2026 Partners

They're with us

Sirha Bake & Snack brings together key and innovative players in the industry around a shared vision: driving the sector forward. At our side, committed partners who share our values and help make the show a true highlight for the entire profession.

Interested in joining
the adventure?
Contact-us!

Stéphanie Randria Partnerships Manager

stephanie.randria@gl-events.com

Major partners

Lesaffre, a global player for over 170 years, innovates with its partners to address challenges in nutrition, health, and sustainability. Convinced of the potential of microorganisms and fermentation, our 11,000 employees are committed to helping feed 9 billion people healthily by 2050 while preserving the planet's resources.

Platinum partners

Consistent throughout the year, it adapts to the demands of professionals. Its fine, malleable texture is easy to work with. Its highter melting point ensures good dough consistency, even after baking. Charentes-Poitou PDO butter is ideal for all types of puff pastry.

Produced from a unique terroir and historic expertise, Charentes-Poitou AOP butter, Lescure is a butter of exceptional quality, recognized by the best artisan bakers and pastry chefs for its inimitable hazelnut taste, consistency, and perfect plasticity, which ensure exceptional puff pastries and viennoiseries.

Moulins Viron is a 200-year-old family company, which has enhanced the tradition of Excellence and the artisan know-how. Located in Chartres (FR), Moulins Viron always searched the highest quality of wheat from a local sourcing, to address the best quality of ""Additive-Free"" flours to the best professionals (Pierre Hermé, Nina Métayer, Hélène Darroze etc.). Exporting in almost 30 countries, it is also the reference of the French bakery craftmanship out of France, inspiring and being inspired by the best bakers around the world.

Premium partners

Scaritech designs reliable and durable tools for the bakery and pastry professions. Guided by practical experience, the brand optimizes technique, comfort, and food safety, from scoring to fermentation and kneading. It also develops promotional products tailored for food industry professionals.

For over 30 years, Bridor, a French manufacturer of frozen breads and pastries, has combined industrial excellence with artisanal expertise to offer chefs high-quality products inspired by baking cultures from around the world.

The National Confederation of French Bakery and Pastry, chaired by Dominique Anract, is the professional organization that represents and defends the interests of France’s artisan bakers and pastry chefs. It brings together 94 departmental professional groups and 13 regional professional groups.

For over 80 years, FEB has united the key players of the bakery sector. It brings together most producers and retail networks. Its members represent 53,800 employees, 180 production sites, 2,000 points of sale, and €9 billion in revenue, including €3 billion from exports.

Founded in 1882 in Saint-Étienne, Weiss is one of the few to craft its chocolates and pralines entirely, from roasting cocoa beans and dried fruits to the final creations. Creations for gourmets and professionals, made with rare artisanal savoir-faire (EPV label, Palme d'Or de l'Artisanat).

Founded in 1882 in Saint-Étienne, Weiss is one of the few to craft its chocolates and pralines entirely, from roasting cocoa beans and dried fruits to the final creations. Creations for gourmets and professionals, made with rare artisanal savoir-faire (EPV label, Palme d'Or de l'Artisanat).

Cold you can rely on, in step with your events. In the events industry, every minute counts and every detail matters—and mastering cold chain solutions is a key part of that. With Petit Forestier Event, the dedicated offering from Petit Forestier, Europe’s leading refrigerated rental specialist, you benefit from over a century of expertise and know-how recognized across Europe. Our mission: to guarantee cold chain continuity, in all circumstances, for all your events.

Created and managed by food industry professionals, MAPA and La Mutuelle d’Assurance de la Boulangerie support bakers with tailored coverage, prompt compensation, and a strong sense of solidarity. For over 40 years, La Mutuelle d’Assurance de la Boulangerie has offered bakers comprehensive, customized health and life insurance to ensure the long-term security of their business and their families.

Ekip partners

EKIP is a dynamic professional association which brings together French equipment manufacturers and subsidiaries of european manufacturers with significant activity in France, of equipment for bakeries, pastries, ice cream makers, confectioners, chocolate makers, bakery restaurants, millers and caterers.

Intercéréales is the representative interprofessional organization for French cereals. Created at the initiative of professional organizations in the cereal sector, it brings together all economic stakeholders in the industry: production, collection/marketing, and primary processing.

AIPF mission is to foster professionnal exchanges and participate in the radiance of French bread. It's a forum which bring together millers bakers suppliers and all professionnals in the wheat flour and bread sector.

Aria Constructeur is a French company that designs, manufactures, and sales equipment to improve load transfers in the artisanal, industrial bakery and agri-food sectors. We specialize in the manufacture of loader and elevator for bakery’s ovens. We offer storage, transfer, and weighing solutions.

Aria Constructeur is a French company that designs, manufactures, and sales equipment to improve load transfers in the artisanal, industrial bakery and agri-food sectors. We specialize in the manufacture of loader and elevator for bakery’s ovens. We offer storage, transfer, and weighing solutions.

