{"id":10227,"date":"2020-01-15T10:05:00","date_gmt":"2020-01-15T09:05:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10227"},"modified":"2022-05-20T10:07:21","modified_gmt":"2022-05-20T08:07:21","slug":"quitter-larabpc-la-chose-la-plus-compliquee","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/quitter-larabpc-la-chose-la-plus-compliquee\/","title":{"rendered":"\u00ab\u2009Quitter l\u2019Arabpc\u2009: la chose la plus compliqu\u00e9e\u2009\u00bb"},"content":{"rendered":"\n<p><strong>En place depuis 2009, Mathieu Fehlmann quittera prochainement la F\u00e9d\u00e9ration patronale et \u00e9conomique, et par cons\u00e9quent l\u2019Association romande des artisans boulangers-p\u00e2tissiers-confiseurs (Arabpc). Le quadrag\u00e9naire reprendra la direction de l\u2019entreprise familiale d\u00e9di\u00e9e aux livres. Retour sur onze ann\u00e9es au service de la branche\u2026<\/strong><\/p>\n\n\n\n<p>Mathieu Fehlmann, vous avez \u0153uvr\u00e9 en faveur de la boulangerie-confiserie romande durant onze ans. Quels changements avez-vous observ\u00e9s\u2009?<br>J\u2019ai vraiment le sentiment que le terroir revient de plus en plus. Il y a dix ans, les gens parlaient un peu moins de consommer local, d\u2019avoir des cha\u00eenes de production courtes. Nous avons fait un progr\u00e8s de ce c\u00f4t\u00e9-l\u00e0. J\u2019ai en tout cas l\u2019impression que dans nos r\u00e9gions les gens demandent plus facilement si c\u2019est du pain du boulanger ou du pain congel\u00e9. Cela ne veut pas dire toutefois qu\u2019il y aura plus de boulangers dans le futur\u2009; mais j\u2019esp\u00e8re que cette mani\u00e8re de penser s\u2019intensifiera. Ce serait magnifique pour nos artisans. La concurrence est importante et c\u2019est compliqu\u00e9.<\/p>\n\n\n\n<p><strong>La communication a-t-elle aussi \u00e9volu\u00e9\u2009?<\/strong><br>Oui, il n\u2019y avait quasiment aucune communication en 2009. Communiquer diff\u00e9remment a \u00e9t\u00e9 l\u2019un des chevaux de bataille de l\u2019Arabpc depuis cinq ans. Nous avons notamment r\u00e9alis\u00e9 des spots tv. Les boulangers-confiseurs aussi communiquent, et certains le font bien\u2009; \u00e0 l\u2019image des Chevaliers du bon pain vaudois sur les r\u00e9seaux sociaux. Eux aussi ont particuli\u00e8rement \u00e9volu\u00e9 en dix ans. La premi\u00e8re fois que je les ai rencontr\u00e9s, je me suis demand\u00e9 qui \u00e9taient ces extraterrestres. Aujourd\u2019hui, je pense en revanche qu\u2019ils sont tr\u00e8s modernes, tout en \u00e9tant les garants du bon pain. Les consommateurs ont besoin de rep\u00e8res. Cela se voit au Swiss Bakery Trophy (SBT). Le public se dirige en premier vers les chevaliers en tenues, avec leurs pelles et leurs sautoirs. Ils ont un grand r\u00f4le \u00e0 jouer dans la communication moderne.<\/p>\n\n\n\n<p><strong>Que fait-il encore d\u00e9faut aux artisans\u2009?<\/strong><br>Une grande solidarit\u00e9 au niveau des artisans est n\u00e9cessaire. Le commer\u00e7ant du village voisin n\u2019est pas un concurrent. La concurrence ce sont les grandes surfaces. Il faut donc \u00eatre encore plus associatif et solidaire\u2009; aussi entre association. Nous devons avoir une vision associative \u00e0 terme\u2009; ce qu\u2019a fait l\u2019association suisse. Evoluer vers des associations r\u00e9gionales est juste, \u00e0 mon avis. In\u00e9vitablement un jour il y aura moins de membres. Si nous voulons \u00eatre forts, il faut \u00eatre ensemble\u2026<\/p>\n\n\n\n<p><strong>L\u2019Arabpc \u00e9tait un peu pr\u00e9curseur\u2026<\/strong><br>Oui. C\u2019\u00e9tait aussi pour avoir