{"id":10213,"date":"2020-01-29T14:05:00","date_gmt":"2020-01-29T13:05:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10213"},"modified":"2022-05-19T11:43:08","modified_gmt":"2022-05-19T09:43:08","slug":"le-travail-de-jour-doit-etre-au-coeur-de-la-formation","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-travail-de-jour-doit-etre-au-coeur-de-la-formation\/","title":{"rendered":"Le travail de jour doit \u00eatre au c\u0153ur de la formation"},"content":{"rendered":"\n

Le ma\u00eetre de cours \u00e0 la retraite Hubert Gassmann se penche sur les horaires de travail de la branche.<\/strong><\/p>\n\n\n\n

En tant qu\u2019ancien enseignant d\u2019\u00e9cole professionnelle de longue date au centre de formation professionnelle de Willisau, je profite aujourd\u2019hui d\u2019un peu plus de calme dans le cadre de ma retraite. Cela ne m\u2019emp\u00eache pas pour autant de continuer \u00e0 partager ma passion pour le m\u00e9tier de boulanger-p\u00e2tissier-confiseur en diverses occasions. Lorsque je m\u2019entretiens avec des apprentis int\u00e9ress\u00e9s et leurs parents, je me rends compte que notre m\u00e9tier est certes consid\u00e9r\u00e9 comme honorable et cr\u00e9atif, mais de prime abord seulement malheureusement. D\u00e8s que le choix professionnel devient plus concret, les questions et les inqui\u00e9tudes relatives aux horaires de travail se multiplient. Le fait de devoir commencer \u00e0 travailler t\u00f4t reste l\u2019un des aspects n\u00e9gatifs de notre profession. Mais soyons honn\u00eates, nous autres parents ne serions pas non plus tr\u00e8s enthousiastes si \u00e0 15 ans l\u2019un de nos propres enfants devait commencer \u00e0 travailler avant quatre heures du matin. Et comme la plupart des apprentis habitent chez leurs parents, s\u2019ajoute encore le probl\u00e8me du trajet de nuit pour se rendre au travail.<\/p>\n\n\n\n

Je suis convaincu que de nombreux jeunes pourraient se passionner pour le m\u00e9tier. La question suivante se pose donc\u2009: comment aborder de mani\u00e8re novatrice cet aspect n\u00e9gatif de la profession\u2009? Nous devons saisir la chance qui s\u2019offre \u00e0 nous aujourd\u2019hui\u2009: en effet, le travail de jour doit progressivement devenir la norme dans la formation, \u00e0 l\u2019entr\u00e9e dans la vie active notamment.
Un coll\u00e8gue m\u2019a r\u00e9cemment annonc\u00e9 avec fiert\u00e9 lors d\u2019un entretien que cinq jeunes l\u2019avaient d\u00e9j\u00e0 sollicit\u00e9 pour faire un stage chez lui. Il y a fort \u00e0 parier que l\u2019int\u00e9r\u00eat de ces jeunes gens est d\u00fb au fait que les apprentis ne doivent pas commencer \u00e0 travailler avant
5 heures dans cette entreprise. Je pense que les entreprises formatrices doivent changer certaines conditions-cadres si elles veulent p\u00e9renniser l\u2019enthousiasme des jeunes et de leurs parents pour notre bel artisanat.<\/p>\n\n\n\n

Hubert Gassmann est boulanger-p\u00e2tissier-confiseur dipl\u00f4m\u00e9 et enseignant d\u2019\u00e9cole professionnelle retrait\u00e9. Il a \u00e9t\u00e9 vice-recteur du centre de formation professionnelle de Willisau et s\u2019engage depuis des ann\u00e9es pour la formation et la promotion de la rel\u00e8ve.<\/p>\n\n\n\n

swissbaker-blog<\/a>
Les swissbaker-blogs refl\u00e8tent l\u2019opinion de leur auteur. \u00ab panissimo \u00bb d\u00e9cline toute responsabilit\u00e9 quant \u00e0 l\u2019exactitude et l\u2019exhaustivit\u00e9 de leur contenu<\/p>\n","protected":false},"excerpt":{"rendered":"

