{"id":10711,"date":"2019-03-26T16:43:00","date_gmt":"2019-03-26T15:43:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10711"},"modified":"2022-05-24T15:20:05","modified_gmt":"2022-05-24T13:20:05","slug":"la-marge-reste-stable","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-marge-reste-stable\/","title":{"rendered":"La marge reste stable"},"content":{"rendered":"\n<p><strong>Les marges de la boulangerie-confiserie semblent \u00eatre stables\u2009; du moins si l\u2019on consid\u00e8re l\u2019\u00e9volution de ces derni\u00e8res ann\u00e9es. Les comptes sont \u00e9quilibr\u00e9s. Tous les types d\u2019entreprises doivent rester flexibles et adapter imm\u00e9diatement les prix en cas de changement.<\/strong><\/p>\n\n\n\n<p>Le b\u00e9n\u00e9fice brut 1 se calcule en soustrayant du chiffre d\u2019affaires le co\u00fbt des marchandises. Il est \u00e9galement connu sous le nom de marge.<br>En 2017, ce chiffre a \u00e9t\u00e9 maintenu \u00e0 environ 70 % dans le secteur de la boulangerie-confiserie. Au cours des ann\u00e9es pass\u00e9es, il s\u2019est am\u00e9lior\u00e9 par petits pas. Toutefois, le maintien du niveau, entre 70 % et 72 % selon le type d\u2019entreprise, est \u00e9galement un succ\u00e8s ; surtout si l\u2019on consid\u00e8re la fa\u00e7on dont le secteur a \u00e9volu\u00e9 et s\u2019est transform\u00e9 ces derni\u00e8res ann\u00e9es. Par contre, 2018 n\u2019a \u00e9t\u00e9 marqu\u00e9e que par des ajustements minimes ou nuls du prix du produit final.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-entreprise-sans-filiale-legere-augmentation\">Entreprise sans filiale : l\u00e9g\u00e8re augmentation<\/h2>\n\n\n\n<p>Apr\u00e8s un recul de 0,8 % l\u2019ann\u00e9e pr\u00e9c\u00e9dente dans les entreprises<br>de boulangerie-confiserie sans filiales ni caf\u00e9s, la marge a de nouveau augment\u00e9 de 1 % au cours de l\u2019exercice sous revue. Il d\u00e9passe \u00e0 nouveau l\u2019importante barre des 70 %. Les n\u00e9cessaires ajustements de prix des produits finis ont manifestement \u00e9t\u00e9 davantage effectu\u00e9s ici.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-entreprise-avec-filiale-leger-recul\">Entreprise avec filiale : l\u00e9ger recul<\/h2>\n\n\n\n<p>Le groupe des entreprises de boulangerie-confiserie avec filiale doit faire face \u00e0 une l\u00e9g\u00e8re baisse de la marge, pour la quatri\u00e8me ann\u00e9e cons\u00e9cutive. Malgr\u00e9 cela, le b\u00e9n\u00e9fice brut 1 se situe \u00e0 un peu plus de 70 %.<br>Cependant, un assortiment toujours plus large \u00e0 un nombre croissant de points de vente entra\u00eene une augmentation du nombre des invendus et, donc, une baisse du b\u00e9n\u00e9fice brut 1.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-entreprises-avec-cafe-faible-hausse-enregistree\">Entreprises avec caf\u00e9 : faible hausse enregistr\u00e9e<\/h2>\n\n\n\n<p>Apr\u00e8s un l\u00e9ger recul en 2016, les entreprises de boulangerie-confiserie avec caf\u00e9 ont pu rattraper quelque peu leur retard durant l\u2019ann\u00e9e sous revue. Elles ont l\u00e9g\u00e8rement am\u00e9lior\u00e9 leur b\u00e9n\u00e9fice brut 1 \u00e0 72,6 %. Pour ce type d\u2019entreprises, le prix peut manifestement \u00eatre ajust\u00e9 un peu plus facilement. Il faut cependant aussi prendre en compte le fait qu\u2019on peut y vendre davantage de produits \u00e0 marge \u00e9lev\u00e9e.<br>En principe, une hausse des prix des mati\u00e8res premi\u00e8res exige une r\u00e9action imm\u00e9diate sous la forme d\u2019un ajustement appropri\u00e9 des prix des produits finis. Sinon, il y a un risque que le b\u00e9n\u00e9fice brut 1 soit inf\u00e9rieur aux pr\u00e9visions.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-un-benefice-brut-n-est-pas-egal-a-un-autre\">Un b\u00e9n\u00e9fice brut n\u2019est pas \u00e9gal \u00e0 un autre<\/h2>\n\n\n\n<p>L\u2019analyse des entreprises r\u00e9v\u00e8le \u00e0 maintes reprises des diff\u00e9rences importantes dans la fourchette du b\u00e9n\u00e9fice brut 1. Les \u00e9valuations peuvent parfois faire appara\u00eetre jusqu\u2019\u00e0 10 % de diff\u00e9rence chez les entreprises de boulangerie-confiserie pure. Il peut y avoir diverses causes \u00e0 cela. Les grandes entreprises b\u00e9n\u00e9ficient de conditions nettement meilleures lors de l\u2019achat de marchandises et de mati\u00e8res premi\u00e8res, par exemple. Les fournisseurs doivent aussi s\u2019adapter au march\u00e9, si bien que les diff\u00e9rences de prix entre les petites et les grandes entreprises sont toujours plus grandes. Il n\u2019est pas rare que l\u2019on ach\u00e8te des produits semi-finis ou finis pour compl\u00e9ter ou renforcer son propre assortiment. Cela aussi peut avoir un impact n\u00e9gatif sur le b\u00e9n\u00e9fice brut 1, car on n\u2019ach\u00e8te alors pas seulement des mati\u00e8res premi\u00e8res mais aussi du temps de travail. Dans de tels cas, la baisse de la marge devrait \u00eatre compens\u00e9e par une baisse des frais de personnel. Les diff\u00e9rences de prix r\u00e9gionales et la gamme de produits propos\u00e9s jouent aussi un r\u00f4le majeur dans les ventes. En outre, les rabais accord\u00e9s aux revendeurs sont tr\u00e8s diff\u00e9rents et influencent aussi la marge.