{"id":10739,"date":"2019-03-05T08:36:00","date_gmt":"2019-03-05T07:36:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10739"},"modified":"2022-05-24T15:48:31","modified_gmt":"2022-05-24T13:48:31","slug":"pain-davant-garde-sarrasin-levain-aromes-grilles-co","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/pain-davant-garde-sarrasin-levain-aromes-grilles-co\/","title":{"rendered":"Pain d\u2019avant-garde \u2013 sarrasin, levain, ar\u00f4mes grill\u00e9s &#038; co"},"content":{"rendered":"\n<p><strong>Le pain est \u00e0 nouveau tendance. On ne compte plus les posts sur Instagram, Facebook qui montrent comment cuire du bon pain. Quelles sont les opportunit\u00e9s pour les artisans boulangers?<\/strong><\/p>\n\n\n\n<p>Les clients et les r\u00e9gimes alimentaires qui \u00e9vitent le pain sont nombreux. Dans l\u2019ensemble, on observe n\u00e9anmoins un engouement durable pour le th\u00e8me du pain et de sa cuisson. L\u2019offre de cours pour les boulangers amateurs augmente proportionnellement. Les professionnels consid\u00e8rent \u00e0 nouveau le pain comme un important fournisseur d\u2019\u00e9nergie naturel.<\/p>\n\n\n\n<p>Que veulent et que cherchent les clients\u2009? Quelles sont sortes de grains en vogue\u2009? Lors du \u00ab\u2009Forum FBK\u2009\u00bb, Urs R\u00f6thlin, responsable de la boulangerie \u00e0 l\u2019Ecole professionnelle Richemont \u00e0 Lucerne, pr\u00e9sentera aux visiteurs quelque chose de petit, peut-\u00eatre aussi quelque chose de traditionnel, qui est tomb\u00e9 dans l\u2019oubli. Le sarrasin et d\u2019autres grains offrent de nouvelles exp\u00e9riences gustatives.<\/p>\n\n\n\n<p>En seconde partie, ils d\u00e9couvriront des id\u00e9es et des philosophies enrichissantes de professionnels de la boulangerie dont ils pourront s\u2019inspirer chez eux.<\/p>\n\n\n\n<p>Inspirations sur le th\u00e8me du pain d\u2019avant-garde au \u00ab\u2009Forum FBK\u2009\u00bb avec Urs R\u00f6thlin et des professionnels de la boulangerie, chaque jour \u00e0 11\u202fheures.<\/p>\n\n\n\n<p><strong>Halle 3.2, stand D36, traduction simultan\u00e9e<\/strong><\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-le-pain-d-avant-garde-par-des-pros\">Le pain d\u2019avant-garde par des pros<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>Dimanche 17\u202fmars\u2009: Lotti Scharrenberg, Scharrenberg Vollkornb\u00e4ckerei \u00e0 Oetwil am See (ZH)<\/li><li>Lundi 18\u202fmars\u2009: S\u00e9verin Gerber, Gerber Wyss S\u00e0rl \u00e0 Yverdon-les-Bains (VD)<\/li><li>Mardi 19\u202fmars\u2009: Daniel Amrein, eigenbr\u00f6tler Backwerke GmbH \u00e0 Wauwil (LU)<\/li><li>Mercredi\u202f20 mars\u2009: Olivier Hofmann, boulangerie Hofmann \u00e0 Reconvilier (BE)<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Le pain est \u00e0 nouveau tendance. On ne compte plus les posts sur Instagram, Facebook qui montrent comment cuire du bon pain. Quelles sont les opportunit\u00e9s pour les artisans boulangers? Les clients et les r\u00e9gimes alimentaires qui \u00e9vitent le pain sont nombreux. Dans l\u2019ensemble, on observe n\u00e9anmoins un engouement durable pour le th\u00e8me du pain et de sa cuisson. L\u2019offre [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6363,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[46],"tags":[],"class_list":["post-10739","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-evenement"],"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>Pain d\u2019avant-garde \u2013 sarrasin, levain, ar\u00f4mes grill\u00e9s &amp; co | 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\/pain-davant-garde-sarrasin-levain-aromes-grilles-co\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pain d\u2019avant-garde \u2013 sarrasin, levain, ar\u00f4mes grill\u00e9s &amp; co\" \/>\n<meta property=\"og:description\" content=\"Le pain est \u00e0 nouveau tendance. On ne compte plus les posts sur Instagram, Facebook qui montrent comment cuire du bon pain. Quelles sont les opportunit\u00e9s pour les artisans boulangers? Les clients et les r\u00e9gimes alimentaires qui \u00e9vitent le pain sont nombreux. Dans l\u2019ensemble, on observe n\u00e9anmoins un engouement durable pour le th\u00e8me du pain et de sa cuisson. 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