{"id":164331,"date":"2026-07-15T12:47:27","date_gmt":"2026-07-15T10:47:27","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=164331"},"modified":"2026-07-16T15:45:55","modified_gmt":"2026-07-16T13:45:55","slug":"former-lartisan-construire-ladulte","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/former-lartisan-construire-ladulte\/","title":{"rendered":"Former l\u2019artisan, construire l\u2019adulte"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Pr\u00e9parer un futur boulanger-confiseur ne consiste plus uniquement \u00e0 transmettre un savoir-faire. Le r\u00f4le du ma\u00eetre d\u2019apprentissage s\u2019est lui aussi profond\u00e9ment transform\u00e9, entre \u00e9coute, dialogue avec les parents et nouvelles responsabilit\u00e9s. Tel est le constat que dresse Damien Dubois, patron de la Boulangerie Conrad au Landeron (NE).<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00abPatrons, parents, copains\u2026 Nous sommes un peu tout \u00e7a en m\u00eame temps.\u00bb Une formule qui r\u00e9sume, selon Damien Dubois, les multiples casquettes du ma\u00eetre d\u2019apprentissage. Cet artisan et enseignant professionnel fran\u00e7ais a rejoint la Boulangerie Conrad, au Landeron (NE), en 2015. Quelque 25 apprentis s\u2019y sont succ\u00e9d\u00e9 depuis, dont cinq cette ann\u00e9e: deux en boulangerie-p\u00e2tisserie et trois en p\u00e2tisserie-confiserie. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A la rentr\u00e9e, l\u2019entreprise en accueillera une nouvelle. Celui qui est aussi vice-champion d\u2019Europe de boulangerie a progressivement perfectionn\u00e9 un syst\u00e8me de s\u00e9lection afin de limiter les erreurs de casting. Apr\u00e8s un premier stage, il convie les finalistes \u00e0 une ultime \u00e9valuation entre mars et avril. \u00abEn les faisant travailler deux fois trois jours aux horaires des apprentis, je vois rapidement de quoi ils sont r\u00e9ellement capables.\u00bb Les r\u00e9sultats lui donnent raison\u2009: \u00e0 une ou deux exceptions pr\u00e8s, les candidats retenus ont jusqu\u2019ici tous obtenu leur dipl\u00f4me.<\/p>\n\n\n\n<h2 id=\"h-une-releve-a-captiver\" class=\"wp-block-heading\">Une rel\u00e8ve \u00e0 captiver<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Longtemps consid\u00e9r\u00e9 comme de la simple main-d\u2019\u0153uvre dans certaines entreprises, l\u2019apprenti doit aujourd\u2019hui avant tout \u00eatre per\u00e7u comme une personne en formation, estime le boulanger. \u00abIls sont l\u00e0 pour apprendre et non pas pour tenir un poste\u2009\u00bb, r\u00e9sume-t-il.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"673\" src=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/07\/14_1_apprentis_conrad_2-1024x673.jpg\" alt=\"\" class=\"wp-image-164333\" srcset=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/07\/14_1_apprentis_conrad_2-1024x673.jpg 1024w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/07\/14_1_apprentis_conrad_2-768x505.jpg 768w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/07\/14_1_apprentis_conrad_2.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\"><em>En 11 ans, Damien Dubois a form\u00e9 plusieurs dizaines de jeunes, dont Am\u00e9lie Andr\u00e9 et Nolan Lecomte.<\/em><\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">L\u2019apprentissage du m\u00e9tier n\u00e9cessite davantage d\u2019explications et de r\u00e9p\u00e9titions que par le pass\u00e9, selon lui: \u00abNous insistons surtout sur des \u00e9l\u00e9ments de base et d\u2019hygi\u00e8ne: ne pas laisser tra\u00eener une cr\u00e8me \u00e0 temp\u00e9rature ambiante durant trois heures, par exemple.\u00bb Certaines consignes d\u00e9passent parfois m\u00eame le cadre professionnel. \u00abAvec mes cinq formateurs, il nous arrive aussi de revenir sur des notions \u00e9l\u00e9mentaires, comme le lavage des mains.\u00bb Cette \u00e9volution oblige \u00e9galement les formateurs \u00e0 adapter leur mani\u00e8re de transmettre.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Contrairement \u00e0 certains discours, M.\u202fDubois ne partage pas l\u2019id\u00e9e d\u2019une g\u00e9n\u00e9ration moins travailleuse. \u00abLorsque nous \u00e9tions jeunes, nos a\u00een\u00e9s pensaient certainement la m\u00eame chose de nous.\u00bb Malgr\u00e9 des modes de vie et des moyens de communication diff\u00e9rents, il existe toujours une rel\u00e8ve laborieuse et curieuse. &#8230;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>&#8230; Lisez l&#8217;article complet dans Panissimo du 17 juillet 2026<\/em>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"http:\/\/delicieux.ch\" type=\"link\" id=\"delicieux.ch\" target=\"_blank\" rel=\"noreferrer noopener\">delicieux.ch<\/a><\/p>\n\n\n\n<p class=\"has-text-align-right wp-block-paragraph\"><em>Texte et photos: Johann Ruppen<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pr\u00e9parer un futur boulanger-confiseur ne consiste plus uniquement \u00e0 transmettre un savoir-faire. Le r\u00f4le du ma\u00eetre d\u2019apprentissage s\u2019est lui aussi profond\u00e9ment transform\u00e9, entre \u00e9coute, dialogue avec les parents et nouvelles responsabilit\u00e9s. Tel est le constat que dresse Damien Dubois, patron de la Boulangerie Conrad au Landeron (NE). <\/p>\n","protected":false},"author":5,"featured_media":164327,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[42,47],"tags":[1456,1455,1457],"class_list":["post-164331","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-boulangeries-confiseries","category-formation-releve","tag-boulangerie-conrad","tag-damien-dubois","tag-maitre-dapprentissage"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.0 (Yoast SEO v28.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Former l\u2019artisan, construire l\u2019adulte | SBC<\/title>\n<meta name=\"description\" content=\"Le r\u00f4le du ma\u00eetre d\u2019apprentissage s\u2019est lui aussi profond\u00e9ment transform\u00e9. 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