davantage de poids vis-\u00e0-vis de la Suisse allemande. Le nouveau centre Richemont va aussi dans ce sens\u2009: poss\u00e9der un site de formation fort en Romandie. Tous les cours interentreprises ne doivent pas y \u00eatre donn\u00e9s, mais nous devons \u00eatre pr\u00eats \u00e0 les accueillir. Il faut \u00e9viter ce qu\u2019il s\u2019est pass\u00e9 avec les bouchers. Leurs apprentis romands se rendent \u00e0 Spiez (BE) suivre les cours interentreprises. De quoi d\u00e9motiver les jeunes qui habitent dans des vall\u00e9es, par exemple\u2009; l\u00e0 o\u00f9 des petits commerces sont n\u00e9cessaires. Le but du centre romand est donc de ne pas perdre l\u2019essence des boulangers-confiseurs\u2009: la rel\u00e8ve.<\/p>\n\n\n\n<p><strong>Comment imaginez-vous la boulangerie-confiserie de demain\u2009?<\/strong><br>Les chiffres le montrent\u2009: il y aura de moins en moins de boulangers-confiseurs, mais pas forc\u00e9ment moins de points de vente. Il y aura deux cat\u00e9gories de boulangers, selon moi\u2009: celle avec un grand laboratoire et suffisamment de magasins, et celle comprenant un magasin avec le fournil en arri\u00e8re-boutique.<\/p>\n\n\n\n<p><strong>Votre successeur a-t-il \u00e9t\u00e9 choisi\u2009?<\/strong><br>Non, c\u2019est en cours. Nous avons pass\u00e9 les \u00ab\u2009assessment\u2009\u00bb. Nous conna\u00eetrons les r\u00e9sultats prochainement. Toutefois, que ce soit moi ou un autre, il y a quand m\u00eame une personne qui reste\u2009: Catherine Oberson. Personne cl\u00e9 de la boulangerie romande, elle fera le lien. Il n\u2019y a donc aucun souci \u00e0 avoir.<\/p>\n\n\n\n<p>\u2026\u2026.<\/p>\n\n\n\n<p>Vous pouvez retrouver l&#8217;int\u00e9gralit\u00e9 de l&#8217;interview dans l&#8217;\u00e9dition imprim\u00e9e de du 8 janvier.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>En place depuis 2009, Mathieu Fehlmann quittera prochainement la F\u00e9d\u00e9ration patronale et \u00e9conomique, et par cons\u00e9quent l\u2019Association romande des artisans boulangers-p\u00e2tissiers-confiseurs (Arabpc). Le quadrag\u00e9naire reprendra la direction de l\u2019entreprise familiale d\u00e9di\u00e9e aux livres. Retour sur onze ann\u00e9es au service de la branche\u2026 Mathieu Fehlmann, vous avez \u0153uvr\u00e9 en faveur de la boulangerie-confiserie romande durant onze ans. Quels changements avez-vous observ\u00e9s\u2009?J\u2019ai [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10228,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[41],"tags":[],"class_list":["post-10227","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-association"],"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>\u00ab\u2009Quitter l\u2019Arabpc\u2009: la chose la plus compliqu\u00e9e\u2009\u00bb | 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\/quitter-larabpc-la-chose-la-plus-compliquee\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00ab\u2009Quitter l\u2019Arabpc\u2009: la chose la plus compliqu\u00e9e\u2009\u00bb\" \/>\n<meta property=\"og:description\" content=\"En place depuis 2009, Mathieu Fehlmann quittera prochainement la F\u00e9d\u00e9ration patronale et \u00e9conomique, et par cons\u00e9quent l\u2019Association romande des artisans boulangers-p\u00e2tissiers-confiseurs (Arabpc). Le quadrag\u00e9naire reprendra la direction de l\u2019entreprise familiale d\u00e9di\u00e9e aux livres. Retour sur onze ann\u00e9es au service de la branche\u2026 Mathieu Fehlmann, vous avez \u0153uvr\u00e9 en faveur de la boulangerie-confiserie romande durant onze ans. 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