{"id":130566,"date":"2025-12-17T15:09:06","date_gmt":"2025-12-17T14:09:06","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=130566"},"modified":"2025-12-17T15:09:54","modified_gmt":"2025-12-17T14:09:54","slug":"un-demi-siecleau-service-de-la-boulangerie-vaudoise","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/un-demi-siecleau-service-de-la-boulangerie-vaudoise\/","title":{"rendered":"Un demi-si\u00e8cle au service de la boulangerie vaudoise"},"content":{"rendered":"\n<p><strong>Apr\u00e8s pr\u00e8s de 50 ans d\u2019engagement en faveur de la boulangerie-confiserie artisanale, Yves Girard prend une retraite bien m\u00e9rit\u00e9e. Le secr\u00e9taire g\u00e9n\u00e9ral des Artisans boulangers-p\u00e2tissiers-confiseurs vaudois (ABPCV) et directeur de Boulangerie &amp; Confiserie Formation Vaud (BCFV) laisse derri\u00e8re lui une empreinte profonde et durable dans le paysage des m\u00e9tiers de bouche vaudois.<\/strong><\/p>\n\n\n\n<p>Originaire du canton de Fribourg, Yves Girard entame son parcours professionnel en 1976, \u00e0 l\u2019\u00e2ge de 15 ans, en rejoignant Lausanne pour y effectuer son apprentissage de boulanger-p\u00e2tissier. D\u00e8s ses d\u00e9buts, sa passion pour le m\u00e9tier, la transmission du savoir et la d\u00e9fense de l\u2019artisanat s\u2019impose comme un fil conducteur qui guidera toute sa carri\u00e8re.<\/p>\n\n\n\n<p>Tr\u00e8s t\u00f4t engag\u00e9 dans la vie associative, il entre en 1986 dans les comit\u00e9s de la section lausannoise avant d\u2019\u00eatre \u00e9lu en 1990 au comit\u00e9 directeur vaudois lors du 100e anniversaire de l\u2019association cantonale. En 1991, il devient pr\u00e9sident de la Soci\u00e9t\u00e9 coop\u00e9rative des Artisans boulangers-p\u00e2tissiers du canton de Vaud, puis, de 1995 \u00e0 1997, pr\u00e9sident de l\u2019association romande.<\/p>\n\n\n\n<p>Contraint en 1997 de renoncer \u00e0 la production de pain en raison d\u2019une allergie \u00e0 la farine, Yves Girard transforme cette \u00e9preuve en opportunit\u00e9. Il prend alors les fonctions de secr\u00e9taire g\u00e9n\u00e9ral des ABPCV et de directeur de BCFV, des postes qu\u2019il occupera durant pr\u00e8s de quarante ans. Sous son impulsion, les structures se renforcent, se d\u00e9veloppent et gagnent en reconnaissance, tant au niveau cantonal que romand et national.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-plus-de-1200-titres-remis\">Plus de 1200 titres remis<\/h2>\n\n\n\n<p>Fervent d\u00e9fenseur de la formation professionnelle, Yves Girard a consacr\u00e9 35 ans \u00e0 la fonction de chef expert, remettant plus de 1200 titres professionnels. Des g\u00e9n\u00e9rations de boulangers, p\u00e2tissiers et confiseurs ont ainsi re\u00e7u leur dipl\u00f4me de ses mains. Plus qu\u2019un expert, il a souvent \u00e9t\u00e9 un soutien d\u00e9terminant pour des apprentis en difficult\u00e9, sachant reconna\u00eetre le potentiel et rallumer la flamme chez ceux qui en avaient besoin.<\/p>\n\n\n\n<p>Son engagement se retrouve aussi dans de nombreux projets et manifestations majeures\u2009: salons des m\u00e9tiers, championnats des apprentis vaudois, intronisations des Chevaliers du bon pain, congr\u00e8s 2017, \u00e9v\u00e9nements patrimoniaux et culturels, sans oublier la Fondation des m\u00e9tiers de bouche, qu\u2019il pr\u00e9side depuis 2017. Visionnaire, il a su rassembler les m\u00e9tiers, int\u00e9grer pleinement les confiseurs et valoriser les sp\u00e9cialit\u00e9s vaudoises, contribuant notamment \u00e0 la mise en lumi\u00e8re du bouchon vaudois et \u00e0 la d\u00e9fense des produits du terroir.<\/p>\n\n\n\n<p class=\"has-text-align-right\"><em><sup>Photo: Johann Ruppen<\/sup><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Apr\u00e8s pr\u00e8s de 50 ans d\u2019engagement en faveur de la boulangerie-confiserie artisanale, Yves Girard prend une retraite bien m\u00e9rit\u00e9e. Le secr\u00e9taire g\u00e9n\u00e9ral des Artisans boulangers-p\u00e2tissiers-confiseurs vaudois (ABPCV) et directeur de Boulangerie &#038; Confiserie Formation Vaud (BCFV) laisse derri\u00e8re lui une empreinte profonde et durable dans le paysage des m\u00e9tiers de bouche vaudois.<\/p>\n","protected":false},"author":5,"featured_media":130567,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40],"tags":[],"class_list":["post-130566","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-des-cantons"],"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>Un demi-si\u00e8cle au service de la boulangerie vaudoise | 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\/un-demi-siecleau-service-de-la-boulangerie-vaudoise\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Un demi-si\u00e8cle au service de la boulangerie vaudoise\" \/>\n<meta property=\"og:description\" content=\"Apr\u00e8s pr\u00e8s de 50 ans d\u2019engagement en faveur de la boulangerie-confiserie artisanale, Yves Girard prend une retraite bien m\u00e9rit\u00e9e. Le secr\u00e9taire g\u00e9n\u00e9ral des Artisans boulangers-p\u00e2tissiers-confiseurs vaudois (ABPCV) et directeur de Boulangerie &amp; Confiserie Formation Vaud (BCFV) laisse derri\u00e8re lui une empreinte profonde et durable dans le paysage des m\u00e9tiers de bouche vaudois.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/un-demi-siecleau-service-de-la-boulangerie-vaudoise\/\" \/>\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=\"2025-12-17T14:09:06+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-12-17T14:09:54+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2025\/12\/yves_girard.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"712\" \/>\n\t<meta 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