Polski
International Conference of the Confectionery, Ice Cream, Café and Bakery Industries
september 15-17, 2026
To the conference remains:
4 days 6 hours 33 minutes 58 seconds
Participate in the industry events as part of the International Conference of the Confectionery, Ice Cream, Café and Bakery Industries:
Ceremonial Presentation Of The Fair Medals
Date
September 1613:00
Location
TARGET STUDIOHall D
TARGET STUDIO
Hall D
TRENDS PANEL
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13:40 -14:50
Adrian Smalej
Katarzyna Gwizdak
Karol Wadełek
A 5% VAT rate instead of 8% in the ice cream industry. How can you safely lower the VAT rate and recover overpaid tax?
Smalej Gwizdak Wadełek i Partnerzy sp. z o.o.
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14:50 - 15:30
Maciej Barczak - P.H. Royal
Ube and pandan - new flavors in confectionery
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10:30 - 11:30
Aleksander Pitura
A Brief History of Ice Cream Making in Poland and a Quick Guide to Portioning Ice Cream.
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11:30 - 12:00
Marika Ryszka-Gierszyńska
Furniture that works with you.
Practical solutions for the confectionery and event industries.
Conference Organizer
BOOTH E2
HALL D
GELATO JAM SESSION
A GREAT RETURN TO NATURE. Gelato Jam Session is a three-day live ice cream laboratory: we balance recipes, mix ingredients, make ice cream from scratch, compare the quality of raw materials, and share the results for everyone to taste.
More information about the event:
10:30 - 11:30
ICE CREAM DESIGN AND PRODUCTION FROM SCRATCH
What Is the Difference Between:
- Cream Ice Cream
- Cream-Flavoured Ice Cream
11:30 - 12:00
TASTING SESSION
12:00 - 12:30
Aleksander Pitura
LECTURE: THE HISTORY OF ICE CREAM IN POLAND AND THE IMPACT OF FLAVOURINGS ON TASTE
Q&A
12:30 - 13:30
ICE CREAM DESIGN AND PRODUCTION FROM SCRATCH
What Is the Difference Between:
- Pistachio Ice Cream
- Pistachio-Flavoured Ice Cream (1% Pistachios)
- Industrial Ice Cream with 1% Pistachios and Added Flavouring
13:30 - 14:00
TASTING SESSION
14:00 - 14:30
Dawid Lorentowicz
LECTURE: WHEN IS IT WORTH OPENING AN ICE CREAM SHOP?
Q&A
14:30 - 15:30
ICE CREAM DESIGN AND PRODUCTION FROM SCRATCH
What Is the Difference Between:
- Vanilla Ice Cream
- Vanilla Ice Cream with 0.03% Vanilla
- Industrial Ice Cream with 0.03% Vanilla and Added Flavouring
15:30 - 17:00
NETWORKING / ICE CREAM PRODUCTION CHALLENGE BY TWO TEAMS USING A MYSTERY BOX
17:00
CLOSING
10:30 - 11:30
ICE CREAM DESIGN AND PRODUCTION FROM SCRATCH
Team 1 – Poire Belle-Hélène Ice Cream
Team 2 – Poire Belle-Hélène Dessert Prepared by Michał Rosiński, Executive Chef of PGE National Stadium
Team 3 – Three Seasonal Fruit Variegates Made from Fresh Fruit
11:30 -12:00
TASTING SESSION
12:00 - 12:30
JACEK MYŚLECKI
OSM RAWICZ
LECTURE
12:30 - 13:30
ICE CREAM DESIGN AND PRODUCTION FROM SCRATCH
Team 1 – Brown Butter Ice Cream
Team 2 – Yogurt Ice Cream
13:30 - 14:00
TASTING SESSION
14:00 - 14:30
Aleksander Pitura
LECTURE: HOW TO CREATE NEW ICE CREAM FLAVOURS USING AI
14:30 - 15:30
ICE CREAM DESIGN AND PRODUCTION FROM SCRATCH
Mystery Box – Master Creation by Tomek Szypuła
Mystery Box – Master Creation by Julianna Veenenbos
15:30 - 17:00
NETWORKING
Classic Cheesecake Ice Cream with Crumble
Basque Cheesecake Ice Cream with Crumble
17:00
CLOSING
10:30 - 11:30
ICE CREAM DESIGN AND PRODUCTION FROM SCRATCH
Sorbets with a Minimum of 50% Fruit – Two Teams
11:30 - 12:00
TASTING SESSION
12:00 - 12:30
LECTURE: GASTROCONTENT
12:30 - 13:30
ICE CREAM DESIGN AND PRODUCTION FROM SCRATCH
Nut Ice Cream
13:30 - 14:00
TASTING SESSION
14:00 - 14:30
LECTURE
14:30 - 15:30
ICE CREAM DESIGN AND PRODUCTION FROM SCRATCH
Chocolate Ice Cream
15:30 - 17:00
ICE CREAM DESIGN AND PRODUCTION FROM SCRATCH
Mystery Box Challenge
17:00
CLOSING
Conference Organizers
Trade Fair Studio, Hall D
THE FUTURE OF THE POLISH FOOD INDUSTRY - INNOVATION, EFFICIENCY AND COMPETITIVENESS
11:00 - 11:10
Jacek Czauderna
Hieronim Jurga
Robert Przespolewski
CONFERENCE OPENING
- Welcome of participants
- Presentation of the program and speakers
