Dessert, Sweets & Bakery Show (Chubu)

The Chubu Dessert, Sweets & Bakery Show is a specialist confectionery and baking show for the Tokai area, covering Western confectionery, wagashi, bread, frozen desserts and their ingredients and equipment. Held together with FABEX Chubu at Port Messe Nagoya in Nagoya, it gives confectionery shops, bakeries, confectionery makers and cafes in the Chubu region, for whom Tokyo-area shows are hard to get to, a local place to encounter new ingredients, equipment and commercial products. This article covers the dates, venue, exhibit categories and how to attend, as well as how to prepare to move confectionery and baking business meetings forward and how to think about novelties that help people remember your company after meetings.

Chubu Dessert, Sweets & Bakery Show: Basic Information

The next show is in 2027. The 2026 show was canceled, and the show resumes at Port Messe Nagoya (Nagoya International Exhibition Hall) in July 2027. It is organized by Nihon Shokuryo Shimbun and held together with FABEX Chubu and other shows. Centered on the three Tokai prefectures, it brings together everyone from confectionery and bakery manufacturer-retailers to mid-sized manufacturers, and is a show where you can discuss ingredient selection and equipment upgrades suited to the local market.

Item	2027 (next show)	2026
Dates	July 7 (Wed) – July 8 (Thu), 2027	Canceled
Venue	Port Messe Nagoya (Nagoya International Exhibition Hall)	―
Organizer	Nihon Shokuryo Shimbun	―
Concurrent shows	FABEX Chubu / Chubu Supermarket & Drugstore Business Fair	―

The venue, Port Messe Nagoya, is an international exhibition hall located on Kinjo Pier at the Port of Nagoya. Compared with the large shows in Tokyo and Osaka it is smaller in scale, but exhibitors and visitors from the Tokai area gather easily, and the Chubu show's character is that it readily leads to local business. Admission procedures and opening hours vary by show, so check the official website before visiting.

What companies and products does it attract?

Confectionery and Baking Categories Covered by Exhibitors

The show covers Western confectionery, wagashi, baked goods, fresh cakes, frozen desserts and chocolate, as well as baking in general, including sandwich loaves and savory breads. Beyond finished products, a wide range of goods supporting the processes of making sweets and bread is on display, including fruit purées, chocolate, flours, fats and oils, toppings, frozen dough and packaging materials, as well as ovens and freezing equipment. As the name Dessert, Sweets & Bakery Show suggests, its specialization in the sweet side is what sets it apart from general food shows.

Among ingredients, products that process raw materials that are hard to handle fresh, such as vegetable powders for coloring and flavoring and dried fruit suited to baking in or kneading into dough, are a category that is easy to use in confectionery and bakery prototyping. If there are ingredients in small lots that even small confectionery shops can handle, it becomes easier to put together seasonal limited-edition products suited to the local market.

The Confectionery Shops, Bakeries and Manufacturers Who Attend

Visitors are mainly Western confectionery shops, wagashi shops, bakeries, cafes and hotel pastry staff in the Tokai area, as well as development and purchasing staff at manufacturers supplying sweets and bread to regional supermarkets and drugstores. A characteristic of the Chubu show is its wide range of business sizes, from independent shops to mid-sized manufacturers, so there are visitors interested both in ingredients that can be tried in small quantities and in products that can be supplied year-round in larger lots.

Because many visitors run local shops, another advantage is how easily conversations turn concrete, such as "for our market, we could make this kind of product with this ingredient." Unlike large shows that assume nationwide distribution, it is a place where proposals that consider local sales floors and customer bases tend to resonate.

FABEX Chubu and Other Shows Held at the Same Time

The Chubu Dessert, Sweets & Bakery Show is held together with FABEX Chubu and the Chubu Supermarket & Drugstore Business Fair. FABEX Chubu is a specialist show for restaurants and ready-made meals covering commercial ingredients, kitchen equipment, prepared dishes and seasonings, so you can visit food categories surrounding sweets and bread all at once.

With a co-located show for supermarkets and drugstores, those who make the products on store shelves and those who sell them gather in the same venue. Visitors looking for confectionery and bakery ingredients can also pick up information on sales floor design and promotions, so a benefit of the joint show is being able to cover everything from production to sales in one continuous visit.

