Brasseurs de France
Founded in 1878, Brasseurs de France, the professional union of the French brewery industry, represents more than 98% of the French beer production and has among its members 98% of small and medium-sized businesses.
The union federates craft, independent, historic, family-owned and international breweries that generate more than €4.1 billion in sales (2019 figures).
Centre de Formation des Produits Laitiers
Fédération des Fromagers de France
Guilde des fromagers
Founded in 1932 by Pierre Poilâne, the Poilâne bakery has stood the test of time, combining the art of living, good food and creativity. Today, Apollonia Poilâne, the third generation to run the company, continues to apply the same unique approach to her craft as a baker: uncompromising expertise, a commitment to social and environmental responsibility and a passion for the art of baking. Combined with the use of exceptional stone-ground flours, and by perpetuating an ancestral technique of slow fermentation on natural leaven and baking over a wood fire, Poilâne sincerely expresses its definition of the baker's craft: the transformation of cereals through fermentation to produce breads with unique tastes, rich in nutrients and healthy. Located at 8 rue du cherche midi, in the heart of Saint Germain des Prés (Paris 6th arrondissement), the first Poilâne bakery is still the nerve centre of a company with an international reputation. Today, Poilâne breads, biscuits and pastries can be found in Paris (5 shops, including 3 opened on the Right Bank by Apollonia Poilâne) and in London. Numerous cafés, restaurants and hotels, as well as delicatessens and cheese shops, are delivered daily. Bread and biscuits are shipped fresh to regions around the world.
Have a ‘grate’ day with Boska!
Point de Vente
Le Courrier du Fromage
The Librairie Gourmande
The Librairie Gourmande (stand: L 054) will be on hand with a selection of specialist books... as well as cheese-related games and posters!
- Introduction to cheese technology by Michel Mahaut, Romain Jeantet and Gérard Brulé
- Du lait et des hommes by Didier Nourrisson
- Le bon savoir du fromager by Pierre Coulon -
- La cuisine du fromager by MOF Bernard Mure-Ravaud and chef Jean-Charles Karmann
You can also meet some of the authors at book signings.