- Introduction to the key challenges of the confectionery, ice cream and gastronomy industries
11:10 - 11:40
Jacek Czauderna
OPERATIONAL MANAGEMENT IN RUNNING A PASTRY SHOP AND ICE CREAM PARLOUR, AS WELL AS PRODUCT INNOVATIONS IN CONFECTIONERY PRODUCTION
- Work organization
- Staff management
- Cost optimization
- Reducing production losses
- Sales planning
- Modern management support tools
- Coffee concentrates in confectionery production
- The coffee trend in desserts and ice cream
- Application of coffee concentrates Consistent quality
- Product inspiration
- Production cost optimization
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11:45 - 12:45
Moderator: Hieronim Jurga
Iwona Jaroszewicz
Juliusz Erazm Bolek
Jacek Czauderna
Mirosław Koźlakiewicz
Robert Przespolewski
THE FUTURE OF THE POLISH FOOD INDUSTRY AND THE COMPETITIVENESS OF POLISH COMPANIES ON THE INTERNATIONAL ARENA
- Competitiveness of Polish producers
- Exports as a driver of growth
- Innovation and automation
- Support for SMEs
- Cooperation between science, business and public administration
- Building strong Polish brands abroad
- Promotion of Polish confectionery through certification under the „TU WARTO” program
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12:50 - 13:30
Juliusz Erazm Bolek
CHALLENGES FACING THE POLISH FOOD INDUSTRY
- Current state of the industry
- Rising business costs
- The impact of regulations and market changes
- Consumer trends
- Exports as an opportunity for Polish producers
13:35 - 14:00
Robert Przespolewski
SUGAR IN FOOD – HOW TO DEAL WITH IT?
- Expectations of modern consumers
- Reducing sugar content
- Alternative technological solutions
- Facts and myths about sugar
- How to maintain product taste and quality
14:00 - 14:45
Robert Zimnoch, co-owner of Domowe Sanatorium Sp. z o.o., a company that has received numerous awards and distinctions, including recognition in the Gazele Biznesu rankings, Forbes Family Business Forum, and the “Wprost” Weekly’s Eagle Award.
KUVINGS PROFESSIONAL DEBUT – AUTOMATIC JUICERS FOR FRUITS AND VEGETABLES IN PROFESSIONAL KITCHENS AND AT PASTRY SHOP AND ICE CREAM PARLOUR BARS – THE PRO VERSION PREMIERES IN EUROPE FOR THE FIRST TIME (Pro Kitchen Zone)
- Why is drinking vegetable juices beneficial for your health, compared to fruit juices?
- Drink your vegetables and embrace vegetable-based products – the new trend in professional kitchens.
- What can be done with vegetable pulp left over from juicing?
14:45 - 15:45
Hieronim Jurga
Robert Przespolewski
SUMMARY, CONCLUSIONS AND CLOSING REMARKS
- Key conclusions and recommendations for the industry
- Official closing of the conference
Conference Organizer
BOOTH B20 | B24
Hall D
SWEET ART ON STAGE – LIVE DEMONSTRATIONS & TASTINGS
11:00 - 13:00
Junior Pastry Chefs – Poland National Culinary Team
RESTAURANT DESSERTS – INNOVATIVE IDEAS FOR SIMPLE RESTAURANT DESSERTS
13:00 - 14:00
Junior Pastry Chefs – Poland National Culinary Team
TRAVEL CAKE – A GRAB-AND-GO DESSERT
14:00
Junior Pastry Chefs – Poland National Culinary Team
MONODESSERTS – THE FUTURE OF PASTRY
11:00 - 13:00
Junior Pastry Chefs – Poland National Culinary Team
RESTAURANT DESSERTS – INNOVATIVE IDEAS FOR SIMPLE RESTAURANT DESSERTS
13:00 - 14:00
Junior Pastry Chefs – Poland National Culinary Team
TRAVEL CAKE – A GRAB-AND-GO DESSERT
14:00
Junior Pastry Chefs – Poland National Culinary Team
MONODESSERTS – THE FUTURE OF PASTRY
11:00 - 13:00
Junior Pastry Chefs – Poland National Culinary Team
RESTAURANT DESSERTS – INNOVATIVE IDEAS FOR SIMPLE RESTAURANT DESSERTS
13:00 - 14:00
Junior Pastry Chefs – Poland National Culinary Team
TRAVEL CAKE – A GRAB-AND-GO DESSERT
14:00
Junior Pastry Chefs – Poland National Culinary Team
MONODESSERTS – THE FUTURE OF PASTRY
Conference Organizer
Conference room 1
Hall D
TRAINING COURSES AND PASTRY DEMONSTRATIONS
Sempre Group is organizing the certified ice cream-making training course “Open Your Own Ice Cream Shop” as part of Warsaw Sweet Tech 2026. The training is aimed at people who are seriously considering opening their own artisan ice cream shop — even without prior industry experience, but with one key question: where do I start?
