{"id":8739,"date":"2017-11-01T10:50:00","date_gmt":"2017-11-01T09:50:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=8739"},"modified":"2022-05-11T10:54:03","modified_gmt":"2022-05-11T08:54:03","slug":"lea-gessler-notre-nom-deja-tout-un-programme","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/lea-gessler-notre-nom-deja-tout-un-programme\/","title":{"rendered":"L\u00e9a Gessler\u2009: \u00ab\u2009Notre nom, d\u00e9j\u00e0 tout un programme\u2009\u00bb"},"content":{"rendered":"\n<p><strong>Sous le nom de \u00ab\u2009Kult\u2009\u00bb, l\u2019\u00e9quipe de la Soci\u00e9t\u00e9 Internationale de Gastronautique a repris la boulangerie traditionnelle de la Riehentor \u00e0 B\u00e2le, avec ses 300 ans d\u2019histoire, pour lui redonner vie \u00e0 travers un nouveau concept.<\/strong><\/p>\n\n\n\n<p>Kult\u2009: une boulangerie \u00e9troite et toute en longueur, un plafond bas en bois et, l\u2019\u00e2me du lieu, un four du si\u00e8cle dernier. C\u2019est ici qu\u2019on s\u2019agite, qu\u2019on \u0153uvre, qu\u2019on enfourne. \u00ab\u2009En fait, c\u2019est la boulangerie qui est venue \u00e0 nous, nous ne l\u2019avons pas cherch\u00e9e\u2009\u00bb, dit L\u00e9a Gessler en expliquant l\u2019historique de la boulangerie Kult au 18 de la Riehentorstrasse \u00e0 B\u00e2le. En collaboration avec L\u00e9on Heinz et Felicia Sch\u00e4fer (qui ont fait parl\u00e9 d\u2019eux \u00e0 B\u00e2le dans le cadre de la Soci\u00e9t\u00e9 Internationale de Gastronautique), elle a repris, fin 2015, la boulangerie traditionnelle. Sa cr\u00e9ation attest\u00e9e remonte \u00e0 1726. \u00ab\u2009C\u2019\u00e9tait une op\u00e9ration de sauvetage, en quelque sorte. A l\u2019origine, pour cette boulangerie, notre r\u00f4le \u00e9tait simplement consultatif. Toutefois, lorsque nous avons trouv\u00e9 le temps n\u00e9cessaire pour nous en occuper, l\u2019exploitation avait d\u00e9j\u00e0 cess\u00e9\u2009\u00bb. L\u00e9a, qui \u00e0 cette \u00e9poque avait un emploi \u00e0 Paris, est n\u00e9anmoins retourn\u00e9e \u00e0 B\u00e2le. Elle a rejoint les gastronautes. Ensemble, ils ont d\u00e9cid\u00e9 de relever ce nouveau d\u00e9fi et ont repris eux-m\u00eames le bail de la plus ancienne boulangerie de la ville.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Changer de cap et tracer sa propre voie<\/h2>\n\n\n\n<p>D\u00e8s le d\u00e9but, ils ont bien compris qu\u2019ils allaient tracer leur propre voie. Car, en fin de compte, les propri\u00e9taires avaient relativement peu de comp\u00e9tences dans la fabrication du pain. L\u00e9a, la directrice de production, a \u00e9tudi\u00e9 le th\u00e9\u00e2tre et la litt\u00e9rature \u00e0 B\u00e2le, Berlin et Paris. Apr\u00e8s quelques ann\u00e9es d\u2019exp\u00e9rience dans la gastronomie par le biais des boulots d\u2019appoint, elle a d\u00e9cid\u00e9 en 2014 d\u2019en faire son m\u00e9tier. Elle a fait ses premiers pas en cuisine, notamment \u00e0 la Buvette gastrot\u00e8que \u00e0 Paris. Cest en Belgique qu\u2019elle a affin\u00e9 ses connaissances en boulangerie. L\u00e9on et Felicia, qui sont entre-temps pass\u00e9s \u00e0 d\u2019autres projets, sont dipl\u00f4m\u00e9s de l\u2019Institut Hyperwerk, l\u2019Ecole