{"id":63336,"date":"2023-06-29T09:59:32","date_gmt":"2023-06-29T07:59:32","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=63336"},"modified":"2023-06-29T14:28:06","modified_gmt":"2023-06-29T12:28:06","slug":"le-veganisme-sinvite-dans-les-traditions","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-veganisme-sinvite-dans-les-traditions\/","title":{"rendered":"Le v\u00e9ganisme s\u2019invite dans les traditions"},"content":{"rendered":"\n<p><strong>\u00c0 seulement 32 ans, Vanessa Schnyder est d\u00e9j\u00e0 une professionnelle exp\u00e9riment\u00e9e de la branche. Mis \u00e0 part sa participation aux World Skills 2013 et une activit\u00e9 d&#8217;experte aux SwissSkills et WorldSkills, elle a particip\u00e9 \u00e0 l\u2019\u00e9mission t\u00e9l\u00e9vis\u00e9e \u00abMaster of Sweets\u00bb en 2022 (deuxi\u00e8me place). \u00c0 partir de novembre, elle travaillera \u00e0 nouveau dans la confiserie familiale Roggwiller \u00e0 Saint-Gall en tant que responsable de production. Une de ses pr\u00e9occupations: proposer davantage de produits v\u00e9ganes, qu&#8217;elle consid\u00e8re comme une grande chance pour la branche.<\/strong><\/p>\n\n\n\n<p>Vanessa Schnyder a commenc\u00e9 \u00e0 s\u2019int\u00e9resser \u00e0 la fabrication de produits v\u00e9ganes pour des raisons personnelles: <strong>\u00ab<\/strong>Je suis v\u00e9g\u00e9tarienne et presque v\u00e9gane depuis deux ans, en particulier pour des raisons de protection de l&#8217;environnement<strong>\u00bb<\/strong>, explique cette femme de la branche dans l\u2019\u00e9l\u00e9gant salon de th\u00e9 de l&#8217;exploitation familiale Roggwiller \u00e0 Saint-Gall. Elle ne consid\u00e8re d&#8217;ailleurs plus la tendance pour les aliments v\u00e9ganes comme une tendance, mais comme \u00abtout \u00e0 fait normale\u00bb. <strong>\u00ab<\/strong>Si, en tant que boulangerie-confiserie, je peux enthousiasmer mes clients avec des produits v\u00e9ganes, ils feront automatiquement quelque chose pour l&#8217;environnement. C&#8217;est positif pour moi en tant que propri\u00e9taire de l&#8217;exploitation, pour les clients et pour la soci\u00e9t\u00e9\u00bb, explique la jeune femme de 32 ans. Afin de tester le march\u00e9 \u00e0 Saint-Gall, elle a cr\u00e9\u00e9 deux sortes de p\u00e2tisseries v\u00e9ganes \u00e0 l&#8217;occasion du <strong>\u00ab<\/strong>Veganuary<strong>\u00bb <\/strong>annuel qui a lieu chaque samedi en janvier 2023. Ces cr\u00e9ations ont \u00e9t\u00e9 tr\u00e8s bien accueillies, se souvient la professionnelle de la branche. Elle ne fait pas explicitement de la publicit\u00e9 avec la mention <strong>\u00ab<\/strong>v\u00e9gane\u00bb: <strong>\u00ab\u00c0<\/strong> Zurich, cela fonctionnerait peut-\u00eatre, mais ici \u00e0 Saint-Gall, je compte plut\u00f4t sur le fait que les consommateurs trouvent d\u2019une part les produits \u00e0 leur go\u00fbt, puis d\u00e9couvrent avec surprise qu&#8217;ils sont v\u00e9ganes d\u2019autre part. Cela permet d\u2019\u00e9largir le groupe cible potentiel. D&#8217;une mani\u00e8re g\u00e9n\u00e9rale, les clients de la Confiserie Roggwiller sont ouverts et aiment essayer de nouvelles choses, malgr\u00e9 les nombreux produits traditionnels, comme par exemple les Biber de Saint-Gall\u00bb, ajoute-t-elle.