{"id":38462,"date":"2022-06-16T11:00:00","date_gmt":"2022-06-16T09:00:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=38462"},"modified":"2022-06-16T14:57:32","modified_gmt":"2022-06-16T12:57:32","slug":"ce-que-je-veux-cest-de-lestime","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/ce-que-je-veux-cest-de-lestime\/","title":{"rendered":"\u00ab\u00a0Ce que je veux, c\u2019est de l\u2019estime\u00a0\u00bb"},"content":{"rendered":"\n<p><strong>Le secteur de la boulangerie-confiserie a un nouveau roi: l\u2019\u00abexcentrique\u00bb Daniel Amrein de Wauwil s\u2019est vu remettre la couronne boulang\u00e8re&nbsp;2022 lors du congr\u00e8s de lundi dernier. \u00abPanissimo\u00bb a interview\u00e9 l\u2019entrepreneur \u00e0 succ\u00e8s juste apr\u00e8s la c\u00e9r\u00e9monie.<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-video\"><video height=\"1080\" style=\"aspect-ratio: 1080 \/ 1080;\" width=\"1080\" controls src=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/06\/eigenbroetler-some.mp4\"><\/video><figcaption><em>Un court extrait de l&#8217;interview avec le gagnant de la couronne boulang\u00e8re 2022, Daniel Amrein (en suisse allemand).<\/em><\/figcaption><\/figure>\n\n\n\n<p><br><em>F\u00e9licitations! Comment allez-vous?<\/em><br>Merci beaucoup. Je suis totalement surpris. J\u2019avais certes un petit espoir, mais ma partenaire n\u2019y croyait pas trop non plus.<\/p>\n\n\n\n<p><em>Qu\u2019est-ce qui caract\u00e9rise votre entreprise?<\/em><br>Nous suivons notre voie de mani\u00e8re cons\u00e9quente depuis vingt ans. La pens\u00e9e biologique, l\u2019amidonnier et l\u2019engrain \u00e9taient \u00e0 l\u2019ordre du jour chez nous bien avant que le public n\u2019en parle. Nous avons collabor\u00e9 avec Pro Specie Rara.<\/p>\n\n\n\n<p>Les gens voient que notre histoire est sinc\u00e8re. Nous ne cherchons pas \u00e0 faire de gros b\u00e9n\u00e9fices. Nous ne cachons rien. Nous ne faisons pas non plus de publicit\u00e9 pour le fait maison \u2013 c\u2019est d\u00e9suet, nous montrons simplement l\u2019exemple.<\/p>\n\n\n\n<p><em>Certains restaurateurs c\u00e9l\u00e8brent litt\u00e9ralement votre pain\u2026<\/em><br>Oui, Nenad Mlinarevic, ancien cuisinier de l\u2019ann\u00e9e, est notre pionnier. Il a consacr\u00e9 un plat \u00e0 notre pain dans l\u2019un de ses menus \u00e0 huit plats, le qualifiant d\u2019\u00abexcentrique\u00bb. Aujourd\u2019hui \u00e0 la t\u00eate de son propre restaurant \u00e0 Zurich, Nenad joue \u00e9galement un r\u00f4le de pr\u00e9curseur dans son \u00e9tablissement. On n\u2019y trouve pas du pain en simple accompagnement de la salade. Non, le pain doit \u00eatre achet\u00e9, le \u00abpetit excentrique\u00bb command\u00e9. Cela n\u2019\u00e9tait pas imaginable il y a 20&nbsp;ans, lorsque le pain ne servait qu\u2019\u00e0 \u00absaucer\u00bb l\u2019assiette. Le pain est aujourd\u2019hui c\u00e9l\u00e9br\u00e9!<\/p>\n\n\n\n<p><em>Vous et les restaurateurs qui travaillent avec vous jouez donc un r\u00f4le de mod\u00e8le\u2026<\/em><br>Oui. Ils exigent \u00e9videmment quelque chose en contrepartie. Leur pain est particulier. Pour la gastronomie, tout est pr\u00e9par\u00e9 \u00e0 la main. Nous sommes donc limit\u00e9s en termes de taille. La taille standard est de170&nbsp;gramme pour les p\u00e2tons, nous n\u2019allons pas en-dessous. Avec une fermentation de 24&nbsp;heures, les pores du pain sont tr\u00e8s grossiers. L\u2019investissement est grand, mais le prix n\u2019a jamais jou\u00e9 un r\u00f4le.<\/p>\n\n\n\n<p><em>Question indiscr\u00e8te: que va-t-il advenir des 15\u2019000 francs de prix en esp\u00e8ces?<\/em><br>Chacun des collaborateurs aura droit \u00e0 un jour de cong\u00e9 pay\u00e9, et nous allons faire un voyage.