Artisan at IBIE logo

For the past 100 years, IBIE has been home to bakers looking to enhance their craft. At the largest event in the Western Hemisphere for the grain-based food industry, you’ll find the broadest selection of specialty suppliers, unique resources and dedicated education that cater to the specific needs of retail and artisan bakeries. That’s because IBIE is more than a baking event—it’s a community that works together and grows stronger through powerful partnerships with baking associations and publications focused on the same goals. And with IBIE’s unique commitment to reinvesting profits back into the industry, the event directly supports key initiatives like workforce development, consumer education and sustainability.

A BIGGER EVENT,<br/>A BETTER WAY TO PERFECT YOUR CRAFT

IBIE 2022 is custom-made for artisan bakers and retail bakeries, with expanded offerings that feed your passion and creativity in a growing market. The exhibit hall is a marketplace of healthy ingredients, innovative products, curated competitions, staged demonstrations from celebrity chefs and Certified Master Bakers, tastings, expert Q&A sessions, exhibitor demonstrations and much more. Come away inspired for growth in every aspect of the artisan bakery business with a full track of sessions exploring best practices, better processes, marketing techniques, technical sessions and hands-on experiences. IBIE delivers a bigger opportunity to master your craft and a broader selection of options to produce high-quality, high-flavor goods that your customers love. 

Meet the Exhibitors

Turn your passion into profit by comparing new equipment and ingredient solutions, establishing relationships and getting business done with suppliers that cater to the retail and artisan baking market, including:

  • Abel & Schafer
  • ABI Ltd.
  • Ardent Mills
  • BakeMark
  • Bay State Milling Company
  • Bread Bakers Guild of America
  • Cascade Organic Flour
  • Central Milling
  • Dakota Specialty Milling
  • Dawn Foods
  • Diane Industries
  • Farinart
  • Fritsch
  • Gold Coast Ingredients
  • Grain Craft
  • King Arthur Flour
  • Mecatherm S.A.
  • Mondial Forni
  • Puratos
  • Rademaker USA
  • Rondo
  • Sasa-Demarle
  • Sottoriva America
  • WP Bakery Group

View The Exhibitor List

 

Bring New Ideas to the Table

IBIE’s world-class educational program offers the latest techniques and cutting-edge trends to inspire your creativity and increase your sales. IBIEducate sessions are presented by The French Pastry School, Bread Bakers Guild of America, American Society of Baking and other leaders, with topics including:

  • Artisan Bread Baking Hands-On Demo
  • Functional Bakery Applications for Ancient Grains Specialty Ingredients
  • The Science of Artisan Bread Making
  • Managing Changing Flour Quality
  • The Resurgence of Rye
  • The Future of Bread – Living Sourdough
  • Enzymes and the Challenges in Artisan Bread Baking
  • Sprouted Grains: How the Future of Baking is Germinating
  • Troubleshooting Bread Products
  • Lamination: Layering Artisan Quality with Commercial Efficiency
  • Inspire, Innovate, Indulge with Chocolate!

2022 IBIEducate Programming

Experience all things artisan

Find the inspiration and expert insights you need to further your passion at the IBIE Artisan Marketplace – Craft by Puratos in the exhibit hall. These dedicated areas offer content curated for artisan and retail bakers, including special competitions, tastings, Q&A sessions with leading experts and demonstrations from Certified Master Bakers. Artisan Marketplaces are where you’ll celebrate your craft and discover new ways to grow your business, whether you’re learning what today’s customers think is the “best bread for the future,” enjoying a freshly baked loaf made to your specifications, listening to disruptors tell their stories or watching some of the most renown bakers in the industry do what they do best.

LEARN MORE

This interactive hub provides unique experiences and exceptional learning opportunities for attendees looking to hone their artisan baking skills and walk away inspired for growth in every aspect of their business. Especially when it comes to finding innovative ways to meet consumers’ changing needs as well as how to develop a more sustainable industry through responsible sourcing and training the next generation of bakers. 
 
The Artisan Marketplace offers presentations and demonstrations as well as a relaxing environment to enjoy some of the products that will be sampled at the booth. This show feature will give artisan bakers a comprehensive destination to celebrate the history and art of specialty baked goods, whether bread, pastry, or chocolate.  Within it, show-goers can explore delicious sweet goods with unique stories, a sourdough library with starters inspired by sourdoughs from around the world, and delicious and responsibly sourced chocolates.  

 

DEMO HIGHLIGHTS 

 

 

Monday, Sept. 19th 

3:00 PM – 3:30 PM 

 

Tuesday, Sept. 20th 

3:00 PM – 3:30 PM 

 

Topic: Karl will share the inspiration and knowledge gained from gathering and studying sourdoughs from cultures all over the world.

Speaker: Karl De Smedt | The Sourdough Librarian 

 

Monday, Sept. 19th 

10:30 AM – 11:00 AM 

 

 

Topic: Daniel will discuss the opportunity to create a more sustainable and healthy industry by focusing on upcycled ingredients.

Speaker: Daniel Kurzrock | ReGrained 

 

 

Tuesday, Sept. 20th 

10:30 AM – 11:00 AM 

 

Wednesday, Sept. 21st 

10:30 AM – 11:00 AM 

 

Topic: Glenn will dive into Landrace and polyculture farming of grains, legumes, and other crops and the importance of preserving these crops and the ancient techniques used in polyculture farming.

Speaker: Glenn Roberts | Anson Mills 

 

 

Sunday, Sept. 18th 

3:00 PM – 3:30 PM 

 

Monday, Sept. 19th 

1:30 PM – 2:00 PM 

 

Topic: Sylvestre will cover the importance of responsible sourcing in the cacao supply chain and how small changes can have huge impacts for the cacao farming communities around the world.

Speaker: Sylvestre Awono | Cacao Trace 

 

 

Sunday, Sept. 18th 

1:30 PM – 2:00 PM 

 

Monday, Sept. 19th 

11:30 AM – 12:00 PM 

 

Topic: Chef Costigan will be demonstrating how to make simple, unapologetically indulgent, plant-based desserts in an approachable way for bakers of all skill levels.  

Speaker: Fran Costigan | Rouxbe Culinary School 

 

Stay In The Know

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