{"id":60029,"date":"2023-04-19T13:25:22","date_gmt":"2023-04-19T11:25:22","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=60029"},"modified":"2023-04-19T13:36:37","modified_gmt":"2023-04-19T11:36:37","slug":"valoriser-les-matieres-premieres-locales","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/valoriser-les-matieres-premieres-locales\/","title":{"rendered":"Valoriser les mati\u00e8res premi\u00e8res locales"},"content":{"rendered":"\n

Quelques jours avant l\u2019arriv\u00e9e du printemps, rencontre avec Albert Michellod, boulanger-p\u00e2tissier-confiseur valaisan. Cet homme authentique pr\u00f4ne l\u2019importance de la transmission du savoir-faire artisanal, la n\u00e9cessit\u00e9 d\u2019utiliser des mati\u00e8res premi\u00e8res locales et les bienfaits d\u2019un travail main dans la main. Une rencontre teint\u00e9e d\u2019optimisme qui dresse quelques pistes pour pr\u00e9server la branche et stopper l\u2019\u00e9rosion des boulangeries artisanales.<\/strong><\/p>\n\n\n\n

\"Schweizer
Albert Michellod<\/em><\/figcaption><\/figure>\n\n\n\n

On le retrouve \u00e0 Leytron, village viticole valaisan de 3300 habitants. Sur la route, on per\u00e7oit au loin les deux clochers du village qui tr\u00f4nent au c\u0153ur des rues escarp\u00e9es entre les murs de pierres s\u00e8ches. Un d\u00e9cor de carte postale qui ancre en profondeur les traditions et la culture cantonales.
C\u2019est ici, le long de la route principale qu\u2019Albert Michellod, boulan-ger-p\u00e2tissier-confiseur a ouvert son commerce \u00ab Le D\u00e9lice \u00bb il y a 40 ans. Un lieu rassembleur, rep\u00e8re des habitants et des clients de passage. La boulangerie sent bon le pain chaud. Elle ne se contente toutefois pas d\u2019ouvrir sa porte sur ses d\u00e9lices gustatifs, mais \u00e9galement sur ceux de la vie, des \u00e9changes, des d\u00e9bats et des discussions. Un lieu empreint de g\u00e9n\u00e9rosi-t\u00e9 et d\u2019authenticit\u00e9, \u00e0 l\u2019image de son patron, fermement engag\u00e9 dans la d\u00e9fense du savoir-faire d\u2019un m\u00e9tier en difficult\u00e9.<\/p>\n\n\n\n

MATI\u00c8RES PREMI\u00c8RES LOCALES<\/h2>\n\n\n\n

La branche de la boulangerie-p\u00e2tisserie-confiserie traverse de grandes turbulences. Mais le m\u00e9tier est essentiel, il est beau, il faut le pr\u00e9server. Albert Michellod n\u2019a pas attendu la situation actuelle pour valoriser l\u2019importance du local et pour miser sur le circuit court. Face \u00e0 la concur-rence grandissante, il sait qu\u2019il n\u2019a pas le droit \u00e0 l\u2019erreur et qu\u2019il doit offrir un produit de premi\u00e8re qualit\u00e9 qui se distingue tant par son go\u00fbt que par son aspect. En \u00e9cho \u00e0 une client\u00e8le toujours plus sensible aux produits locaux, l\u2019artisan offre un aliment de premi\u00e8re n\u00e9cessit\u00e9 certes, mais dans sa version \u00ab luxe \u00bb, puisqu\u2019exclusivement compos\u00e9 de mati\u00e8res premi\u00e8res r\u00e9gionales ou nationales.
Un proc\u00e9d\u00e9 qui implique de travailler main dans la main avec ses voisins directs : les producteurs suisses. \u00ab Je me bats avec ardeur et passion contre l\u2019\u00e9rosion des boulangeries artisanales, que ce soit dans les villes ou dans les villages. \u00bb<\/p>\n\n\n\n

\n

\u00ab Je veux revenir \u00e0 ca qui se passait avant : utiliser des produits nobles dans l’aire moderne. \u00bb<\/p>\nAlbert Michellod<\/cite><\/blockquote>\n\n\n\n

SOUTIEN MUTUEL<\/h2>\n\n\n\n

Fer de lance de la sauvegarde de la branche, Albert Michellod d\u00e9marre l\u2019entretien en dressant le tableau suivant : \u00ab En 1985, le Valais comptait 270 boulangeries, contre 55 aujourd\u2019hui. Au niveau national, on est pass\u00e9 de 4500 \u00e0 1300 \u00bb.
L\u2019arriv\u00e9e de la grande distribution et de sa production propre a mis un terme aux livraisons par les boulangeries r\u00e9gionales, au d\u00e9triment de la survie d\u2019une grande partie d\u2019entre elles. \u00ab Je veux revenir \u00e0 ce qui se passait avant : utiliser des produits nobles dans l\u2019aire moderne. En Valais, on peut tout avoir. Tout. Il faut se produire sur place. \u00bb
M. Michellod livre le magasin Volg de Saillon (VS) \u2013 qui a une strat\u00e9gie de partenariats avec les artisans locaux – et quelques \u0153noth\u00e8ques de la r\u00e9gion. Il se r\u00e9jouit \u00e9galement d\u2019apporter trois pains nouveaux \u00e0 chaque changement de carte du restaurant gastronomique \u00ab le Nouveau Bourg \u00bb \u00e0 Saillon (VS). Convaincu de l\u2019importance d\u2019un travail artisanal noble et de qualit\u00e9, il rejoint la marque Pain Suisse en 2022.<\/p>\n\n\n\n

REJOINDRE LA MARQUE PAIN SUISSE : UNE D\u00c9CISION DANS LA CONTINUIT\u00c9 DE SES CONVICTIONS<\/h2>\n\n\n\n

Le label Pain Suisse informe sur l\u2019origine suisse du pain. Albert Michellod se bat depuis plus de dix ans contre les produits import\u00e9s. Chaque ann\u00e9e, des dizaines de milliers de tonnes de produits import\u00e9s traversent la fronti\u00e8re. \u00ab Je veux lutter contre \u00e7a dans mon travail quotidien : rejoindre Pain Suisse et ses crit\u00e8res fait enti\u00e8rement partie de mes valeurs. \u00bb
Si la marque est parfaitement en ligne avec ses convictions de production, elle lui assure aussi et surtout une meilleure visibilit\u00e9 gr\u00e2ce \u00e0 des actions de communication cibl\u00e9es et professionnelles.
\u00ab Heureusement pour nos agriculteurs, le pain r\u00e9siste, il fait m\u00eame partie des produits de consommation pr\u00e9f\u00e9r\u00e9s des suisses et est un \u00e9l\u00e9ment cl\u00e9 de notre patrimoine culturel. Je soutiens l\u2019association qui est un centre de comp\u00e9tences pour toutes les questions li\u00e9es au pain, \u00e0 la farine et aux c\u00e9r\u00e9ales. Nous avons grandement besoin de leur travail de promotion et d\u2019information aupr\u00e8s des professionnels et des consommateurs. \u00bb<\/p>\n\n\n\n

Pain suisse<\/em><\/p>\n\n\n\n

\u2026 Lisez l\u2019article complet dans \u00abPanissimo\u00bb du 21 avril 2023<\/em>.<\/p>\n\n\n\n

Plus d’informations sur la marque Pain Suisse…\u00bb<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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