{"id":158359,"date":"2026-01-30T08:43:54","date_gmt":"2026-01-30T07:43:54","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=158359"},"modified":"2026-02-05T15:24:17","modified_gmt":"2026-02-05T14:24:17","slug":"un-artisanat-pur-et-authentique","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/un-artisanat-pur-et-authentique\/","title":{"rendered":"Un artisanat pur et authentique"},"content":{"rendered":"\n

Des pains simples \u00e0 la fabrication complexe et un artisanat sans artifices plut\u00f4t que des exp\u00e9riences aromatiques: telle est la philosophie commerciale couronn\u00e9e de succ\u00e8s de Daniel H\u00e4chler. Avec sa compagne Stefanie Wall, il dirige la boulangerie-p\u00e2tisserie H\u00e4chler \u00e0 Seengen (AG) en cinqui\u00e8me g\u00e9n\u00e9ration. En 2025, ils ont c\u00e9l\u00e9br\u00e9 leur 150e anniversaire.<\/strong><\/p>\n\n\n\n

Les croissants de la boulangerie-p\u00e2tisserie H\u00e4chler \u00e0 Seengen sont loin d\u2019\u00eatre les seuls produits connus bien au-del\u00e0 de la r\u00e9gion. \u00abJe souhaite faire d\u00e9couvrir aux gens un artisanat authentique \u00e0 travers nos produits. C\u2019est ainsi que nous nous d\u00e9marquons de la concurrence\u00bb, explique Daniel H\u00e4chler, le propri\u00e9taire, en d\u00e9voilant le secret de son succ\u00e8s.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Simplicit\u00e9 et artisanat<\/h2>\n\n\n\n

La philosophie de Daniel H\u00e4chler est le fil rouge de toute l\u2019entreprise. Quiconque recherche des cr\u00e9ations aux ar\u00f4mes exotiques ne trouvera pas son bonheur \u00e0 la boulangerie-p\u00e2tisserie H\u00e4chler. En revanche, les gourmets y d\u00e9couvriront un millefeuille parfait, un \u00e9clair savoureux ou encore un pain aromatique et digeste. Le tea-room de Seengen propose un assortiment vari\u00e9 (mais d\u00e9lib\u00e9r\u00e9ment sans brunch ni cuisine). Il n\u2019y a pas non plus de service traiteur ni de plateaux de viande. Tout \u00e0 fait dans l\u2019esprit \u00abkeep it simple and pure\u00bb.<\/p>\n\n\n\n

La sixi\u00e8me g\u00e9n\u00e9ration<\/h2>\n\n\n\n

La boulangerie-p\u00e2tisserie H\u00e4chler a pu c\u00e9l\u00e9brer fi\u00e8rement ses 150 ans d\u2019existence en 2025. Il y a sept ans, Daniel H\u00e4chler en a repris la direction en sixi\u00e8me g\u00e9n\u00e9ration. D\u00e8s son plus jeune \u00e2ge, le petit Daniel, l\u2019un des quatre enfants de la famille, savait d\u00e9j\u00e0 qu\u2019il voulait devenir boulanger, comme le relate son p\u00e8re, Max H\u00e4chler, dans la publication anniversaire.<\/p>\n\n\n\n

Histoire de l’entreprise<\/h2>\n\n\n\n

1875: <\/strong>fondation de la boulangerie par Susanna et Ludwig H\u00e4chler II<\/p>\n\n\n\n

1918:<\/strong> reprise par Louise et Max H\u00e4chler I, introduction de la p\u00e2tisserie et de la confiserie<\/p>\n\n\n\n

1919:<\/strong> premi\u00e8re transformation: fournil agrandi, tea-room, boutique avec vitrine<\/p>\n\n\n\n

1948:<\/strong> reprise par Gertrud et Max H\u00e4chler II, perfectionnement des sp\u00e9cialit\u00e9s de pralin\u00e9s et chocolats<\/p>\n\n\n\n

1976:<\/strong> reprise par Heidi et Max H\u00e4chler III<\/p>\n\n\n\n

1987:<\/strong> extension commerciale, construction d\u2019un nouvel immeuble locatif et commercial \u00e0 l\u2019emplacement de l\u2019ancienne grange<\/p>\n\n\n\n

2002: <\/strong>reprise de la p\u00e2tisserie traditionnelle Wolleb \u00e0 Gr\u00e4nichen<\/p>\n\n\n\n

2019:<\/strong> reprise par Daniel H\u00e4chler<\/p>\n\n\n\n

2020:<\/strong> construction d\u2019un nouveau b\u00e2timent pour la production<\/p>\n\n\n\n

2021:<\/strong> transformation et r\u00e9ouverture du magasin de vente avec tea-room, arriv\u00e9e de Stefanie Wall, compagne de Daniel H\u00e4chler …<\/p>\n\n\n\n

… L’article complet vous trouverez dans Panissimo du 30 janvier 2026<\/em>.<\/p>\n\n\n\n

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

beck-haechler.ch<\/strong><\/a><\/p>\n\n\n\n

Questions un peu diff\u00e9rentes<\/h2>\n\n\n
\n
\"\"<\/figure>\n<\/div>\n\n\n
<\/div>\n\n\n\n

Pain blanc ou pain complet: pain blanc<\/strong>
Chocolat noir ou au lait: chocolat au lait<\/strong>
Sal\u00e9 ou sucr\u00e9: sucr\u00e9<\/strong>
Caf\u00e9 ou th\u00e9: caf\u00e9<\/strong>
Vin ou bi\u00e8re: bi\u00e8re<\/strong>
Eau plate ou gazeuse: gazeuse<\/strong>
Montagne ou mer: montagne<\/strong>
Polar ou romance: polar<\/strong>
Musique rock ou classique: rock<\/strong>
Produit pr\u00e9f\u00e9r\u00e9 en boulangerie: croissant<\/strong>
Produit pr\u00e9f\u00e9r\u00e9 en p\u00e2tisserie: \u00e9clair<\/strong>
Produit pr\u00e9f\u00e9r\u00e9 en confiserie: florentin<\/strong><\/p>\n\n\n\n

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

Des pains simples \u00e0 la fabrication complexe et un artisanat sans artifices plut\u00f4t que des exp\u00e9riences aromatiques\u2009:
\ntelle est la philosophie commerciale couronn\u00e9e de succ\u00e8s de Daniel H\u00e4chler. Avec sa compagne Stefanie Wall, il dirige la boulangerie-p\u00e2tisserie H\u00e4chler \u00e0 Seengen (AG) en cinqui\u00e8me g\u00e9n\u00e9ration. En 2025, ils ont c\u00e9l\u00e9br\u00e9 leur 150e anniversaire.<\/p>\n","protected":false},"author":5,"featured_media":158353,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[42],"tags":[],"class_list":["post-158359","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-boulangeries-confiseries"],"acf":[],"yoast_head":"\nUn artisanat pur et authentique | SBC<\/title>\n<meta name=\"description\" content=\"Avec sa compagne Stefanie Wall, Daniel H\u00e4chler dirige la boulangerie-p\u00e2tisserie H\u00e4chler \u00e0 Seengen (AG) en cinqui\u00e8me g\u00e9n\u00e9ration.\" \/>\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-artisanat-pur-et-authentique\/\" \/>\n<meta property=\"og:locale\" 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