Highlights for visitors and exhibitors

Tasting and Discovering New Ingredients and Products

The biggest highlight is being able to compare ingredients while tasting them on the spot. Fruit flavor, the texture of flours and the color of toppings cannot be fully judged from documents. The value of a show with real products on display is being able to check taste and appearance at the venue and decide right there whether something suits your shop's or company's products. You can take samples of ingredients that interest you and decide on adoption after prototyping in your own kitchen.

Live Demonstrations of Equipment and Machinery

With equipment such as ovens, freezers, forming machines and packaging machines, you only get a clear picture of what adoption would look like after seeing the actual machine in operation. At the venue you can watch live demonstrations, discuss replacing existing equipment and check directly with staff how a machine would fit into limited kitchen space. For visitors looking for equipment that saves labor or improves yield, it is a place for comparison.

Gathering Seminar and Trend Information

During the show, seminars on trends in the confectionery and bakery industry and product development case studies may be held. Keeping up with national trends while running a local shop takes effort, so a place to learn about trends in a short time is valuable. Seminars on popular topics can fill up, so once the program is published, planning your schedule early is the surest approach.

Ingredients That Are Gaining Traction in Chubu (Tokai) Confectionery and Baking

Seasonal Products Showcasing Local Produce

The Tokai area has customers who look for sweets and bread that showcase local produce and fruit. Tarts made with seasonal fruit and baked goods with regional ingredients kneaded in appeal to local customers and also lead to demand for gifts and souvenirs. Purchasing fresh fruit depends on the weather, but dried or powdered ingredients make it easier to reproduce the same flavor year-round, which also suits turning seasonal limited-edition products into regular items.

Small-Lot Ingredients Even Small Shops Can Handle

In Chubu, where there are many independent shops and small manufacturers, ingredients sold only in large bags are an inventory risk. If ingredients can be purchased in small quantities, the hurdles for prototyping and production come down, and shops can add products while watching sales. Ingredients such as vegetable powders and dried fruit that add flavor and color even in small amounts are a starting point when local shops try new products.

For companies considering exhibiting

Exhibitors include manufacturers and trading companies handling ingredients, equipment, supplies and finished products for confectionery and baking, as well as food businesses that want to expand their products into shops and sales floors in Tokai. Details on exhibit formats and booth fees can be confirmed with the organizer, Nihon Shokuryo Shimbun, or through the official website or the show office. Since many visitors are locally rooted, preparing proposals tailored to their market and shop size makes it easier for meetings to move into concrete discussions.

At your booth, preparing samples that can be tasted on the spot along with a one-page sheet summarizing price, minimum lot and lead time lets visitors bring your product straight into internal discussions. Many confectionery and bakery ingredients are adopted only after actually trying them in a recipe, so whether you can hand over samples in a form that can be taken home and tested in the kitchen determines follow-up after the meeting. Exhibitor applications have deadlines, so check the schedule on the official website early.

Visitor registration and how to participate

Admission procedures and whether registration is required vary by show, so follow the guidance on the official website. Registering in advance lets you pass through reception smoothly on the day and decide which booths to visit by reviewing the exhibitor list before the show. Port Messe Nagoya can be reached on foot from Kinjo-Futo Station on the Aonami Line. If you come by car, nearby parking lots are expected to be crowded, so using public transport and arriving early is safest. Please confirm opening hours and access details on the official website.

Tips for Confectionery and Bakery Businesses in Chubu

Developing new sweets and bread requires repeated prototyping while gradually adjusting color, aroma and texture. Fresh vegetables and fruit are hard to store and their supply depends on the season, but once dried or powdered they can be used year-round and are easy to mix into flours and dough. Agriture processes dried vegetables, vegetable powders and dried pear made from Nijisseiki pears grown in Kyotango, and can consult with you from the raw material selection stage on designing easy-to-use forms that suit sweets and bread.

Comments heard from visitors at the show, such as "make this color a bit deeper" or "I want to put this fruit in baked goods," become material for developing your next ingredient. If you prototype in small lots and decide supply volumes after seeing reactions in stores or from monitors, you can steadily grow products suited to the Tokai market.

