{"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":"P\u00e2tisserie parisienne","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"Sx7SGdTvpL\"><a href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-parisienne\/\">P\u00e2tisserie parisienne<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-parisienne\/embed\/#?secret=Sx7SGdTvpL\" width=\"600\" height=\"338\" title=\"&#8220;P\u00e2tisserie parisienne&#8221; &#8212; SBC\" data-secret=\"Sx7SGdTvpL\" 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\/NL_24.2_our_future.jpg","thumbnail_width":800,"thumbnail_height":474,"description":"La p\u00e2tissi\u00e8re-confiseuse Angela Arnold a pass\u00e9 son \u00e9t\u00e9 dans la ville de l\u2019amour. Elle a pu se familiariser avec la p\u00e2tisserie de la capitale fran\u00e7aise pendant un stage de trois mois. Cet \u00e9t\u00e9, j\u2019ai v\u00e9cu une exp\u00e9rience unique. Je suis all\u00e9e \u00e0 Paris, et j\u2019y ai d\u00e9couvert la richesse et l\u2019originalit\u00e9 des p\u00e2tisseries, glaceries, chocolateries et boulangeries. Mais c\u2019est surtout [&hellip;]"}