südback Stuttgart Bakery and Confectionery Fair 2028

südback is the professional trade fair for the bakery and confectionery trades. The next announced edition takes place 7–10 October 2028 at Messe Stuttgart, Stuttgart, Germany. The fair brings together bakery and confectionery businesses, suppliers and service providers across production technology, ingredients, product ranges, shop fittings, sales promotion and related services. It is more than a product display: visitors can compare solutions, watch practical demonstrations, deepen specialist knowledge and consider how new products or equipment could fit their own operations.

südback at a glance

The dates and venue for 2028 are confirmed. Opening times, ticket details, exhibitor information and the 2028 programme should be checked when the organiser publishes them.

Why südback matters to the bakery and confectionery trades

Discover equipment and products in context

For a bakery or confectionery business, an equipment decision is tied to workflow, product quality, staffing, space and operating costs. A specialist fair lets you examine a range of machinery, ovens, refrigeration, ingredients and shop solutions within one visit. Use conversations to compare technical specifications and service arrangements, not only headline features.

Connect craft with practical business ideas

The official programme has included the Bakers’ Trend Forum, Confectioners’ Trend Forum and BÄKO contributions, with talks, demonstrations and product presentations. These formats connect production and creative techniques with sales, management and marketing questions. They can help professionals identify ideas to investigate further, while the next edition’s detailed programme remains to be published.

Evaluate products and suppliers side by side

More than 550 exhibitors and over 35,000 trade visitors were reported for 2026 by the organiser. That scale signals a substantial specialist gathering, but it does not guarantee that a particular supplier, product or meeting will be available in 2028. Prepare a shortlist around your business priorities and verify the exhibitor directory when it is released.

• 2026 organiser-reported exhibitors: more than 550.
• 2026 organiser-reported trade visitors: more than 35,000.

Exhibition sectors and product groups at südback

The fair covers the bakery and confectionery trades, from production technology and ingredients to retail presentation and business services. The following groups provide a practical way to organise a visit; the final exhibitor range for 2028 will be confirmed by the organiser.

Bakery production machinery and process equipment

• Dough preparation and mixing equipment
• Dough dividing, moulding and handling systems
• Production-line and working equipment for bakery operations
• Ice-cream production machinery and associated equipment
• Process solutions for consistent production at different business scales

Ovens, refrigeration and operating technology

• Commercial baking ovens
• Refrigeration and cooling equipment
• Temperature-controlled storage and display solutions
• Equipment for bakery and confectionery production areas
• Operating technology used in daily production and service

Ingredients, raw materials and baking agents

• Flour, grains, seeds and other baking raw materials
• Baking agents and preparation ingredients
• Ingredients for breads, pastries and confectionery
• Materials for developing or adapting product ranges
• Professional merchandise supplied to bakery and confectionery businesses

Baked goods, frozen products and confectionery

• Bread and bakery product ranges
• Pastries, snacks and confectionery products
• Deep-frozen bakery products
• Chocolate, sweets and specialist confectionery
• Products for retail, food service and out-of-home occasions

Shop fittings, point of sale and sales promotion

• Bakery counters and shop fixtures
• Product display and presentation equipment
• Point-of-sale equipment
• Sales-promotion concepts and materials
• Solutions for presenting merchandise in bakery retail

Services, information and business support

• Services for bakery and confectionery operations
• Professional literature and industry information
• Business and management support
• Marketing and sales-promotion services
• Concepts related to production, retail and customer experience

Who should visit südback?

Bakery and confectionery businesses

südback is relevant to businesses reviewing production, product development or retail operations. Use the fair to:

• Compare equipment against your current production workflow and capacity needs.
• Investigate ingredients and products that may support an existing or planned range.
• Review display, shop-fitting and sales-promotion ideas alongside production choices.
• Discuss maintenance, service and operating requirements before shortlisting a supplier.

This audience includes independent and multi-site bakeries, confectioners and businesses supplying bakery products.

Buyers, retailers and food-service operators

Buyers and operators can focus on products and presentation that fit their customers, channels and service model. Priorities may include:

• Comparing bakery, pastry, snack and confectionery ranges.
• Assessing frozen or prepared products for the business’s own handling and service requirements.
• Considering counter layouts, display equipment and point-of-sale solutions.
• Speaking with suppliers about product information, availability and commercial terms.