Ingredient Sample Novelties That Local Confectionery Shops and Bakeries Can Try in Their Kitchens

Many visitors to the Chubu show are confectionery shops, bakeries and independent pâtisseries with stores in the Tokai area, and conversations easily turn concrete, such as "here's how we could use this in our market." That is exactly why having them take home small bags of ingredients they can try right away in their kitchens leads further than handing out catalogs. If you hand out portions of vegetable powder for toppings or kneading into dough and dried pear that can go into baked goods, you can create a flow where visitors prototype in their own shops and come back to consult with you later.

The Smaller the Shop, the More Small-Lot Ingredients Appeal

For independent shops and small bakeries, ingredients sold only in large bags are an inventory risk and a reason to hesitate over trying new flavors. If visitors learn that the ingredient handed out at your booth comes in a small bag and that the same specification can be purchased in small lots, they can try new products without holding inventory. Handing out small bags designed around specific uses, such as vegetable powder for coloring and flavoring dough and dried pear for baked goods and toppings, makes it easier for them to picture it in their own signature products. Agriture can prepare dried pear made from Nijisseiki pears grown in Kyotango, as well as vegetable and fruit powders, in small lots (from 50 bags).

Work Together All the Way to Seasonal Products for Local Customers

Ingredients that got a good response can become the starting point for seasonal products aimed at local customers. Because they can be made in small lots, you can also hand out a set of dried pear in different particle sizes or cuts and vegetable powders in different shades, and let shops test which suits their customers. Based on the specifications that showed promise, you can consult with us from the stage of drying and powdering raw materials, whether to develop ingredients together to match a shop's signature menu or to lead to limited-edition products that showcase the story of regional fruit and vegetables. Feedback from kitchen trials, such as "a bit deeper color," can be carried directly into the next prototype.

FAQ: Chubu Dessert, Sweets & Bakery Show

When and where will the next edition be held?

It will be held at Port Messe Nagoya (Nagoya International Exhibition Hall) from July 7 (Wed) to 8 (Thu), 2027. The 2026 show was canceled, and the show resumes in 2027. Dates and venue are subject to change, so please confirm on the official website.

Is it different from the Dessert, Sweets & Bakery Show in Tokyo?

It is a separate show. The Chubu show is held at Port Messe Nagoya and has a locally rooted character, bringing together confectionery shops, bakeries and manufacturers in the Tokai area. It is distinguished by how easy it is to find ingredients and products suited to the local market.

Can independent confectionery shops and bakeries attend?

Yes. The Chubu show attracts a wide range of visitors, from independent shops to mid-sized manufacturers. There are many ingredients that can be tried in small quantities, and you can get ideas for new products locally.

How do I get to the venue?

Port Messe Nagoya can be reached on foot from Kinjo-Futo Station on the Aonami Line. If you come by car, nearby parking lots get crowded, so public transport is the safer option. Check the official website for detailed access information.

What ingredients are easy to work with in confectionery and bakery prototyping?

Ingredients that can be sourced year-round and are easy to mix into flours and dough are easy to work with. Vegetable powders for coloring and flavoring and dried pear suited to baked goods and toppings can be prototyped in small lots and easily built into seasonal limited-edition products.

Summary: Finding Confectionery Ingredients at the Chubu Dessert, Sweets & Bakery Show

The Chubu Dessert, Sweets & Bakery Show is a specialist confectionery and baking show for the Tokai area, held at Port Messe Nagoya from July 7 (Wed) to 8 (Thu), 2027 (the 2026 show was canceled). Held together with FABEX Chubu and other shows, it lets you taste ingredients, watch live equipment demonstrations and gather industry trend information all at once. For confectionery and bakery businesses running local shops, it is a starting point for finding ingredients suited to their market and growing new products through prototyping. If you prototype ingredients that caught your interest at the show in small lots while moving toward adoption or joint development, you can proceed to commercialization without overreaching.

Official information: Chubu Dessert, Sweets & Bakery Show official website

Official information: Chubu Dessert, Sweets & Bakery Show official website

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Last updated: August 12, 2026