{"id":119848,"date":"2025-04-30T11:15:21","date_gmt":"2025-04-30T09:15:21","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=119848"},"modified":"2025-06-05T15:33:28","modified_gmt":"2025-06-05T13:33:28","slug":"une-alliance-divine","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-alliance-divine\/","title":{"rendered":"Une alliance divine"},"content":{"rendered":"\n

Le restaurant S\u00fcder \u00e0 Berne sert le pain \u00ab\u00c4ngelibrot\u00bb de la boulangerie \u00c4ngelibeck. Pourquoi ce pain bio est-il si populaire aupr\u00e8s du couple de restaurateurs et de leur client\u00e8le?<\/strong><\/p>\n\n\n\n

Le pain servi au restaurant S\u00fcder a tout pour plaire, et ce, avant m\u00eame de passer \u00e0 table. Croustillant \u00e0 l\u2019ext\u00e9rieur, il \u00e9met un doux son quand on le coupe\u2009; a\u00e9r\u00e9 \u00e0 l\u2019int\u00e9rieur, il s\u2019accorde parfaitement avec tous les mets propos\u00e9s au menu\u2009: soupe, salade estivale, sauce au vin rouge de Mad\u00e8re. Le pain est le premier \u00e0 \u00eatre servi, avant tous les autres plats.<\/p>\n\n\n\n

Et ce n\u2019est \u00e9videmment pas n\u2019importe lequel, puisqu\u2019il s\u2019agit d\u2019un produit original de Berne\u2009: le pain \u00ab\u00c4ngelibrot\u00bb. Le couple de restaurateurs Renate Fankhauser et Martin Moser le sert depuis 15 ans. Depuis tout ce temps, tous deux tiennent leur \u00e9tablissement, situ\u00e9 au sud de Berne, comme son nom l\u2019indique. <\/p>\n\n\n\n

Le pain \u00ab\u00c4ngelibrot\u00bb ne tire pas non plus son nom du hasard. Il provient de la boulangerie biologique \u00c4ngelibeck, qui utilise un four \u00e0 bois. Aussi fantastique que soit son nom, sa composition est tout \u00e0 fait terre \u00e0 terre\u2009: il est compos\u00e9 de farine de bl\u00e9, de farine de malt d\u2019orge, de gruau de seigle et de flocons d\u2019avoine. Ses ingr\u00e9dients sont logiquement tous d\u2019origine biologique (l\u2019\u00c4ngelibeck, de Kurt Sahli, ayant \u00e9t\u00e9 l\u2019une des premi\u00e8res boulangeries biologiques de Berne). Sur la carte du S\u00fcder, on peut simplement lire\u2009: pain bio & au feu de bois, \u00c4ngelibeck Berne.<\/p>\n\n\n

\n
\"\"
Renate Fankhauser, restauratrice du restaurant S\u00fcder<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

Le couple ne se souvient plus exactement pourquoi il ach\u00e8te son pain chez \u00c4ngelibeck (\u00abJe crois que nous avons cherch\u00e9 des boulangeries sur Google\u00bb, dit Renate Fankhauser). Un pain bio figurait d\u00e9j\u00e0 sur leur carte \u00e0 Thoune, o\u00f9 le couple tenait un restaurant avant de reprendre le S\u00fcder, se souvient la professionnelle. C\u2019est ainsi qu\u2019ils ont atterri chez \u00c4ngelibeck. Ils ne l\u2019ont jamais regrett\u00e9, et n\u2019ont donc logiquement jamais chang\u00e9 ni de pain ni de boulanger.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\n

\u00abLe pain est important. Il est une sorte de carte de visite pour un restaurant\u00bb. <\/p>\n\n\n\n

Renate Fankhauser<\/strong><\/p>\n<\/blockquote>\n\n\n\n

<\/div>\n\n\n\n

Le pain \u00ab\u00c4ngelibrot\u00bb, depuis toujours<\/h2>\n\n\n\n

Au d\u00e9but, raconte Martin Moser, ils mettaient aussi sur les tables un pain bis, provenant \u00e9galement de chez \u00c4ngelibeck, mais il \u00e9tait moins consomm\u00e9 et a donc disparu du S\u00fcder. Peut-\u00eatre parce que le pain \u00ab\u00c4ngelibrot\u00bb a tout simplement un go\u00fbt divin\u2009? Sa p\u00e2te est plus molle et contient moins de levure que celle du pain normal. Sa fabrication prend donc du temps, elle ne se fait pas en une nuit. Mais la patience est r\u00e9compens\u00e9e\u2009: les ar\u00f4mes pouvant se d\u00e9velopper suffisamment longtemps, le pain est un vrai r\u00e9gal\u2009! Un must pour un restaurant, selon Renate Fankhauser, qui aime \u00e0 dire que le pain est important et qu\u2019il peut \u00eatre \u00abune sorte de carte de visite pour un restaurant\u00bb.<\/p>\n\n\n\n

