{"id":125360,"date":"2025-09-11T10:28:02","date_gmt":"2025-09-11T08:28:02","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=125360"},"modified":"2025-09-11T16:06:06","modified_gmt":"2025-09-11T14:06:06","slug":"des-pros-de-purepeautre","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/des-pros-de-purepeautre\/","title":{"rendered":"Des pros de PurEpeautre"},"content":{"rendered":"\n

Dans la Konditorei am Schaubmarkt de Stein am Rhein (SH), le PurEpeautre est roi; et l\u2019\u00e9tait d\u00e9j\u00e0 bien avant que les c\u00e9r\u00e9ales sp\u00e9ciales ne deviennent tendance. Depuis plus de 30 ans, Monika et Franz Marty l\u2019utilisent avec succ\u00e8s ainsi que d\u2019autres ingr\u00e9dients innovants pour confectionner leurs produits.<\/strong><\/p>\n\n\n\n

Le PurEpeautre joue un r\u00f4le important dans la Konditorei am Schaubmarkt de Stein am Rhein depuis ses d\u00e9buts en 1993. Au fil des ans, Monika et Franz Marty, les propri\u00e9taires, se sont impos\u00e9s comme des sp\u00e9cialistes reconnus des produits \u00e0 base de cette c\u00e9r\u00e9ale. Sa part dans leur chiffre d\u2019affaires s\u2019\u00e9l\u00e8ve \u00e0 environ 20\u202f%, comme ils l\u2019expliquent. Environ 40\u202f% de ces ventes sont r\u00e9alis\u00e9es via la boutique en ligne urdinkel.ch, ainsi que par l\u2019interm\u00e9diaire de nombreux revendeurs, tels que des fromageries, des boucheries, des \u00e9piceries fines, des moulins et des magasins \u00e0 la ferme.<\/p>\n\n\n\n

Diff\u00e9rents sabl\u00e9s au PurEpeautre<\/h2>\n\n\n\n

Lorsque Monika (p\u00e2tissi\u00e8re-confiseuse de formation) et Franz (boulanger-p\u00e2tissier de formation) ont lanc\u00e9 leur entreprise dans la pittoresque ville touristique situ\u00e9e \u00e0 la fronti\u00e8re suisse, ils produisaient d\u00e9j\u00e0 du pain au PurEpeautre et \u00e0 l\u2019amidonnier. Au d\u00e9but des ann\u00e9es 2000, Monika Marty a d\u00e9velopp\u00e9 des sabl\u00e9s au PurEpeautre pour l\u2019ap\u00e9ritif. \u00abAujourd\u2019hui encore, nous fabriquons diff\u00e9rentes vari\u00e9t\u00e9s de sabl\u00e9s au PurEpeautre selon la m\u00eame recette\u00bb, explique Franz Marty, qui si\u00e8ge au comit\u00e9 de la CI Epeautre depuis 2007 en tant que repr\u00e9sentant de la boulangerie, et qui est \u00e9galement certifi\u00e9 Naturel<\/p>\n\n\n

\n
\"\"
Depuis plus de 30 ans, Monika et Franz Marty vantent les m\u00e9rites de leur pain \u00e0 base de la galette d\u2019\u00e9peautre ancien dans leur p\u00e2tisserie \u00e0 Stein am Rhein (SH).<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

Les conseils du sp\u00e9cialiste<\/h2>\n\n\n\n

Nous avons demand\u00e9 au sp\u00e9cialiste du PurEpeautre ce qu\u2019il fallait particuli\u00e8rement prendre en compte lors de la cuisson. Ses conseils: ne pas p\u00e9trir trop fermement, p\u00e9trir lentement et privil\u00e9gier une longue conduite de la p\u00e2te. Le temps de cuisson est plus court et la temp\u00e9rature environ 20\u202f% moins \u00e9lev\u00e9e que pour le bl\u00e9. Franz Marty recommande aux coll\u00e8gues souhaitant se lancer dans la production de PurEpeautre de commencer par une farine compl\u00e8te de PurEpeautre tout \u00e0 fait normale. Pour qu\u2019une boulangerie-p\u00e2tisserie puisse arborer le label PurEpeautre, elle doit \u00eatre certifi\u00e9e.
Selon l\u2019expert, l\u2019un des avantages de ce pain est sa longue dur\u00e9e de conservation. Il est \u00e9galement particuli\u00e8rement adapt\u00e9 aux personnes allergiques au bl\u00e9; mais pas aux personnes c\u0153liaques.<\/p>\n\n\n\n

Les produits sp\u00e9ciaux \u00e0 base de PurEpeautre et de graines de courge<\/h2>\n\n\n\n

