If you’re as obsessed with sourdough scoring as I am, or if your lamination game has taken over your weekends, there’s one place you knead to be in 2025: IBIE, the International Baking Industry Exposition. This year’s event will take place from September 13 to 17 in Las Vegas, Nevada.
Every three years, our industry’s best and brightest converge for the event that everyone calls “Vegas.” And while the entire show is a treasure trove of innovation, education, and networking, one of the things I’m most excited about this year is spending time in the Artisan Village, which is IBIE’s dedicated space for craft baking.
This isn’t your average trade show booth experience. Artisan Village is an immersive, hands-on hub that celebrates the soul of small-batch, high-skill baking. It’s where heritage meets experimentation. Expect to see traditional methods reimagined with new ingredients and techniques, all happening live before your eyes. For instance, you could see a rye bread masterclass turn into an impromptu Q&A that changes the way you treat fermentation.
It’s also a place to connect with other artisan bakers. We’re talking shoulder-to-shoulder with millers, sourdough scientists, and wood-fired oven whisperers. The vibe is less “sales pitch” and more “breadhead fellowship.”
Flavorful Baking Creations
This year, I’m particularly looking forward to sessions on heirloom grain blending and rustic shaping demos from some European legends. It’s one thing to read about it or catch a video online, and it’s another to feel the dough, ask questions, and watch these craftspeople work their magic up close. Additionally, rumor has it that a fresh batch of innovative baking tools will be making their U.S. debut.
IBIE 2025 isn’t just about the latest ovens or ingredient systems, although you’ll find plenty of that, too. It’s about reaffirming why we fell in love with baking in the first place. In Artisan Village, you’re reminded that behind every perfect boule or flaky croissant is a baker with passion, precision, and calloused hands.
So mark your calendars: September 13–17, 2025, in Las Vegas for IBIE 2025. Come for the gear, stay for the grainy goodness, and don’t miss your chance to break bread with fellow artisans. Your future loaves will thank you. See you at the show!
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About the Author Mark Floerke is a bakery application scientist and accomplished pastry chef. He began his 50 year career with an apprenticeship in Germany as a pastry chef, and went on to work for retail bakeries, restaurants, resorts, and commercial commissaries. Mark has experience with product development and ingredient research, and has mentored future professionals as a baking instructor. He is a part of BAKERpedia’s BAKERin program and is the BAKED in Science Podcast Host. |