During the one-day training, participants will cover 5 key topics led by industry professionals — from formalities and Sanitary Inspection requirements, through equipment selection, production and recipes, to finance and marketing. At the end of the training, each participant will receive a certificate and a complete set of educational materials.
The training will take place on two dates — September 15 and 16, 2026, with the same programme offered on both days.
Prior registration is required to participate in the training. The registration form is available at the following link: https://bit.ly/szkolenie-otwórz-własną-lodziarnię
10:30 - 10:40
WELCOME OF GUESTS
BLOCK 1
10:40 - 11:40
Sanitary Inspection and food law expert
PREMISES AND FORMALITIES — SANITARY INSPECTION, HACCP, DOCUMENTATION TIMELINE BEFORE OPENING
What you need to do before opening an ice cream shop — Sanitary Inspection requirements, HACCP, documentation timeline before opening, and the most common mistakes made by new owners. This session answers the question: when should you start taking care of the formalities and what order should you follow?
BLOCK 2
11:40 -12:40
Trio Gelato, MK Komi, ice cream shop equipment advisor
EQUIPMENT AND TECHNOLOGY — MACHINE SELECTION, LEASING VS. PURCHASING, TRIO GELATO SOLUTIONS
How to select machines based on the size of the premises and budget, leasing vs. purchasing, return on investment period, and solutions for small and medium-sized ice cream shops. Presentation of Trio Gelato and MK Komi equipment with technical insights.
12:40 - 13:10
LUNCH BREAK
BLOCK 3
13:10 - 14:10
Ice cream technologist
RECIPES, PRODUCTION AND MYTHS — ARTISAN ICE CREAM, INGREDIENTS, TASTING WITH EXPERT COMMENTARY
How artisan ice cream is really made, premium ingredients vs. ready-made mixes, and myths about naturalness. Tasting ice creams with different ingredients and technical commentary. Participants learn how to read ingredient lists.
BLOCK 4
14:10 - 15:10
Financial expert
BUSINESS PLAN AND PROFITABILITY — OPENING COSTS, FOOD COST, LEASING, FINANCIAL SAFETY BUFFER
A realistic start-up budget (opening, equipment and ingredient costs), food cost — ingredients account for approx. 20% of the price, while indirect production costs account for approx. 80%. Financing options: leasing, loans and grants. A financial safety buffer for the first few months.
15:10 - 15:25
BREAK
BLOCK 5
15:25 - 16:15
Embargo, marketing agency (special guest)
MARKETING, SALES AND CUSTOMER LOYALTY — BUILDING AN ICE CREAM SHOP BRAND, CUSTOMER RETENTION
Building an ice cream shop brand from scratch, what attracts customers, customer retention strategies, how to stand out in the local market, Instagram and social media for ice cream shops.
16:15 - 16:30
CERTIFICATES, QUESTIONS FOR THE SPEAKERS AND CLOSING OF THE DAY
- Personalized Certificate of Participation in the Training — issued by Sempre Group & Partners
- E-book “From Idea to Opening an Ice Cream Shop”
- Budget checklist with estimated cost ranges
- Sanitary Inspection and HACCP checklist with deadlines
- Business plan template for an ice cream shop
- List of trusted equipment and supply providers for opening an ice cream shop
- 10 questions to ask a supplier before starting a business relationship
10:30 - 10:40
WELCOME OF GUESTS
BLOCK 1
10:40 - 11:40
Sanitary Inspection and food law expert
PREMISES AND FORMALITIES — SANITARY INSPECTION, HACCP, DOCUMENTATION TIMELINE BEFORE OPENING
What you need to do before opening an ice cream shop — Sanitary Inspection requirements, HACCP, documentation timeline before opening, and the most common mistakes made by new owners. This session answers the question: when should you start taking care of the formalities and what order should you follow?
BLOCK 2
11:40 - 12:40
Trio Gelato, MK Komi, ice cream shop equipment advisor
EQUIPMENT AND TECHNOLOGY — MACHINE SELECTION, LEASING VS. PURCHASING, TRIO GELATO SOLUTIONS
How to select machines based on the size of the premises and budget, leasing vs. purchasing, return on investment period, and solutions for small and medium-sized ice cream shops. Presentation of Trio Gelato and MK Komi equipment with technical insights.
