{"id":165864,"date":"2026-09-10T12:58:43","date_gmt":"2026-09-10T10:58:43","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=165864"},"modified":"2026-09-10T13:04:51","modified_gmt":"2026-09-10T11:04:51","slug":"faire-du-pain-juste-du-pain","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/faire-du-pain-juste-du-pain\/","title":{"rendered":"\u00abFaire du pain, juste du pain\u00bb"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>L\u2019ABCGe participe \u00e0 la cr\u00e9ation d\u2019une \u00e9cole de boulangerie-p\u00e2tisserie au S\u00e9n\u00e9gal. Savoir-faire, mati\u00e8res premi\u00e8res, formation\u2026 Les artisans genevois apportent leurs comp\u00e9tences \u00e0 un projet qui pourrait accueillir ses premiers \u00e9l\u00e8ves au printemps.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00abNous leur mettons \u00e0 disposition notre savoir-faire, nos comp\u00e9tences et notre temps.\u00bb Eric Emery caract\u00e9rise ainsi l\u2019implication de l\u2019Association des artisans boulangers-confiseurs du canton de Gen\u00e8ve (ABCGe) dans le projet d\u2019une \u00e9cole de boulangerie-p\u00e2tisserie \u00e0 Kaolack, au S\u00e9n\u00e9gal. La collaboration a d\u00e9but\u00e9 en 2025, lorsque le groupement a \u00e9t\u00e9 contact\u00e9 par un proche du pr\u00e9sident de la F\u00e9d\u00e9ration des boulangers du S\u00e9n\u00e9gal.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"608\" src=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/09\/eric_emery_senegal-1024x608.jpg\" alt=\"\" class=\"wp-image-165865\" srcset=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/09\/eric_emery_senegal-1024x608.jpg 1024w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/09\/eric_emery_senegal-768x456.jpg 768w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/09\/eric_emery_senegal.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\"><em>En 2025, Eric Emery s\u2019est rendu au S\u00e9n\u00e9gal. Le pr\u00e9sident des artisans genevois (centre) a notamment rencontr\u00e9 M\u00e9doune Sarr (1er \u00e0 g.), pr\u00e9sident des boulangers de Kaolack, et Mouhamadou Moctar Watt (3e) alors gouverneur de Kaolack.<\/em><\/figcaption><\/figure>\n\n\n\n<h2 id=\"h-de-geneve-a-kaolack\" class=\"wp-block-heading\">De Gen\u00e8ve \u00e0 Kaolack<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Apr\u00e8s une premi\u00e8re rencontre \u00e0 Gen\u00e8ve autour du projet, Eric Emery s\u2019est rendu dans la r\u00e9gion de Kaolack afin d\u2019\u00e9valuer le niveau de la profession et les possibilit\u00e9s d\u2019am\u00e9lioration. \u00abLes essais de bl\u00e9 effectu\u00e9s sur place n\u2019\u00e9tant pas concluants, ils en importent. En revanche, ils disposent d\u2019autres cultures locales de qualit\u00e9, dont le mil et le manioc. Ils pourraient les m\u00e9langer au bl\u00e9 \u00e0 hauteur de 30\u202f%\u00bb, explique-t-il. La cr\u00e9ation d\u2019une \u00e9cole d\u2019agriculture est venue se greffer \u00e0 celle de boulangerie, dans le prolongement de cette r\u00e9flexion sur les c\u00e9r\u00e9ales locales.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Toutefois, le principal potentiel d\u2019am\u00e9lioration ne se situe pas dans les mati\u00e8res premi\u00e8res. \u00abLe probl\u00e8me r\u00e9side dans la technique, qui est archa\u00efque\u00bb, rel\u00e8ve M. Emery. Afin de combler ce manque, l\u2019ABCGe recherche du mat\u00e9riel de production et de formation. \u00abGros ou petit, il concerne aussi bien la boulangerie que la p\u00e2tisserie. Cela va du couteau au four rotatif, en passant par la balance de table et le p\u00e9trin.\u00bb Le pr\u00e9sident invite ses coll\u00e8gues, les fournisseurs et les autres partenaires du secteur susceptibles de mettre du mat\u00e9riel \u00e0 disposition \u00e0 le contacter.