Le ma\u00eetre de cours \u00e0 la retraite Hubert Gassmann se penche sur les horaires de travail de la branche. En tant qu\u2019ancien enseignant d\u2019\u00e9cole professionnelle de longue date au centre de formation professionnelle de Willisau, je profite aujourd\u2019hui d\u2019un peu plus de calme dans le cadre de ma retraite. Cela ne m\u2019emp\u00eache pas pour autant de continuer \u00e0 partager ma […]<\/p>\n","protected":false},"author":1,"featured_media":5975,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[58],"tags":[],"class_list":["post-10213","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-swissbaker-blog-fr"],"acf":[],"yoast_head":"\nLe travail de jour doit \u00eatre au c\u0153ur de la formation | 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\/le-travail-de-jour-doit-etre-au-coeur-de-la-formation\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le travail de jour doit \u00eatre au c\u0153ur de la formation\" \/>\n<meta property=\"og:description\" content=\"Le ma\u00eetre de cours \u00e0 la retraite Hubert Gassmann se penche sur les horaires de travail de la branche. En tant qu\u2019ancien enseignant d\u2019\u00e9cole professionnelle de longue date au centre de formation professionnelle de Willisau, je profite aujourd\u2019hui d\u2019un peu plus de calme dans le cadre de ma retraite. Cela ne m\u2019emp\u00eache pas pour autant de continuer \u00e0 partager ma […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-travail-de-jour-doit-etre-au-coeur-de-la-formation\/\" \/>\n<meta property=\"og:site_name\" content=\"SBC\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/swissbaker.ch\" \/>\n<meta property=\"article:published_time\" content=\"2020-01-29T13:05:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-19T09:43:08+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/2_2_blog_gassmann.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"474\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"azureart\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@ch_swissbaker\" \/>\n<meta name=\"twitter:site\" content=\"@ch_swissbaker\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"azureart\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-travail-de-jour-doit-etre-au-coeur-de-la-formation\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-travail-de-jour-doit-etre-au-coeur-de-la-formation\/\"},\"author\":{\"name\":\"azureart\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/058ac47619f7da53df62aba60f939b78\"},\"headline\":\"Le travail de jour doit \u00eatre au c\u0153ur de la formation\",\"datePublished\":\"2020-01-29T13:05:00+00:00\",\"dateModified\":\"2022-05-19T09:43:08+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-travail-de-jour-doit-etre-au-coeur-de-la-formation\/\"},\"wordCount\":437,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#organization\"},\"image\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-travail-de-jour-doit-etre-au-coeur-de-la-formation\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/2_2_blog_gassmann.jpeg\",\"articleSection\":[\"swissbaker-blog\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-travail-de-jour-doit-etre-au-coeur-de-la-formation\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-travail-de-jour-doit-etre-au-coeur-de-la-formation\/\",\"url\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-travail-de-jour-doit-etre-au-coeur-de-la-formation\/\",\"name\":\"Le travail de jour doit \u00eatre au c\u0153ur de la formation | SBC\",\"isPartOf\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-travail-de-jour-doit-etre-au-coeur-de-la-formation\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-travail-de-jour-doit-etre-au-coeur-de-la-formation\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/2_2_blog_gassmann.jpeg\",\"datePublished\":\"2020-01-29T13:05:00+00:00\",\"dateModified\":\"2022-05-19T09:43:08+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-travail-de-jour-doit-etre-au-coeur-de-la-formation\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-travail-de-jour-doit-etre-au-coeur-de-la-formation\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-travail-de-jour-doit-etre-au-coeur-de-la-formation\/#primaryimage\",\"url\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/2_2_blog_gassmann.jpeg\",\"contentUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/2_2_blog_gassmann.jpeg\",\"width\":800,\"height\":474,\"caption\":\"Le travail de jour doit \u00eatre au c\u0153ur de la formation\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-travail-de-jour-doit-etre-au-coeur-de-la-formation\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"\",\"item\":\"https:\/\/swissbaker.ch\/fr\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"swissbaker-blog\",\"item\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/category\/swissbaker-blog-fr\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Le travail de jour doit \u00eatre au c\u0153ur de la formation\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#website\",\"url\":\"https:\/\/swissbaker.ch\/fr\/\",\"name\":\"SBC\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/swissbaker.ch\/fr\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#organization\",\"name\":\"Schweizerischer B\u00e4cker-Confiseurmeister-Verband\",\"url\":\"https:\/\/swissbaker.ch\/fr\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/sbc-logo-yoast.jpg\",\"contentUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/sbc-logo-yoast.jpg\",\"width\":512,\"height\":512,\"caption\":\"Schweizerischer B\u00e4cker-Confiseurmeister-Verband\"},\"image\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/swissbaker.ch\",\"https:\/\/x.com\/ch_swissbaker\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/058ac47619f7da53df62aba60f939b78\",\"name\":\"azureart\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/be04dd3098fd612c83067af4f7a295384c93cb6a9112f51beb9d2f477d25da61?