12:40 - 13:10
LUNCH BREAK
BLOCK 3
13:10 - 14:10
Ice cream technologist
RECIPES, PRODUCTION AND MYTHS — ARTISAN ICE CREAM, INGREDIENTS, TASTING WITH EXPERT COMMENTARY
How artisan ice cream is really made, premium ingredients vs. ready-made mixes, and myths about naturalness. Tasting ice creams with different ingredients and technical commentary. Participants learn how to read ingredient lists.
BLOCK 4
14:10 - 15:10
Financial expert
BUSINESS PLAN AND PROFITABILITY — OPENING COSTS, FOOD COST, LEASING, FINANCIAL SAFETY BUFFER
A realistic start-up budget (opening, equipment and ingredient costs), food cost — ingredients account for approx. 20% of the price, while indirect production costs account for approx. 80%. Financing options: leasing, loans and grants. A financial safety buffer for the first few months.
15:10 - 15:25
BREAK
BLOCK 5
15:25 - 16:15
Speaker: Embargo, marketing agency (special guest)
MARKETING, SALES AND CUSTOMER LOYALTY — BUILDING AN ICE CREAM SHOP BRAND, CUSTOMER RETENTION
Building an ice cream shop brand from scratch, what attracts customers, customer retention strategies, how to stand out in the local market, Instagram and social media for ice cream shops.
16:15 - 16:30
CERTIFICATES, QUESTIONS FOR THE SPEAKERS AND CLOSING OF THE DAY
- Personalized Certificate of Participation in the Training — issued by Sempre Group & Partners
- E-book “From Idea to Opening an Ice Cream Shop”
- Budget checklist with estimated cost ranges
- Sanitary Inspection and HACCP checklist with deadlines
- Business plan template for an ice cream shop
- List of trusted equipment and supply providers for opening an ice cream shop
- 10 questions to ask a supplier before starting a business relationship
TRAINING COURSES AND PASTRY DEMONSTRATIONS
Trends panel and presentations of exhibitors
Trends and presentation panel:
A promotional initiative during which each of our exhibitors can give a lecture at the price of the purchased stand. The topic of the presentation is free, but we recommend that it be consistent with the theme of the fair and refer to industry news, which will always encourage a wider group of visitors to get to know your company! All information about your lectures will be made available on our website.
How to register:
Contact the person responsible for the project by e-mail:
The order of applications is decisive!
Do you have an interesting idea to organize a promotional event during the fair? We are open to supporting the organization of interesting projects! We have professionally furnished conference rooms equipped with, among others, a stage, interpreter booths, VIP rooms and a fantastic sound system. At your disposal is a wide range of additional equipment, free outdoor parking, rooms for self-adaptation and technical support from the Ptak Warsaw Expo team.
If you have any additional questions, please contact the marketing department:
patrons of the trade fair and conference
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See what else we have prepared
Recognition for our exhibitors medal and diploma award ceremony
This event honors the best of the best, highlighting their contribution to the development of the industry and the presentation of cutting-edge solutions.
Innovation of the Year
For a product, technology or solution that introduces an innovative approach, improves existing processes or addresses market needs in a new way.
Trade Fair Premiere
For a new product, service or solution making its debut at the trade fair, attracting attention and standing out for its market potential.
Leader in Quality and Professionalism
For a company or brand that consistently maintains high standards of quality, reliability and professional service, building trust among customers and business partners.
Trendsetter
For a company or brand that actively influences the development of its industry, creates new directions and inspires others to embrace change, staying ahead of current market trends.
Conversations that shape the future of the industry
We invite you to the Trade Fair Studio, where exclusive interviews with industry experts and leading exhibitors will provide insights into the latest trends and innovative solutions.
In an inspiring environment, market leaders will share their experiences and visions for the future, providing valuable insights and knowledge.
Industry experts
Conversations with market leaders and specialists.
Trends and innovations
The most important directions in industry development.
Live interviews
Inspiring conversations straight from the trade fair.
Join us and discover what is shaping the future of the industry.
Inspiring conversations and new opportunities
The B2B Networking Zone is an extension of the conference, offering participants a unique opportunity to engage in direct conversations with speakers and other industry experts.
In a less formal atmosphere, participants can exchange insights, ask questions and establish valuable business contacts.
Direct conversations
Meetings with speakers and industry experts.
Exchange of experience
Discussions, knowledge and inspiration after the conference.
Business relationships
Contacts that can develop into business cooperation.
Join us, continue inspiring conversations and build relationships that can open up new opportunities for your business.
See the atmosphere of our fair
Take a look behind the scenes of the events, see full rooms, expert discussions, and the most interesting moments of previous editions.