<\/p>\n\n\n\n<h2 id=\"h-transmettre-le-metier\" class=\"wp-block-heading\">Transmettre le m\u00e9tier<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Les responsables du projet esp\u00e8rent former gratuitement une centaine d\u2019\u00e9l\u00e8ves au printemps. Encadr\u00e9e par un boulanger sur place, la formation devrait durer une ann\u00e9e. \u00abPour l\u2019heure, les promesses de financement sont l\u00e0 et nous attendons le d\u00e9marrage du chantier.\u00bb La r\u00e9gion de Kaolack compte quelque 1,3\u202fmillion d\u2019habitants et une population particuli\u00e8rement jeune. \u00abLe potentiel est \u00e9norme. L\u2019id\u00e9e est aussi que d\u2019autres infrastructures de ce type ouvrent dans d\u2019autres communes.\u00bb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Que vient alors chercher une association cantonale genevoise dans un tel projet? \u00abAucun int\u00e9r\u00eat\u2009\u00bb, r\u00e9pond Eric Emery. \u00abSi ce n\u2019est celui de faire du pain, juste du pain, de revenir \u00e0 l\u2019origine de notre m\u00e9tier, de transmettre et d\u2019aider.\u00bb<\/p>\n\n\n\n<div class=\"wp-block-file\"><a id=\"wp-block-file--media-6dc77034-3684-4f61-9375-a99459de5aff\" href=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/09\/liste-du-materiel_pour-kaolack.pdf\"><strong>Liste du mat\u00e9riel_recherch\u00e9 pour Kaolack<\/strong><\/a><a href=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/09\/liste-du-materiel_pour-kaolack.pdf\" class=\"wp-block-file__button wp-element-button\" download aria-describedby=\"wp-block-file--media-6dc77034-3684-4f61-9375-a99459de5aff\">Herunterladen<\/a><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Contact\u2009: 022 733 45 09, boulangerie Eric Emery<br><\/strong><\/p>\n\n\n\n<p class=\"has-text-align-right wp-block-paragraph\"><em>Johann Ruppen<br><sup>Photo: Eric Emery<\/sup><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>L\u2019ABCGe participe \u00e0 la cr\u00e9ation d\u2019une \u00e9cole de boulangerie-p\u00e2tisserie au S\u00e9n\u00e9gal. Savoir-faire, mati\u00e8res premi\u00e8res, formation\u2026 Les artisans genevois apportent leurs comp\u00e9tences \u00e0 un projet qui pourrait accueillir ses premiers \u00e9l\u00e8ves au printemps. \u00abNous leur mettons \u00e0 disposition notre savoir-faire, nos comp\u00e9tences et notre temps.\u00bb Eric Emery caract\u00e9rise ainsi l\u2019implication de l\u2019Association des artisans boulangers-confiseurs du canton de Gen\u00e8ve (ABCGe) dans [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":165865,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40],"tags":[],"class_list":["post-165864","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 v28.0 (Yoast SEO v28.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>\u00abFaire du pain, juste du pain\u00bb | 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\/faire-du-pain-juste-du-pain\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00abFaire du pain, juste du pain\u00bb\" \/>\n<meta property=\"og:description\" content=\"L\u2019ABCGe participe \u00e0 la cr\u00e9ation d\u2019une \u00e9cole de boulangerie-p\u00e2tisserie au S\u00e9n\u00e9gal. Savoir-faire, mati\u00e8res premi\u00e8res, formation\u2026 Les artisans genevois apportent leurs comp\u00e9tences \u00e0 un projet qui pourrait accueillir ses premiers \u00e9l\u00e8ves au printemps. \u00abNous leur mettons \u00e0 disposition notre savoir-faire, nos comp\u00e9tences et notre temps.\u00bb Eric Emery caract\u00e9rise ainsi l\u2019implication de l\u2019Association des artisans boulangers-confiseurs du canton de Gen\u00e8ve (ABCGe) dans [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/faire-du-pain-juste-du-pain\/\" \/>\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=\"2026-09-10T10:58:43+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-09-10T11:04:51+00:00\" \/>\n<meta property=\"og:image\" 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