History of UIBC
Working together since 1931 for the benefit of bakers, confectioners, and consumers around the world.
1931
Beginnings of international cooperation in bakery
After the First World War (1914-1918), representatives of bakeries from several European countries began to address labor and economic issues of the profession in line with the regulations of the International Labor Organization and the World Health Organization, both created in 1919. In 1931 the UIB was consolidated after previous meetings in Leipzig (1922), Brussels (1924), Rome (1929) and Kiel (1930), held alongside professional fairs in these cities. Thanks to Mr. LURASCHI who was the promoter of all these meetings.
1949
Consolidation of the UIB and the incorporation of Spain
In 1949, during the 13th Congress in Paris, Philippe Lasserre was elected President of the UIB, while Mr. Perier took over as Honorary President. That same year, ties between Lasserre and the leader of the Spanish bakers, Mr. Ilundain, were strengthened, leading to Spain's admission to the Steering Committee in 1950, during a meeting in Stockholm. Spain successfully organized the 1951 Congress in Seville and Madrid. In 1952, Pope Pius XII received a delegation from the UIB in Rome, and a tribute was paid to Mr. Luraschi, the organization's forerunner.
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1988
Key reforms at the UIB: Magna Carta and International Professional Certificate
In 1988, Enrique MARTÍNEZ MORTES was elected President of the UIB during the Congress in Valencia, Spain. Under his leadership, three significant advances were achieved: the drafting of the Magna Carta, initiated in Düsseldorf in 1989 and completed in Milan in 1990; the proposal and creation of the International Professional Certificate, presented by Presidents BINER (Switzerland) and NADLER (USA) in Lucerne in 1989; and the relocation of the UIB Secretariat from Paris to the Secretary General's usual workplace, a decision taken in Utrecht in 1990. These initiatives strengthened cooperation and professionalization in international baking.
2001
Statutory reforms and establishment of World Bread Day
At the 2004 Acapulco Congress, the UIB statutes were amended to establish its headquarters as the Secretary General's place of work. During Hans Nadler's fruitful mandate, supported by his wife Minerva, the celebration of bread was promoted globally. In 2001, on the initiative of Andreu Llargues, it was agreed in Berlin to celebrate World Bread Day every October 16th, coinciding with the FAO World Food Day, a celebration that continues to this day.
2005
Leadership and continuity in the UIB presidency
In October 2008, a new UIB President and Secretary General were elected in São Paulo, Brazil. During his term, Emilio Madrid actively led the meetings in Paris (April 2005) and Istanbul (September 2005), ensuring continuity of decision-making by working alongside his predecessor, Bert Kolkman, and his planned successor, Peter Becker. However, due to serious illness, Emilio Madrid was unable to attend the meetings in Amsterdam (April 2006) and the Munich Congress (October 2006), which were chaired by Vice-President Kolkman on his behalf.
2013
UIBC, the Global Union of Bakers and Confectioners, is created.
In September 2013, at the 20th International Nutrition Congress in Granada, the merger of the International Union of Bakers (UIB) and the International Union of Confectioners (UIPCG) was finalized, which marked the start of the International Union of Bakers and Confectioners (UIBC). This union seeks to coordinate vocational training, dignify the professions, and ensure more effective representation of the sector.
Headquartered in Madrid, UIBC began operations in January 2014 under the presidency of Peter Becker.
2025...
UIBC Today: Innovation, Tradition, and Global Commitment to the Industry and Consumers
UIBC continues to be a global benchmark in the baking and pastry sectors, consolidating decades of history marked by milestones such as the creation of the International Professional Certificate and the annual celebration of World Bread Day. Its commitment to the modernization and professionalization of the craft, dignifying the trades through international competitions and the annual selection of a World Baker and Pastry Chef, as well as its flexible structure, with a headquarters that follows the Secretary General, guarantees adaptability and continuity in its decisions. Today, the organization combines its rich tradition with efforts to innovate, strengthening collaboration between countries and promoting global initiatives that highlight the importance of bread in culture and food.