UIBC International Union of Bakers and Confectioners

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UIBC International Union of Bakers and Confectioners

Official site of the International Union of Bakers and Confectioners, who represent the global commu

10/06/2026

❓ Question of the Week

You can only choose one...

🥖 Fresh bread

or

🍰 Fine pastries

Which side are you on?

Tell us in the comments and let us know where you’re from.

We are curious to see how bakers and confectioners around the world answer.

08/06/2026

💛 DID YOU KNOW?

Bread needs steam to reach its full potential.

During the first minutes of baking, steam keeps the dough’s surface moist and flexible. This allows the loaf to expand fully in the oven, creating better volume and a lighter crumb.

Steam also helps develop a thin, glossy crust and contributes to the rich color and texture that consumers associate with high-quality bread.

Without sufficient steam, bread may have reduced oven spring, a dull crust, and a less appealing appearance.

The science of steam is one of the key factors behind exceptional baking results.

05/06/2026

🏆 Championship Archive

Beyond the scores and medals, championships create lasting memories, friendships and connections across borders.

This moment from the UIBC archive captures the spirit of international competition: passion, teamwork and the joy of sharing our craft.

Have you ever participated in a national or international competition? What is your best memory from the experience, and what did you enjoy most? Share your story in the comments.

03/06/2026

Weekly Member News Update 🌍

🇩🇪 Germany: Alarm Over Packaging Tax The Central Association of German Bakers warns against local packaging taxes after a shocking survey. 66% of bakeries report declining to-go sales, and 53% experience daily conflicts. President Roland Ermer warns: „Sales staff are becoming lightning rods for poor political decisions.“

🇧🇷 Brazil: Strategic Future & New Leadership The industry held its 82nd National Convention of ABIP in Recife to debate tax reform and AI. A historic milestone was the election of a new president. We extend our deepest gratitude to the outgoing president, Paulo Menegueli, for his incredible dedication!

🇩🇰 Denmark: Zero Tolerance for Abuse Prompted by a heartbreaking open letter from a young clerk facing daily harassment, BKD highlighted a familiar issue. BKD established the „Konfliktbibliotek“ (Conflict Library)—providing practical guidelines for bakery staff to defuse workplace conflicts safely.

🇮🇸 Iceland: Fresh Talent Enters the Craft A huge congratulations to the 11 new bakers who successfully passed their journeyman’s examinations! This fresh generation of talent marks an important milestone for the Icelandic baking industry.

Which update inspires you the most? Tell us below! 👇

01/06/2026

🍞 Baking Fact Monday

Why does sourdough bread often stay fresh longer than yeast-leavened bread?

The answer lies in the fermentation process. During sourdough fermentation, naturally occurring organic acids develop, helping to preserve freshness while contributing to the bread’s distinctive flavour and aroma.

The longer fermentation time also creates a more complex taste profile, which is one reason why sourdough breads are appreciated by bakers and consumers around the world. In addition, many people find sourdough bread easier to digest, as fermentation can partially break down certain components of the flour during the long resting period.

🌍 What is your favourite sourdough specialty from your country? Tell us in the comments and share a piece of your local baking culture!

27/05/2026

Weekly Member News Update 🌍

🏆 UIBC: World Baker & Confectioner of the Year 2026 The official nominations are in, and voting has officially started! The winners will be announced this July during the Gala Dinner at the UIBC Congress in Singapore. Stay tuned to honor the elite of the craft!

🇨🇱 Chile: Celebrating National „Completo“ Week INDUPAN launched the „Semana del Completo“ with a nationwide tour. The „CompleTour“ food truck traveled from north to south, giving away nearly 10,000 traditional completos to celebrate artisanal baking, local culture, and connection with the public.

🇨🇭 Switzerland: Milestone for Vocational Training A decisive vote for the future. At the SBC Congress on June 9, members will vote on the total revision of basic production training (BiVo). Led by Peter Signer (SBC) and Markus Zimmerli (Richemont), the new educational plan ensures future-proof standards for the next generation.

🇪🇸 Spain: Strategic Milestones at CEOPPAN CEOPPAN’s Executive Committee aligned on national and international topics. The committee advanced planning for ANUGA 2027 (CNPA) and the „Espigas“ team schedule. They also reviewed the recent CEBP transition, where CEOPPAN’s Secretary General José María Fernández del Vallado handed the European torch to Germany’s Christopher Kruse.