Relevant roles may include purchasing managers, retail and category buyers, café and catering operators, hotel and canteen managers, and food-service professionals.

Manufacturers, suppliers and service providers

Companies serving the bakery and confectionery trades can use the fair to present equipment, ingredients, products or services to a specialist professional audience. Define the buyer or business problem your offer addresses, prepare concise product information and identify the technical and commercial questions a visitor is likely to ask.

• Bakery and confectionery machinery manufacturers
• Ingredient, raw-material and baking-agent suppliers
• Suppliers of ovens, refrigeration and operating technology
• Producers of baked goods, frozen products and confectionery
• Shop-fitting, point-of-sale, sales-promotion and business-service companies

Why visit südback?

1. Compare production equipment: shortlist machinery and ovens against the products, throughput and workflow your business needs.
2. Assess ingredients and product possibilities: discuss raw materials, baking agents and product ranges with suppliers.
3. Improve retail presentation: examine shop fittings, counters, display equipment and sales-promotion ideas together.
4. Learn from practical demonstrations: use the forums and live demonstrations announced for the edition to identify techniques worth evaluating in your own operation.
5. Build a useful supplier shortlist: record product fit, service arrangements and next actions rather than collecting contacts without context.
6. Explore adjacent categories: bakery businesses can assess confectionery, snacks, coffee or out-of-home product ideas where they fit their own customer base.

Why exhibit at südback?

Exhibiting may suit manufacturers, product suppliers and service companies whose offer serves bakery and confectionery professionals. The 2026 recap reported more than 35,000 trade visitors and more than 550 exhibitors; these are organiser-published figures for that edition, not a forecast for 2028.

A focused stand plan can help your team explain product applications, demonstrate equipment where the organiser permits, compare visitor requirements and identify questions that need follow-up. Consider which buyer groups matter most, what evidence they need, and how you will handle technical enquiries after the fair. The organiser’s exhibitor information and 2028 participation details should be checked before committing.

Market-entry note: companies considering sales in Germany should check the product-specific conformity, labelling, import and distribution requirements that apply to their products, as well as service and spare-parts arrangements. These conditions differ between machinery, ingredients and finished foods; obtain current advice for the relevant product and route to market.

What makes südback distinctive?

Its focus brings baking and confectionery production, product development, retail presentation and professional exchange into the same trade-fair setting.

The 2026 edition featured the Bakers’ Trend Forum, Confectioners’ Trend Forum and BÄKO’s programme, alongside practical demonstrations and the südback Trend Award. The official 2026 coverage highlighted topics including digitalisation, artificial intelligence, product development and training, as well as creative confectionery techniques and demonstrations. These are examples from 2026, not a promise of the 2028 programme. The mix is useful for businesses that need to connect a product or equipment choice with production, sales and day-to-day operations.

What should you try to achieve at südback?

Replace a general plan to “see what is new” with a decision you can act on after the fair.

If you run a bakery or confectionery business

Set an objective such as: compare three equipment options against my production requirements and document the service questions for each.

If you buy for retail, catering or hospitality

Set an objective such as: identify product and display concepts that fit one defined customer group and request the information needed for a commercial review.

If you exhibit or supply the trade

Set an objective such as: explain one clear application to priority visitor types and agree a specific follow-up action where there is a fit.

A productive visit ends with decisions, named contacts and next steps—not only a bag of brochures.

How to prepare before südback

1. Define your business question

Choose a priority: equipment replacement, production workflow, new product development, ingredient sourcing, retail presentation or a supplier search. Write down what you already use and what needs to change.

2. Build a target list

When the 2028 exhibitor directory is published, search it for machinery, ovens, refrigeration, ingredients, baked goods, confectionery, shop fittings and services relevant to your objective. Check the organiser’s official directory for current company and product details; do not assume the 2026 list will be repeated.

3. Rank potential conversations

• A – Must discuss: suppliers directly related to a purchase, replacement or product decision.
• B – Useful: alternatives, adjacent categories or companies that could help solve a related operating issue.
• C – Explore if time allows: interesting ideas that are not central to the current decision.

4. Prepare questions for equipment suppliers

• Which products and production volumes is the equipment designed to handle?
• What space, power, utilities or installation conditions should be checked?
• How does it affect workflow, changeovers, cleaning and staff operation?
• What maintenance, service response and spare-parts arrangements are available?
• What training or commissioning is included in the proposed supply?
• Which performance claims can be documented for the intended application?

