EVENT NEWS


Opening ceremony IBIE 2022


IBIE reunites baking industry in Las Vegas


The International Baking Industry Exposition (IBIE) delivers more bakers and high-quality buyers than pre-pandemic edition


T


he International Baking Industry Exposition, which took place in Las Vegas, Nevada from September 17 through September 21, welcomed the industry after a three-year hiatus from events. Close to 20,000 professionals registered for the expo, ready to take their baking businesses to the next level after pandemic-induced challenges filled much of the gap in the show’s three-year cycle. Over the four-day expo, attendees flooded the halls of the Las Vegas Convention Centre, looking for the latest equipment, ingredient and supply solutions from more than 800 industry suppliers. While exhibitor personnel and non-exhibiting supplier guests fell just shy of pre-pandemic numbers, baker attendee participation was an astounding 25% ahead, further cementing the perception from exhibitors that high-quality bakers—with intent to buy—were walking the show floor.


A common theme expressed by exhibitors was the number


of international buyers who attended the Las Vegas event. Many exhibitors stated that this was the best IBIE in history for connecting with buyers from outside the United States— buyers that many exhibitors would not have been able to reach on their own. Despite COVID-related travel challenges, the number of international bakers increased 34% over 2019, hailing from more than 105 countries and making up more than 27% percent of baker attendance, with the largest participation from Brazil, Canada, Colombia, and El Salvador—and a record-setting delegation from Mexico.


“IBIE 2022 has exceeded all expectations,” said Dennis Gunnel, IBIE chairman. “The Baking Expo has a long history of championing innovation aimed at the changing needs of our


36 Kennedy’s Bakery Production October/November 2022


bakers—from the advancements on the show floor and IBIEducate presentations to the high-quality buyers walking the aisles. During a time when trade events are getting a fraction of their pre-pandemic participation, our industry showed up.” For the first time, the Tiptree World Bread Awards—


the United States’ leading national celebration of the art of bread-baking—were judged and presented at IBIE. Winners were awarded in 16 categories: •


Overall Winner: Glorious Bastard by Guy Frenkel, Céor (Sante Fe Springs, California)


• Home-Baker: Sprouted Wheat with Figs and Pecan Loaf by Richard Sperry (Salt Lake City, Utah)


• • •


Specialty Sweet: Pistachio and Cherry Panettone by Diego Cubas, Wynn Las Vegas, F&B Encore (Las Vegas Valley, Nevada)


Specialty Savory: Forbidden Rice and Sesame Loaf by Sandeep Gyawali, Miche Bread (Austin, Texas)


Gluten-Free: Rye-less Rye Buckwheat Sourdough by Mario Librandi, Vegan Mario’s (Oakview, California)


• Pretzel: Bayern Pretzel by Johann Willar, Wynn Las Vegas (Las Vegas, Nevada)


• Challah: Leavened Challah by Johann Willar, Wynn Las Vegas (Las Vegas, Nevada)


• Bagel: Jerusalem Bagel by Khawla Khalifa, Le Paton (Rancho Cucamonga, California)


• Flatbread: Pane Alla Pala by Michael Kalanty, produced for Delfina Restaurants (San Francisco, California)


• Burger Bun: Heirloom Brioche Buns by Guy Frenkel, Céor (Sante Fe Springs, California)


• Ciabatta: Pane Alla Pala by Michael Kalanty, produced for Delfina Restaurants (San Francisco, California)


• Baguette: Traditional Baguette by Stephane Grattier, Boulangerie Christophe (Georgetown, Washington, D.C.)


• Wholewheat/Wholemeal: Hill Country Hundo by Sandeep Gyawali, Miche Bread (Austin, Texas)


•


Sourdough: Glorious Bastard by Guy Frenkel, Céor Bread (Sante Fe Springs, California)


• People’s Choice: Michelle Nicholson, The Flour Girl (Hebron, Connecticut)


•


Tiptree Showstopper USA: Brioche Feuilletée, by Rich Gardunia, Crave Kitchen Bar (Eagle, Idaho)


bakeryproduction.co.uk


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