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

31/08/2026

🥖 Why do bakers score bread?

Scoring is an essential part of bread making — but it’s about much more than decoration.

By creating controlled cuts in the dough, bakers guide how the loaf expands during baking. The result is not only a better shape, but also a distinctive finish that can become part of a bread’s identity.

A special thank you to Pão de Gimonde 🇵🇹for sharing the photos and video with us! 🙏🥖

How do you score your bread?
Do you have a signature pattern? Tell us in the comments! 💬

28/08/2026

🇸🇬 A look back at Singapore

From our UIBC Congress and inspiring meetings to an unforgettable Gala Dinner — Singapore brought our international baking and confectionery community together once again. 🌍🥖🍰

A few moments from days filled with exchange, new connections, friendship and a shared passion for our professions.

A heartfelt thank you to Forest and the team from SBCTA for hosting the UIBC Congress in Singapore and for bringing our international community together. ❤️

Thank you to everyone who made these days so special!

Baking Without Borders. 🌍

24/08/2026

🏆 How is bread judged in a competition?

In a professional baking competition, bread is assessed from more than one perspective. Judges look at the overall appearance, crust, crumb, aroma and taste — each detail contributing to the final evaluation.

But judging is about more than awarding points.

A responsible judge also gives feedback, shares knowledge and helps participants improve — pointing out where mistakes occurred, how they can be avoided and how techniques can be refined.

This is also what Baking Without Borders is about: sharing knowledge and experience across countries and generations. 🌍🥖

And there is another part that should never be underestimated: the connections created between participants.Competitions can bring bakers from different countries together and sometimes create friendships that last a lifetime.

Because in the end, competitions are not only about winning — they are also about learning, sharing and growing together.

21/08/2026

🌍✨ UIBC Member News

Here is what’s happening across our global network! From international diplomacy and traditional competitions to crisis resilience and sales excellence:

🇰🇷 South Korea | Culinary Diplomacy Our member association teamed up with the U.S. ATO in Seoul, where 11 top Korean pastry chefs created exclusive fusion recipes using U.S. ingredients. Look out for the official recipe book and the live showcase at the Gwanghwamun Bakers Festival in September! 🥐🇺🇸

🇨🇱 Chile | La Mejor Marraqueta 2026 Behind every freshly baked marraqueta lies dedication and tradition. Indupan has launched its nationwide search for the best marraqueta, with secret evaluators currently visiting bakeries incognito across Chile! 🥖🧡

🇫🇷 France | Elevating Bakery Sales CNBPF hosted the Concours de l’Éloquence in Paris, honoring the essential role of sales teams in artisan bakeries. Huge congratulations to winner Gaëlle Sevin and finalists Claire Bretteau and Marie Soulès for eloquently defending the profession! 🏆🥖

🇩🇪 Germany | Food Security & Resilience How resilient is our food supply? The Bundesakademie Weinheim hosted Lt. Col. Dr. Peter Schittenhelm from the German Armed Forces to discuss crisis preparedness, supply chain stability, and the vital role of the baking sector in times of crisis. 🍞🇩🇪

🇧🇷 Brazil | Innovation at Nita Lab SIPAN AIPAN ABC visited the Nita Lab technical center in São Paulo. Led by President Antônio Carlos Henriques, the delegation explored new technical partnerships and training opportunities to support local artisan bakers. 🥖🔬

🇺🇾 Uruguay | New Leadership at CIPU Fresh energy for Uruguay’s bakery sector! Our member CIPU elected its new Executive Board for 2026–2028. Congratulations to newly elected President Fernando Jaime and his team as they lead the industry forward! 🤝🇺🇾

👏 Thank you to all our members for keeping our global bakery community strong and vibrant! 🌍🧁

19/08/2026

3 Facts About Jochen Baier 🥨🇩🇪

What inspired him to become a baker?
What is his favourite product or current heart-project?
And what does being part of the UIBC Select Club mean to him?

Get to know our Select Club member a little better in this video. ✨

17/08/2026

🇫🇷 Around the World in Baking: Mille-Feuille

Crispy layers of puff pastry, creamy pastry filling and a beautifully glazed finish — Mille-Feuille is a true classic of French pastry.

Its name literally means “a thousand leaves”, referring to the many delicate layers of the pastry. ✨

Have you tried Mille-Feuille? Tell us where you discovered it! 👇

05/08/2026

🏡 Store Feature: Café Siefert

For more than 230 years, Café Siefert has been welcoming guests in the heart of Michelstadt, Germany. Combining tradition, craftsmanship and hospitality across generations, it has become a place where history and modern pastry artistry come together.

The café is home to Bernd Siefert, UIBC World Confectioner of the Year 2015 and 1997 World Pastry Champion, whose passion and creativity have inspired pastry professionals around the world.

From handcrafted cakes and chocolates to seasonal specialties, every creation reflects a commitment to quality and excellence.

✨ A place where tradition lives on through every detail.

03/08/2026

🌿 Ingredient Spotlight: Vanilla

Vanilla is one of the world’s most treasured ingredients in baking and confectionery.

Did you know that every vanilla flower must be hand-pollinated and that the pods are carefully cured for monthsbefore developing their rich aroma? This time-consuming process is one of the reasons why natural vanilla is so valuable.

From delicate pastries and creamy desserts to artisan chocolates, vanilla continues to be an essential ingredient for bakers and confectioners around the world.

💬 What’s your favourite vanilla pastry? Let us know in the comments!

31/07/2026

🏆 Championship Archive

Today, we’re looking back at the UIBC Junior World Championship of Confectioners, held during iba Munich 2018.

Young confectioners from eight countries came together to showcase their creativity, technical skills and passion for the craft. From intricate showpieces to outstanding competition pieces, the championship highlighted the talent and dedication of the next generation of confectionery professionals.

🏆 China claimed the championship title in 2018, marking an unforgettable moment in UIBC competition history.

These archive moments remind us how international competitions inspire excellence, encourage cultural exchange and help shape the future of our profession. A big thank you to Deutscher Konditorenbund for organizing this unforgettable event back in 2018 and creating a stage for the stars of tomorrow.

💬 Were you there? We’d love to hear your memories in the comments!

29/07/2026

🌍 Fresh from the Oven | Select Club News – July 2026

This month, our Select Club members have once again demonstrated excellence, shared their expertise and inspired the international baking community.

🏆 Elisabete Ferreira was honored with AHRESP’s prestigious „Personality of the Year“ award. The distinction recognizes her dedication to artisan baking, innovation and the preservation of Portugal’s rich baking traditions.

🥇 Jochen Baier received the Gold Award from the German Bread Institute after achieving top ratings for the quality of his bread over three consecutive years – a testament to his team’s consistent commitment to excellence.

📺 Salvador Pla was featured on the Spanish television channel La Sexta, where he shared his expertise in traditional Cocas de San Juan. For years, he has been teaching fellow professionals how to preserve and pass on this important part of Valencia’s baking heritage.

👨‍⚖️ José Roldán has been appointed to the jury of THE BAKER 2026, where he will contribute his experience in evaluating and promoting excellence in artisan baking across Spain.

🌍 Wu Pao-Chun participated in the launch of the Taipei Kids Festival 2026, encouraging children to dream big and showing how baking can inspire the next generation beyond the bakery itself.

Congratulations to all our Select Club members for continuing to promote artisan baking, share their knowledge and represent our profession around the world. 👏

Dirección

Calle De Raimundo Fernández Villaverde
Madrid
28003

Teléfono

+34915346996

Página web

http://www.worldbakersconfectioners.org/

Notificaciones

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