{"id":10211,"date":"2020-01-29T14:02:00","date_gmt":"2020-01-29T13:02:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10211"},"modified":"2022-05-19T11:42:02","modified_gmt":"2022-05-19T09:42:02","slug":"swiss-bakery-trophy-cumul-de-recompenses","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/swiss-bakery-trophy-cumul-de-recompenses\/","title":{"rendered":"Swiss Bakery Trophy \u2013 cumul de r\u00e9compenses"},"content":{"rendered":"\n<p><strong>Nicolas Taillens est impliqu\u00e9 dans l\u2019organisation du SBT depuis la premi\u00e8re \u00e9dition en 2004. Il en est devenu le responsable en 2012, \u00e0 la suite de la disparition du fondateur. En vue de la 9e \u00e9dition, le Valaisan revient sur les moments forts des pr\u00e9c\u00e9dentes ann\u00e9es et r\u00e9v\u00e8le quelques nouveaut\u00e9s de taille.<\/strong><\/p>\n\n\n\n<p>Tout au long des huit derni\u00e8res \u00e9ditions, le concours a \u00e9volu\u00e9\u2009: \u00ab\u2009Au d\u00e9part, nous avions plut\u00f4t une majorit\u00e9 de produits de boulangerie. Aujourd\u2019hui, nous avons de plus en plus de confiseurs qui participent \u2013 et qui gagnent\u2009! Nous avons aussi une plus grande diversit\u00e9 et originalit\u00e9 dans les produits inscrits, passant d\u2019un assortiment standard \u00e0 un assortiment digne des entreprises les plus cr\u00e9atives du pays\u2009\u00bb, explique Nicolas Taillens. D\u2019autres \u00e9volutions peuvent \u00eatre cit\u00e9es\u2009: le passage \u00e0 la taxation informatique, le stand toujours plus impressionnant, et les activit\u00e9s et animations autour du SBT, faisant du concours une vitrine du m\u00e9tier pour les visiteurs.<\/p>\n\n\n\n<p>Toutes les \u00e9ditions comportent de merveilleux souvenirs, notamment chaque remise du prix Bernhard Aebersold, fondateur de l\u2019\u00e9v\u00e9nement\u2009; un des moments les plus forts du concours pour le boulanger-confiseur de Crans-Montana (VS).<br>Le passage aux tablettes num\u00e9riques en 2018 a repr\u00e9sent\u00e9 une \u00e9tape importante et un d\u00e9fi technique. Des d\u00e9fis, d\u2019ailleurs, il y en a chaque ann\u00e9e\u2009: \u00ab\u2009Nous devons continuellement adapter le r\u00e8glement \u00e0 l\u2019\u00e9volution du m\u00e9tier et du concours. Il faut \u00e9galement convaincre les sponsors que cette manifestation est essentielle pour la branche et pour nos coll\u00e8gues. Et finalement, proposer des animations et int\u00e9resser le public, pour rappeler aux visiteurs l\u2019importance de se rendre chez les artisans.\u2009\u00bb<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-des-points-aux-appreciations\">Des points aux appr\u00e9ciations<\/h2>\n\n\n\n<p>L\u2019ann\u00e9e 2020 marque la 9e \u00e9dition du concours. Quelques nouveaut\u00e9s sont \u00e0 relever\u2009: un logo incluant mieux la partie \u00ab\u2009confiserie\u2009\u00bb du concours, l\u2019am\u00e9lioration continue du programme informatique et une mani\u00e8re de taxer modifi\u00e9e. \u00ab\u2009Les taxateurs n\u2019attribueront plus des points, mais des appr\u00e9ciations. Elles permettront de mieux sensibiliser les jurys professionnels et consommateurs \u00e0 la signification de ces \u00e9valuations.\u2009\u00bb<\/p>\n\n\n\n<p>Deux nouveaut\u00e9s compl\u00e8tent le r\u00e8glement. Tout d\u2019abord, les prix sp\u00e9ciaux sont cumulables. De plus, les participants ont l\u2019obligation de d\u00e9poser des produits d\u2019au moins deux cat\u00e9gories (boulangerie, p\u00e2tisserie, confiserie ou snack traiteur) s\u2019ils souhaitent \u00eatre \u00e9ligibles au titre de champions cantonaux ou SBT Champion.<\/p>\n\n\n\n<p>Si Nicolas Taillens a un message \u00e0 faire passer, c\u2019est bien celui d\u2019encourager ses coll\u00e8gues \u00e0 participer au concours\u2009: \u00ab\u2009L\u2019investissement de base en vaut la chandelle. Pour les plus timides d\u2019entre nous, c\u2019est une l\u00e9gitimation \u00e0 oser parler et mettre en avant la qualit\u00e9 de nos produits. Pour les meilleurs communicateurs, c\u2019est un formidable outil marketing qui permet de d\u00e9velopper notre notori\u00e9t\u00e9 aupr\u00e8s des clients de notre r\u00e9gion. C\u2019est un beau d\u00e9fi personnel. Il nous permet de maintenir notre niveau de qualit\u00e9, tout en nous poussant \u00e0 \u00eatre innovants et cr\u00e9atifs.\u2009\u00bb<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-swiss-bakery-trophy-2020-cet-automne-a-bulle\">Swiss Bakery Trophy 2020\u202f: cet automne \u00e0 Bulle<\/h2>\n\n\n\n<p>La 9e \u00e9dition du concours se d\u00e9roulera du 28\u202foctobre au 1er\u202fnovembre. Les inscriptions seront ouvertes d\u00e8s cet \u00e9t\u00e9.<br>Organis\u00e9 par l\u2019Association romande des artisans boulangers-p\u00e2tissiers-confiseurs dans le cadre du Salon suisse des go\u00fbts et terroirs \u00e0 Bulle depuis 19 ans, le SBT met en valeur, sous forme d\u2019\u00e9valuation, les produits de la boulangerie-p\u00e2tisserie-confiserie artisanale. Vitrine de la diversit\u00e9 des sp\u00e9cialit\u00e9s confectionn\u00e9es en Suisse, cette manifestation d\u2019envergure nationale est devenue le concours de r\u00e9f\u00e9rence pour les artisans et professionnels de la branche.<br><a href=\"https:\/\/www.swissbakerytrophy.ch\/\">www.swissbakerytrophy.ch<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nicolas Taillens est impliqu\u00e9 dans l\u2019organisation du SBT depuis la premi\u00e8re \u00e9dition en 2004. Il en est devenu le responsable en 2012, \u00e0 la suite de la disparition du fondateur. En vue de la 9e \u00e9dition, le Valaisan revient sur les moments forts des pr\u00e9c\u00e9dentes ann\u00e9es et r\u00e9v\u00e8le quelques nouveaut\u00e9s de taille. Tout au long des huit derni\u00e8res \u00e9ditions, le [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5974,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[46],"tags":[],"class_list":["post-10211","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-evenement"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Swiss Bakery Trophy \u2013 cumul de r\u00e9compenses | SBC<\/title>\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\/swiss-bakery-trophy-cumul-de-recompenses\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Swiss Bakery Trophy \u2013 cumul de r\u00e9compenses\" \/>\n<meta property=\"og:description\" content=\"Nicolas Taillens est impliqu\u00e9 dans l\u2019organisation du SBT depuis la premi\u00e8re \u00e9dition en 2004. Il en est devenu le responsable en 2012, \u00e0 la suite de la disparition du fondateur. En vue de la 9e \u00e9dition, le Valaisan revient sur les moments forts des pr\u00e9c\u00e9dentes ann\u00e9es et r\u00e9v\u00e8le quelques nouveaut\u00e9s de taille. 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