🇮🇹 Italy: Artisanal Excellence at Tutto Pizza 2026 FIPPA President Giancarlo Ceccolini, VP Leonardo Spadoni, and Campania’s bakers took over the „Tutto Pane“ space at Tutto Pizza. The 3-day event featured show-cooking, tastings, the launch of the „Pane Fresco Napoletano“ brand, and a massive 35 kg symbolic loaf.

Which update inspires you the most? Tell us below! 👇

25/05/2026

🇵🇹 WORLD BAKERY SPOTLIGHT: Portugal’s Pastel de Nata

Layers that shatter with a perfect crack, and a velvety egg custard center charred at over 300°C. The traditional Pastel de Nata is a true masterpiece of artisan baking.

From its 18th-century monastery origins to modern bakery counters worldwide, it remains an unforgettable symbol of pure craftsmanship and technical precision.

👉 Swipe to the last slide and let us know: Crunch or cream – what defines your perfect Nata?

22/05/2026

Every year, the UIBC awards “World Baker of the Year” and “World Confectioner of the Year” recognise excellence, passion and dedication in our profession.

This year, our members from around the world submitted outstanding candidates whose work represents the very best of the baking and confectionery craft.

We are currently in the selection process — a moment that highlights the incredible talent, innovation and commitment within our global community.

These awards are more than titles.
They honour professionals who inspire future generations, preserve traditions and continuously elevate our craft worldwide.

Being recognised by the UIBC also brings international visibility and new professional opportunities, with many former awardees going on to gain significant recognition within the industry.

The winners will be announced and honoured during the UIBC Gala Dinner at the UIBC Congress in Singapore this July.

Images from the 2025 UIBC Awards Ceremony in São Paulo featuring UIBC World Baker of the Year 2024 Elisabete Ferreira, UIBC World Baker of the Year 2025 José Roldán and UIBC World Confectioner of the Year 2025 Joanne Huang.

Who will be next?

20/05/2026

Weekly Member News Update 🌍

🇩🇪 Germany: 300 Years of Berlin Confectioners A historic milestone for the trade. The Berlin Confectioners‘ Guild celebrated its 300th anniversary with an official ceremony at the Rotes Rathaus. To mark three centuries of tradition, quality, and artisan heritage, local master confectioners donated a magnificent public buffet, showcasing the vibrant future and enduring relevance of the sweet craft.

🇫🇷 France: National Baguette Champion at Fête du Pain The 12th National Competition for the Best French Tradition Baguette drew 21 elite regional finalists to the parvis of Notre-Dame in Paris. Held during the festive 30th anniversary of the Fête du Pain, the ultimate title was awarded to Frédéric Boulay from Île-de-France. The high-profile award ceremony also welcomed Yaël Braun-Pivet, President of the National Assembly, highlighting the political and cultural prestige of artisanal baking. 📸 Photo credits: Frédéric Vielcanet

🇲🇽 Mexico: Global Standards at CANAINPA Bringing world-class expertise back home. Ángel Castañón, Mexico’s „Panadero de las Américas 2026,“ traveled to Paris to serve as an expert judge evaluating excellence at the Fête du Pain. As CANAINPA celebrates 80 years of baking history, this international collaboration allows the association to integrate elite global standards and advanced techniques into Mexico’s upcoming national competitions.

🇩🇰 Denmark: Precision at „Danmarks Bedste Baguette“ The competition for Denmark’s Best Baguette reached new heights in a collaborative event organized by BKD and the French Embassy. The top crown went to Keito from Andersen Bakery, followed by Sanjiv Giri and Ludvig Tence. French Ambassador Christophe Parisot praised the skyrocketing quality compared to previous years but left future contenders with a strict reminder: precision is non-negotiable, as several top-scoring baguettes were disqualified from winning simply by being a few grams too heavy or a few centimeters too long.

Which update inspires you the most? Tell us below! 👇

16/05/2026

Today we celebrate Saint Honoré — the patron saint of bakers and pastry chefs.

And what pastry could represent this day better than the legendary Gâteau Saint-Honoré:
delicate puff pastry, light cream mousse, and caramelized petit choux.

A dessert that embodies technique, precision, and elegance —
and reminds us that pâtisserie is far more than something sweet:
it is craftsmanship, culture, and passion.

Dirección

Calle De Raimundo Fernández Villaverde
Madrid
28003

Teléfono

+34915346996

Página web

http://www.worldbakersconfectioners.org/

Notificaciones

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