Fours Fringand, French independent bakery oven manufacturer since 1928. Bakery Oven specialist for all the energy sources, Fours Fringand offers the complete range of baking solutions for bakers with reliable, innovative products and excellent service. Fours Fringand, the excellence for your demanding baking!

For over 70 years, VMI has been designing mixing and kneading solutions for the bakery, pastry, and snacking sectors. Reliable, ergonomic, and high-performing, VMI mixers and kneaders are entirely designed and assembled in France. VMI is a Coperion brand.

Supplier partners

Since 1968, PANEM INTERNATIONAL has established itself as the benchmark brand in fermentation, thanks to the invention of controlled fermentation. A true specialist in refrigeration, the company has, over the decades, developed a comprehensive range of equipment designed to meet the requirements of the agri-food industry: controlled fermentation, proofing, rapid cooling, blast freezing, preservation, storage, maturation, crusting, and in-store display units.

With over 30 years of expertise in woodworking, the company masters all technical aspects involved in the manufacture of its in-store display units, ensuring robust solutions that are perfectly integrated into retail environments.

Since 2014, all manufactured equipment has been certified “Origine France Garantie.” This label attests that PANEM products are processed and manufactured in France, with up to 95% French materials and labor.

Media partners

EDITRICE EDF TREND is Italian editor of international magazines specializing in the technology of the food & beverage industry, and all its by-sectors such as: processing, packaging & design, labelling, logistics, sensors & IT technology, mechatronics, automation, storage & logistics, etc. TECNALIMENTARIA FOOD INDUSTRY and TECNALIMENTARIA BEVERAGE INDUSTRY are bimonthly issues in Italian & English, a dynamic instrument of constant update for users of machinery and plants. Readers will find insights into the latest technology and market trends, as well as a focus on the cutting-edge innovation that will characterize the near future.

Le Journal des Pâtissiers is the leading magazine dedicated to French pastry. For over four decades, we have supported pastry professionals and enthusiasts with exclusive, high-quality content. Our mission: to offer interviews with renowned pastry chefs, innovative pastry recipes, and expert insight into the latest market trends. Le Journal des Pâtissiers stands at the heart of the pastry world’s evolution, combining tradition and innovation to inspire you every day. Join the community of pastry artisans and stay at the forefront of excellence with Le Journal des Pâtissiers—your essential ally for everything related to the art of French pastry.

Honoré Le Mag is the professional magazine dedicated to premium bakeries and pastry shops, distributed across France with more than 21,000 readers — key decision-makers in the industry.

In France Snacking, discover the latest news and insights, reports and features, new products and innovations — all analyzed and decoded for you, the 61,000 decision-makers in the fast food and fast casual industry.

Horeca Magazine is Belgium’s leading publication dedicated to professionals in the hospitality, restaurant, and café sectors. Through its articles, thematic reports, and expert interviews, the magazine offers an insightful look at industry trends, innovations, economic challenges, and best practices. Whether you are a chef, a venue manager, or a player in the foodservice industry, Horeca Magazine is your essential source of information to stay ahead of the latest news and market developments.

Tribune des Boulangers Pâtissiers magazine, distributed to 100% of industry professionals—including bakers-pastry chefs, pastry chefs, chocolatiers-confectioners, ice cream makers, manufacturers, and distributors—covers the latest industry news, raw material trends, and equipment innovations, while offering in-depth thematic features and an open forum to give voice to new ideas and perspectives.

With a modernized print and digital edition, a bi-monthly newsletter, and a professional directory, Tribune des Boulangers Pâtissiers magazine is more committed than ever to supporting industry professionals in their development.

Legally recognized trade association and leader in promoting the image of the chef and Italian food and wine culture. The FIC represents Worldchefs in Italy, to which over 100 National Federations from the five continents belong. Federcuochi's mission is developed through enhancing the skills of chefs, raising awareness among professionals and young people about continuous training, transmitting gastronomic culture in the country and abroad, spreading culinary traditions by encouraging sustainability.

puntoITALY is the international magazine dedicated to Made in Italy within the artisanal gelato, pastry and catering sectors, areas universally recognized as synonymous with quality, innovation and creativity. Targeted specifically at industry professionals, the magazine is a focused communication tool, providing a qualified showcase of the sector’s leading companies through news, follow-up, and a focus on advanced technologies, market strategies, and business opportunities for international partners in the field. The magazine is published by Editrade Srl, an italian publishing house specializing in the production of magazines and books dedicated to the artisan confectionery supply chain.

Pasticceria Internazionale Worldwide Edition is the international extension of Pasticceria Internazionale , offering the global pastry community an exclusive, digital, and accessible platform. Fully digital and in English, Pasticceria Internazionale Worldwide Edition guarantees global visibility for advertisers and select content on the latest trends and innovations in the pastry world, designed for professionals looking to expand their presence in strategic markets such as Europe, Asia, Latin America, and the United States. Pasticceria Internazionale Worldwide Edition confirms its commitment to modern and comprehensive communication, which enhances your visibility and creates meaningful connections thanks to digital integration and high-quality content.

