{"id":80506,"date":"2024-06-27T11:04:00","date_gmt":"2024-06-27T09:04:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=80506"},"modified":"2024-06-28T13:55:51","modified_gmt":"2024-06-28T11:55:51","slug":"le-pain-peut-etre-sexy","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-pain-peut-etre-sexy\/","title":{"rendered":"Le pain peut \u00eatre sexy"},"content":{"rendered":"\n

L\u2019Ecole professionnelle Richemont va lancer en janvier la formation continue de sommelier dipl\u00f4m\u00e9 ou sommeli\u00e8re dipl\u00f4m\u00e9e \u2013 une formation dispens\u00e9e uniquement en Allemagne jusqu\u2019\u00e0 pr\u00e9sent.\u00a0\u00abPanissimo\u00bb a voulu en savoir plus sur le sujet en interviewant Marcel Paa, sommelier suisse du pain et boulanger sur Youtube<\/strong>.<\/strong><\/p>\n\n\n\n

Une question un peu cavali\u00e8re: qu’apporte la formation continue de sommelier du pain?<\/strong><\/strong><\/p>\n\n\n\n

C\u2019est tr\u00e8s individuel. Personnellement, elle me permet de mettre des mots sur le pain. Ce dernier est en effet habituellement qualifi\u00e9 de \u00abbon\u00bb, sa description se bornant \u00e0 ce seul adjectif \u2013 malgr\u00e9 les 500 ar\u00f4mes qu\u2019il peut contenir.
Des connaissances sp\u00e9cialis\u00e9es \u00e9tant requises, les volets principaux de la formation continue sont l’analyse sensorielle, le marketing et les relations publiques (ndlr: souvent abr\u00e9g\u00e9es en RP, travail de relations publiques des entreprises et des institutions). L\u2019objectif est d\u2019apprendre aux participants et participantes \u00e0 parler du pain de mani\u00e8re captivante.<\/p>\n\n\n\n

.<\/p>\n\n\n\n

\n\n\n\n
\n
\n

Donn\u00e9e personnelles<\/strong><\/strong><\/h3>\n\n\n\n

Marcel Paa est boulanger-p\u00e2tissier de formation avec dipl\u00f4me f\u00e9d\u00e9ral. Il g\u00e8re la boulangerie familiale CreaBeck avec son \u00e9pouse et son beau-fr\u00e8re. Inspir\u00e9 par des vid\u00e9os de fitness, c\u2019est en 2015 qu\u2019il a t\u00e9l\u00e9charg\u00e9 sa premi\u00e8re vid\u00e9o sur Youtube. Durant la pand\u00e9mie, la cha\u00eene \u00abEinfach Backen \u2013 Marcel Paa\u00bb a pris de l’ampleur jusqu\u2019\u00e0 devenir une entreprise \u00e0 part enti\u00e8re.<\/p>\n<\/div>\n\n\n\n

\n
\"Brot-Sommelier
Son pain quotidien: Marcel Paa est entrepreneur, boulanger sur Youtube et sommelier du pain.<\/em><\/figcaption><\/figure>\n<\/div><\/div>\n<\/div>\n\n\n\n

Dans le secteur, Marcel Paa est toujours engag\u00e9 en tant qu’expert aux examens dans la formation initiale en boulangerie-p\u00e2tisserie et dans le cadre de l’examen professionnel de boulanger-p\u00e2tissier. Il a en outre publi\u00e9 plusieurs livres sur la boulangerie. Marcel Paa a achev\u00e9 avec succ\u00e8s en novembre sa formation continue de sommelier du pain \u2013 avec entre autres Urs R\u00f6thlin (Ecole professionnelle Richemont, LU) et Gregor Maier (Beck Maier, AG).<\/p>\n\n\n\n

\n\n\n\n

Comment se d\u00e9roule cette formation<\/strong>?<\/strong><\/p>\n\n\n\n

Il y a huit champs d’action r\u00e9partis sur trois jours chacun. Dans le cadre du bread pairing, on apprend \u00e0 assortir le pain qui convient \u00e0 la garniture ad hoc; dans le cadre de l’analyse sensorielle, on aiguise les papilles gustatives, et dans le cadre de la verbalisation, on montre dans quelle mesure le pain peut \u00eatre sexy (rires).
Les th\u00e8mes de la culture du pain et des exigences l\u00e9gales sont \u00e9galement abord\u00e9s. Ce que je peux dire de l’Akademie Deutsches B\u00e4ckerhandwerk de Weinheim (D), c\u2019est que j’ai d\u00fb tout apprendre sur l’Allemagne, il a fallu beaucoup bachoter! L’avantage d’un cours en Suisse est que l\u2019enseignement des connaissances peut \u00eatre sp\u00e9cifique \u00e0 la situation et \u00e0 la culture suisses.<\/p>\n\n\n\n

