{"id":7877,"date":"2017-03-29T14:55:00","date_gmt":"2017-03-29T12:55:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=7877"},"modified":"2022-05-03T15:00:15","modified_gmt":"2022-05-03T13:00:15","slug":"il-fallait-vraiment-que-ca-change","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/il-fallait-vraiment-que-ca-change\/","title":{"rendered":"\u00ab\u2009Il fallait vraiment que \u00e7a change\u2009\u00bb"},"content":{"rendered":"\n<p><strong>Boulanger-p\u00e2tissier dans le Jura, David Parrat a revu l\u2019int\u00e9gralit\u00e9 de ses recettes de pain. Seuls des produits au levain, \u00e0 la levure et estampill\u00e9s \u00ab\u2009Naturel\u2009\u00bb sortent de son fournil. Retour sur ses motivations et les cons\u00e9quences de son choix\u2026<\/strong><\/p>\n\n\n\n<p>Artisan est synonyme de produits uniques et sains, pour beaucoup de personnes. David Parrat essaie aussi de v\u00e9hiculer cette image \u00e0 Saignel\u00e9gier, o\u00f9 il est install\u00e9 depuis douze ans.<\/p>\n\n\n\n<p>Cependant, des \u00ab\u2009incoh\u00e9rences\u2009\u00bb d\u00e9rangeaient le boulanger-p\u00e2tissier, depuis quelque temps. La premi\u00e8re concernait l\u2019unicit\u00e9 de certains pains. \u00ab\u2009A base de m\u00e9lange de farine de fournisseurs, je peux les retrouver chez des confr\u00e8res. (\u2026) Ce n\u2019est pas vraiment probl\u00e9matique, si c\u2019est \u00e0 une centaine de kilom\u00e8tres. En revanche, cela le devient, lorsque c\u2019est dans les villages voisins.\u2009\u00bb La seconde contradiction \u00e9tait li\u00e9e \u00e0 l\u2019utilisation d\u2019auxiliaires afin de stabiliser les pr\u00e9parations\u2009: \u00ab\u2009A nouveau, je rencontrais toujours un petit probl\u00e8me, lorsque j\u2019ajoutais ces garde-fous. Cela faisait des ann\u00e9es que je voulais m\u2019en passer.\u2009\u00bb L\u2019embarras s\u2019est accentu\u00e9 lorsqu\u2019il a d\u00fb \u00e9tiqueter la composition des sandwichs destin\u00e9s \u00e0 un d\u00e9p\u00f4t de pain. \u00ab\u2009Evidemment, je connais tous les produits que j\u2019emploie. Toutefois, en les ayant sous les yeux, list\u00e9s les uns derri\u00e8re les autres, je me suis dit qu\u2019il fallait vraiment que \u00e7a change.\u2009\u00bb<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ann\u00e9es 90\u2009: \u00ab\u2009la course au plus volumineux\u2009\u00bb<\/h2>\n\n\n\n<p>Pourquoi avoir franchi le cap aujourd\u2019hui\u2009? \u00ab\u2009Nous r\u00e9noverons notre magasin en fin d\u2019ann\u00e9e. Pouvant cr\u00e9er l\u2019enseigne dont nous r\u00eavons, nous ne souhaitons plus d\u2019articles qui ne collent pas avec nos convictions\u2009\u00bb, r\u00e9pond le quadrag\u00e9naire. Il avoue aussi que si le changement ne s\u2019est pas fait plus t\u00f4t, c\u2019est un peu par manque de courage. \u00ab\u2009J\u2019ai appris mon m\u00e9tier \u00e0 la fin des ann\u00e9es 90\u2009: les ann\u00e9es \u00e9mulsifiant. A cette \u00e9poque, il fallait aller devant le client et dire \u00ab\u2009mon pain est le plus gros de la r\u00e9gion\u2009\u00bb. C\u2019\u00e9tait la course au plus volumineux et au moins cher. Ce n\u2019est pas \u00e9vident de modifier ce qu\u2019on a appris.\u2009\u00bb<\/p>\n\n\n\n<p>D\u00e9sormais, le boulanger travaille sans auxiliaire, uniquement avec du levain et de la levure. Lors de l\u2019\u00e9laboration de ses nouvelles recettes, il en a profit\u00e9 pour rationaliser son assortiment. D\u2019une vingtaine de pains, il est pass\u00e9 \u00e0 trois de base et sept sp\u00e9ciaux.