{"id":7820,"date":"2017-03-01T10:54:00","date_gmt":"2017-03-01T09:54:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=7820"},"modified":"2022-05-03T11:55:39","modified_gmt":"2022-05-03T09:55:39","slug":"tradition-et-innovation","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/tradition-et-innovation\/","title":{"rendered":"Tradition et innovation"},"content":{"rendered":"\n<p><strong>Le jeune homme de 28 ans a plein d\u2019id\u00e9es. Sa passion pour son m\u00e9tier est \u00e9vidente. Il fait partie de la 6e g\u00e9n\u00e9ration \u00e0 la t\u00eate de l\u2019entreprise en Argovie\u2009: \u00ab\u2009Je mets d\u00e9sormais en \u0153uvre ce que j\u2019ai appris pendant ma formation.\u2009\u00bb<\/strong><\/p>\n\n\n\n<p>Pour Daniel H\u00e4chler, il est important que l\u2019entreprise reste traditionnelle, familiale et \u00e0 m\u00eame de satisfaire les exigences des clients. Ces derniers sont accueillis personnellement.<\/p>\n\n\n\n<p>L\u2019artisanat est central. \u00ab\u2009Je veux montrer ce qu\u2019on peut confectionner avec de la farine et de l\u2019eau. Nous collaborons directement avec la nature\u2009\u00bb. La r\u00e9gionalit\u00e9, le naturel et la simplicit\u00e9 lui tiennent \u00e0 c\u0153ur. C\u2019est la raison pour laquelle son pain a chaque jour un go\u00fbt un peu diff\u00e9rent. Il n\u2019est pas le m\u00eame en hiver qu\u2019en \u00e9t\u00e9. Les clients en sont inform\u00e9s et se montrent compr\u00e9hensifs. La qualit\u00e9 des produits est connue bien au-del\u00e0 des fronti\u00e8res de la r\u00e9gion.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-des-recettes-de-son-arriere-grand-pere\">Des recettes de son arri\u00e8re-grand-p\u00e8re<\/h2>\n\n\n\n<p>Le savoir-faire artisanal s\u2019est transmis de g\u00e9n\u00e9ration en g\u00e9n\u00e9ration, chez les H\u00e4chler. Il n\u2019y a donc rien d\u2019\u00e9tonnant \u00e0 ce que l\u2019actuel patron utilise des recettes de son arri\u00e8re-grand-p\u00e8re\u2009; l\u00e9g\u00e8rement adapt\u00e9es aux temps modernes.<\/p>\n\n\n\n<p>Il est n\u00e9anmoins ouvert \u00e0 la nouveaut\u00e9\u2009: pour preuve, un r\u00e9fugi\u00e9 afghan suit une formation \u00e9l\u00e9mentaire chez lui. Daniel H\u00e4chler en est enchant\u00e9\u2009: \u00ab\u2009Le bonheur est partag\u00e9, et l\u2019apprentissage mutuel.\u2009\u00bb<\/p>\n\n\n\n<p>Le jeune chef d\u2019entreprise adore bricoler, optimiser les recettes. Il adapte constamment la production. C\u2019est ce qu\u2019il a notamment fait avec ses croissants. Ils sont tels qu\u2019il les souhaitait depuis six mois environ\u2009: roul\u00e9s \u00e0 la main sans levure. Le panettone est son prochain projet. \u00ab\u2009Je ne m\u2019arr\u00eate jamais d\u2019essayer de progresser.\u2009\u00bb<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Du plaisir \u00e0 travailler<\/h2>\n\n\n\n<p>Il a toujours eu l\u2019intention de tout fabriquer artisanalement. Il a choisi de se passer de levure de boulangerie lors de son examen professionnel. Apr\u00e8s son apprentissage de boulanger-p\u00e2tissier, le jeune professionnel a travaill\u00e9 dans la boulangerie-p\u00e2tisserie Aebersold \u00e0 Morat. \u00ab\u2009J\u2019y ai beaucoup appris, tant humainement que professionnellement. (\u2026) Les deux aspects sont tr\u00e8s importants. Si l\u2019humain dysfonctionne, les produits et la vente ne peuvent que s\u2019en ressentir. L\u2019humour et le plaisir de travailler doivent \u00eatre perceptibles.\u2009\u00bb<\/p>\n\n\n\n<p>Bernhard Aebersold a r\u00e9ussi \u00e0 motiver Daniel H\u00e4chler \u00e0 participer aux concours (candidat aux SwissSkills et aux championnats d\u2019Europe, et coach et membre du jury lors de la Coupe d\u2019Europe). Il est par ailleurs toujours li\u00e9 \u00e0 la Suisse romande\u2009: il est le seul Suisse allemand \u00e0 faire partie du groupe Erfa Pain-choc.<\/p>\n\n\n\n<p>Il a \u00e9galement \u00e9largi ses connaissances chez Merz \u00e0 Coire\u2009: \u00ab\u2009Ren\u00e9 Haslinger m\u2019a beaucoup encourag\u00e9, tout en me confiant de grandes responsabilit\u00e9s.\u2009\u00bb M.\u202fH\u00e4chler a r\u00e9ussi l\u2019examen professionnel \u00e0 l\u2019Ecole professionnelle Richemont.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Projets<\/h2>\n\n\n\n<p>Lorsqu\u2019il \u00e9voque son pass\u00e9, Daniel H\u00e4chler rel\u00e8ve avec satisfaction et reconnaissance\u2009: \u00ab\u2009J\u2019ai eu beaucoup de chance, mes chefs n\u2019ont cess\u00e9 de m\u2019encourager\u2009\u00bb. A Richemont, il a d\u00e9velopp\u00e9 lui-m\u00eame toutes les recettes du livre professionnel \u00ab\u2009Boulangerie fine\u2009\u00bb. Apr\u00e8s son s\u00e9jour \u00e0 Lucerne, il est parti voyager, et a acquis de nombreuses exp\u00e9riences professionnelles.<\/p>\n\n\n\n<p>Depuis deux ans, il travaille dans l\u2019entreprise de ses parents, Heidi et Max H\u00e4chler. Il s\u2019y sent bien et a quelques projets\u2009: \u00ab\u2009Mon p\u00e8re est cool. Nous avons la m\u00eame philosophie, il me laisse faire.\u2009\u00bb Un premier r\u00e9am\u00e9nagement est pr\u00e9vu \u00e0 l\u2019automne. Restent encore le site web, la communication, les collaborateurs et la vie priv\u00e9e. \u00ab\u2009Je suis tr\u00e8s heureux de la tournure des \u00e9v\u00e8nements. Mon p\u00e8re a fait un super travail de pr\u00e9paration.\u2009\u00bb<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le jeune homme de 28 ans a plein d\u2019id\u00e9es. Sa passion pour son m\u00e9tier est \u00e9vidente. Il fait partie de la 6e g\u00e9n\u00e9ration \u00e0 la t\u00eate de l\u2019entreprise en Argovie\u2009: \u00ab\u2009Je mets d\u00e9sormais en \u0153uvre ce que j\u2019ai appris pendant ma formation.\u2009\u00bb Pour Daniel H\u00e4chler, il est important que l\u2019entreprise reste traditionnelle, familiale et \u00e0 m\u00eame de satisfaire les exigences [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5639,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[25],"tags":[],"class_list":["post-7820","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classifiee"],"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>Tradition et innovation | 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\/tradition-et-innovation\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tradition et innovation\" \/>\n<meta property=\"og:description\" content=\"Le jeune homme de 28 ans a plein d\u2019id\u00e9es. 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