Sirha Bake & Snack 2028: Bakery, Pastry and Snacking

16–19 January 2028 | Paris Expo Porte de Versailles, Paris, France

Sirha Bake & Snack is a professional trade fair organised within the Sirha Food portfolio. The 2028 edition is structured around Bakery, Snacking and Sweet, with Start-Up and Coffee & Bakery hubs. It brings together product, equipment and foodservice interests across artisanal and industrial bakery, pastry, confectionery and quick-service formats.

Why Sirha Bake & Snack matters to bakery professionals

Compare products across the bakery offer

The three sectors provide a practical way to review ingredients, bakery and pastry products, equipment and approaches to snacking. Visitors can compare products and suppliers against the needs of their own production, shop, catering or retail operation.

Explore ideas beyond the stand

The official event site presents Sirha Connect as a networking and exhibitor-discovery tool. It also documents competitions and innovation features from previous editions, including bakery and pastry competitions and the Sirha Bake & Snack Awards. The 2028 programme should be checked when the organiser publishes its details; earlier features are not a promise of the next programme.

Understand the reported scale

The organiser's event page reports more than 35,500 professional visitors for 2026. Its current page also displays a 31,960-professional counter without an edition label. The year-specific narrative is used here as the reported 2026 figure; the undated counter is not treated as a comparable edition statistic.

Who should visit Sirha Bake & Snack?

Artisan bakers and pastry chefs

Compare ingredients, recipes and equipment relevant to your production and customer offer. Consider which formats could suit your available space, staff skills and daily workflow, and ask suppliers for specifications and operating requirements.

Bakery, café and snacking operators

Explore product lines, shop equipment and foodservice ideas for breakfast, lunch and takeaway occasions. Operators can use the fair to assess how a new product or service concept might complement their menu, service capacity and customer profile.

Industrial producers, distributors and importers

Review manufacturing equipment, ingredients and product ranges with procurement and distribution needs in mind. Prepare target categories, expected volumes and market requirements so supplier discussions can move beyond general introductions.

Retail, hospitality and franchise decision-makers

The organiser names foodservice groups, retail buyers and franchise interests among the audiences it seeks to reach. If you are evaluating a bakery or snacking concept, compare its product, equipment, operating model and support requirements before making a commercial decision.

What can you find at Sirha Bake & Snack?

• Bakery: ingredients, raw materials, production equipment and bakery products.
• Snacking: products and solutions for bakery foodservice, quick-service and takeaway formats.
• Sweet: pastry, chocolate, ice cream and confectionery products and equipment.
• Cross-sector hubs: Start-Up and Coffee & Bakery.

The official exhibitor listings and product categories are the best way to build a relevant shortlist once the 2028 directory is available. Avoid assuming every 2026 exhibitor or product will return.

What should you try to achieve?

If you run a bakery or pastry business

Set an objective such as comparing three production systems against your current output, or shortlisting suppliers for a defined ingredient or product gap. Bring the operating constraints that matter: available space, throughput, staff capability and service needs.

If you source for foodservice or retail

Choose a target category and compare product quality, packaging, supply capacity and commercial terms. Ask how products fit your service format and how consistently a supplier can support the required range.

If you exhibit or distribute products

Define the buyer types and markets you want to reach, the product evidence you can provide, and the follow-up action that would make a conversation useful. A trade fair can create opportunities to meet contacts, but does not guarantee leads or orders.

How to prepare before Sirha Bake & Snack

1. Start with a business question

Decide whether you are sourcing ingredients, upgrading production equipment, developing a snacking offer or assessing a distribution opportunity. Keep the objective specific enough to guide your choices on site.

2. Shortlist exhibitors and schedule conversations

Use the official exhibitor directory and Sirha Connect when the 2028 information is available. Group targets as A (essential), B (useful) and C (if time allows). Request a meeting for suppliers whose products match a current need.

3. Prepare comparable questions

• What ingredients, process or equipment specifications apply?
• What capacity, footprint, installation and staff training are required?
• How do cleaning, maintenance and service support work?
• What are minimum orders, delivery terms and lead times?
• Which product claims, certifications or technical documents can be supplied?
• How does the supplier support seasonal or variable demand?

4. Check the programme and practical information

Review the 2028 schedule, competitions, demonstrations, registration conditions and venue guidance before travelling. The event has included competitions and innovation showcases in earlier editions, but confirm which activities are actually scheduled for 2028.

How to make the most of the exhibition

For each relevant conversation, record company → product → application → specification → commercial question → contact → next action. Photograph or collect samples only with permission and label them immediately. Use Sirha Connect if its 2028 directory and networking functions are available to you.

Keep time for the three main sectors, but prioritise the area tied to your objective. A bakery operator may focus on production and ingredients, a café on coffee and bakery or snacking, and a distributor on products and supplier capacity. Add competitions or programme sessions only when their published content answers a business or skills question.

After Sirha Bake & Snack: make follow-up concrete

Within a few days, classify contacts as A (active purchase or project), B (potential supplier or partner) and C (market intelligence). Send each contact a focused follow-up: request a product specification, ingredient sheet, sample, equipment quotation, service plan, distribution terms or a meeting about a defined opportunity. Compare suppliers on the same requirements before changing a recipe, menu or production line.

Who should consider exhibiting?

The event's sectors suit suppliers of bakery and pastry ingredients, production and shop equipment, snacking products, sweet goods, coffee-and-bakery solutions and start-up concepts. Exhibitors may use the show to demonstrate product applications, discuss sourcing or distribution, and learn what professional buyers need. Define a target audience and follow-up measure rather than relying on footfall alone.

Sirha Bake & Snack 2028 at a glance

Plan a purposeful Sirha Bake & Snack visit

Decide which product or operating question you need to resolve, what evidence would help, and who must be involved in the decision. Source. Compare. Taste and assess. Follow up.

Bakery and baked-goods opportunities in France

Market context

The Observatory of Economic Complexity reports that France exported USD 3.29 billion of baked goods in 2024. This trade figure indicates an international dimension to the country's baked-goods supply chain; it is a broad product category, not a measure of the specific Sirha Bake & Snack market.

Opportunities for exhibitors

• French and international suppliers may explore conversations about distribution, sourcing and export relationships for bakery, pastry, sweet and snacking products.
• Equipment and ingredient companies could use buyer discussions to understand product specifications and channel requirements in a country that exported baked goods in 2024.

Opportunities for visitors

• Buyers may compare French and international products, ingredients and equipment against the needs of their own bakery, foodservice or retail operation.
• Importers and distributors could assess whether products and suppliers match their target customers and market requirements.

France may be relevant to bakery businesses seeking to explore international product flows and supplier options. The export figure does not guarantee buyers or commercial access; fit depends on products, distribution capacity and market-entry requirements.

Discover Paris

Paris offers a broad cultural programme around the fair. Paris Expo Porte de Versailles is located within Paris, so the venue and host city are in the same municipality.

Eiffel Tower

The Paris Region tourism board presents the Eiffel Tower as one of the capital's best-known landmarks and a defining feature of the city skyline.

The Louvre

The former royal palace houses collections spanning painting and ancient civilisations, providing a substantial cultural visit for art and history visitors.

Notre-Dame de Paris

The historic cathedral on the Île de la Cité is a central Paris landmark noted for its architecture, sculpture and stained glass.

Choose one cultural visit that fits around the fair rather than overloading a business schedule. Check current access and visitor arrangements before setting plans.