<\/p>\n\n\n\n<p>Au pr\u00e9alable, le patron a sond\u00e9 ses collaborateurs. \u00ab\u2009Le changement ne peut se faire sans eux. Je leur ai donc pr\u00e9sent\u00e9 une liste et nous avons fait des essais.\u2009\u00bb A sa surprise, ses employ\u00e9s se sont pris au jeu. \u00ab\u2009Je pensais qu\u2019ils allaient prendre cela comme une charge suppl\u00e9mentaire, et que je devrais travailler avec eux durant deux mois. En fait, cela n\u2019a dur\u00e9 que trois semaines.\u2009\u00bb<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-des-prix-qui-se-justifient\">Des prix qui se justifient<\/h2>\n\n\n\n<p>Levain chef, sans auxiliaire, moins de sel\u2026 Les recettes \u00e9labor\u00e9es, M.\u202fParrat a fix\u00e9 une date butoir, en se basant sur son stock de farine. Le moment voulu, son fournisseur lui a repris le solde des sacs. \u00ab\u2009Je ne commande plus que de la farine IP-Suisse de froment, d\u2019\u00e9peautre, de seigle et des graines.\u2009\u00bb<\/p>\n\n\n\n<p>C\u00f4t\u00e9 co\u00fbt, l\u2019artisan dit ne pas d\u00e9penser davantage. Quant au prix de vente, il commercialise ses produits dix centimes de plus qu\u2019autrefois. Il a \u00e9galement diminu\u00e9 leur poids de 50 grammes. \u00ab\u2009Cela se justifiait ais\u00e9ment. (\u2026) Avant, nous faisions quelque chose de bon. Maintenant, nous faisons quelque chose de meilleur\u2009!\u2009\u00bb<\/p>\n\n\n\n<p>Afin de faciliter la t\u00e2che de son personnel de vente, David Parrat a install\u00e9 dans son magasin une table de pr\u00e9sentation. Les vendeuses peuvent conseiller la client\u00e8le en lui faisant d\u00e9guster les nouvelles sp\u00e9cialit\u00e9s.<\/p>\n\n\n\n<p>Le succ\u00e8s semble \u00eatre aux rendez-vous, \u00e0 en croire le Jurassien\u2009: \u00ab\u2009Autrefois, je vendais cinq pains aux graines pour dix mi-blancs, par exemple. Aujourd\u2019hui, c\u2019est tant pour tant. Les clients sont contents. Une personne vient m\u00eame chercher son pain pour la semaine depuis Bienne\u2009!\u2009\u00bb<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Boulanger-p\u00e2tissier dans le Jura, David Parrat a revu l\u2019int\u00e9gralit\u00e9 de ses recettes de pain. Seuls des produits au levain, \u00e0 la levure et estampill\u00e9s \u00ab\u2009Naturel\u2009\u00bb sortent de son fournil. Retour sur ses motivations et les cons\u00e9quences de son choix\u2026 Artisan est synonyme de produits uniques et sains, pour beaucoup de personnes. David Parrat essaie aussi de v\u00e9hiculer cette image \u00e0 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7878,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[48],"tags":[],"class_list":["post-7877","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-production"],"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>\u00ab\u2009Il fallait vraiment que \u00e7a change\u2009\u00bb | 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\/il-fallait-vraiment-que-ca-change\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00ab\u2009Il fallait vraiment que \u00e7a change\u2009\u00bb\" \/>\n<meta property=\"og:description\" content=\"Boulanger-p\u00e2tissier dans le Jura, David Parrat a revu l\u2019int\u00e9gralit\u00e9 de ses recettes de pain. 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