Sirha Bake & Snack 2028: a professional guide

16–19 January 2028 at Paris Expo Porte de Versailles, Paris, France. Formerly Sirha Europain, Sirha Bake & Snack is a trade exhibition for bakery, pastry and snacking professionals, with dedicated Coffee & Bakery and Start-Up hubs. It is more than a product display: artisans can explore ideas for their offer, buyers can compare suppliers and solutions, and manufacturers can present new products to professional audiences.

Paris Sirha Bake & Snack at a glance

The organiser’s current website identifies the 2028 dates and venue. It also displays 2026 scale figures; the forthcoming edition’s programme and visitor arrangements should be checked as they are published.

Why Paris Sirha Bake & Snack matters

Connect craft with changing eating habits

The event’s three named sectors—Bakery, Sweet and Snacking—place traditional bakery and pastry businesses alongside food-to-go formats. The Coffee & Bakery hub highlights the relationship between coffee experiences and bakery offers, while the Start-Up hub spotlights emerging businesses and new business models. This range gives professionals a way to consider how products, service occasions and customer expectations intersect.

Compare products and commercial approaches

For a buyer, a trade exhibition can make product and supplier comparisons more efficient than separate enquiries. Use the visit to ask about range, ingredients, production capacity, delivery conditions, technical support and fit with your own operation. Independent bakers may focus on products and equipment that match their craft and scale; multi-site operators may prioritise consistency, throughput and supply arrangements.

Reach professional audiences

Organiser-published figures for 2026 list 31,960 professionals, 534 exhibitors and brands, 79 new products or innovations, and 110 contributors. These figures describe that edition, not a forecast for 2028. A separate official exhibitor page gives 2024 indicators: visitors came from 105 countries, 17% were international, and more than 1,000 export and purchasing directors and managers attended. The earlier figures provide context for the show’s professional and international reach, while the 2026 homepage provides the most recent headline scale reported.

Exhibition sectors and product groups at Paris Sirha Bake & Snack

The organiser groups the event around Bakery, Sweet and Snacking, alongside Coffee & Bakery and Start-Up hubs. The following product lines are useful lenses for planning a visit within those stated areas.

Bakery and bread

• Artisan and specialist breads
• Traditional and contemporary bread formats
• Bakery products for foodservice and retail
• Ingredients and solutions used in bakery production
• Professional bakery equipment and production technology

Sweet goods and pastry

• Viennoiserie and breakfast pastries
• Pastry and sweet bakery products
• Confectionery and dessert ranges
• Products for artisan and larger-scale production
• Display and service formats for retail or foodservice

Snacking and food-to-go

• Savoury snack formats
• Sandwiches and convenient meal options
• Bakery products adapted to on-the-go occasions
• Foodservice and quick-service offers
• Packaging and service considerations for takeaway

Coffee & Bakery hub

• Coffee-and-bakery pairings
• Bakery offers designed around coffee occasions
• Customised coffee experiences
• Service concepts linking beverages and baked goods
• Product and presentation ideas for coffee shops

Start-Up hub and innovation

• Emerging bakery and snacking businesses
• New product concepts
• Innovative services and solutions
• New business models for the sector
• Ideas responding to changing consumer habits

Who should visit Paris Sirha Bake & Snack?

Independent bakery and pastry artisans

Useful if you are developing a distinctive offer while balancing craft, production and customer demand. Prioritise:

• Products and ingredients suited to your current range
• Equipment appropriate to your output and workspace
• New pastry, bread and snack ideas you can evaluate for your clientele
• Suppliers able to explain formats, specifications and delivery conditions
• Coffee-and-bakery combinations that fit your service model

Compare ideas against your own production capacity, price point and service routine rather than novelty alone.

Bakery chains and foodservice groups

Useful if you need repeatable products and supply approaches across multiple locations. Focus on:

• Consistency across batches or outlets
• Range breadth across bakery, sweet goods and snacking
• Production and service requirements
• Supply continuity, lead times and technical support
• Formats that can work across different dayparts

Bring operational requirements and questions about rollout, storage, preparation and service so that supplier conversations are comparable.

Retailers, coffee shops and snacking operators

Useful if you are refreshing food-to-go, bakery or beverage-linked offers. Look for:

• Convenient product formats and customer-facing presentation
• Bakery and coffee pairings suited to your customer proposition
• Sweet and savoury choices that complement your current range
• Packaging and service requirements for takeaway
• Suppliers able to support your volume and operating model

For each idea, consider preparation time, display needs, shelf life and the role it would play in your existing offer.

Purchasing, export and international business teams

The event’s professional audience and the 2024 organiser-published international indicators make it relevant to teams exploring suppliers and export relationships. Use the exhibition to:

• Identify producers whose products fit your market and channel
• Compare specifications, minimum order quantities and delivery terms
• Ask about export documentation, product adaptation and after-sales support
• Shortlist potential partners for follow-up evaluation
• Distinguish a promising first conversation from a supplier that meets your commercial requirements

The 2024 exhibitor page reported visitors from 105 countries and 155 exhibitors exporting to 42 countries; these are historical organiser figures, not a guarantee of access or business results in 2028.

