{"version":"1.0","provider_name":"SBC","provider_url":"https:\/\/swissbaker.ch\/fr\/","author_name":"azureart","author_url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/author\/pixel-ahoi\/","title":"Jusqu\u2019\u00e0 17\u2009000 pi\u00e8ces \u00e0 l\u2019heure","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"Eh5bG7OEXn\"><a href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/jusqua-17-000-pieces-a-lheure\/\">Jusqu\u2019\u00e0 17\u2009000 pi\u00e8ces \u00e0 l\u2019heure<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/jusqua-17-000-pieces-a-lheure\/embed\/#?secret=Eh5bG7OEXn\" width=\"600\" height=\"338\" title=\"&#8220;Jusqu\u2019\u00e0 17\u2009000 pi\u00e8ces \u00e0 l\u2019heure&#8221; &#8212; SBC\" data-secret=\"Eh5bG7OEXn\" 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\/2022\/03\/4_2_la_conditoria.jpeg","thumbnail_width":800,"thumbnail_height":474,"description":"La Conditoria \u00e0 Sedrun (GR) dispose d\u2019un nouveau b\u00e2timent de production comprenant une confection de chocolat et une \u00e9picerie fine. Reto Schmid et sa compagne Anna Curschellas devant la production de chocolat. Plus de photos vous trouverez dans la galerie\u2026\u00bb Avec la fermeture du chantier des nouvelles lignes ferroviaires \u00e0 travers les Alpes et la force du franc suisse, la [&hellip;]"}