\"\"
\u00ab\u00c4ngelibeck\u00bb Kurt Sahli devant son four \u00e0 bois<\/em><\/figcaption><\/figure>\n\n\n\n

Fankhauser appr\u00e9cie beaucoup le fait que le pain \u00ab\u00c4ngelibrot\u00bb puisse \u00eatre congel\u00e9 s\u2019il vient \u00e0 en rester. Quelque six pains sont servis chaque jour au restaurant. Le pain \u00ab\u00c4ngelibrot\u2009\u00bb reste frais, m\u00eame le lendemain, \u00abce qui ne serait \u00e9videmment pas le cas d\u2019un pain blanc\u00bb. La client\u00e8le du S\u00fcder mange plus de pain \u00e0 midi que le soir, en fonction \u00e9galement des menus\u2009: il faut notamment moins de pain pour la chasse servie avec des sp\u00e4tzli, le tout serait trop lourd sinon. <\/p>\n\n\n\n

D\u2019autres \u00e9tablissements, comme l\u2019h\u00f4tel Bern, le restaurant Noumi (\u00e0 l\u2019h\u00f4tel Bellevue Palace) ou l\u2019h\u00f4tel Schweizerhof, ach\u00e8tent \u00e9galement du pain \u00e0 l\u2019avoine de Kurt Sahli, mais sous une forme modifi\u00e9e. \u00abSans flocons d\u2019avoine par exemple, avec un pain sp\u00e9cial de temps en temps\u00bb, dit-il.<\/p>\n\n\n

\n
\"\"
\u00ab\u00c4ngelibrot\u00bb est m\u00eame servi avec du tartare<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

Le boulanger \u00c4ngelibeck approvisionne aussi d\u2019autres restaurants, dont le restaurant Haberb\u00fcni \u00e0 Berne Liebefeld, ou encore le Rosengarten, tr\u00e8s appr\u00e9ci\u00e9 des touristes. Le pain \u00ab\u00c4ngelibrot\u00bb y est m\u00eame servi avec du tartare, selon Kurt Sahli. Pour lui, dont le fournil se trouve \u00e0 K\u00f6niz, non loin du S\u00fcder, ce sont les relations avec ses clients et clientes qui sont les plus importantes, il conna\u00eet beaucoup d\u2019entre eux \u00abdepuis toujours\u00bb.<\/p>\n\n\n\n

Particuli\u00e8rement bon\u2009!<\/h2>\n\n\n\n

Un inconv\u00e9nient\u2009? Il y en a un, et il faut le prendre au sens propre\u2009: le pain cuit au four \u00e0 bois n\u2019est pas toujours le m\u00eame, c\u2019est dans sa nature. Parfois, il sort du four plut\u00f4t fonc\u00e9, puis plus clair. Parfois il est plus croustillant, vraiment \u00abcroquant\u00bb, parfois moins, selon Renate Fankhauser, qui pense que la client\u00e8le pr\u00e9f\u00e8re le pain plus clair, mais pas au point que cela ait une importance.<\/p>\n\n\n\n

\"\"
\u00ab\u00c4ngelibrot\u00bb reste frais, m\u00eame le lendemain<\/em><\/figcaption><\/figure>\n\n\n\n


C\u2019est bien aussi qu\u2019il y ait de la vari\u00e9t\u00e9, ne serait-ce que des nuances dans la clart\u00e9 de la cro\u00fbte. En tout cas, la patronne se r\u00e9jouit chaque jour de son pain (oui, elle en mange tous les jours et en emporte volontiers chez elle).<\/p>\n\n\n\n

Elle n\u2019est pas la seule\u2009: le restaurant S\u00fcder re\u00e7oit souvent des commentaires positifs, la client\u00e8le trouvant le pain sp\u00e9cial et\u2009\/\u2009ou particuli\u00e8rement bon\u2009! Il est m\u00eame parfois qualifi\u00e9 de divin. <\/p>\n\n\n\n