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-inclure-tous-les-facteurs\">Inclure tous les facteurs<\/h2>\n\n\n\n<p>Des conseils individuels et professionnels, tenant compte de tous les facteurs, sont essentiels pour l\u2019\u00e9valuation et l\u2019analyse du b\u00e9n\u00e9fice brut 1. SBC Fiduciaire SA offre ces prestations aux entreprises de boulangerie-confiserie. Elle d\u00e9charge ainsi ses clients de mani\u00e8re proactive par la proximit\u00e9 et la comp\u00e9tence, afin que les diff\u00e9rents types d\u2019entreprises fonctionnent avec succ\u00e8s et conservent une marge aussi importante que possible, apr\u00e8s avoir d\u00e9duit du chiffre d\u2019affaires le co\u00fbt des marchandises.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Les marges de la boulangerie-confiserie semblent \u00eatre stables\u2009; du moins si l\u2019on consid\u00e8re l\u2019\u00e9volution de ces derni\u00e8res ann\u00e9es. Les comptes sont \u00e9quilibr\u00e9s. Tous les types d\u2019entreprises doivent rester flexibles et adapter imm\u00e9diatement les prix en cas de changement. Le b\u00e9n\u00e9fice brut 1 se calcule en soustrayant du chiffre d\u2019affaires le co\u00fbt des marchandises. Il est \u00e9galement connu sous le nom [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6343,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45],"tags":[],"class_list":["post-10711","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>La marge reste stable | 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-marge-reste-stable\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La marge reste stable\" \/>\n<meta property=\"og:description\" content=\"Les marges de la boulangerie-confiserie semblent \u00eatre stables\u2009; du moins si l\u2019on consid\u00e8re l\u2019\u00e9volution de ces derni\u00e8res ann\u00e9es. Les comptes sont \u00e9quilibr\u00e9s. Tous les types d\u2019entreprises doivent rester flexibles et adapter imm\u00e9diatement les prix en cas de changement. Le b\u00e9n\u00e9fice brut 1 se calcule en soustrayant du chiffre d\u2019affaires le co\u00fbt des marchandises. Il est \u00e9galement connu sous le nom [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-marge-reste-stable\/\" \/>\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=\"2019-03-26T15:43:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-24T13:20:05+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/NL-6.2-Branchenspiegel.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=\"4 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\/la-marge-reste-stable\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-marge-reste-stable\/\"},\"author\":{\"name\":\"azureart\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/058ac47619f7da53df62aba60f939b78\"},\"headline\":\"La marge reste stable\",\"datePublished\":\"2019-03-26T15:43:00+00:00\",\"dateModified\":\"2022-05-24T13:20:05+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-marge-reste-stable\/\"},\"wordCount\":745,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#organization\"},\"image\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-marge-reste-stable\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/NL-6.2-Branchenspiegel.jpg\",\"articleSection\":[\"Environnement professionnel\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-marge-reste-stable\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-marge-reste-stable\/\",\"url\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-marge-reste-stable\/\",\"name\":\"La marge reste stable | SBC\",\"isPartOf\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-marge-reste-stable\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-marge-reste-stable\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/NL-6.2-Branchenspiegel.jpg\",\"datePublished\":\"2019-03-26T15:43:00+00:00\",\"dateModified\":\"2022-05-24T13:20:05+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-marge-reste-stable\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-marge-reste-stable\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-marge-reste-stable\/#primaryimage\",\"url\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/NL-6.2-Branchenspiegel.jpg\",\"contentUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/NL-6.2-Branchenspiegel.jpg\",\"width\":800,\"height\":474,\"caption\":\"La