Luxury Food&Beverage Magazine is a magazine published by Edizioni Turbo srl, dedicated to the world of food and wine, aimed at purchasing managers, chefs and sommeliers of hotel chains and luxury restaurants. Luxury Food&Beverage Magazine is a working tool, but even more as a source of stories and insights to learn about, discover and offer a unique food and wine experience.

“THE MOST REKNOWN FOOD SERVICE MAGAZINE”.

Les Nouvelles de la Boulangerie-Pâtisserie is the media outlet dedicated to artisan bakers and all professionals in the bakery, viennoiserie, and pastry (BVP) sector. Find all the latest industry news — regulations, social and legal updates, training and recruitment, products, and equipment — every two weeks in our newspaper or on our website: https://lesnouvellesdelaboulangerie.fr/ .

Zepros Resto, the monthly B2B magazine for all professionals in the food service industry, informs and inspires with innovations, digital technology, CSR, and industry focus. With a circulation of 53,280 copies each month, it covers the entire market to stay at the forefront of food service.

Zepros Resto, the monthly B2B magazine for all professionals in the food service industry, informs and inspires with innovations, digital technology, CSR, and industry focus. With a circulation of 53,280 copies each month, it covers the entire market to stay at the forefront of food service.

Zepros Resto, the monthly B2B magazine for all professionals in the food service industry, informs and inspires with innovations, digital technology, CSR, and industry focus. With a circulation of 53,280 copies each month, it covers the entire market to stay at the forefront of food service.

Zigzag Media has been the benchmark for great deals, top addresses, cultural events and innovative concepts for 15 years. Like its team, its community displays boundless curiosity: a unique place, a slightly crazy concept, an amusing story... Discovering the best of French cities is always on the agenda.

We were born in 1980 as a publishing company specialized in the field of gastronomy for professional. Dulcypas, a technical magazine for pastry, bakery, chocolate and desserts; and Arte Heladero, a publication for professionals in the areas of ice-cream and horchata-making, are undisputed leaders in all Spanish-speaking countries within their respective sectors.

In 1993 we launched Saber y Sabor, our personal vision of haute cuisine. The magazine quickly became popular among chefs.

In 2008, we launched our great international project: so good.. magazine, a publication in English for professionals of “haute pâtisserie” worldwide.

And in 2023 we launched so cool.. magazine, a publication in English for professionals of gelato worldwide.

During our 45 years history we have not stopped publishing renowned books about pastry, ice cream, chocolate, bakery ... allowing us to form a complete gastronomic library. Finally, we are in daily direct contact with professionals around the world through three thematic portals on the Internet, the most important and popular in Spanish are: pasteleria.com; heladeria.com; and saberysabor.com. Additionally, there is sogoodmagazine.com, which is in English.

Le Cafetier is the leading and essential trade publication for all professionals in the sector: café owners, restaurateurs, and hoteliers in French-speaking Switzerland.

As the official publication of the Swiss Association of Bakers and Confectioners, Panissimo offers news, in-depth articles, reports, profiles and content relevant to bakeries, confectioners and suppliers throughout Switzerland. The target groups are business owners, managers, executives, employees and apprentices in production and sales, as well as key players in the sector.

Pain et Pâtisserie is the leading Belgian professional magazine dedicated to bakery, pastry, confectionery, chocolate and ice cream.

Editrice Zeus is an Italian B2B publishing house that has been connecting technology manufacturers with global markets for over 40 years. Active across the food & beverage, packaging, industrial technologies and Horeca sectors, we combine publishing expertise with digital, social and video communication to enhance companies’ international visibility. Our leader publication for the Food Service & Hospitality market is Horeca International, distributed worldwide at major trade fairs and focused on innovations in professional equipment, kitchen technology, contract furniture and design.

Founded in 1972 by Henri Gault and Christian Millau, the founding fathers of nouvelle cuisine, Gault&Millau is a publisher of gastronomic guides that discovers, supports, and showcases all players on the culinary scene.

Each year, Gault&Millau rates and awards toques to nearly 2,500 establishments across France. Over time, the brand has diversified, publishing eleven regional guides throughout the year. The magazine also made its major comeback in November 2023, with four issues per year and one special edition, offering a gastronomic lens through which to view the world

Information and announcements for your profession, the reference media for hospitality and foodservice professionals (cafés, hotels, and restaurants).

Subscriptions: +33 1 45 48 45 00 – Jobs & Classifieds: +33 1 45 48 64 64 – Advertising: +33 1 45 48 55 85

News, careers, passions. The newspaper of the hospitality and foodservice sector since 1923.

Ophélia, an AI assistant specialized in hospitality and foodservice: Do you have a question related to an employment contract, hygiene procedures, or your commercial lease? I am connected to more than 1,200 practical guides written by hospitality and foodservice experts.

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