UIBC International Union of Bakers and Confectioners

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

26/10/2026

The secret to the ultimate flaky croissant? It’s all about the butter. 🧈✨

Butter isn’t just an ingredient in viennoiserie—it’s the mechanical engine that drives every single layer of your laminated dough.

When high-fat butter (82%+ fat) is encased and folded between dough sheets, something magical happens in the oven: as the butter melts, its natural moisture creates steam. That trapped steam expands, pushing the dough layers apart and delivering that crisp crust and open, honeycomb crumb we all love. 🥐

Slide through our carousel to explore: ✔️ Why fat content & low moisture matter ✔️ The science of steam during baking ✔️ A side-by-side comparison of butter types

What type of butter do you rely on for your lamination? Let us know in the comments below! 👇

💾 Save this post for your next baking session! 📌 Tag a colleague or friend who loves fine pastry.

23/10/2026

🌍 MEMBER NEWS / Higlights from our global baking & pastry family. 🧁🥖 🇲🇽 Mexico: CANAINPA successfully hosted the 1st Mexican Sweet Bread Festival (1er Festival del Pan Dulce Mexicano)! Over three days, the event celebrated rich culture and living craft, bringing together master bakers, industry partners, and the community. 🇲🇽🥐✨

🇫🇷 France: Celebrating the next generation of baking excellence! CNBPF and the Société nationale des M*F hosted the 41st national final of „Un des Meilleurs Apprentis de France“ in Perpignan. Out of 24 finalists, 9 outstanding young bakers earned the prestigious 2026 title. 🏆🥖✨ (Photo credit: CNBPF / Frédéric Vielcanet)

🇪🇸 Spain: Honoring tradition in Valencia! The Gremio de Panaderos y Pasteleros de Valencia celebrated the 55th Traditional and Free-Format Bread Competition. Horno Moreno Ponce and Horno Masanet took top honors, with all competition loaves donated to the local charity Casa Caridad. 🇪🇸🥖✨

🇨🇱 Chile: A true incubator of champions! At the FIPACH 2026 Bakery Arena, FECHIPAN celebrated the next generation of artisan bakers and pastry chefs. Young professionals secured their places to represent Chilean baking on the international stage! 🇨🇱✈️🥖✨

🇸🇪 Sweden: The winner of Mack-SM 2026 has been crowned! Organized by Sweden’s Bakers & Confectioners, the national sandwich championship brought top talents together. Congratulations to Anders Svensson for winning with his creation „My Life on a Dark Rye“! 🇸🇪🥪✨

🇮🇹 Italy: Celebrating Mediterranean heritage! FIPPA joined an evening dedicated to art, history, and regional flavors in Taranto. Centered around bread, w**e, and olive oil, the event honored age-old traditions, proving that when bread is broken, guests become a community. 🇮🇹🥖🍷✨

21/10/2026

🌍 Fresh from the Oven | Select Club News Another round of inspiring stories from our Select Club members! Here is a deeper look behind the scenes:

👩‍🍳 René Klinkmüller inspires young culinary talents / René welcomed the youth camp of the Regional Association of Chefs of Central Germany (Landesverband der Köche Mitteldeutschland) to his Luckau patisserie. Under his expert guidance, the young talents learned professional techniques for layered tartlets with crunchy bases and hazelnut cream.

🏃‍♂️ Pretzel power with Jochen Baier / Together with 4,000 runners, Jochen and the Bäcker Baier team tackled the 10 km relay at the Tübinger Erbe-Lauf. It wasn’t about winning, but about active community engagement, supporting regional sports, and showing true craft camaraderie.

🇮🇸 Siggi Guðjónsson advocates for accessible quality / In an exclusive interview with Iceland’s major news outlet MBL (Morgunblaðið), master baker Sigurður Már Guðjónsson addressed New York’s $50 bread trend. His strong message:handcrafted artisan baking must remain an everyday staple for everyone.

🇹🇼 Peak season with Justin Wu / Justin shared an authentic glimpse into Taiwan’s Mid-Autumn Festival preparations.Celebrated on the 15th day of the 8th lunar month, families gather for outdoor BBQs and exchange traditional mooncakes.To meet the huge seasonal demand, Justin’s team worked in shifts loading delivery trucks.

🏅 Bernd Kütscher honored for lifetime achievement / Highlighting the Latin origin of companion (cum pane – sharing bread), bread expert Bernd Kütscher was inducted as an „Honorary Senator“ into the German Bread Senate for his lifelong dedication to baking culture.