\u00c4ngelibeck<\/a><\/strong><\/p>\n\n\n\n

Restaurant S\u00fcder<\/strong><\/a><\/p>\n\n\n\n

Nina Kobelt<\/em><\/p>\n\n\n\n

\n\n\n\n

Nouvelle s\u00e9rie \u00abPain & gastronomie\u00bb dans Panissimo<\/h3>\n\n\n\n

L\u2019obligation de d\u00e9clarer l\u2019origine du pain et des produits de boulangerie fine s\u2019appliquant \u00e9galement \u00e0 la restauration depuis ce mois, c\u2019est l\u2019occasion id\u00e9ale pour aborder le sujet dans Panissimo. Certains restaurateurs et restauratrices montrent l\u2019exemple en mettant en sc\u00e8ne le pain avec style, par exemple avec du sel marin et de l\u2019huile d\u2019olive de qualit\u00e9, ou en l\u2019int\u00e9grant dans leurs menus tout en mentionnant la boulangerie-confiserie. Cette s\u00e9rie a pour but d\u2019augmenter la valorisation du pain et d\u2019inciter les restaurateurs, les restauratrices et les membres de la BCS \u00e0 mentionner, outre le pays d\u2019origine, la boulangerie-confiserie \u2013 comme pour la viande ou le vin. Nous y pr\u00e9sentons des exemples inspirants.<\/p>\n","protected":false},"excerpt":{"rendered":"