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/be04dd3098fd612c83067af4f7a295384c93cb6a9112f51beb9d2f477d25da61?s=96&d=mm&r=g\",\"caption\":\"azureart\"},\"sameAs\":[\"https:\/\/swissbaker.ch\"],\"url\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/author\/pixel-ahoi\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Le travail de jour doit \u00eatre au c\u0153ur de la formation | SBC","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-travail-de-jour-doit-etre-au-coeur-de-la-formation\/","og_locale":"fr_FR","og_type":"article","og_title":"Le travail de jour doit \u00eatre au c\u0153ur de la formation","og_description":"Le ma\u00eetre de cours \u00e0 la retraite Hubert Gassmann se penche sur les horaires de travail de la branche. En tant qu\u2019ancien enseignant d\u2019\u00e9cole professionnelle de longue date au centre de formation professionnelle de Willisau, je profite aujourd\u2019hui d\u2019un peu plus de calme dans le cadre de ma retraite. Cela ne m\u2019emp\u00eache pas pour autant de continuer \u00e0 partager ma […]","og_url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-travail-de-jour-doit-etre-au-coeur-de-la-formation\/","og_site_name":"SBC","article_publisher":"https:\/\/www.facebook.com\/swissbaker.ch","article_published_time":"2020-01-29T13:05:00+00:00","article_modified_time":"2022-05-19T09:43:08+00:00","og_image":[{"width":800,"height":474,"url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/2_2_blog_gassmann.jpeg","type":"image\/jpeg"}],"author":"azureart","twitter_card":"summary_large_image","twitter_creator":"@ch_swissbaker","twitter_site":"@ch_swissbaker","twitter_misc":{"Written by":"azureart","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-travail-de-jour-doit-etre-au-coeur-de-la-formation\/#article","isPartOf":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-travail-de-jour-doit-etre-au-coeur-de-la-formation\/"},"author":{"name":"azureart","@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/058ac47619f7da53df62aba60f939b78"},"headline":"Le travail de jour doit \u00eatre au c\u0153ur de la formation","datePublished":"2020-01-29T13:05:00+00:00","dateModified":"2022-05-19T09:43:08+00:00","mainEntityOfPage":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-travail-de-jour-doit-etre-au-coeur-de-la-formation\/"},"wordCount":437,"commentCount":0,"publisher":{"@id":"https:\/\/swissbaker.ch\/fr\/#organization"},"image":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-travail-de-jour-doit-etre-au-coeur-de-la-formation\/#primaryimage"},"thumbnailUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/2_2_blog_gassmann.jpeg","articleSection":["swissbaker-blog"],"inLanguage":"fr-FR","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-travail-de-jour-doit-etre-au-coeur-de-la-formation\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-travail-de-jour-doit-etre-au-coeur-de-la-formation\/","url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-travail-de-jour-doit-etre-au-coeur-de-la-formation\/","name":"Le travail de jour doit \u00eatre au c\u0153ur de la formation | SBC","isPartOf":{"@id":"https:\/\/swissbaker.ch\/fr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-travail-de-jour-doit-etre-au-coeur-de-la-formation\/#primaryimage"},"image":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-travail-de-jour-doit-etre-au-coeur-de-la-formation\/#primaryimage"},"thumbnailUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/2_2_blog_gassmann.jpeg","datePublished":"2020-01-29T13:05:00+00:00","dateModified":"2022-05-19T09:43:08+00:00","breadcrumb":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-travail-de-jour-doit-etre-au-coeur-de-la-formation\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-travail-de-jour-doit-etre-au-coeur-de-la-formation\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-travail-de-jour-doit-etre-au-coeur-de-la-formation\/#primaryimage","url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/2_2_blog_gassmann.jpeg","contentUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/2_2_blog_gassmann.jpeg","width":800,"height":474,"caption":"Le travail de jour doit \u00eatre au c\u0153ur de la formation"},{"@type":"BreadcrumbList","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-travail-de-jour-doit-etre-au-coeur-de-la-formation\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"","item":"https:\/\/swissbaker.ch\/fr\/"},{"@type":"ListItem","position":2,"name":"swissbaker-blog","item":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/category\/swissbaker-blog-fr\/"},{"@type":"ListItem","position":3,"name":"Le travail de jour doit \u00eatre au c\u0153ur de la formation"}]},{"@type":"WebSite","@id":"https:\/\/swissbaker.ch\/fr\/#website","url":"https:\/\/swissbaker.ch\/fr\/","name":"SBC","description":"","publisher":{"@id":"https:\/\/swissbaker.ch\/fr\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/swissbaker.ch\/fr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/swissbaker.ch\/fr\/#organization","name":"Schweizerischer B\u00e4cker-Confiseurmeister-Verband","url":"https:\/\/swissbaker.ch\/fr\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/logo\/image\/","url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/sbc-logo-yoast.jpg","contentUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/sbc-logo-yoast.jpg","width":512,"height":512,"caption":"Schweizerischer B\u00e4cker-Confiseurmeister-Verband"},"image":{"@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/swissbaker.ch","https:\/\/x.com\/ch_swissbaker"]},{"@type":"Person","@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/058ac47619f7da53df62aba60f939b78","name":"azureart","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/be04dd3098fd612c83067af4f7a295384c93cb6a9112f51beb9d2f477d25da61?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/be04dd3098fd612c83067af4f7a295384c93cb6a9112f51beb9d2f477d25da61?s=96&d=mm&r=g","caption":"azureart"},"sameAs":["https:\/\/swissbaker.ch"],"url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/author\/pixel-ahoi\/"}]}},"_links":{"self":[{"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/posts\/10213","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/comments?post=10213"}],"version-history":[{"count":0,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/posts\/10213\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/media\/5975"}],"wp:attachment":[{"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/media?parent=10213"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/categories?post=10213"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/tags?post=10213"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}