{"id":42352,"date":"2022-06-29T13:23:42","date_gmt":"2022-06-29T11:23:42","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=42352"},"modified":"2022-06-30T16:34:46","modified_gmt":"2022-06-30T14:34:46","slug":"cetait-une-super-experience","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/cetait-une-super-experience\/","title":{"rendered":"\u00ab\u00a0C’\u00e9tait une super exp\u00e9rience\u00a0\u00bb"},"content":{"rendered":"\n

Lors du congr\u00e8s de la BCS \u00e0 Berne, Jovi\u2019s glutenfreie B\u00e4ckerei<\/a> \u00e0 Berne est mont\u00e9e sur le podium avec la boulangerie P. Cl\u00e9ment \u00e0 Daillens (VD). Le titre de la couronne boulang\u00e8re<\/a> a \u00e9t\u00e9 remport\u00e9 par le boulanger \u00ab Eigenbr\u00f6tler \u00bb de Wauwil (LU), Daniel Amrein. Entretien avec la propri\u00e9taire Jovana Beslac et le chef de production Salvatore Cin\u00e0.<\/strong><\/p>\n\n\n\n

Un court extrait de l\u2019interview avec<\/em> Javana Beslac et Salvatore Cin\u00e0 (en suisse allemand).<\/figcaption><\/figure>\n\n\n\n

F\u00e9licitations Jovana Beslac ! Vous ne portez pas la couronne boulang\u00e8re, mais vous \u00eates mont\u00e9 sur le podium. Y a-t-il plus de d\u00e9ception ou de fiert\u00e9 ?<\/em>
Jovana Beslac : De loin la fiert\u00e9. C’\u00e9tait une super exp\u00e9rience. C’\u00e9tait g\u00e9nial de voir comment le secteur de la boulangerie mise sur l’innovation, sur les nouveaut\u00e9s, avec la couverture m\u00e9diatique qui va avec. C’est un b\u00e9n\u00e9fice pour tout le monde.<\/p>\n\n\n\n

Vous avez travaill\u00e9 dans une banque avant de vous lancer dans la boulangerie.  Avez-vous d\u00e9j\u00e0 regrett\u00e9 cette d\u00e9cision ?<\/em>
JB : Non, pas du tout. Cela a \u00e9t\u00e9 une p\u00e9riode tr\u00e8s passionnante jusqu’\u00e0 pr\u00e9sent. L’entrepreneuriat est l’une des meilleures choses qui puissent arriver. C’est une joie immense de voir tout ce que l’on peut faire bouger. Nous redonnons aux personnes concern\u00e9es une certaine qualit\u00e9 de vie.<\/p>\n\n\n\n

Salvatore Cin\u00e0, vous \u00eates boulanger-p\u00e2tissier de formation et vous avez d\u00fb vous familiariser avec le sans gluten. Quelles ont \u00e9t\u00e9 vos exp\u00e9riences ?<\/em>
Salvatore Cina : Au d\u00e9but, c’\u00e9tait un d\u00e9fi. Toutefois, je suis quelqu’un qui aime cela. Je m\u2019ennuie vite avec des travaux standard. Au d\u00e9but, nous avons bricol\u00e9. Je suivais ce projet \u00e0 c\u00f4t\u00e9 de mon travail. Je me rendais \u00e0 Berne pendant mon temps libre. Petit \u00e0 petit, c’est devenu une affaire de c\u0153ur. Lorsqu\u2019une cliente se met \u00e0 pleurer de bonheur dans le magasin parce qu’elle peut \u00e0 nouveau manger un mille-feuille apr\u00e8s des ann\u00e9es de renoncement\u2026 J\u2019en ai \u00e0 nouveau la chair de poule.<\/p>\n\n\n\n

Combien de temps vous a-t-il fallu pour vous familiariser avec le produit ?<\/em>
SC : La question est de savoir de combien de temps j’ai dispos\u00e9… La difficult\u00e9 \u00e9tait qu’il n’y avait pas de base disponible, pas de documentation d’apprentissage. J’ai cherch\u00e9 sur Internet et dans des magazines pour femmes au foyer. Mais nous n’avons pas encore atteint l\u2019objectif. Il y a tellement de potentiel. Je constate \u00e0 chaque fois que je peux am\u00e9liorer un produit.<\/p>\n\n\n\n

Vous avez parl\u00e9 de potentiel. Quels sont vos projets?<\/em>
JB : Notre strat\u00e9gie chez Jovi’s est de maintenir la qualit\u00e9 et de nous am\u00e9liorer constamment ; et d\u00e9finitivement garantir la disponibilit\u00e9. En Suisse, il y a tellement de personnes concern\u00e9es, et pas seulement par la maladie c\u0153liaque. Il me tient \u00e0 c\u0153ur de leur redonner la l\u00e9g\u00e8ret\u00e9, le plaisir de manger et de pouvoir leur offrir une diversit\u00e9. Nous remarquons aussi qu’il existe un besoin dans le monde de la restauration et du commerce de d\u00e9tail et que nous enfon\u00e7ons des portes ouvertes.<\/p>\n\n\n\n

Pourquoi faut-il participer \u00e0 la couronne boulang\u00e8re\u00a0?<\/em>
JB : C’est une belle histoire. On peut \u00e9largir son r\u00e9seau et l’\u00e9change d’exp\u00e9riences vaut son pesant d’or. <\/p>\n\n\n\n

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

Interview : Claudia Vernocchi<\/p>\n","protected":false},"excerpt":{"rendered":"

Lors du congr\u00e8s de la BCS \u00e0 Berne, Jovi\u2019s glutenfreie B\u00e4ckerei \u00e0 Berne est mont\u00e9e sur le podium avec la boulangerie P. Cl\u00e9ment \u00e0 Daillens (VD). Le titre de la couronne boulang\u00e8re a \u00e9t\u00e9 remport\u00e9 par le boulanger \u00ab Eigenbr\u00f6tler \u00bb de Wauwil (LU), Daniel Amrein. Entretien avec la propri\u00e9taire Jovana Beslac et le chef de production Salvatore Cin\u00e0. F\u00e9licitations Jovana Beslac ! […]<\/p>\n","protected":false},"author":4,"featured_media":38599,"comment_status":"open","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[41],"tags":[],"class_list":["post-42352","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-association"],"acf":[],"yoast_head":"\n\u00ab\u00a0C'\u00e9tait une super exp\u00e9rience\u00a0\u00bb | BCS<\/title>\n<meta name=\"description\" content=\"Lors du congr\u00e8s de la BCS \u00e0 Berne, Jovi\u2019s glutenfreie B\u00e4ckerei \u00e0 Berne est mont\u00e9e sur le podium. 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