Start-ups and product innovators

The Start-Up hub is described as a space for emerging players, ideas, solutions and business models. It may be relevant if you are assessing how an innovation could serve bakery, pastry or snacking businesses. Prepare a concise explanation of the problem your product addresses, evidence of its suitability, and the type of partner or feedback you seek.

Why visit Paris Sirha Bake & Snack?

1. Find products for a defined need. Match bakery, pastry or snacking products to a menu, retail range, production process or customer occasion.
2. Compare suppliers systematically. Ask comparable questions about specifications, capacity, lead times, minimum orders, service and documentation.
3. Explore the coffee-and-bakery connection. Assess whether a dedicated coffee-and-bakery concept could complement your customer offer or operating model.
4. Evaluate food-to-go ideas. Consider convenience, product quality, packaging and handling together rather than selecting a snack on appearance alone.
5. Understand innovation in context. Use the Start-Up hub to examine new concepts and business models against your own practical requirements.
6. Build a focused supplier shortlist. Record product fit, commercial terms still to clarify and the next action for each relevant contact.

Why exhibit at Paris Sirha Bake & Snack?

The 2028 exhibitor information invites artisans, manufacturers, suppliers, entrepreneurs and innovators to present expertise and products across Bakery, Snacking and Sweet, with the Coffee & Bakery and Start-Up hubs extending the sector view. The organiser positions the show as a route to reach professional audiences and develop visibility in France and beyond.

In 2024, the official exhibitor page reported that 155 exhibitors exported to 42 countries. The same page described an international visitor base, including more than 1,000 export and purchasing directors and managers. These are historical organiser-published indicators; they do not guarantee buyer meetings, export orders or participation outcomes for the next edition.

Potential exhibitors can use the show to present new products, explain their technical and commercial fit, meet existing contacts and assess possible distributors or customers. Before committing, define the audience you need to reach, choose the products that best demonstrate your offer, and prepare clear answers on capacity, lead times, minimum quantities, export readiness and service support. Packaging suppliers should also review product-specific EU obligations and timelines; requirements vary by material, product and role.

How to prepare before Paris Sirha Bake & Snack

1. Set a business objective

Choose a result you can evaluate: shortlist suppliers for a specified product, compare equipment for a production need, test a snacking concept against your channel, or identify potential distribution partners. A clear objective helps you decide which sectors deserve your time.

2. Build a focused target list

As the 2028 exhibitor information develops, identify companies that match your product or operating requirements. Separate essential meetings from useful conversations and exploratory visits. The organiser’s exhibitor directory and Sirha Connect app are relevant tools to check when the current edition’s listings and access arrangements are available.

3. Prepare product-specific questions

• What are the product specifications, ingredients and available formats?
• What production capacity and supply continuity can the supplier support?
• What are the minimum order, lead time and delivery terms?
• Which storage, preparation or service conditions apply?
• What technical support, spare parts or training are available for equipment?
• What documentation is available for ingredients, packaging and product claims?
• For export, what destination markets and documentation can the supplier support?
• How does the offer fit the intended retail, bakery, coffee-shop or foodservice channel?

4. Plan meetings around decisions

Rank contacts as A—must meet, B—useful and C—explore if time allows. Share a concise brief about your business, expected volumes, target channel and decision timeline. Business meeting coordination and interpreter services are among the visitor support options ilikevents can discuss.

How to make the most of the exhibition

Use a consistent comparison record rather than collecting catalogues without a decision framework. For each promising contact, note:

• Company and product: what was presented and which sector it serves
• Fit: the customer, production or service need it could address
• Evidence: specifications, samples, documentation or references to request
• Commercial points: order quantities, lead times, delivery and support to clarify
• Next action: request a quotation, arrange a technical discussion or close the lead

For bakery and pastry products, compare ingredients, consistency, production needs and presentation. For snacking, consider convenience and service conditions together. For equipment, record the capacity and support requirements that matter to your operation. The Sirha Connect app is described as a way to identify exhibitors and profiles and make contact before the show; confirm the 2028 app and listing arrangements before relying on it.

Beyond the exhibition floor

The official site describes a sector-based format across Bakery, Sweet and Snacking, with Coffee & Bakery and Start-Up hubs. It also identifies Sirha Connect as a networking tool for finding exhibitors and making contact. The 2028 programme and specific demonstrations or competitions should be confirmed from the current edition’s programme before you build a schedule; previous-edition features should not be assumed to return.

Paris Sirha Bake & Snack visitor profile and business opportunities

Travelling to Paris Sirha Bake & Snack

The organiser’s practical-information page identifies Paris Expo Porte de Versailles at 1 Place de la Porte de Versailles, 75015 Paris. Its published access information lists Metro line 12 to Porte de Versailles and line 8 to Balard, as well as tram lines T2 and T3a to Porte de Versailles–Parc des Expositions. The same page gives routes from Charles de Gaulle and Orly airports using public transport. Check the organiser’s 2028 visitor information before travel, as routes, access arrangements and event services can change.

