{"id":10271,"date":"2019-12-12T15:32:00","date_gmt":"2019-12-12T14:32:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10271"},"modified":"2022-05-20T11:10:34","modified_gmt":"2022-05-20T09:10:34","slug":"patisserie-parisienne","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-parisienne\/","title":{"rendered":"P\u00e2tisserie parisienne"},"content":{"rendered":"\n<p><strong>La p\u00e2tissi\u00e8re-confiseuse Angela Arnold a pass\u00e9 son \u00e9t\u00e9 dans la ville de l\u2019amour. Elle a pu se familiariser avec la p\u00e2tisserie de la capitale fran\u00e7aise pendant un stage de trois mois.<\/strong><\/p>\n\n\n\n<p>Cet \u00e9t\u00e9, j\u2019ai v\u00e9cu une exp\u00e9rience unique. Je suis all\u00e9e \u00e0 Paris, et j\u2019y ai d\u00e9couvert la richesse et l\u2019originalit\u00e9 des p\u00e2tisseries, glaceries, chocolateries et boulangeries. Mais c\u2019est surtout ma propre exp\u00e9rience professionnelle dans une p\u00e2tisserie parisienne qui s\u2019est av\u00e9r\u00e9e tr\u00e8s instructive.<br>J\u2019ai toujours \u00e9t\u00e9 tr\u00e8s passionn\u00e9e dans mon m\u00e9tier et j\u2019ai eu la chance de pouvoir prendre trois mois de cong\u00e9 non pay\u00e9 dans le cadre de mon emploi actuel.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-stage-pratique-tres-varie\">Stage pratique tr\u00e8s vari\u00e9<\/h2>\n\n\n\n<p>Pour moi, Paris est depuis toujours la ville des p\u00e2tissiers et des chocolatiers. C\u2019\u00e9tait mon r\u00eave de pouvoir y travailler un jour en m\u2019immergeant dans des locaux de production. Sucre Glace m\u2019a offert l\u2019opportunit\u00e9 de le faire en me proposant un stage tr\u00e8s vari\u00e9. J\u2019y ai confectionn\u00e9 toutes sortes de produits que je ne connaissais m\u00eame pas jusque-l\u00e0. Les frais de personnel sont beaucoup moins \u00e9lev\u00e9s en France que chez nous en Suisse. Les employ\u00e9s peuvent prendre le temps de fabriquer des produits\u2009; en peaufinant les d\u00e9tails et en int\u00e9grant plusieurs composants. Les tartelettes aux fruits au c\u0153ur fondant m\u2019ont le plus fascin\u00e9e.<br>L\u2019espace de travail est aussi tr\u00e8s diff\u00e9rent. Le minuscule laboratoire se trouvait directement derri\u00e8re le magasin, et la p\u00e2tisserie dans un petit coin de la cave. Nous avons parfois travaill\u00e9 \u00e0 trois sur une petite table. D\u00e8s qu\u2019un produit \u00e9tait fini, il \u00e9tait imm\u00e9diatement remont\u00e9 en magasin par un \u00e9troit escalier en colima\u00e7on pour y \u00eatre mis en vente.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-louvre-moulin-rouge-tour-eiffel\">Louvre, Moulin Rouge, Tour Eiffel<\/h2>\n\n\n\n<p>Je n\u2019ai pas n\u00e9glig\u00e9 les loisirs malgr\u00e9 la masse de travail et sa difficult\u00e9. J\u2019ai pris le temps de visiter les sites c\u00e9l\u00e8bres\u2009: le Louvre, le Moulin Rouge et bien s\u00fbr aussi le must absolu, la Tour Eiffel. J\u2019ai \u00e9galement re\u00e7u de nombreuses visites de Suisse, quelques-uns de mes anciens coll\u00e8gues de travail ayant notamment fait le d\u00e9placement. C\u2019\u00e9tait \u00e9videmment d\u2019autant plus int\u00e9ressant de d\u00e9guster plein de bonnes choses avec tous ces p\u00e2tissiers-confiseurs.<br>J\u2019ai aussi ador\u00e9 la vie nocturne, la capitale offre d\u2019innombrables possibilit\u00e9s de sorties, entre les bars originaux et les clubs \u00e0 ciel ouvert au bord de la Seine.<br>En tout cas, j\u2019ai v\u00e9cu une exp\u00e9rience inoubliable et profit\u00e9 \u00e0 fond de mon s\u00e9jour \u00e0 Paris, m\u00eame si je me suis r\u00e9jouie de rentrer pour retrouver mon chez-moi, ma famille et mes amis.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La p\u00e2tissi\u00e8re-confiseuse Angela Arnold a pass\u00e9 son \u00e9t\u00e9 dans la ville de l\u2019amour. Elle a pu se familiariser avec la p\u00e2tisserie de la capitale fran\u00e7aise pendant un stage de trois mois. Cet \u00e9t\u00e9, j\u2019ai v\u00e9cu une exp\u00e9rience unique. Je suis all\u00e9e \u00e0 Paris, et j\u2019y ai d\u00e9couvert la richesse et l\u2019originalit\u00e9 des p\u00e2tisseries, glaceries, chocolateries et boulangeries. Mais c\u2019est surtout [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6016,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53],"tags":[],"class_list":["post-10271","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-our-future-fr"],"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>P\u00e2tisserie parisienne | 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\/patisserie-parisienne\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"P\u00e2tisserie parisienne\" \/>\n<meta property=\"og:description\" content=\"La p\u00e2tissi\u00e8re-confiseuse Angela Arnold a pass\u00e9 son \u00e9t\u00e9 dans la ville de l\u2019amour. Elle a pu se familiariser avec la p\u00e2tisserie de la capitale fran\u00e7aise pendant un stage de trois mois. Cet \u00e9t\u00e9, j\u2019ai v\u00e9cu une exp\u00e9rience unique. Je suis all\u00e9e \u00e0 Paris, et j\u2019y ai d\u00e9couvert la richesse et l\u2019originalit\u00e9 des p\u00e2tisseries, glaceries, chocolateries et boulangeries. Mais c\u2019est surtout [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-parisienne\/\" \/>\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=\"2019-12-12T14:32:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-20T09:10:34+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/NL_24.2_our_future.jpg\" \/>\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\/patisserie-parisienne\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-parisienne\/\"},\"author\":{\"name\":\"azureart\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/058ac47619f7da53df62aba60f939b78\"},\"headline\":\"P\u00e2tisserie