{"id":10313,"date":"2019-11-13T16:15:00","date_gmt":"2019-11-13T15:15:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10313"},"modified":"2022-05-20T11:47:37","modified_gmt":"2022-05-20T09:47:37","slug":"apprehender-le-passe-pour-preparer-lavenir","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/apprehender-le-passe-pour-preparer-lavenir\/","title":{"rendered":"Appr\u00e9hender le pass\u00e9 pour pr\u00e9parer l\u2019avenir"},"content":{"rendered":"\n<p><strong>Daniel H\u00e4chler dirige la boulangerie-p\u00e2tisserie H\u00e4chler en Argovie. Analysant l\u2019histoire de son entreprise familiale et du secteur, il plaide pour l\u2019authenticit\u00e9 et l\u2019artisanat pur.<\/strong><\/p>\n\n\n\n<p>Comment construire un bel avenir \u00e0 notre artisanat traditionnel\u2009? La r\u00e9ponse vaut de l\u2019or. Je me pose \u00e9videmment cette question en tant que repr\u00e9sentant de la sixi\u00e8me g\u00e9n\u00e9ration d\u2019une famille de boulangers. Notre entreprise familiale \u00e0 Seengen (AG) a surv\u00e9cu jusqu\u2019\u00e0 aujourd\u2019hui. Mes anc\u00eatres ont apparemment pris les bonnes d\u00e9cisions. J\u2019essaie donc de comprendre le pass\u00e9 pour \u00e9valuer un peu mieux l\u2019avenir.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-en-1875\">En 1875<\/h2>\n\n\n\n<p>Comment \u00e9tait-ce en 1875, lorsque mon arri\u00e8re-arri\u00e8re-grand-p\u00e8re a ouvert sa boulangerie-p\u00e2tisserie\u2009? O\u00f9 se procurait-il ses mati\u00e8res premi\u00e8res\u2009? Aupr\u00e8s de producteurs r\u00e9gionaux tout proches. Que faisait-il avec les restes de nourriture\u2009? Il les recyclait. Qu\u2019en \u00e9tait-il de ses ressources\u2009? Il les \u00e9conomisait. La mati\u00e8re premi\u00e8re \u00e9tait plus ch\u00e8re que la main-d\u2019\u0153uvre, compos\u00e9e essentiellement de membres de sa famille. Autant de sujets dont nous allons devoir nous pr\u00e9occuper \u00e0 l\u2019avenir.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-rationalisationet-pression-sur-les-prix\">Rationalisationet pression sur les prix<\/h2>\n\n\n\n<p>L\u2019\u00e9conomie a pris son essor apr\u00e8s la deuxi\u00e8me guerre mondiale. Lorsque mon p\u00e8re a repris la boulangerie \u00e0 la fin des ann\u00e9es 70, les mati\u00e8res premi\u00e8res \u00e9taient meilleur march\u00e9, et la main-d\u2019\u0153uvre plus ch\u00e8re. L\u2019industrie alimentaire influait consid\u00e9rablement sur les boulangeries. La rationalisation s\u2019est gentiment r\u00e9pandue et la pression des grands distributeurs sur les prix s\u2019est intensifi\u00e9e. Il a fallu rationaliser la production et acheter des mati\u00e8res premi\u00e8res moins ch\u00e8res pour rester comp\u00e9titif. Et la qualit\u00e9 a commenc\u00e9 \u00e0 s\u2019en ressentir.<br>Qualit\u00e9 versus rationalisation\u2009; que penser de cette divergence\u2009? Ce th\u00e8me devrait \u00e9galement nous pr\u00e9occuper \u00e0 l\u2019avenir. A la fin des ann\u00e9es 90, les grands distributeurs ont gagn\u00e9 en qualit\u00e9, parce qu\u2019ils ont puis\u00e9 dans le savoir-faire des boulangers traditionnels. Les boulangeries ont \u00e9t\u00e9 soumises \u00e0 une pression toujours plus forte. Seules ont surv\u00e9cu celles qui ont produit de mani\u00e8re suffisamment rationnelle, en qualit\u00e9 convenable.<br>Il existe de nos jours toutes sortes d\u2019entreprises dans notre secteur. Il y a celles qui misent sur l\u2019expansion, et les toutes petites qui privil\u00e9gient la personnalit\u00e9 et la qualit\u00e9. Elles ont toutes leurs chances, et elles peuvent survivre \u00e0 condition d\u2019\u00eatre authentiques.<\/p>\n\n\n\n<p>\u00abNotre artisanat est tout sauf poussi\u00e9reux et inint\u00e9ressant, il est cool et moderne.