{"id":11027,"date":"2018-08-15T15:39:00","date_gmt":"2018-08-15T13:39:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=11027"},"modified":"2022-05-25T11:42:22","modified_gmt":"2022-05-25T09:42:22","slug":"du-comptoir-a-la-production","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/du-comptoir-a-la-production\/","title":{"rendered":"Du comptoir \u00e0 la production"},"content":{"rendered":"\n<p><strong>D\u00e9but ao\u00fbt, la gestionnaire du commerce de d\u00e9tail Silvia von B\u00fcren a d\u00e9but\u00e9 un deuxi\u00e8me apprentissage en tant que p\u00e2tissi\u00e8re-confiseuse. Pourquoi a-t-elle pris cette d\u00e9cision?<\/strong><\/p>\n\n\n\n<p>La passion pour ce m\u00e9tier a d\u00e9but\u00e9 au cours de mon premier apprentissage en tant que gestionnaire du commerce de d\u00e9tail \u00e0 la boulangerie \u00ab chez R\u00fcfi \u00bb. Je ne connaissais pas du tout ce m\u00e9tier et personne de mon entourage n\u2019est boulanger, p\u00e2tissier ou confiseur.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-le-plaisir-de-la-vente\">Le plaisir de la vente<\/h2>\n\n\n\n<p>Depuis mon enfance, j\u2019\u00e9tais fascin\u00e9e par les \u00ab plats\u00bb de mon oncle. La mani\u00e8re qu\u2019il avait de r\u00e9aliser un plat comme par magie. Il le faisait par passion et chaque petit d\u00e9tail \u00e9tait r\u00e9fl\u00e9chi. Moi, je n\u2019y arrivais pas. Alors je me suis orient\u00e9e vers un autre domaine : le commerce de d\u00e9tail. Cela me faisait plaisir de vendre des belles tartes, p\u00e2tisseries et pralin\u00e9s. J\u2019adorais vendre une nouvelle p\u00e2tisserie ou une tarte fantaisie, ainsi je d\u00e9couvrais le c\u00f4t\u00e9 cr\u00e9atif du m\u00e9tier de boulanger-p\u00e2tissier.<\/p>\n\n\n\n<p>Au cours de mon premier apprentissage, j\u2019ai pu passer quelques jours de stage \u00e0 la production. Je trouvais cela captivant, impressionnant et utile pour la vente. Le fait de savoir en quoi consistaient et comment \u00e9taient fabriqu\u00e9s les divers produits.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-faire-plaisir\">Faire plaisir<\/h2>\n\n\n\n<p>Un jour, j\u2019ai fait une tarte pour une amie. La r\u00e9action \u00e9tait \u00e9tonnante et positive. Et cela m\u2019a de plus en plus motiv\u00e9e \u00e0 produire des p\u00e2tisseries pour mes amies et ma famille. Et je me posais assez rapidement la question, si je ne voulais pas tenter un deuxi\u00e8me apprentissage. Mais \u00e0 l\u2019\u00e9poque, je niais toujours cette id\u00e9e. Cela ne se fait pas, je me disais. Mais je pensais de plus en plus \u00e0 ce deuxi\u00e8me apprentissage. Et finalement, je me suis mise \u00e0 la recherche d\u2019un apprentissage.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-deux-au-lieu-de-trois-ans\">Deux au lieu de trois ans<\/h2>\n\n\n\n<p>Maintenant j\u2019ai trouv\u00e9 un excellent poste \u00e0 la confiserie Hofer \u00e0 Soleure. Ma joie \u00e9tait immense. L\u2019apprentissage dure trois ans, bien que je pourrais le passer en deux ans selon la loi. Mon enseignant a pu me convaincre de partager tout le savoir avec tous les d\u00e9tails et la routine sur trois ans.<\/p>\n\n\n\n<p>Je suis convaincue que ce deuxi\u00e8me apprentissage m\u2019ouvrira de nouvelles portes pr\u00e9cieuses \u00e0 l\u2019avenir que je saurai saisir d\u2019une mani\u00e8re ou d\u2019une autre.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-silvia-von-buren\">Silvia von B\u00fcren<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>2014 \u2013 2017: formation de gestionnaire du commerce de d\u00e9tail, Chez R\u00fcfi \u00e0 Bienne<\/li><li>2017: m\u00e9daille d\u2019or aux SwissSkills \u00e0 Lucerne<\/li><li>2017 \u2013 2018: maturit\u00e9 professionnelle, BFB Bildung Formation \u00e0 Bienne<\/li><li>2018 \u2013 2021: apprentissage de p\u00e2tissi\u00e8re-confiseuse chez Confiserie Hofer, Soleure\u2002<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>D\u00e9but ao\u00fbt, la gestionnaire du commerce de d\u00e9tail Silvia von B\u00fcren a d\u00e9but\u00e9 un deuxi\u00e8me apprentissage en tant que p\u00e2tissi\u00e8re-confiseuse. Pourquoi a-t-elle pris cette d\u00e9cision? La passion pour ce m\u00e9tier a