parisienne\",\"datePublished\":\"2019-12-12T14:32:00+00:00\",\"dateModified\":\"2022-05-20T09:10:34+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-parisienne\/\"},\"wordCount\":481,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#organization\"},\"image\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-parisienne\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/NL_24.2_our_future.jpg\",\"articleSection\":[\"Our Future\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-parisienne\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-parisienne\/\",\"url\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-parisienne\/\",\"name\":\"P\u00e2tisserie parisienne | SBC\",\"isPartOf\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-parisienne\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-parisienne\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/NL_24.2_our_future.jpg\",\"datePublished\":\"2019-12-12T14:32:00+00:00\",\"dateModified\":\"2022-05-20T09:10:34+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-parisienne\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-parisienne\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-parisienne\/#primaryimage\",\"url\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/NL_24.2_our_future.jpg\",\"contentUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/NL_24.2_our_future.jpg\",\"width\":800,\"height\":474,\"caption\":\"P\u00e2tisserie parisienne\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-parisienne\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"\",\"item\":\"https:\/\/swissbaker.ch\/fr\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Our Future\",\"item\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/category\/our-future-fr\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"P\u00e2tisserie parisienne\"}]},{\"@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":"P\u00e2tisserie parisienne | 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\/patisserie-parisienne\/","og_locale":"fr_FR","og_type":"article","og_title":"P\u00e2tisserie parisienne","og_description":"La p\u00e2tissi\u00e8re-confiseuse Angela Arnold a pass\u00e9 son \u00e9t\u00e9 dans la ville de l\u2019amour. Elle a pu se familiariser avec la p\u00e2tisserie de la capitale fran\u00e7aise pendant un stage de trois mois. Cet \u00e9t\u00e9, j\u2019ai v\u00e9cu une exp\u00e9rience unique. Je suis all\u00e9e \u00e0 Paris, et j\u2019y ai d\u00e9couvert la richesse et l\u2019originalit\u00e9 des p\u00e2tisseries, glaceries, chocolateries et boulangeries. Mais c\u2019est surtout [&hellip;]","og_url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-parisienne\/","og_site_name":"SBC","article_publisher":"https:\/\/www.facebook.com\/swissbaker.ch","article_published_time":"2019-12-12T14:32:00+00:00","article_modified_time":"2022-05-20T09:10:34+00:00","og_image":[{"width":800,"height":474,"url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/NL_24.2_our_future.jpg","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\/patisserie-parisienne\/#article","isPartOf":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-parisienne\/"},"author":{"name":"azureart","@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/058ac47619f7da53df62aba60f939b78"},"headline":"P\u00e2tisserie parisienne","datePublished":"2019-12-12T14:32:00+00:00","dateModified":"2022-05-20T09:10:34+00:00","mainEntityOfPage":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-parisienne\/"},"wordCount":481,"commentCount":0,"publisher":{"@id":"https:\/\/swissbaker.ch\/fr\/#organization"},"image":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-parisienne\/#primaryimage"},"thumbnailUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/NL_24.2_our_future.jpg","articleSection":["Our Future"],"inLanguage":"fr-FR","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-parisienne\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-parisienne\/","url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-parisienne\/","name":"P\u00e2tisserie parisienne | SBC","isPartOf":{"@id":"https:\/\/swissbaker.ch\/fr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-parisienne\/#primaryimage"},"image":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-parisienne\/#primaryimage"},"thumbnailUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/NL_24.2_our_future.jpg","datePublished":"2019-12-12T14:32:00+00:00","dateModified":"2022-05-20T09:10:34+00:00","breadcrumb":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-parisienne\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-parisienne\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-parisienne\/#primaryimage","url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/NL_24.2_our_future.jpg","contentUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/NL_24.2_our_future.jpg","width":800,"height":474,"caption":"P\u00e2tisserie parisienne"},{"@type":"BreadcrumbList","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/patisserie-parisienne\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"","item":"https:\/\/swissbaker.ch\/fr\/"},{"@type":"ListItem","position":2,"name":"Our Future","item":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/category\/our-future-fr\/"},{"@type":"ListItem","position":3,"name":"P\u00e2tisserie parisienne"}]},{"@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\/10271","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=10271"}],"version-history":[{"count":0,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/posts\/10271\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/media\/6016"}],"wp:attachment":[{"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/media?parent=10271"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/categories?post=10271"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/tags?post=10271"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}