{"id":117670,"date":"2025-03-07T08:13:22","date_gmt":"2025-03-07T07:13:22","guid":{"rendered":"https:\/\/swissbaker.ch\/?post_type=photogallery&p=117670"},"modified":"2025-03-07T08:26:25","modified_gmt":"2025-03-07T07:26:25","slug":"kunz-art-of-sweets-a-frick-ag","status":"publish","type":"photogallery","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/galerie\/kunz-art-of-sweets-a-frick-ag\/","title":{"rendered":"Kunz art of sweets \u00e0 Frick (AG)"},"content":{"rendered":"\n

Dans une boulangerie moderne, le froid et la chaleur doivent pouvoir interagir \u00e9troitement. Michael Bracher, patron de Kunz art of sweets \u00e0 Frick (AG), le sait bien. Lors de la r\u00e9novation de sa boulangerie en d\u00e9but de l\u2019ann\u00e9e, il a donc accord\u00e9 une grande importance \u00e0 ce point.<\/p>\n","protected":false},"excerpt":{"rendered":"

Dans une boulangerie moderne, le froid et la chaleur doivent pouvoir interagir \u00e9troitement. Michael Bracher, patron de Kunz art of sweets \u00e0 Frick (AG), le sait bien. Lors de la r\u00e9novation de sa boulangerie en d\u00e9but de l\u2019ann\u00e9e, il a donc accord\u00e9 une grande importance \u00e0 ce point.<\/p>\n","protected":false},"author":15,"featured_media":117660,"menu_order":0,"template":"","class_list":["post-117670","photogallery","type-photogallery","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nKunz art of sweets \u00e0 Frick (AG) | SBC<\/title>\n<meta name=\"description\" content=\"Michael Bracher, patron de Kunz art of sweets, a accord\u00e9 une grande importance entre la chaleur et le froid lors de la r\u00e9novation de la boulangerie.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/galerie\/kunz-art-of-sweets-a-frick-ag\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" 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