<\/p>\n\n\n\n<p><em>Pourquoi nos membres devraient-ils se porter candidats \u00e0 la couronne boulang\u00e8re?<\/em><br>Je ne fais normalement pas de concours, mais la couronne boulang\u00e8re a une certaine importance. Un comit\u00e9 d\u2019experts statue dans ce cadre, ce ne sont pas les votes du public qui d\u00e9signent le meilleur boulanger.<\/p>\n\n\n\n<p><em>Vous \u00eates un professionnel \u00e0 succ\u00e8s dans le secteur. Quels sont vos conseils pour nos membres?<\/em><br>Au d\u00e9but, je ne savais pas vraiment quelle \u00e9tait ma voie, par contre je savais ce que je ne voulais pas. De plus, je n\u2019ai jamais voulu plaire \u00e0 tout le monde. Nous ne discutons jamais de prix avec notre client\u00e8le.<\/p>\n\n\n\n<p><em>Je pense que vous avez aussi d\u00fb augmenter vos prix cette ann\u00e9e<a>\u2026<\/a><\/em><br>Oui, cette ann\u00e9e plus que jamais. Je me souviens que du temps de mon p\u00e8re, on augmentait les prix de 10&nbsp;ou 20&nbsp;centimes au maximum. Nous avons cr\u00e9\u00e9 un d\u00e9pliant pour justifier l\u2019augmentation massive de nos prix, et je me suis tenu personnellement \u00e0 disposition pour l\u2019expliquer \u00e0 nos clients et clientes \u00e0 notre stand au march\u00e9. Et l\u00e0, j\u2019ai v\u00e9cu une exp\u00e9rience incroyable: le premier client auquel j\u2019ai tendu le d\u00e9pliant m\u2019a dit, soulag\u00e9: \u00abDieu merci! J\u2019avais peur que vous ne veniez plus!\u00bb O\u00f9 peut-on vivre une telle exp\u00e9rience? Le client craignait que nous ne vendions plus notre pain au march\u00e9. Quelle reconnaissance!<\/p>\n\n\n\n<p><em>Une communication exemplaire<a>\u2026<\/a><\/em><br>Je ne suis pas vraiment un homme d\u2019affaires. Je ne vise pas un rendement maximal, et ne souhaite pas non plus devenir plus grand. Ce que je veux, c\u2019est de l\u2019estime, et j\u2019en ressens depuis pr\u00e8s de cinq ans, tout comme la joie des gens. Pendant la p\u00e9riode de coronavirus, les clients ont fait la queue pour acheter notre pain, sans la moindre agressivit\u00e9. J\u2019en ai \u00e9t\u00e9 tr\u00e8s flatt\u00e9! <\/p>\n\n\n\n<p>Interview: Claudia Vernocchi<\/p>\n\n\n\n<p><a id=\"_msocom_1\"><\/a><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le secteur de la boulangerie-confiserie a un nouveau roi: l\u2019\u00abexcentrique\u00bb Daniel Amrein de Wauwil s\u2019est vu remettre la couronne boulang\u00e8re&nbsp;2022 lors du congr\u00e8s de lundi dernier. \u00abPanissimo\u00bb a interview\u00e9 l\u2019entrepreneur \u00e0 succ\u00e8s juste apr\u00e8s la c\u00e9r\u00e9monie. F\u00e9licitations! Comment allez-vous?Merci beaucoup. Je suis totalement surpris. J\u2019avais certes un petit espoir, mais ma partenaire n\u2019y croyait pas trop non plus. Qu\u2019est-ce qui [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":38598,"comment_status":"open","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[41,46],"tags":[],"class_list":["post-38462","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-association","category-evenement"],"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>\u00ab\u00a0Ce que je veux, c\u2019est de l\u2019estime\u00a0\u00bb | SBC<\/title>\n<meta name=\"description\" content=\"Daniel Amrein, Couronne boulang\u00e8re 2022; Eigenbr\u00f6tler, le pain\" \/>\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\/ce-que-je-veux-cest-de-lestime\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00ab\u00a0Ce que je veux, c\u2019est de l\u2019estime\u00a0\u00bb\" \/>\n<meta property=\"og:description\" content=\"Daniel Amrein, Couronne boulang\u00e8re 2022; 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