{"id":7489,"date":"2022-01-19T13:58:00","date_gmt":"2022-01-19T12:58:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=7489"},"modified":"2022-04-29T14:00:12","modified_gmt":"2022-04-29T12:00:12","slug":"un-pain-du-village-une-envie-une-passion-un-succes","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/un-pain-du-village-une-envie-une-passion-un-succes\/","title":{"rendered":"Un pain du village : une envie, une passion, un succ\u00e8s"},"content":{"rendered":"\n<p><strong>Chez Olivier Hofmann \u00e0 Reconvilier (BE), un pain sur deux est \u00e0 base de farines de c\u00e9r\u00e9ales, certaines anciennes, cultiv\u00e9es dans la r\u00e9gion. Huit agriculteurs lui livrent les grains n\u00e9cessaires qu\u2019il moud \u00e0 l\u2019aide d\u2019un moulin \u00e0 meule de pierre. Ses sp\u00e9cialit\u00e9s sont d\u00e9sormais connues loin \u00e0 la ronde. Entretien\u2026<\/strong><\/p>\n\n\n\n<p><strong>Olivier Hofmann, pourquoi travailler avec vos propres c\u00e9r\u00e9ales ?<\/strong><br>En 2008, j\u2019avais envie de proposer un pain du village. Je trouvais sympa de dire aux clients que le champ de bl\u00e9 \u00e0 proximit\u00e9 du magasin avait servi \u00e0 faire leur pain. De fil en aiguille, j\u2019ai demand\u00e9 \u00e0 Tom (ndlr. : Tom Gerber, agriculteur), si nous pouvions planter de l\u2019engrain, le plus vieux des bl\u00e9s. Nous l\u2019avons fait. Il y a eu de l\u2019engouement et petit \u00e0 petit, j\u2019en suis arriv\u00e9 l\u00e0.<\/p>\n\n\n\n<p><strong>Qual a \u00e9t\u00e9 l&#8217;imp<\/strong>a<strong>ct sur la client\u00e8le ?<\/strong><br>Nous avons eu une nouvelle client\u00e8le, de l\u2019ext\u00e9rieur. Nous n\u2019avons pas eu besoin d\u2019aller la chercher, comme nous sommes parmi les seuls \u00e0 en produire. La proportion des clients du village a diminu\u00e9 par rapport au nombre total\u2026<\/p>\n\n\n\n<p>Vous trouverez l&#8217;interview complet dans le magazine \u00abPanissimo\u00bb du 14 janvier 2022.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chez Olivier Hofmann \u00e0 Reconvilier (BE), un pain sur deux est \u00e0 base de farines de c\u00e9r\u00e9ales, certaines anciennes, cultiv\u00e9es dans la r\u00e9gion. Huit agriculteurs lui livrent les grains n\u00e9cessaires qu\u2019il moud \u00e0 l\u2019aide d\u2019un moulin \u00e0 meule de pierre. Ses sp\u00e9cialit\u00e9s sont d\u00e9sormais connues loin \u00e0 la ronde. Entretien\u2026 Olivier Hofmann, pourquoi travailler avec vos propres c\u00e9r\u00e9ales ?En 2008, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7492,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[42,45],"tags":[],"class_list":["post-7489","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-boulangeries-confiseries","category-environnement-professionnel"],"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>Un pain du village : une envie, une passion, un succ\u00e8s | 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\/un-pain-du-village-une-envie-une-passion-un-succes\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Un pain du village : une envie, une passion, un succ\u00e8s\" \/>\n<meta property=\"og:description\" content=\"Chez Olivier Hofmann \u00e0 Reconvilier (BE), un pain sur deux est \u00e0 base de farines de c\u00e9r\u00e9ales, certaines anciennes, cultiv\u00e9es dans la r\u00e9gion. 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