Le restaurant S\u00fcder \u00e0 Berne sert le pain \u00ab\u00c4ngelibrot\u00bb de la boulangerie \u00c4ngelibeck. Pourquoi ce pain bio est-il si populaire aupr\u00e8s du couple de restaurateurs et de leur client\u00e8le?<\/p>\n","protected":false},"author":5,"featured_media":119866,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[775],"tags":[905,907,910,906,908,904],"class_list":["post-119848","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pain-gastronomie","tag-angelibeck","tag-kurt-sahli-2","tag-pain-au-four-a-bois","tag-pain-au-resturant","tag-pain-bio","tag-restaurant-suder"],"acf":[],"yoast_head":"\nUne alliance divine | SBC<\/title>\n<meta name=\"description\" content=\"Le restaurant S\u00fcder \u00e0 Berne sert le pain \u00ab\u00c4ngelibrot\u00bb de la boulangerie \u00c4ngelibeck. Pourquoi ce pain bio est-il si populaire aupr\u00e8s du couple de restaurateurs et de leur client\u00e8le?\" \/>\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\/une-alliance-divine\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Une alliance divine\" \/>\n<meta property=\"og:description\" content=\"Le restaurant S\u00fcder \u00e0 Berne sert le pain \u00ab\u00c4ngelibrot\u00bb de la boulangerie \u00c4ngelibeck. Pourquoi ce pain bio est-il si populaire aupr\u00e8s du couple de restaurateurs et de leur client\u00e8le?\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-alliance-divine\/\" \/>\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=\"2025-04-30T09:15:21+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-06-05T13:33:28+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2025\/04\/9_1_aenglibeck_sueder_3.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"712\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Simon Nussbaum\" \/>\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=\"Simon Nussbaum\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 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\/une-alliance-divine\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-alliance-divine\/\"},\"author\":{\"name\":\"Simon Nussbaum\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/74bd327b08c18ca6042c02ff6f0ed5e2\"},\"headline\":\"Une alliance divine\",\"datePublished\":\"2025-04-30T09:15:21+00:00\",\"dateModified\":\"2025-06-05T13:33:28+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-alliance-divine\/\"},\"wordCount\":1048,\"publisher\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#organization\"},\"image\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-alliance-divine\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2025\/04\/9_1_aenglibeck_sueder_3.jpg\",\"keywords\":[\"\u00c4ngelibeck\",\"Kurt Sahli\",\"Pain au four \u00e0 bois\",\"Pain au resturant\",\"Pain bio\",\"Restaurant S\u00fcder\"],\"articleSection\":[\"Pain & gastronomie\"],\"inLanguage\":\"fr-FR\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-alliance-divine\/\",\"url\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-alliance-divine\/\",\"name\":\"Une alliance divine | SBC\",\"isPartOf\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-alliance-divine\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-alliance-divine\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2025\/04\/9_1_aenglibeck_sueder_3.jpg\",\"datePublished\":\"2025-04-30T09:15:21+00:00\",\"dateModified\":\"2025-06-05T13:33:28+00:00\",\"description\":\"Le restaurant S\u00fcder \u00e0 Berne sert le pain \u00ab\u00c4ngelibrot\u00bb de la boulangerie \u00c4ngelibeck. Pourquoi ce pain bio est-il si populaire aupr\u00e8s du couple de restaurateurs et de leur client\u00e8le?\",\"breadcrumb\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-alliance-divine\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-alliance-divine\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-alliance-divine\/#primaryimage\",\"url\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2025\/04\/9_1_aenglibeck_sueder_3.jpg\",\"contentUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2025\/04\/9_1_aenglibeck_sueder_3.jpg\",\"width\":1200,\"height\":712},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-alliance-divine\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"\",\"item\":\"https:\/\/swissbaker.ch\/fr\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Pain & gastronomie\",\"item\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/category\/pain-gastronomie\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Une alliance divine\"}]},{\"@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\/74bd327b08c18ca6042c02ff6f0ed5e2\",\"name\":\"Simon Nussbaum\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/df0eced3bb556c806cb760cf503ade1ed1df25b4104d80d6fd28d93a9509aa12?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/df0eced3bb556c806cb760cf503ade1ed1df25b4104d80d6fd28d93a9509aa12?s=96&d=mm&r=g\",\"caption\":\"Simon Nussbaum\"},\"url\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/author\/simon-nussbaum\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Une alliance divine | SBC","description":"Le restaurant S\u00fcder \u00e0 Berne sert le pain \u00ab\u00c4ngelibrot\u00bb de la boulangerie \u00c4ngelibeck. Pourquoi ce pain bio est-il si populaire aupr\u00e8s du couple de restaurateurs et de leur client\u00e8le?","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\/une-alliance-divine\/","og_locale":"fr_FR","og_type":"article","og_title":"Une alliance divine","og_description":"Le restaurant S\u00fcder \u00e0 Berne sert le pain \u00ab\u00c4ngelibrot\u00bb de la boulangerie \u00c4ngelibeck. Pourquoi ce pain bio est-il si populaire aupr\u00e8s du couple de restaurateurs et de leur client\u00e8le?","og_url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-alliance-divine\/","og_site_name":"SBC","article_publisher":"https:\/\/www.facebook.com\/swissbaker.ch","article_published_time":"2025-04-30T09:15:21+00:00","article_modified_time":"2025-06-05T13:33:28+00:00","og_image":[{"width":1200,"height":712,"url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2025\/04\/9_1_aenglibeck_sueder_3.jpg","type":"image\/jpeg"}],"author":"Simon Nussbaum","twitter_card":"summary_large_image","twitter_creator":"@ch_swissbaker","twitter_site":"@ch_swissbaker","twitter_misc":{"Written by":"Simon Nussbaum","Est. reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-alliance-divine\/#article","isPartOf":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-alliance-divine\/"},"author":{"name":"Simon Nussbaum","@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/74bd327b08c18ca6042c02ff6f0ed5e2"},"headline":"Une alliance divine","datePublished":"2025-04-30T09:15:21+00:00","dateModified":"2025-06-05T13:33:28+00:00","mainEntityOfPage":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-alliance-divine\/"},"wordCount":1048,"publisher":{"@id":"https:\/\/swissbaker.ch\/fr\/#organization"},"image":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-alliance-divine\/#primaryimage"},"thumbnailUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2025\/04\/9_1_aenglibeck_sueder_3.jpg","keywords":["\u00c4ngelibeck","Kurt Sahli","Pain au four \u00e0 bois","Pain au resturant","Pain bio","Restaurant S\u00fcder"],"articleSection":["Pain & gastronomie"],"inLanguage":"fr-FR"},{"@type":"WebPage","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-alliance-divine\/","url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-alliance-divine\/","name":"Une alliance divine | SBC","isPartOf":{"@id":"https:\/\/swissbaker.ch\/fr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-alliance-divine\/#primaryimage"},"image":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-alliance-divine\/#primaryimage"},"thumbnailUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2025\/04\/9_1_aenglibeck_sueder_3.jpg","datePublished":"2025-04-30T09:15:21+00:00","dateModified":"2025-06-05T13:33:28+00:00","description":"Le restaurant S\u00fcder \u00e0 Berne sert le pain \u00ab\u00c4ngelibrot\u00bb de la boulangerie \u00c4ngelibeck. Pourquoi ce pain bio est-il si populaire aupr\u00e8s du couple de restaurateurs et de leur client\u00e8le?","breadcrumb":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-alliance-divine\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-alliance-divine\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-alliance-divine\/#primaryimage","url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2025\/04\/9_1_aenglibeck_sueder_3.jpg","contentUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2025\/04\/9_1_aenglibeck_sueder_3.jpg","width":1200,"height":712},{"@type":"BreadcrumbList","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-alliance-divine\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"","item":"https:\/\/swissbaker.ch\/fr\/"},{"@type":"ListItem","position":2,"name":"Pain & gastronomie","item":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/category\/pain-gastronomie\/"},{"@type":"ListItem","position":3,"name":"Une alliance divine"}]},{"@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\/74bd327b08c18ca6042c02ff6f0ed5e2","name":"Simon Nussbaum","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/df0eced3bb556c806cb760cf503ade1ed1df25b4104d80d6fd28d93a9509aa12?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/df0eced3bb556c806cb760cf503ade1ed1df25b4104d80d6fd28d93a9509aa12?s=96&d=mm&r=g","caption":"Simon Nussbaum"},"url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/author\/simon-nussbaum\/"}]}},"_links":{"self":[{"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/posts\/119848","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\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/comments?post=119848"}],"version-history":[{"count":0,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/posts\/119848\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/media\/119866"}],"wp:attachment":[{"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/media?parent=119848"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/categories?post=119848"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/tags?post=119848"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}