by various masters of the pastry, baker or ice cream scene.

• Renowned pastry chefs like Jordi Bordas, inventor of the unique B Concept method and winner in 2011 of the Pastry World Cup, will immerse us in the much demanded and current world of “gluten-free” and “lactose-free”. Or the internationally renowned teacher Oriol Balaguer, will present in society the latest news from La Duquesita, a traditional pastry shop from the capital of Spain that joins the world of the avant-garde with the recent reconstruction of its business model in 2015.
• Bakers like Eduard Crespo, And your daughter Georgina, owners of Bakery Balmes from Barcelona, ​​they will bring us the secrets of their well-known “St. George’s bread ”, and in turn they will accompany the members of the National Selection of Artisan Bakery, known as “the spike”, in their live demonstrations within the entire program of the Fair. The world of the much sought after and renewed sourdough formula will be well represented in a debate talk about cultivated sourdough, which will feature professionals from the trade union Carlos Mariel, Jordi Morera, Pep Aguilar and Arturo Blanco.
• Ice cream makers have their special place within the Fair, the importance and boom of the sector means that the first swords of the most representative firms on the national scene, offer technical presentations and new trends, led by Carlos Arribas from Heladería Ca ​​and his particular vision the setting up of an ice cream parlor or Lluís Ribas from Zealis Solutions and the role of allergens as a new market trend.

Intersicop’s three sweets and balances contests

Apart from the exhibition, the Fair also hosts three interesting moments, coinciding with the celebrations of the final phases of the contests that we will detail below.

• The 1st edition of the National Pastry Students Championship, to help promote quality professional training in the pastry sector, with two dozen schools participating in this sector representing 10 autonomous communities in the country.
• We can also attend the Artistic Cake Contest, convened by the Spanish Confederation of Artisan Pastry Entrepreneurs (CEEAP) and with a clear avant-garde benchmark and boost to the creativity of new pastry chefs.
• At the bakery level, the celebration of the National Championship of Artisan Bakery, organized by Ceopan, la Spanish Confederation of Bakery Organizations and a clear precursor of the line-ups of the best and most creative professionals, with their inclusion in “The spike” and represent the National Selection of Artisan Bakery in the different international championships in which it participates.

We leave you here linked the Intersicop activities program, which they send us from the organization of the Fair.