{"id":10461,"date":"2019-08-21T10:38:00","date_gmt":"2019-08-21T08:38:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10461"},"modified":"2022-05-20T15:26:50","modified_gmt":"2022-05-20T13:26:50","slug":"la-bonne-odeur-du-pain","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-bonne-odeur-du-pain\/","title":{"rendered":"La bonne odeur du pain"},"content":{"rendered":"\n

\u00ab Je pourrais renoncer \u00e0 beaucoup de choses, mais jamais au pain ! \u00bb, confie dans son blog Hansj\u00f6rg Brunner, membre du conseil national du PLR et entrepreneur \u00e0 Sirnach (TG).<\/strong><\/p>\n\n\n\n

L\u2019odeur du pain fait partie de mes meilleurs souvenirs d\u2019enfance. Celle de la boulangerie du village \u2212 depuis disparue \u2212 o\u00f9 m\u2019envoyait ma m\u00e8re pour chercher un pain de deux livres de couleur fonc\u00e9e. L\u2019air sentait merveilleusement bon dans le petit magasin. J\u2019entends encore la clochette de l\u2019entr\u00e9e tinter comme si c\u2019\u00e9tait hier. Je revois la femme du boulanger, qui m\u2019offrait de temps \u00e0 autre une \u00ab\u2009boule \u00e0 5\u2009\u00bb.<\/p>\n\n\n\n

Aujourd\u2019hui encore, le petit-d\u00e9jeuner en famille du dimanche fait partie de mes moments pr\u00e9f\u00e9r\u00e9s du week-end. Ce jour-l\u00e0, la table est syst\u00e9matiquement recouverte de plusieurs sortes de pains, de viennoiseries et d\u2019une tresse.<\/p>\n\n\n\n

Je pourrais renoncer \u00e0 beaucoup de choses, mais jamais au pain\u2009! Je parle bien s\u00fbr de pain de qualit\u00e9\u2009! Un pain issu de la vraie tradition boulang\u00e8re, fabriqu\u00e9 \u00e0 partir d\u2019ingr\u00e9dients naturels et avec un temps de lev\u00e9e long, sans adjuvants de panification chimique. Les boulangers-confiseurs innovants voient les consommateurs se tourner de plus en plus vers une alimentation saine et plus respectueuse de la nature. Cette tendance est tout \u00e0 fait pertinente d\u2019un point de vue entrepreneurial, dans la mesure o\u00f9 elle permet de l\u00e9gitimer des prix plus \u00e9lev\u00e9s et ainsi d\u2019assurer la subsistance de nos commerces.<\/p>\n\n\n\n

A c\u00f4t\u00e9 du pain noir d\u2019une livre classique et de la tresse (obligatoire), j\u2019aime bien varier les plaisirs. C\u2019est une joie pour moi de voir la diversit\u00e9 des pains que nous proposons dans nos boulangeries-confiseries. M\u00eame si elle rend le choix difficile. Quand c\u2019est moi qui fais les achats il n\u2019est pas rare que je ram\u00e8ne bien plus que ce que nous ne pouvons manger. Mais cela n\u2019est pas un probl\u00e8me, car les pains fabriqu\u00e9s selon les m\u00e9thodes traditionnelles peuvent tout \u00e0 fait se congeler sans perdre en qualit\u00e9.<\/p>\n\n\n\n

Hansj\u00f6rg Brunner, \u00e2g\u00e9 de 52 ans, est le propri\u00e9taire et le g\u00e9rant de Fairdruck AG, \u00e0 Sirnach (TG). En tant que membre du conseil national du PLR, il pr\u00f4ne une \u00e9conomie forte et le maintien de l\u2019emploi et de l\u2019apprentissage. Il est \u00e9galement actif dans plusieurs associations professionnelles suisses.<\/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":"

\u00ab Je pourrais renoncer \u00e0 beaucoup de choses, mais jamais au pain ! \u00bb, confie dans son blog Hansj\u00f6rg Brunner, membre du conseil national du PLR et entrepreneur \u00e0 Sirnach (TG). L\u2019odeur du pain fait partie de mes meilleurs souvenirs d\u2019enfance. Celle de la boulangerie du village \u2212 depuis disparue \u2212 o\u00f9 m\u2019envoyait ma m\u00e8re pour chercher un pain de […]<\/p>\n","protected":false},"author":1,"featured_media":6146,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[58],"tags":[],"class_list":["post-10461","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-swissbaker-blog-fr"],"acf":[],"yoast_head":"\nLa bonne odeur du pain | 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\/la-bonne-odeur-du-pain\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La bonne odeur du pain\" \/>\n<meta property=\"og:description\" content=\"\u00ab Je pourrais renoncer \u00e0 beaucoup de choses, mais jamais au pain ! \u00bb, confie dans son blog Hansj\u00f6rg Brunner, membre du conseil national du PLR et entrepreneur \u00e0 Sirnach (TG). 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