5. Prepare questions for ingredient and product suppliers

• What are the product specifications, pack sizes and storage requirements?
• Which product applications or recipes are demonstrated?
• What allergen, ingredient and product information is available for review?
• What minimum order, lead-time and supply conditions should be confirmed?
• How would the product fit your existing range, production process or customer channel?

6. Plan supplier conversations

Send meeting requests only after the exhibitor and contact details for 2028 are confirmed. Bring concise product requirements and a short description of your business. If you are travelling to meet suppliers, arrange the visit, registration and logistics early enough to protect time for the conversations that matter.

How to make the most of the exhibition

Use a consistent note for each conversation: Company → product or equipment → fit for my business → evidence to request → contact → next action. For example, for an oven supplier, record the product types and operating conditions discussed, any space or service questions still open, and what technical documentation to request.

Compare like with like. For machinery, note capacity, operating requirements, installation, maintenance and support. For ingredients or finished products, record specifications, storage, packaging and supply terms. For shop fittings, consider customer flow, display needs and how the solution works with your existing space. Confirm product details directly with the supplier before making a purchasing decision.

Reserve time for the forums or demonstrations that align with your objectives once the 2028 programme is released. Treat them as focused learning opportunities, not as a substitute for checking technical or commercial details with a supplier.

Beyond the exhibition floor

The official 2026 programme and coverage described the Bakers’ Trend Forum, Confectioners’ Trend Forum and BÄKO contributions, with presentations, demonstrations and product ideas across production, sales, management and marketing. The 2026 coverage also described demonstrations involving confectionery techniques and baking, and the südback Trend Award for innovative products and services. These details help illustrate the event’s professional and practical character; they are not confirmation of the 2028 agenda. Check the organiser’s programme when the next edition’s schedule is published and prioritise sessions tied to a decision or skill you want to develop.

Networking at südback

Make professional conversations specific. Prepare a short introduction to your business, the products you make or buy, and the problem you are trying to solve. For a supplier discussion, ask about application, specifications, supply conditions and support. For a buyer conversation, clarify channel, product requirements and the information needed for evaluation. Close with a clear next step—such as exchanging product specifications, arranging a technical follow-up or reviewing a sample—rather than relying on a general promise to stay in touch.

südback visitor profile and business opportunities

These are planning lenses rather than a promise that every company or visitor type will be represented in a particular edition. Use the 2028 exhibitor and visitor information as it becomes available to refine your plan.

Travelling to südback

Messe Stuttgart is located directly at Stuttgart Airport and the organiser describes the venue as having strong transport connections. Confirm the access routes, parking information and any visitor arrangements published for the 2028 edition before travelling. If you have equipment or supplier meetings to attend, allow time for the fair visit and any separate appointments.

Practical information for international visitors

Ticketing, travel arrangements and local requirements should be confirmed through current official information before departure.

One day or several days at südback?

The announced 2028 dates span four days. The right visit length depends on how many product groups and supplier discussions matter to you.

One day

A focused day may work if you have a short target list, preselected exhibitors and one or two priority categories. Decide in advance which conversations are essential.

Two days

Two days can give you more room to compare suppliers, include both production and retail topics, and attend relevant programme sessions when the 2028 schedule is available.

Three or more days

A longer visit may suit a multi-site business, a broad equipment search, an exhibitor team or a visitor with several distinct objectives. Avoid filling every hour; leave time to follow up on useful discoveries and verify information.

südback is especially valuable when you have a project

A defined project turns a broad visit into a useful evaluation. For an equipment review, prepare the product range, current workflow, capacity needs, available space, utilities and maintenance questions. For an ingredient or finished-product search, identify the application, product requirements, storage conditions, packaging needs and expected supply pattern. For a shop or counter project, bring a sketch or measurements if appropriate, plus information about customer flow and the products to display. Share commercially sensitive details only when you are comfortable doing so, and confirm specifications and terms directly with each supplier.

After südback: where the value starts

Within a few days of the visit, sort contacts into three groups:

• A – Immediate: a supplier or product directly relevant to a current decision. Request the missing specification, quotation or technical detail.
• B – Potential: a useful alternative or emerging idea. Record what would need to be true before it becomes a fit.
• C – Market intelligence: a conversation that informed your understanding but does not yet have a defined action.