marge reste stable\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-marge-reste-stable\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"\",\"item\":\"https:\/\/swissbaker.ch\/fr\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Environnement professionnel\",\"item\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/category\/environnement-professionnel\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"La marge reste stable\"}]},{\"@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":"La marge reste stable | 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\/la-marge-reste-stable\/","og_locale":"fr_FR","og_type":"article","og_title":"La marge reste stable","og_description":"Les marges de la boulangerie-confiserie semblent \u00eatre stables\u2009; du moins si l\u2019on consid\u00e8re l\u2019\u00e9volution de ces derni\u00e8res ann\u00e9es. Les comptes sont \u00e9quilibr\u00e9s. Tous les types d\u2019entreprises doivent rester flexibles et adapter imm\u00e9diatement les prix en cas de changement. Le b\u00e9n\u00e9fice brut 1 se calcule en soustrayant du chiffre d\u2019affaires le co\u00fbt des marchandises. Il est \u00e9galement connu sous le nom [&hellip;]","og_url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-marge-reste-stable\/","og_site_name":"SBC","article_publisher":"https:\/\/www.facebook.com\/swissbaker.ch","article_published_time":"2019-03-26T15:43:00+00:00","article_modified_time":"2022-05-24T13:20:05+00:00","og_image":[{"width":800,"height":474,"url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/NL-6.2-Branchenspiegel.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":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-marge-reste-stable\/#article","isPartOf":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-marge-reste-stable\/"},"author":{"name":"azureart","@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/058ac47619f7da53df62aba60f939b78"},"headline":"La marge reste stable","datePublished":"2019-03-26T15:43:00+00:00","dateModified":"2022-05-24T13:20:05+00:00","mainEntityOfPage":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-marge-reste-stable\/"},"wordCount":745,"commentCount":0,"publisher":{"@id":"https:\/\/swissbaker.ch\/fr\/#organization"},"image":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-marge-reste-stable\/#primaryimage"},"thumbnailUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/NL-6.2-Branchenspiegel.jpg","articleSection":["Environnement professionnel"],"inLanguage":"fr-FR","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-marge-reste-stable\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-marge-reste-stable\/","url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-marge-reste-stable\/","name":"La marge reste stable | SBC","isPartOf":{"@id":"https:\/\/swissbaker.ch\/fr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-marge-reste-stable\/#primaryimage"},"image":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-marge-reste-stable\/#primaryimage"},"thumbnailUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/NL-6.2-Branchenspiegel.jpg","datePublished":"2019-03-26T15:43:00+00:00","dateModified":"2022-05-24T13:20:05+00:00","breadcrumb":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-marge-reste-stable\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-marge-reste-stable\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-marge-reste-stable\/#primaryimage","url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/NL-6.2-Branchenspiegel.jpg","contentUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/NL-6.2-Branchenspiegel.jpg","width":800,"height":474,"caption":"La marge reste stable"},{"@type":"BreadcrumbList","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-marge-reste-stable\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"","item":"https:\/\/swissbaker.ch\/fr\/"},{"@type":"ListItem","position":2,"name":"Environnement professionnel","item":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/category\/environnement-professionnel\/"},{"@type":"ListItem","position":3,"name":"La marge reste stable"}]},{"@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\/10711","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=10711"}],"version-history":[{"count":0,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/posts\/10711\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/media\/6343"}],"wp:attachment":[{"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/media?parent=10711"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/categories?post=10711"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/tags?post=10711"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}