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-un-restaurant-vegane-a-l-origine-de-son-idee-de-depart\"><strong>Un restaurant v\u00e9gane \u00e0 l\u2019origine de son id\u00e9e de d\u00e9part<\/strong><\/h2>\n\n\n\n<p>De fin 2020 \u00e0 ao\u00fbt 2021, Vanessa Schnyder a travaill\u00e9 au restaurant zurichois <strong>\u00ab<\/strong>Unmeat<strong>\u00bb <\/strong>o\u00f9 elle a pu cr\u00e9er toutes sortes de douceurs v\u00e9ganes. <strong>\u00ab<\/strong>Ce que j&#8217;ai pr\u00e9f\u00e9r\u00e9, c&#8217;est pouvoir introduire et cr\u00e9er tous les produits que je voulais. J&#8217;ai ainsi confectionn\u00e9 des cookies, des macarons et des cakes v\u00e9ganes, par exemple. C&#8217;\u00e9tait passionnant<strong>\u00bb<\/strong>, se souvient-elle. Cet engagement a \u00e9t\u00e9 le point de d\u00e9part de son travail intensif dans le domaine de la p\u00e2tisserie v\u00e9gane; depuis, cette fascination ne la quitte plus. Ce qui l&#8217;attire dans la p\u00e2tisserie v\u00e9gane, c&#8217;est aussi le d\u00e9fi: <strong>\u00ab<\/strong>Si l&#8217;on veut r\u00e9aliser des recettes habituelles sans mati\u00e8res premi\u00e8res animales, il faut en partie remplacer des ingr\u00e9dients et emprunter de nouvelles voies. Dans la p\u00e2tisserie, cela signifie par exemple remplacer la g\u00e9latine par de la pectine, car celle-ci conserve sa structure m\u00eame congel\u00e9e. Pour la l\u00e9g\u00e8ret\u00e9, on peut par exemple utiliser de l&#8217;aquafaba (eau de pois chiches) &#8211; mais seulement si le produit est s\u00e9ch\u00e9. S&#8217;il doit \u00eatre stable \u00e0 la cuisson, il est surtout recommand\u00e9 d&#8217;utiliser de la poudre \u00e0 lever. Pour moi, au d\u00e9but, c&#8217;\u00e9tait presque comme faire un deuxi\u00e8me apprentissage<strong>\u00bb<\/strong>, se souvient Vanessa Schnyder. En d\u2019autres termes, on peut dire que pour elle, la production v\u00e9gane n&#8217;est pas seulement extr\u00eamement sens\u00e9e, mais aussi passionnante dans le sens positif du terme.<\/p>\n\n\n\n<p><a href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/fotogalerie\/mit-tradition-und-vegan-in-die-zukunft\/\"><strong>Galerie de photos&#8230;\u00bb<\/strong><\/a><\/p>\n\n\n\n<p><em>\u2026 Lisez l\u2019article complet dans \u00abPanissimo\u00bb du 30 juin 2023<\/em>.<\/p>\n\n\n\n<p class=\"has-text-align-right\">Christian B\u00e4rtschi<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00c0 seulement 32 ans, Vanessa Schnyder est d\u00e9j\u00e0 une professionnelle exp\u00e9riment\u00e9e de la branche. Mis \u00e0 part sa participation aux World Skills 2013 et une activit\u00e9 d&#8217;experte aux SwissSkills et WorldSkills, elle a particip\u00e9 \u00e0 l\u2019\u00e9mission t\u00e9l\u00e9vis\u00e9e \u00abMaster of Sweets\u00bb en 2022 (deuxi\u00e8me place). \u00c0 partir de novembre, elle travaillera \u00e0 nouveau dans la confiserie familiale Roggwiller \u00e0 Saint-Gall en [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":63335,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[42],"tags":[],"class_list":["post-63336","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-boulangeries-confiseries"],"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>Le v\u00e9ganisme s\u2019invite dans les traditions | 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\/le-veganisme-sinvite-dans-les-traditions\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le v\u00e9ganisme s\u2019invite dans les traditions\" \/>\n<meta property=\"og:description\" content=\"\u00c0 seulement 32 ans, Vanessa Schnyder est d\u00e9j\u00e0 une professionnelle exp\u00e9riment\u00e9e de la branche. 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