\u00bb<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-ou-se-trouve-la-valeurajoutee-la-plus-elevee\">O\u00f9 se trouve la valeurajout\u00e9e la plus \u00e9lev\u00e9e\u2009?<\/h2>\n\n\n\n<p>Je me pose la question suivante\u2009: \u00e0 l\u2019avenir, o\u00f9 sera la valeur ajout\u00e9e de nos produits la plus \u00e9lev\u00e9e pour nos clients\u2009? Chez les boulangeries industrielles, avec leur semi-qualit\u00e9 et meilleurs prix\u2009? Chez les grandes boulangeries fortement rationalis\u00e9es avec une meilleure qualit\u00e9 et des prix moyens\u2009? Ou chez les petites boulangeries fabriquant artisanalement des produits de qualit\u00e9 au meilleur niveau, mais affichant les prix les plus \u00e9lev\u00e9s\u2009? Quelles seront les boulangeries les plus cr\u00e9dibles \u00e0 l\u2019avenir\u2009? Main ou machine\u2009? Nature ou chimie\u2009? Entreprises productrices ou prestataires\u2009? Je n\u2019en sais rien.<br>Mais je suis s\u00fbr d\u2019une chose\u2009: nous devons prot\u00e9ger et conserver comme un tr\u00e9sor la tradition et l\u2019important savoir-faire de nos anc\u00eatres. Car c\u2019est notre artisanat, une pure tradition. Nous ne devons pas le cacher par peur des grands et de leurs machines et \u00e9normes budgets publicitaires. Notre artisanat est tout sauf poussi\u00e9reux et inint\u00e9ressant, il est cool et moderne.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-daniel-hachler\">Daniel H\u00e4chler<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>2007\u202f: CFC boulanger-p\u00e2tissier, boulangerie Ruckli, Sarmenstof (AG)\u2009; 4e aux championnats suisses<\/li><li>2008 \u2013 2009\u202f: boulangerie Aebersold, Morat (FR)\u2009; \u00e9cole de recrue<\/li><li>2009\u202f: 1\u00e8re place au championnat d\u2019Europe des jeunes boulangers<\/li><li>2010: 2e place au CM Vernona (I)\u2009; boulangerie Merz, Coire<\/li><li>2012\u202f: Ecole professionnelle Richemont, Lucerne<\/li><li>2013\u202f: examen professionnel<\/li><li>2014\u202f: confiserie Boillat, St-Prex<\/li><li>2015\u202f: 2e place \u00e0 la Coupe d\u2019Europe \u00e0 Nantes\u2009; responsable de la production de la boulangerie H\u00e4chler, Seengen (AG)<\/li><li>2016\u202f: sp\u00e9cialiste en gestion de PME<\/li><li>2018\u202f: directeur de la boulangerie H\u00e4chler, Seengen<\/li><li>2019\u202f: formation continue chez Foodward \u2013 Food Product and Sales Management<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Daniel H\u00e4chler dirige la boulangerie-p\u00e2tisserie H\u00e4chler en Argovie. Analysant l\u2019histoire de son entreprise familiale et du secteur, il plaide pour l\u2019authenticit\u00e9 et l\u2019artisanat pur. Comment construire un bel avenir \u00e0 notre artisanat traditionnel\u2009? La r\u00e9ponse vaut de l\u2019or. Je me pose \u00e9videmment cette question en tant que repr\u00e9sentant de la sixi\u00e8me g\u00e9n\u00e9ration d\u2019une famille de boulangers. Notre entreprise familiale \u00e0 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6051,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53],"tags":[],"class_list":["post-10313","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>Appr\u00e9hender le pass\u00e9 pour pr\u00e9parer l\u2019avenir | 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\/apprehender-le-passe-pour-preparer-lavenir\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Appr\u00e9hender le pass\u00e9 pour pr\u00e9parer l\u2019avenir\" \/>\n<meta property=\"og:description\" content=\"Daniel H\u00e4chler dirige la boulangerie-p\u00e2tisserie H\u00e4chler en Argovie. 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