The 9th annual Taipei International Bakery Show (TIBS) 2010 was held on 18-21 March at Taipei ’s World Trade Center . This year’s theme was ‘creative baking’ and attracted many pastry chefs and bakers from around the world to demonstrate their artistry.

One of the great things about this trade show was that it was also opened to the public. Entrance fee was 200 NT (US $6) and included access to over different 180 exhibitors. Being a sweet-tooth, I was immediately enticed by the free samples of cakes, cookies and chocolates.

Over 107,000 visitors attended this year’s show. I went on the last day and there were definitely more people than usual. As I walked in, I was immediately hit by the aromas of freshly baked bread and also hit by the frantic passersby. It was obvious which booths were giving away free samples as you can spot the crowd of people eagerly gathered around the stall.

One of the more popular booths was Ming Chen as they were giving away free scoops of red bean paste in a cone. I didn’t have the patience to wait in line for 20 minutes, but the smiles on the people who sampled it was a good indication of how tasty it was.

Tucked away to the side was the ‘bake-off’ arena where pastry chefs would compete on various events. This year’s competitions included Best Viennoiserie (sweet bread), Best Baguette, Best Bread Design and Best Raisin Bread. Each chef competed in a glass kitchen cubicle, which allowed spectators to watch the whole process from start to finish.

The show wasn’t just about the finished products as there were a lot of exhibitors from the equipment, ingredients and packaging industry. If you were looking for a five-foot tall mixer or an industrial-sized cookie maker, this was the place to find them.

Nevertheless, it was the edible things that made it a highlight for my visit. Handmade gelato, shiny glazed donuts, freshly baked pastries and soft Belgian chocolates just to name a few.

I would’ve carried a lot more money along with me if I knew that most stalls actually sold their products. However, I did manage to walk away with an exquisitely baked cherry cheesecake and taro pastries for half the retail price.

If you’re looking to attend the International Bakery Show next year, try to get there in the early morning to avoid the masses of people. You’d have a much pleasant experience without the need to line up or squeeze past tightly-packed crowds. Also, there’s nothing better to start the day off than with some freshly baked breads and pastries.

For larger images and more photos, check out my Flickr International Bakery Show set.