La large gamme de produits comprend six vari\u00e9t\u00e9s de pain, des croissants, des tresses, des biscuits, des barres \u00e9nerg\u00e9tiques, des pains aux fruits et des fl\u00fbtes. Les \u00abBiber\u00bb fourr\u00e9s au PurEpeautre et aux graines de courge sont particuli\u00e8rement appr\u00e9ci\u00e9s des personnes qui, pour des raisons de sant\u00e9, ne tol\u00e8rent pas les noix et les amandes. Pour leur fabrication, seules des graines de courge provenant de la ferme Griesbachhof \u00e0 Schaffhouse sont utilis\u00e9es. <\/p>\n\n\n\n

\"\"
Les \u00abBiber\u00bb fourr\u00e9s au PurEpeautre et aux graines de courge<\/em><\/figcaption><\/figure>\n\n\n\n

Selon Franz Marty, il s\u2019agit du seul producteur suisse de graines de courge qui couvre l\u2019ensemble de la cha\u00eene de valeur, de la graine ol\u00e9agineuse \u00e0 la transformation et \u00e0 la vente \u00e0 la client\u00e8le finale. Les Marty utilisent la farine de tourteau de graines de courge. Il s\u2019agit d\u2019une farine obtenue \u00e0 partir du tourteau, un sous-produit de la fabrication de l\u2019huile de graines de courge. \u00abLe tourteau est g\u00e9n\u00e9ralement donn\u00e9 aux vaches\u00bb, explique le boulanger-p\u00e2tissier. Outre les \u00abBiber\u00bb, la client\u00e8le trouve \u00e9galement dans l\u2019assortiment des petits pains au PurEpeautre et \u00e0 la courge ainsi qu\u2019un pain sp\u00e9cial.<\/p>\n\n\n\n

\"\"
Parmi les neuf vari\u00e9t\u00e9s de fl\u00fbtes, produit phare de la p\u00e2tisserie du Schaubmarkt, deux sont certifi\u00e9es UrDinkel.<\/em><\/figcaption><\/figure>\n\n\n\n

Au d\u00e9but des ann\u00e9es 2000, les pains pr\u00e9cuits fabriqu\u00e9s sans conservateurs ont constitu\u00e9 une innovation. Gr\u00e2ce \u00e0 un proc\u00e9d\u00e9 traditionnel, ils peuvent se conserver un mois au r\u00e9frig\u00e9rateur ou deux mois au cong\u00e9lateur.<\/p>\n\n\n\n

Les deux propri\u00e9taires ont encore un souhait\u2009: cette ann\u00e9e, Franz Marty atteint l\u2019\u00e2ge de la retraite. Le couple aimerait c\u00e9der l\u2019entreprise \u00e0 des successeurs dans un avenir proche. Plusieurs discussions ont d\u00e9j\u00e0 eu lieu. Mais rien de concret n\u2019a encore \u00e9t\u00e9 d\u00e9cid\u00e9. Quoi qu\u2019il en soit, le couple envisage l\u2019avenir avec confiance en ce qui concerne son entreprise\u2009: \u00abNous travaillons beaucoup, mais les chiffres sont bons.\u00bb Les achats \u00e0 l\u2019\u00e9tranger de la client\u00e8le suisse ne les inqui\u00e8tent pas non plus. Au contraire, ils profitent de la client\u00e8le allemande qui vient faire ses achats chez eux, surtout le dimanche! <\/p>\n\n\n\n

Galerie de photos…\u00bb<\/strong><\/a><\/p>\n\n\n\n

\n\n\n\n

Konditorei am Schaubmarkt,
Stein am Rhein (SH)<\/h2>\n\n\n\n

Fondation
1993
\u2014
Collaborateurs
10, 200\u202f% dans la vente, 520\u202f% en production
\u2014
Heures d\u2019ouverture
Ouverture 6 jours par semaine, fermeture le lundi
\u2014
Infos
urdinkel.ch > Shop > Lieferanten<\/a><\/p>\n\n\n\n

Texte et photos: Claudia Vernocchi<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Dans la Konditorei am Schaubmarkt de Stein am Rhein (SH), le PurEpeautre est roi\u2009; et l\u2019\u00e9tait d\u00e9j\u00e0 bien avant que les c\u00e9r\u00e9ales sp\u00e9ciales ne deviennent tendance. Depuis plus de 30 ans, Monika et Franz Marty l\u2019utilisent avec succ\u00e8s ainsi que d\u2019autres ingr\u00e9dients innovants pour confectionner leurs produits.<\/p>\n","protected":false},"author":5,"featured_media":125347,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[42],"tags":[],"class_list":["post-125360","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-boulangeries-confiseries"],"acf":[],"yoast_head":"\nDes pros de PurEpeautre | 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\/des-pros-de-purepeautre\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Des pros de PurEpeautre\" \/>\n<meta property=\"og:description\" content=\"Dans la Konditorei am Schaubmarkt de Stein am Rhein (SH), le PurEpeautre est roi\u2009; et l\u2019\u00e9tait d\u00e9j\u00e0 bien avant que les c\u00e9r\u00e9ales sp\u00e9ciales ne deviennent tendance. 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