sup\u00e9rieure d\u2019art et de design de B\u00e2le. Ils ont en commun l\u2019amour de la cr\u00e9ativit\u00e9, des plaisirs de la table et de l\u2019exp\u00e9rimentation gustative. De ce fait, leur nom est d\u00e9j\u00e0 tout un programme. \u00ab\u2009Nous ne voulons pas seulement faire revivre la boulangerie et le quartier. Nous voulons aussi d\u00e9velopper nos produits et cultiver la boulangerie artisanale, explique L\u00e9a. \u00ab\u2009Le nom \u00ab\u2009Kult\u2009\u00bb r\u00e9unit le caract\u00e8re du lieu et en m\u00eame temps notre fa\u00e7on non conventionnelle de travailler.\u2009\u00bb<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-modele-de-financement-le-crowdfunding\">Mod\u00e8le de financement\u2009: le crowdfunding<\/h2>\n\n\n\n<p>La fa\u00e7on dont ils ont collect\u00e9 leurs fonds n\u2019est pas tout \u00e0 fait conventionnelle non plus. Les jeunes propri\u00e9taires ne sont pas pass\u00e9s par la banque pour obtenir les fonds n\u00e9cessaires au lancement de l\u2019affaire et aux investissements initiaux, mais les ont rassembl\u00e9s via le financement participatif, sur une plate-forme de crowdfunding. L\u00e9on\u2009: \u00ab\u2009Pour nous, c\u2019\u00e9tait clair\u2009: si nous trouvions des gens qui sont pr\u00eats \u00e0 investir pour maintenir en vie la plus ancienne boulangerie de la ville, alors notre projet a un v\u00e9ritable sens\u2009\u00bb. En quelques jours, ils ont r\u00e9uni pratiquement 40\u2009000\u202ffrancs aupr\u00e8s de 300 personnes. \u00ab\u2009Nous avons \u00e9t\u00e9 tr\u00e8s largement soutenus\u2009\u00bb, affirme L\u00e9a, non sans fiert\u00e9.<\/p>\n\n\n\n<p>La suite dans l\u2019\u00e9dition n\u00b022\/17 de \u00abpanissimo\u00bb.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sous le nom de \u00ab\u2009Kult\u2009\u00bb, l\u2019\u00e9quipe de la Soci\u00e9t\u00e9 Internationale de Gastronautique a repris la boulangerie traditionnelle de la Riehentor \u00e0 B\u00e2le, avec ses 300 ans d\u2019histoire, pour lui redonner vie \u00e0 travers un nouveau concept. Kult\u2009: une boulangerie \u00e9troite et toute en longueur, un plafond bas en bois et, l\u2019\u00e2me du lieu, un four du si\u00e8cle dernier. C\u2019est ici [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8742,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[52,25],"tags":[],"class_list":["post-8739","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actuel","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>L\u00e9a Gessler\u2009: \u00ab\u2009Notre nom, d\u00e9j\u00e0 tout un programme\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\/lea-gessler-notre-nom-deja-tout-un-programme\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"L\u00e9a Gessler\u2009: \u00ab\u2009Notre nom, d\u00e9j\u00e0 tout un programme\u2009\u00bb\" \/>\n<meta property=\"og:description\" content=\"Sous le nom de \u00ab\u2009Kult\u2009\u00bb, l\u2019\u00e9quipe de la Soci\u00e9t\u00e9 Internationale de Gastronautique a repris la boulangerie traditionnelle de la Riehentor \u00e0 B\u00e2le, avec ses 300 ans d\u2019histoire, pour lui redonner vie \u00e0 travers un nouveau concept. 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