{"id":10781,"date":"2019-02-14T09:39:00","date_gmt":"2019-02-14T08:39:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10781"},"modified":"2022-05-24T16:18:02","modified_gmt":"2022-05-24T14:18:02","slug":"bonne-pate-bon-pain","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/bonne-pate-bon-pain\/","title":{"rendered":"Bonne p\u00e2te, bon pain"},"content":{"rendered":"\n<p><strong>A 18 ans, son dipl\u00f4me de boulang\u00e8re-p\u00e2tissi\u00e8re en poche, Ramona Marggi \u00e9tait persuad\u00e9e qu\u2019elle ne consacrerait pas un jour de plus au m\u00e9tier qu\u2019elle venait d\u2019apprendre. Aujourd\u2019hui, sa boulangerie compte onze employ\u00e9es. Au cours des cinq derni\u00e8res ann\u00e9es, elle a particip\u00e9 avec conviction \u00e0 l\u2019action \u00ab\u2009Pain pour le partage\u2009\u00bb.<\/strong><\/p>\n\n\n\n<p>\u00ab Une entreprise 100 % f\u00e9minine a vraiment du bon, et certaines de mes employ\u00e9es sont devenues des amies. \u00bb Ramona Marggi est heureuse de cette situation, m\u00eame si elle n\u2019est pas l\u2019aboutissement d\u2019un plan trac\u00e9 \u00e0 l\u2019avance. \u00ab Lorsque mon dernier boulanger est parti \u00e0 la retraite, j\u2019ai d\u00e9cid\u00e9 d\u2019engager une femme pour le remplacer. Le fait est que la majorit\u00e9 des apprentis sont des femmes. Actuellement, ce sont 22 mains expertes qui donnent chaque jour le meilleur d\u2019elles-m\u00eames pour nos clients. \u00bb Tous les produits sont fa\u00e7onn\u00e9s \u00e0 la main et les boulang\u00e8res-confiseuses font tout pour \u00e9viter le gaspillage. Comme Ramona le dit, elles produisent en flux tendu. Les clients peuvent aussi passer leurs commandes en ligne et se faire livrer ou venir les chercher au magasin \u00e0 Schindellegi (SZ). Quant aux invendus, lorsqu\u2019il y en a, ils sont offerts \u00e0 des organisations d\u2019utilit\u00e9 publique.<\/p>\n\n\n\n<p>De la p\u00e2te en fibres<br>La boulangerie Gsund a encore d\u2019autres cordes \u00e0 son arc. Pour en savoir plus, il faut remonter \u00e0 douze ans. Ramona, bien d\u00e9cid\u00e9e \u00e0 ne plus revenir \u00e0 son m\u00e9tier et bien \u00e0 l\u2019aise dans le secteur des services, a eu alors une id\u00e9e qui ne l\u2019a plus quitt\u00e9e depuis : \u00ab Je voulais faire du pain pour des personnes qui ne peuvent pas en manger \u00bb, dit-elle dans un \u00e9clat de rire. Une id\u00e9e qui sort de l\u2019ordinaire, ce qui ne l\u2019a pas emp\u00each\u00e9e de poursuivre son projet avec obstination. Se renseignant sur les divers r\u00e9gimes alimentaires, elle a demand\u00e9 \u00e0 un ami m\u00e9decin ce que ne peuvent pas manger les personnes qui veulent perdre du poids ou ne dig\u00e8rent pas le pain, bref, ce qui ne nous convient pas. \u00ab Nous absorbons trop de glucides, que nous n\u2019arrivons pas \u00e0 assimiler. \u00bb<br>Et Ramona a mis la main \u00e0 la p\u00e2te, transformant sa cuisine en laboratoire et faisant du son, des fibres, son mat\u00e9riel exp\u00e9rimental. \u00ab Au d\u00e9but, les pains faits avec de la p\u00e2te riche en fibres \u00e9taient immangeables, mais nous n\u2019avons cess\u00e9 de les am\u00e9liorer, pour parvenir \u00e0 un produit succulent qui reste longtemps frais. \u00bb Ramona a commenc\u00e9 \u00e0 livrer le pain \u00e0 v\u00e9lo, mais elle n\u2019a bient\u00f4t plus pu suivre en raison de l\u2019augmentation de la demande. Loin de se contenter de produire du pain bon pour la sant\u00e9 et de cr\u00e9er constamment de nouveaux articles avec son personnel, elle d\u00e9fend aussi les causes les plus diverses dans ce domaine. Ainsi, elle est \u00e9galement une adepte convaincue de l\u2019acide folique, la vitamine B9, qu\u2019elle ajoute syst\u00e9matiquement \u00e0 la farine utilis\u00e9e pour la fabrication de ses pains.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-le-pain-du-partage\">Le pain du partage<\/h2>\n\n\n\n<p>Voil\u00e0 cinq ans que la boulangerie Gsund collabore \u00e0 l\u2019action Pain du partage de la campagne \u0153cum\u00e9nique. \u00ab Je tiens beaucoup \u00e0 cette action, que je trouve g\u00e9niale. Je me r\u00e9jouis qu\u2019elle recommence bient\u00f4t. J\u2019aime l\u2019id\u00e9e du partage, de faire une offrande ; il faut d\u2019ailleurs que nous agissions ensemble pour la justice dans le monde \u00bb, explique Ramona. L\u2019id\u00e9e du partage est justement \u00e0 la base du pain vendu durant la campagne \u0153cum\u00e9nique : une miche qui se rompt facilement en trois parties, pr\u00e9par\u00e9e chacune avec une vari\u00e9t\u00e9 diff\u00e9rente d\u2019\u00e9peautre pur. Quel chemin parcouru par Ramona ! L\u2019apprentie qui avait reni\u00e9 sa profession est devenue la propri\u00e9taire de la seule boulangerie de Suisse qui fait du pain pour ceux qui ne peuvent pas en manger.<\/p>\n\n\n\n<p>Informations sur la campagne : <a href=\"https:\/\/voir-et-agir.ch\/pour-les-paroisses\/pain-du-partage\/\">www.voir-et-agir.ch\/pain<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A 18 ans, son dipl\u00f4me de boulang\u00e8re-p\u00e2tissi\u00e8re en poche, Ramona Marggi \u00e9tait persuad\u00e9e qu\u2019elle ne consacrerait pas un jour de plus au m\u00e9tier qu\u2019elle venait d\u2019apprendre. Aujourd\u2019hui, sa boulangerie compte onze employ\u00e9es. Au cours des cinq derni\u00e8res ann\u00e9es, elle a particip\u00e9 avec conviction \u00e0 l\u2019action \u00ab\u2009Pain pour le partage\u2009\u00bb. \u00ab Une entreprise 100 % f\u00e9minine a vraiment du bon, et [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6401,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[42],"tags":[],"class_list":["post-10781","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-boulangeries-confiseries"],"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>Bonne p\u00e2te, bon 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\/bonne-pate-bon-pain\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bonne p\u00e2te, bon pain\" \/>\n<meta property=\"og:description\" content=\"A 18 ans, son dipl\u00f4me de boulang\u00e8re-p\u00e2tissi\u00e8re en poche, Ramona Marggi \u00e9tait persuad\u00e9e qu\u2019elle ne consacrerait pas un jour de plus au m\u00e9tier qu\u2019elle venait d\u2019apprendre. Aujourd\u2019hui, sa boulangerie compte onze employ\u00e9es. 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