Et comment mets-tu ces connaissances \u00e0 profit dans ton travail quotidien<\/strong>?<\/strong><\/p>\n\n\n\n

L’analyse sensorielle me permet d’\u00e9laborer de savoureuses descriptions des produits. Et je peux d\u00e9sormais en dire beaucoup plus sur les diff\u00e9rentes vari\u00e9t\u00e9s de pain, sur ma cha\u00eene YouTube notamment. Ces connaissances sur l’histoire du pain permettent de faire appr\u00e9cier le produit \u00e0 la client\u00e8le et de le valoriser avant m\u00eame qu’elle ne le go\u00fbte. J\u2019ai \u00e9galement appris \u00e0 parler aux journalistes \u2013 comme je le fais avec toi en ce moment.<\/p>\n\n\n

\n
\"Vom
Une r\u00e9ussite du sommelier du pain: le succulent pain quinoa aux l\u00e9gumes, saveur noisette<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

\u00c0 qui recommanderais-tu de suivre le cours de sommelier du pain<\/strong>?<\/strong><\/p>\n\n\n\n

A toutes celles et ceux qui veulent progresser. Il faut davantage d\u2019engagement pour faire entendre la voix du secteur; nous autres boulangers avons trop souvent la t\u00eate dans la farine. En ce moment, de plus en plus de cuisiniers s’engouffrent dans la br\u00e8che, pour des d\u00e9gustations notamment, alors que nous avons l\u2019expertise en la mati\u00e8re.<\/p>\n\n\n\n

Quel conseil donnerais-tu aux personnes int\u00e9ress\u00e9es et ind\u00e9cises<\/strong>?<\/strong><\/p>\n\n\n\n

Inscrivez-vous sans tarder! C’est une formation continue solide, avec \u00e0 la cl\u00e9 un savoir-faire unique et un r\u00e9seau passionnant. Les personnes ind\u00e9cises peuvent demander aux dix sommeliers que compte actuellement la Suisse de leur faire part de leurs exp\u00e9riences. Nous sommes un petit cercle tr\u00e8s engag\u00e9.<\/p>\n\n\n\n

Interview: Diego Schwerzmann<\/em><\/p>\n\n\n\n

Le num\u00e9ro 13\/24 de \u00abPanissimo\u00bb donne un autre aper\u00e7u de la formation de sommelier du pain.<\/p>\n\n\n\n

\n\n\n\n

Questions<\/strong><\/h3>\n\n\n\n
\n
\n

Cro\u00fbte ou mie?<\/p>\n\n\n\n

Pain blanc ou complet?<\/p>\n\n\n\n

Sal\u00e9 ou sucr\u00e9?<\/p>\n\n\n\n

Chocolat noir ou au lait?<\/p>\n\n\n\n

Mer ou montagne?<\/p>\n\n\n\n

Caf\u00e9 ou th\u00e9?<\/p>\n\n\n\n

Pop, hard-rock ou classique?<\/p>\n<\/div>\n\n\n\n

\n

Cro\u00fbte<\/em><\/p>\n\n\n\n

Pain complet<\/em><\/p>\n\n\n\n

Sal\u00e9<\/em><\/p>\n\n\n\n

Au lait<\/em><\/p>\n\n\n\n

Mer<\/em><\/p>\n\n\n\n

Caf\u00e9<\/em><\/p>\n\n\n\n

Hard-rock<\/em><\/p>\n<\/div>\n\n\n\n

\n
\"\"<\/figure>\n<\/div>\n<\/div>\n\n\n\n

Pour en savoir plus sur Marcel Paa: marcelpaa.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

L\u2019Ecole professionnelle Richemont va lancer en janvier la formation continue de sommelier dipl\u00f4m\u00e9 ou sommeli\u00e8re dipl\u00f4m\u00e9e.\u00a0\u00abPanissimo\u00bb a voulu en savoir plus sur le sujet en interviewant Marcel Paa, sommelier suisse du pain et boulanger sur Youtube.<\/p>\n","protected":false},"author":15,"featured_media":80308,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[84,47],"tags":[444,440,236,441,443,436,439,178,437,438,442],"class_list":["post-80506","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-courant","category-formation-releve","tag-analyse-sensorielle","tag-boulanger","tag-boulangerie","tag-bpulanger","tag-bread-pairing-2","tag-formation-continue","tag-marcel-paa-2","tag-richemont-2","tag-sommelier","tag-sommelier-du-pain","tag-youtube-2"],"acf":[],"yoast_head":"\nLe pain peut \u00eatre sexy 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