d\u00e9but\u00e9 au cours de mon premier apprentissage en tant que gestionnaire du commerce de d\u00e9tail \u00e0 la boulangerie \u00ab chez R\u00fcfi \u00bb. Je ne connaissais pas du tout ce [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6593,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53],"tags":[],"class_list":["post-11027","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-our-future-fr"],"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>Du comptoir \u00e0 la production | 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\/du-comptoir-a-la-production\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Du comptoir \u00e0 la production\" \/>\n<meta property=\"og:description\" content=\"D\u00e9but ao\u00fbt, la gestionnaire du commerce de d\u00e9tail Silvia von B\u00fcren a d\u00e9but\u00e9 un deuxi\u00e8me apprentissage en tant que p\u00e2tissi\u00e8re-confiseuse. Pourquoi a-t-elle pris cette d\u00e9cision? La passion pour ce m\u00e9tier a d\u00e9but\u00e9 au cours de mon premier apprentissage en tant que gestionnaire du commerce de d\u00e9tail \u00e0 la boulangerie \u00ab chez R\u00fcfi \u00bb. Je ne connaissais pas du tout ce [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/du-comptoir-a-la-production\/\" \/>\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=\"2018-08-15T13:39:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-25T09:42:22+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/16_1_silvia_v_bueren.jpeg\" \/>\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=\"3 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\/du-comptoir-a-la-production\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/du-comptoir-a-la-production\/\"},\"author\":{\"name\":\"azureart\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/058ac47619f7da53df62aba60f939b78\"},\"headline\":\"Du comptoir \u00e0 la production\",\"datePublished\":\"2018-08-15T13:39:00+00:00\",\"dateModified\":\"2022-05-25T09:42:22+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/du-comptoir-a-la-production\/\"},\"wordCount\":459,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#organization\"},\"image\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/du-comptoir-a-la-production\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/16_1_silvia_v_bueren.jpeg\",\"articleSection\":[\"Our Future\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/du-comptoir-a-la-production\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/du-comptoir-a-la-production\/\",\"url\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/du-comptoir-a-la-production\/\",\"name\":\"Du comptoir \u00e0 la production | SBC\",\"isPartOf\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/du-comptoir-a-la-production\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/du-comptoir-a-la-production\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/16_1_silvia_v_bueren.jpeg\",\"datePublished\":\"2018-08-15T13:39:00+00:00\",\"dateModified\":\"2022-05-25T09:42:22+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/du-comptoir-a-la-production\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/du-comptoir-a-la-production\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/du-comptoir-a-la-production\/#primaryimage\",\"url\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/16_1_silvia_v_bueren.jpeg\",\"contentUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/16_1_silvia_v_bueren.jpeg\",\"width\":800,\"height\":474,\"caption\":\"Du comptoir \u00e0 la production\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/du-comptoir-a-la-production\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"\",\"item\":\"https:\/\/swissbaker.ch\/fr\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Our Future\",\"item\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/category\/our-future-fr\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Du comptoir \u00e0 la production\"}]},{\"@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":"Du comptoir \u00e0 la production | 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\/du-comptoir-a-la-production\/","og_locale":"fr_FR","og_type":"article","og_title":"Du comptoir \u00e0 la production","og_description":"D\u00e9but ao\u00fbt, la gestionnaire du commerce de d\u00e9tail Silvia von B\u00fcren a d\u00e9but\u00e9 un deuxi\u00e8me apprentissage en tant que p\u00e2tissi\u00e8re-confiseuse. Pourquoi a-t-elle pris cette d\u00e9cision? La passion pour ce m\u00e9tier a d\u00e9but\u00e9 au cours de mon premier apprentissage en tant que gestionnaire du commerce de d\u00e9tail \u00e0 la boulangerie \u00ab chez R\u00fcfi \u00bb. Je ne connaissais pas du tout ce [&hellip;]","og_url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/du-comptoir-a-la-production\/","og_site_name":"SBC","article_publisher":"https:\/\/www.facebook.com\/swissbaker.ch","article_published_time":"2018-08-15T13:39:00+00:00","article_modified_time":"2022-05-25T09:42:22+00:00","og_image":[{"width":800,"height":474,"url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/16_1_silvia_v_bueren.jpeg","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":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/du-comptoir-a-la-production\/#article","isPartOf":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/du-comptoir-a-la-production\/"},"author":{"name":"azureart","@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/058ac47619f7da53df62aba60f939b78"},"headline":"Du comptoir \u00e0 la production","datePublished":"2018-08-15T13:39:00+00:00","dateModified":"2022-05-25T09:42:22+00:00","mainEntityOfPage":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/du-comptoir-a-la-production\/"},"wordCount":459,"commentCount":0,"publisher":{"@id":"https:\/\/swissbaker.ch\/fr\/#organization"},"image":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/du-comptoir-a-la-production\/#primaryimage"},"thumbnailUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/16_1_silvia_v_bueren.jpeg","articleSection":["Our Future"],"inLanguage":"fr-FR","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/swissbaker.ch\/fr\/panissimo-news\/du-comptoir-a-la-production\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/du-comptoir-a-la-production\/","url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/du-comptoir-a-la-production\/","name":"Du comptoir \u00e0 la production | SBC","isPartOf":{"@id":"https:\/\/swissbaker.ch\/fr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/du-comptoir-a-la-production\/#primaryimage"},"image":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/du-comptoir-a-la-production\/#primaryimage"},"thumbnailUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/16_1_silvia_v_bueren.jpeg","datePublished":"2018-08-15T13:39:00+00:00","dateModified":"2022-05-25T09:42:22+00:00","breadcrumb":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/du-comptoir-a-la-production\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/swissbaker.ch\/fr\/panissimo-news\/du-comptoir-a-la-production\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/du-comptoir-a-la-production\/#primaryimage","url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/16_1_silvia_v_bueren.jpeg","contentUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/16_1_silvia_v_bueren.jpeg","width":800,"height":474,"caption":"Du comptoir \u00e0 la production"},{"@type":"BreadcrumbList","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/du-comptoir-a-la-production\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"","item":"https:\/\/swissbaker.ch\/fr\/"},{"@type":"ListItem","position":2,"name":"Our Future","item":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/category\/our-future-fr\/"},{"@type":"ListItem","position":3,"name":"Du comptoir \u00e0 la production"}]},{"@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\/11027","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=11027"}],"version-history":[{"count":0,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/posts\/11027\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/media\/6593"}],"wp:attachment":[{"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/media?parent=11027"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/categories?post=11027"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/tags?post=11027"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}