For equipment, follow up on configuration, installation, service, spare parts and training. For ingredients and products, request full product information, storage and handling details, minimum orders, lead times and commercial terms. For display or shop-fitting ideas, compare dimensions, materials, installation needs and compatibility with the space. Assign an owner and date to every follow-up so useful discussions lead to a considered decision.

südback visitor checklist

Before the fair

• Choose one or two business outcomes for the visit.
• Review the 2028 exhibitor directory and programme when published.
• Rank priority suppliers and request meetings where appropriate.
• Prepare product, equipment, ingredient or shop-fitting questions.
• Confirm registration, opening times and travel arrangements from current official information.

During the fair

• Compare products against your written requirements.
• Record specifications, evidence needed and next actions.
• Attend demonstrations or forums that support your objectives.
• Keep time for priority conversations and realistic breaks.

After the fair

• Sort contacts by decision priority.
• Request missing technical, product and commercial information.
• Compare suppliers using the same criteria.
• Assign an owner and date to every worthwhile follow-up.

Is südback worth visiting?

südback is most useful for bakery and confectionery professionals who have a clear reason to compare equipment, ingredients, product ranges, retail solutions or services. Its combination of trade exhibits and practical programme formats can support both business evaluation and professional learning. The best results depend on selecting relevant exhibitors, asking specific questions and following up after the fair. A planned visit is more valuable than trying to see everything without a business objective.

Make your südback visit count

What do you need to discover, compare or decide that you could not resolve through a supplier search alone? Set that objective before travelling, then use the fair to examine options, ask better questions and identify next steps.

Compare. Learn. Evaluate. Follow up.

Bakery and confectionery opportunities in Germany

Market size and demand

Germany’s Central Association of the German Bakers’ Trade reported 2025 annual revenue of €18.14 billion for the German bakery craft sector. This is a trade-association indicator for the bakery craft, not the whole bakery and confectionery market. The same association reports 8,659 bakery businesses and about 43,500 points of sale at 31 December 2025. It also reports that businesses invest about €500 million annually in machinery, vehicles and facilities.

• Bakery craft revenue: €18.14 billion in 2025; association-reported sector revenue.
• Bakery businesses: 8,659 in 2025; trade-register count reported by the association.
• Bakery sales locations: about 43,500 at 31 December 2025, including branches.
• Household bread purchases: about 1.519 million tonnes in 2025, down 1.4% year on year; the association attributes the figure to YouGov.
• Industry investment: about €500 million per year in machinery, vehicles and facilities, as reported by the association.

Market drivers and commercial opportunities

The number of specialist bakery businesses and sales locations provides a substantial operating base, while reported annual investment in machinery and facilities points to ongoing equipment decisions. Household bread purchases remained extensive in 2025, although the reported volume declined year on year. These indicators concern the bakery craft and bread purchases; they should not be treated as measures of confectionery demand or as a forecast for any individual supplier.

• Equipment replacement and improvement: bakery businesses may assess ovens, refrigeration and production equipment against operating needs; investment totals do not identify funded projects or supplier demand.
• Production and workflow solutions: suppliers may discuss equipment and process options with businesses considering production changes; capacity, space, staffing and operating economics need to be assessed case by case.
• Retail presentation: businesses with multiple sales locations may consider counters, shop fittings and point-of-sale solutions; the number of locations is not evidence of a specific procurement programme.
• Ingredients and product range: buyers may explore baking ingredients, product ideas and merchandise suited to their customers; the bread-purchase figure is not a measure of demand for every baked good.

What this means for exhibitors

Equipment, ingredient and retail suppliers could use the fair to explain applications to bakery professionals and learn what businesses need to evaluate. The association’s figures help frame the scale of the bakery craft sector, but they do not establish which companies are buying, the budget available or the competitiveness of a product. Verify product-specific market-entry and conformity requirements before selling in Germany.

What this means for visitors

Bakery owners and buyers may use the event to compare machinery, ingredients and retail solutions against a defined investment or product question. Visitors can treat the market figures as context, then evaluate supplier specifications, operating fit and commercial terms directly. The indicators cited here are bakery-craft measures; they do not quantify confectionery-sector demand.

Explore Event Opportunities

Use südback to identify relevant products, suppliers and ideas for your bakery or confectionery business. ilikevents can help you consider a purposeful visit or exhibition participation plan based on your objectives.

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