Five stories, five unique ways our members share their passion for artisan baking and confectionery. ❤️

16/10/2026

🍞 World Bread Day | October 16

Bread represents tradition, culture, and craftsmanship. Above all, it connects us.

In every country, bread takes on unique shapes, flavors, and heritage, while sharing a universal value: telling the story of its land, the expertise of its bakers, and its deep roots in the community.

Today, we honor Bread and everyone who turns humble ingredients into an everyday treasure on tables across the world.

🇮🇹 🇪🇺 🌍
From local traditions to a global baking community—cherishing and celebrating the art of breadmaking.

Happy World Bread Day! 🥖

14/10/2026

3 facts, 3 questions, and a whole lot of passion! 🔥 Meet Axel, a true master of his craft whose journey goes far beyond traditional baking. From growing up in a family bakery to creating signature breads with custom private labels for international music stars — Axel’s story is all about dedication, creativity, and connection. 🎸🥖

Swipe through to discover what drives him, his ultimate heart-project, and what he values most about our community!

What’s your favorite behind-the-scenes story from your career? Let us know in the comments! 👇

09/10/2026

What happens when bakers & pastry chefs from around the world meet? 🌍✨

They compete. They share. They learn. They laugh. They create. They connect. They excel. They celebrate. 🏆🥖🍰

Beyond borders, languages, and cultures, we are united by one passion: the art of baking and pastry.

UIBC – Baking Without Borders

💬 Which moment was your favorite? Let us know in the comments! 👇

05/10/2026

FERMENTATION AROUND THE WORLD 🌍🥖
Fermentation takes many forms — and every baking culture has its own way of using it.
From levain, b**a and poolish in Europe, to the distinctive short-fermentation method of Rosson bread in Taiwan, and the traditional esponja pre-ferment used in Brazil and Latin America, these examples show just how diverse breadmaking can be.
Different techniques. Different traditions.
One shared craft.
Which fermentation tradition from your country should we discover next? 🌎

02/10/2026

🌏 MEMBER NEWS | Highlights from our global baking family! 🍞✨

Here is a closer look at recent developments across our member associations:

🇩🇪 Germany: The German Bakers‘ Academy Weinheim celebrated its latest class of Master Bakers 2026! After months of intensive training, these newly certified masters are ready to shape the future of craft baking. 🎉👏

🇰🇷 South Korea: The Korean Master Bakers Association signed an MOU with Lazine (FLOBE) to advance technical education, research, and technical development in the bakery and pastry industry.

🌎 CIPAN: During ExpoFEVIPAN 2026 in Venezuela, CIPAN President Álvaro Pena received the „Primer Ganso Mayor Internacional“ distinction from FEVIPAN President Tomás Ramos López for his leadership and dedication to regional integration. 🦅✨

🇧🇷 Brazil: SIPAN/AIPAN brought together bakery and confectionery owners and partners in Grande ABC. Led by Vice-President Afonso Júnior and President Toninho, the meeting focused on sharing experiences and strengthening industry representation. 🥖🍰🤝

🇩🇰 Denmark: Our member association BKD is working with the Joint Trade Committee (DFFU) to highlight declining apprentice numbers, driving initiatives to support vocational training and protect the future of skilled craftspeople. 📉💪

🇮🇸 Iceland: Bernhöftsbakarí, where Iceland’s commercial baking history began, is celebrating its 192nd anniversary! As the country’s oldest operating bakery, it laid the cornerstone for Icelandic craft baking nearly two centuries ago. 🥳🎂 (Photo: mbl.is)

30/09/2026

EXCELLENCE. CONNECTION. CRAFTSMANSHIP. 🌍

The UIBC Select Club brings together leading bakers and pastry chefs from around the world — a community built on experience, excellence and sharing knowledge.

By appointment only.

28/09/2026

🍫 Knowledge Spotlight: Chocolate in Baking & Pastry

From rich ganaches to delicate chocolate croissants – chocolate is one of the most versatile and cherished ingredients in the artisan bakery and confectionery world.

Getting the most out of cocoa requires precision, temperature control, and a deep understanding of its unique flavor profiles. Whether dark, milk, or white, high-quality chocolate transforms simple baked goods into extraordinary creations.

💬 Now we’d love to hear from you: What is your absolute signature chocolate creation in your bakery or pastry shop? Share your favorites with us in the comments! 👇

❤️🍫

Dirección

Calle De Raimundo Fernández Villaverde
Madrid
28003

Teléfono

+34915346996

Página web

http://www.worldbakersconfectioners.org/

Notificaciones

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