U.S. B2B trade show and conference producer, Emerald Expositions, is gearing up to launch a new event for the artisan bakery community, the International Artisan Bakery Expo (IABE). 

Designed for the artisan baker offering fresh, unpackaged products sold through specialty retail bakeries, in-store bakeries, bakery cafés, other foodservice operations and intermediate wholesale bakers, the inaugural IABE will debut March 5-7 alongside the International Pizza Expo at the Las Vegas Convention Center.

“For the first time in more than a decade, the artisan and retail bakers will have annual trade show focused on their unique businesses,” said Peter Lachapelle, vice president of Food Group for Emerald Expositions. 

He continued, “The show will seek to marry a new breed of baker, the artisan baker, selling high-quality, unpackaged baked goods with the supplier representatives of the ingredients and equipment they use.”

Poised to attract upwards of 200 suppliers in more than 300 exhibit spaces as well as an estimated 3,000 artisan bakers from the global marketplace, IABE will bring together bakers, millers, equipment manufacturers, ingredient suppliers and industry authorities for three days of learning, tasting and networking. 

According to Lachapelle, the show launch comes as the industry has been experiencing a renaissance in high-quality baked goods sold at retail.

“Over the last several years, driven by the likes of the Food Channel, consumer interest and demand for these products has been a boom for their businesses,” Lachapelle said.

He continued, “The artisan baking industry is made up of those bakers providing high quality, fresh-baked, unpackaged product intended to be sold at retail. For many, this is their second career – they may be able to bake wonderful products but lack the experience necessary to run a successful business.”

With the help of the Bread Bakers Guild of America and other baking industry experts, IABE’s conference component will include seminars and demonstrations focusing on every aspect of artisan baking, from ingredient selection and handling, to the latest products and baking techniques, to starting and growing a healthy, profitable artisan bakery. 

“When we learn of donuts or cupcakes selling for $60 per dozen and the customers keep coming back, there’s something going on,” Lachapelle said.

He added, “The artisan food movement is the best development the baking industry has experienced in the last 30 years – artisan baking is back! This event will help both the bakers and their suppliers share their solutions and opportunities for continued growth.”

Don’t miss any event news! Sign up for any (or all) of our e-newsletters HERE & engage with us on Twitter, Facebook, LinkedIn & Instagram!