Practical information for international visitors

Arrange travel documents, accommodation and local transport in advance, and check entry requirements for your nationality. ilikevents can assist with visit planning, flights and hotels, visa application assistance, airport transfers and local transportation; individual requirements and arrangements need to be assessed.

After Paris Sirha Bake & Snack: turn conversations into decisions

Within a few days, sort contacts into immediate, potential and market-information groups. For each supplier, record the product or equipment discussed, the evidence still needed and the next step. Request missing specifications, ingredient or packaging documentation, capacity details, pricing, minimum order quantities, lead times and service terms before comparing offers. For a possible distribution relationship, clarify territory, channel, exclusivity expectations and after-sales support directly with the company.

Review ideas against your own sales channel and operating conditions. An attractive product may still be unsuitable if it requires unfamiliar preparation, storage, packaging or staffing. For equipment, compare throughput and support requirements with the actual production plan. For emerging concepts, define what evidence would justify a pilot. These follow-up checks help distinguish a useful conversation from a sound commercial decision.

Paris Sirha Bake & Snack visitor checklist

Before

• Set one or two measurable sourcing or market objectives.
• Check the 2028 exhibitor list, programme, registration and opening hours when published.
• Prioritise companies and prepare questions for each product group.
• Arrange meetings and identify any interpretation or travel support needed.

During

• Compare products against your own specifications, channel and volume requirements.
• Record commercial terms and supporting documentation still to request.
• Use the exhibitor tools confirmed for the 2028 edition and protect time for priority meetings.
• Agree a clear next step with each promising contact.

After

• Follow up promptly with a specific request or decision question.
• Compare supplier offers on consistent criteria, not just first impressions.
• Check technical, regulatory and commercial requirements before ordering or investing.
• Share useful findings with the colleagues involved in the decision.

Is Paris Sirha Bake & Snack worth visiting?

The show is most relevant to professionals whose work touches bakery, pastry, snacking, coffee-and-bakery offers or foodservice supply. Independent artisans may value product and equipment discovery; chains and buyers may focus on repeatable supply and comparison; exhibitors may use the event to present their offer and explore professional markets. A visit is more useful when you arrive with a defined requirement, compare options systematically and follow up with evidence-based questions. The 2028 visitor programme and hours should be confirmed as the organiser releases them.

Closing: make every conversation count

Ask yourself: what can I discover, compare or clarify at Sirha Bake & Snack that I cannot resolve through a routine supplier search? Arrive with a purpose and leave with a shortlist, questions and next actions. Discover. Compare. Meet. Decide. Follow up.

Bakery, pastry and snacking opportunities in France

Market size and demand indicators

France’s seasonally and calendar-adjusted turnover index for restaurants and mobile foodservice (NAF 56.1) stood at 192.87 index points in August 2026, with 2021=100, according to INSEE. This measures turnover movement in restaurants and mobile foodservice; it is not the size of the bakery, pastry or snack market and does not establish demand for a particular product.

• Restaurant and mobile-foodservice turnover index: 192.87 (2021=100), August 2026; France; INSEE.
• Plastic packaging waste recycling rate: 27.4% in France in 2024; Eurostat. This is a recycling indicator, not a packaging-market-size measure.

Drivers and possible commercial areas

Foodservice operators may evaluate bakery and snack products against service needs and customer occasions. EU packaging policy also places attention on packaging design, reuse and waste management. These facts can help frame questions, but the indicators do not demonstrate a sales opportunity or a product-specific supply gap.

• Food-to-go and bakery supply: suppliers and operators may compare products and equipment for restaurant or mobile-foodservice use; validate product fit, buyer requirements and commercial terms directly.
• Packaging design: packaging manufacturers, brand teams and buyers may assess materials and formats against applicable EU requirements; check obligations for the product and supply-chain role.
• Refill and reuse formats: businesses may evaluate these where they suit the product and service model; technical suitability, compliance and demand require validation.

Regulations and market-entry conditions

The EU Packaging and Packaging Waste Regulation (EU) 2025/40 began applying on 12 August 2026. It covers packaging placed on the EU market and addresses manufacturing, composition, reuse, recovery and waste management. Specific duties and timelines depend on the product and company’s role; businesses should verify the provisions that apply before placing packaging on the market.

What this may mean for exhibitors

Bakery and snack suppliers may use the show to discuss product formats and foodservice applications with professional visitors. Packaging and materials suppliers can prepare clear information on composition, use and end-of-life characteristics. The cited turnover and recycling indicators are context, not proof of buyer demand or sales.

What this may mean for visitors

Buyers may compare products, packaging and equipment against menu, retail or operating requirements, then request documentation for technical and regulatory review. The France indicators support a focused set of questions about foodservice fit and packaging, not a conclusion about the entire bakery market.

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