{"id":7829,"date":"2017-03-08T11:47:00","date_gmt":"2017-03-08T10:47:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=7829"},"modified":"2022-05-03T13:18:30","modified_gmt":"2022-05-03T11:18:30","slug":"revenir-a-de-vraies-valeurs-communiquer-former","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/revenir-a-de-vraies-valeurs-communiquer-former\/","title":{"rendered":"Revenir \u00e0 de vraies valeurs, communiquer, former"},"content":{"rendered":"\n<p><strong>Apr\u00e8s pr\u00e8s d\u2019un demi-si\u00e8cle d\u2019activit\u00e9s dans la confiserie et la boulangerie, le responsable de l\u2019Ecole Richemont \u00e0 Pully a r\u00e9cemment pris sa retraite. Coup d\u2019\u0153il en sa compagnie sur l\u2019\u00e9volution de la branche et sur les enjeux qui l\u2019attendent\u2026<\/strong><\/p>\n\n\n\n<p>Ce qui a chang\u00e9 dans la boulangerie-confiserie, en 49 ans\u2009? \u00ab\u2009L\u2019industrialisation de la profession\u2009\u00bb, r\u00e9pond Christian Jaques. \u00ab\u2009Autrefois, les petits commerces faisaient vivre les villes et les villages\u2009: le boulanger, le bistrotier du coin, le pharmacien\u2026 A pr\u00e9sent, ce sont ces soi-disant immenses paneterias et autres complexes.\u2009\u00bb<\/p>\n\n\n\n<p>Une transformation qu\u2019explique en partie l\u2019\u00e9volution de la soci\u00e9t\u00e9, selon l\u2019ancien responsable de l\u2019Ecole professionnelle Richemont de Pully. \u00ab\u2009Un seul salaire ne suffit plus \u00e0 un couple pour \u00e9duquer deux enfants, avoir une voiture, un logement d\u00e9cent et partir en vacances.\u2009\u00bb Les gens n\u2019ont donc plus le temps de cuisiner. Ils se tournent alors vers des produits de substitution. Une situation que le jeune retrait\u00e9 comprend\u2009: \u00ab\u2009Aujourd\u2019hui, je peux consacrer deux heures \u00e0 la confection d\u2019un repas du soir. Lorsque je travaillais, c\u2019\u00e9tait plus difficile. (\u2026) Je n\u2019ai donc rien contre l\u2019industrialisation en soi. En revanche, nous avons fait peut-\u00eatre un peu trop confiance \u00e0 toutes ces choses.\u2009\u00bb Il cite l\u2019exemple de p\u00e2tes dans lesquelles certains industriels ajoutent du gluten. \u00ab\u2009Il n\u2019y en aurait pas besoin. Un boulanger les laisse fermenter 24\u202fheures\u2009; ce que ne fait pas l\u2019industrie pour des questions de rendement. Les p\u00e2tes doivent \u00eatre sur les cha\u00eenes de production deux heures apr\u00e8s leur fabrication.\u2009\u00bb<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-clients-recherchent-boulangers-qui-font-leurs-pains\">Clients recherchent boulangers qui font leurs pains<\/h2>\n\n\n\n<p>Face \u00e0 cette abondance de produits surgel\u00e9s dans les rayons, certaines personnes pensent que le pain traditionnel n\u2019existe plus. \u00ab\u2009Le nombre d\u2019appels re\u00e7us pour me demander les coordonn\u00e9es d\u2019un boulanger qui fait son pain lui-m\u00eame est la chose qui m\u2019a le plus frapp\u00e9, ces 15 derni\u00e8res ann\u00e9es\u2009!\u2009\u00bb<\/p>\n\n\n\n<p>Certes, des boulangers ont aussi succomb\u00e9 aux \u00ab\u2009chants des sir\u00e8nes\u2009\u00bb en se mettant \u00e0 confectionner \u00ab\u2009des produits \u00e0 la va-vite\u2009\u00bb. Toutefois, aujourd\u2019hui ils sont de plus en plus nombreux \u00e0 faire marche arri\u00e8re, se r\u00e9jouit notre interlocuteur. \u00ab\u2009P\u00e2te lev\u00e9e, levain-chef\u2026 Peu importe\u2009! La longue fermentation est la seule vraie valeur que j\u2019estime dans la boulangerie.\u2009\u00bb Un proc\u00e9d\u00e9 naturel qui permettrait de ma\u00eetriser une partie des effets n\u00e9gatifs li\u00e9s \u00e0 la prot\u00e9ine de gluten. \u00ab\u2009Autrefois, les gens consommaient beaucoup plus de pain qu\u2019\u00e0 ce jour. Or, il y avait moins de probl\u00e8mes d\u2019intol\u00e9rance, notamment car les fermentations \u00e9taient plus longues.\u2009\u00bb<\/p>\n\n\n\n<p>Au vu des interrogations et des pr\u00e9occupations des consommateurs, les artisans boulangers-confiseurs doivent communiquer sur leur savoir-faire\u2009: \u00ab\u2009En parler, se montrer, c\u2019est une mani\u00e8re de valoriser la profession. Ils doivent \u00eatre fiers de leur travail.\u2009\u00bb Cette communication devrait \u00e9galement \u00eatre accentu\u00e9e \u00e0 grande \u00e9chelle, via l\u2019association suisse ou l\u2019\u00e9cole Richemont.