{"id":10625,"date":"2019-05-28T13:30:00","date_gmt":"2019-05-28T11:30:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10625"},"modified":"2022-05-24T13:31:45","modified_gmt":"2022-05-24T11:31:45","slug":"un-gage-de-qualite-supplementaire","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/un-gage-de-qualite-supplementaire\/","title":{"rendered":"\u00ab\u2009Un gage de qualit\u00e9 suppl\u00e9mentaire\u2009\u00bb"},"content":{"rendered":"\n<p><strong>GastroNeuch\u00e2tel avait convi\u00e9 Nicolas Perriard \u00e0 son assembl\u00e9e g\u00e9n\u00e9rale, en 2018. Le pr\u00e9sident des boulangers-confiseurs neuch\u00e2telois avait profit\u00e9 pour d\u00e9fendre la profession. Lors des assises de son association, il a fait lecture de son intervention.<\/strong><\/p>\n\n\n\n<p>Parlons de fermentation, d\u2019ar\u00f4mes en bouche, de couleurs et d\u2019autres termes comparables \u00e0 ceux utilis\u00e9s pour d\u00e9crire un bon vin. Nous avons beaucoup de points communs avec nos vignerons. Mais l\u00e0, nous parlons d\u2019un autre produit qui devrait \u00eatre aussi important sur vos tables\u2009: le pain\u2009!<br>Le pain, oui\u2009! Pour accompagner un bon repas, il faut aussi un pain de qualit\u00e9. Notre association note que malheureusement, notre corporation est trop souvent oubli\u00e9e sur vos tables. Vous \u00eates de bons \u00e9tablissements, mais l\u2019on met rarement en avant la noblesse du pain.<br>J\u2019osais auparavant la comparaison avec le vin. En effet, souvent les c\u00e9pages, la cuv\u00e9e ou le vigneron sont pr\u00e9sent\u00e9s, alors que pour le pain, c\u2019est tout le contraire. Nos produits sont rarement mis en valeur.<br>Si l\u2019on s\u2019aventure \u00e0 questionner le personnel sur la provenance du pain, les r\u00e9ponses sont souvent \u00e9vasives, et pour nous professionnels de la branche, c\u2019est souvent le gage d\u2019un pain congel\u00e9 industriel.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-competents-et-flexibles\">Comp\u00e9tents et flexibles<\/h2>\n\n\n\n<p>Vous pr\u00f4nez le terroir, la proximit\u00e9 et la valeur de vos produits, quel dommage d\u2019y associer des pains venus bien souvent d\u2019Europe de l\u2019Est, qui ne correspondent pas du tout \u00e0 votre souci de qualit\u00e9.<br>Nous, les artisans du canton, pouvons fournir ces prestations et faire preuve d\u2019une grande flexibilit\u00e9 pour vous satisfaire. Nous travaillons actuellement sur des produits pr\u00e9cuits. Notre excellente collaboration entre coll\u00e8gues nous permet de vous garantir les livraisons, m\u00eame si l\u2019un entre nous ferme une journ\u00e9e ou prend des vacances.<br>En travaillant de cette fa\u00e7on, vous pourrez \u00eatre fiers d\u2019indiquer sur votre carte la provenance de votre pain, comme vous le faites pour la viande, le fromage ou le vin. Ce sera un gage suppl\u00e9mentaire de qualit\u00e9 aupr\u00e8s de votre client\u00e8le, j\u2019en suis convaincu.<br>Le Festin neuch\u00e2telois a ouvert une porte dans ce sens, et nous sommes certains que la collaboration peut envisager tout au long de l\u2019ann\u00e9e.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>GastroNeuch\u00e2tel avait convi\u00e9 Nicolas Perriard \u00e0 son assembl\u00e9e g\u00e9n\u00e9rale, en 2018. Le pr\u00e9sident des boulangers-confiseurs neuch\u00e2telois avait profit\u00e9 pour d\u00e9fendre la profession. Lors des assises de son association, il a fait lecture de son intervention. Parlons de fermentation, d\u2019ar\u00f4mes en bouche, de couleurs et d\u2019autres termes comparables \u00e0 ceux utilis\u00e9s pour d\u00e9crire un bon vin. Nous avons beaucoup de points [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10626,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45],"tags":[],"class_list":["post-10625","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-environnement-professionnel"],"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\u2009Un gage de qualit\u00e9 suppl\u00e9mentaire\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\/un-gage-de-qualite-supplementaire\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00ab\u2009Un gage de qualit\u00e9 suppl\u00e9mentaire\u2009\u00bb\" \/>\n<meta property=\"og:description\" content=\"GastroNeuch\u00e2tel avait convi\u00e9 Nicolas Perriard \u00e0 son assembl\u00e9e g\u00e9n\u00e9rale, en 2018. 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