{"version":"1.0","provider_name":"SBC","provider_url":"https:\/\/swissbaker.ch\/fr\/","author_name":"Simon Nussbaum","author_url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/author\/simon-nussbaum\/","title":"Boulangers-p\u00e2tissiers adoub\u00e9s au Val-de-Ruz","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"8BwWBlnge4\"><a href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/galerie\/boulangers-patissiers-adoubes-au-val-de-ruz\/\">Boulangers-p\u00e2tissiers adoub\u00e9s au Val-de-Ruz<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/galerie\/boulangers-patissiers-adoubes-au-val-de-ruz\/embed\/#?secret=8BwWBlnge4\" width=\"600\" height=\"338\" title=\"&#8220;Boulangers-p\u00e2tissiers adoub\u00e9s au Val-de-Ruz&#8221; &#8212; SBC\" data-secret=\"8BwWBlnge4\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/swissbaker.ch\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2025\/08\/cbp_neuchatel_2025-14.jpg","thumbnail_width":1600,"thumbnail_height":1200,"description":"Lors de la F\u00eate de la terre, les Chevaliers du bon ont accueillis quatre nouveaux membres dimanche \u00e0 Cernier (NE)&nbsp;: Nathalie Suter (La Gourmandise, Boudevilliers), Damien Dubois (Boulangerie Conrad SA, Le Landeron), Christian M\u00e4der (M\u00e4der SA, Neuch\u00e2tel) et Patrice Mitaill\u00e9 (Du Pain \u00d4 Chocolat by Mitaill\u00e9 S\u00e0rl. Nicolas Perriard (La Tarterie du Littoral, Neuch\u00e2tel) ainsi qu\u2019\u00e0 Olivier Pierrehumbert (Chez Tinet, [&hellip;]"}