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">\u00ab\u2009Moins, mais mieux\u2009\u00bb<\/h2>\n\n\n\n<p>Autre observation faite au fil des ann\u00e9es de service du responsable\u2009: \u00ab\u2009Le boulanger est devenu un vrai technicien de la p\u00e2te. Il s\u2019est diversifi\u00e9. Il a pris de la valeur. La profession n\u2019est plus d\u00e9valoris\u00e9e.\u2009\u00bb La r\u00e9union de l\u2019Association suisse des patrons boulangers-p\u00e2tissiers et de l\u2019Union suisse des p\u00e2tissiers-confiseurs a \u00e9galement aid\u00e9 \u00e0 mettre les deux m\u00e9tiers au m\u00eame niveau.<\/p>\n\n\n\n<p>Si les jeunes sont de plus en plus nombreux \u00e0 compl\u00e9ter leur formation initiale par l\u2019autre profession, Christian Jaques leur conseille ne pas trop se diversifier. \u00ab\u2009Dans beaucoup d\u2019entreprises, il y a l\u2019envie de tout faire, de devenir sp\u00e9cialiste pour tout. Il faut savoir rester soi-m\u00eame. On fera peut-\u00eatre moins, mais mieux\u2009!\u2009\u00bb Cela implique une parfaite connaissance des mati\u00e8res premi\u00e8res et des fournisseurs. \u00ab\u2009Si l\u2019artisan d\u00e9sire faire passer un message, il doit savoir ce qu\u2019il a entre les mains.\u2009\u00bb<\/p>\n\n\n\n<p>A une \u00e9poque o\u00f9 la paperasserie est de plus en plus importante, cette philosophie doit plus que jamais \u00eatre adopt\u00e9e par l\u2019ensemble des collaborateurs\u2009: \u00ab\u2009Les patrons vivent un enfer administratif. Ils ont de moins en moins le temps de se d\u00e9velopper.\u2009\u00bb M.\u202fJaques regrette qu\u2019un professionnel doive passer 1\/3 de son temps, voire la moiti\u00e9, dans son bureau plut\u00f4t que dans le laboratoire. \u00ab\u2009Par cons\u00e9quent, il ne faut pas qu\u2019une seule personne ait le savoir. Tout le personnel doit pouvoir profiter de la formation. (\u2026) N\u2019oublions pas qu\u2019un employ\u00e9 bien form\u00e9 est un employ\u00e9 heureux. (\u2026) Et, c\u2019est ainsi que la profession pourra, peut-\u00eatre, \u00eatre sauv\u00e9e\u2009\u00bb, conclut le Vaudois, non sans oublier de remercier les professionnels qui lui ont fait confiance. \u00ab\u2009Ce fut un grand bonheur qui m\u2019a donn\u00e9 envie d\u2019aller plus loin.\u2009\u00bb<\/p>\n\n\n\n<p>Propos recueillis par Johann Ruppen<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Apr\u00e8s pr\u00e8s d\u2019un demi-si\u00e8cle d\u2019activit\u00e9s dans la confiserie et la boulangerie, le responsable de l\u2019Ecole Richemont \u00e0 Pully a r\u00e9cemment pris sa retraite. Coup d\u2019\u0153il en sa compagnie sur l\u2019\u00e9volution de la branche et sur les enjeux qui l\u2019attendent\u2026 Ce qui a chang\u00e9 dans la boulangerie-confiserie, en 49 ans\u2009? \u00ab\u2009L\u2019industrialisation de la profession\u2009\u00bb, r\u00e9pond Christian Jaques. \u00ab\u2009Autrefois, les petits commerces [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5657,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[25],"tags":[],"class_list":["post-7829","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>Revenir \u00e0 de vraies valeurs, communiquer, former | 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\/revenir-a-de-vraies-valeurs-communiquer-former\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Revenir \u00e0 de vraies valeurs, communiquer, former\" \/>\n<meta property=\"og:description\" content=\"Apr\u00e8s pr\u00e8s d\u2019un demi-si\u00e8cle d\u2019activit\u00e9s dans la confiserie et la boulangerie, le responsable de l\u2019Ecole Richemont \u00e0 Pully a r\u00e9cemment pris sa retraite. Coup d\u2019\u0153il en sa compagnie sur l\u2019\u00e9volution de la branche et sur les enjeux qui l\u2019attendent\u2026 Ce qui a chang\u00e9 dans la boulangerie-confiserie, en 49 ans\u2009? \u00ab\u2009L\u2019industrialisation de la profession\u2009\u00bb, r\u00e9pond Christian Jaques. \u00ab\u2009Autrefois, les petits commerces [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/revenir-a-de-vraies-valeurs-communiquer-former\/\" \/>\n<meta property=\"og:site_name\" content=\"SBC\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/swissbaker.ch\" \/>\n<meta property=\"article:published_time\" content=\"2017-03-08T10:47:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-03T11:18:30+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/christian_jaques.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta 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