BICA 2027 to showcase the leading talents in artisan bakery, pastry-making and ice-cream making
The exhibition is bringing together leading professionals, competitions and live experiences at IFEMA MADRID from 16 to 18 February 2027.
IFEMA MADRID is hosting a major gathering of artisan talent from 16 to 18 February 2027. The fact is that BICA (Bakery & Ice Cream Attraction), the new themed trade fair dedicated to artisan bakery, patisserie and ice cream, is making its debut as part of the first edition of Anuga Select Ibérica – a project promoted by IFEMA MADRID and Koelnmesse– with a very clear aim: to bring together in a single space some of the leading names shaping the present and future of these industries.
Talent, live and in person
Getting to know the people who are driving the evolution of artisan baking, pastry-making and ice-cream-making is a way of understanding the current dynamics of these sectors. For this reason, direct contact with renowned chefs will be one of the key features of BICA’s programme, with live tastings, guided tastings and practical workshops.
The trade fair will not only serve as a meeting point for supply and demand, but also as an opportunity to learn, discover the latest trends and explore new ways of understanding the trade through the ‘Seminarios con Gusto’ series, the programme for which will be announced shortly.
A particular highlight in this category is Taste the Winners, a space where visitors can sample a selection of Spain’s award-winning artisan chocolates, ice cream, biscuits, croissants, artisan panettones and roscónes, presented by the makers themselves. Among the professionals already confirmed are leading figures such as Raúl Bernal (Lapaca), Lluc Crusellas (Eukarya – El Carme), Martín de Luca (Hofmann), Alexandra Navarro (Exalta-Sant Llehí), Antonio García (Panem), Éric Ortuño (L’Atelier), Abel Castaño (Golimbeo), Arturo Salvador (Sukar), Jesús Quirós (La Rosa), Migue Señoris (Gelática), Rafel Aguilera (Cal Jan), Albert Soler (Can Soler), Pol Marginedas (Es Neu), Mario Masiá (Masiá), Albert Roca (El Gelat) and Paloma Silvestrin (Doble Uve).
Major competitions in bakery, pastry-making and ice-cream making
This talent will also feature in the BICA competition programme. The exhibition will also play host to elite competitions and award giving in the fields of bakery, patisserie and ice cream-making, with the backing of Spain’s leading professional associations and organisations.
BICA will therefore be the venue for Spain’s Best Master Chocolatier 2027, a competition organised by DPAS magazine that celebrates the artisan nature of this speciality. It will also be hosting the sixth edition of the prestigious National Artisan Bakery Championship organised by the Spanish Confederation of Bakers, Confectioners, Pastry Chefs and Related Trades (CEOPPAN), which celebrates technical excellence, creativity and innovation.
In the ice cream sector, it will be presenting the Guide to Spain's Best Ice Cream Parlours 2027-2028 (Guía Arte Heladero Mejores Heladerías de España 2027-2028), a new independent and specialised guide that recognises Spanish artisan ice-cream parlours that stand out for their craftsmanship, their products and their unique identity. Furthermore, BICA will host the Ice Cream of the Year 2027 competition, organised by the National Association of Artisan Ice Cream Makers (ANHCEA).
Through this programme, BICA also aims to provide a space to gain an insight into the work of some of the industry’s most prominent professionals, to share knowledge and to discover the future direction of Spanish craftsmanship.
Photo caption: Flan praliné by Antonio García (Panem, Madrid), one of the chefs who will be attending BICA.