{"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":"Swiss Team Pastry Club\u2009","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"I6axZf4sBM\"><a href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/swiss-team-pastry-club\/\">Swiss Team Pastry Club\u2009<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/swiss-team-pastry-club\/embed\/#?secret=I6axZf4sBM\" width=\"600\" height=\"338\" title=\"&#8220;Swiss Team Pastry Club\u2009&#8221; &#8212; SBC\" data-secret=\"I6axZf4sBM\" 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\/04\/Cedric_Pillou_pics2_600px.jpg","thumbnail_width":600,"thumbnail_height":600,"description":"L\u2019\u00e9quipe Suisse a remport\u00e9 la m\u00e9daille de bronze lors de la Coupe du monde de la p\u00e2tisserie 2017. Ses membres, C\u00e9dric Pilloud, Jorge Cardoso et Jean-Baptiste Jolliet, et leurs coachs, Patrick Bovon et Nad\u00e8ge Bonzon, ont alors repris les r\u00eanes du club Suisse et cr\u00e9\u00e9 le Swiss Team Pastry Club. Le but du Swiss Team Pastry Club (STPC) est d\u2019\u00eatre [&hellip;]"}