{"id":9271,"date":"2018-02-07T08:15:00","date_gmt":"2018-02-07T07:15:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=9271"},"modified":"2022-05-12T08:19:01","modified_gmt":"2022-05-12T06:19:01","slug":"collaborer-pour-le-renouveau-du-metier","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/collaborer-pour-le-renouveau-du-metier\/","title":{"rendered":"Collaborer pour le renouveau du m\u00e9tier"},"content":{"rendered":"\n<p><strong>Les artisans boulangers-confiseurs poursuivent un m\u00eame objectif: am\u00e9liorer leurs commerces et dynamiser la branche. Chaque maillon de l\u2019association contribue \u00e0 cet essor. L\u2019ARABPC et Richemont tenaient \u00e0 en partager un exemple.<\/strong><\/p>\n\n\n\n<p>L\u2019Association romande des artisans boulangers-p\u00e2tissiers confiseurs (ARABPC) et l\u2019\u00e9cole Richemont ont souhait\u00e9 contribuer au soutien de la formation initiale par des actions \u00e0 plusieurs \u00e9chelons, et en particulier au niveau des experts. Il est important de contribuer \u00e0 l\u2019am\u00e9lioration permanente de la prestation des experts et des chefs experts, selon S\u00e9bastien Knecht responsable de Richemont Romandie. \u00ab\u2009Avec les commissions chef expert vente et production, nous nous r\u00e9unissons r\u00e9guli\u00e8rement pour assurer une bonne gestion. L\u2019un des buts est de pr\u00e9venir et d\u2019anticiper les recours, et de gagner en objectivit\u00e9 dans les \u00e9valuations.\u2009\u00bb Chaque canton est souverain. Toutefois la loi, les ordonnances et les r\u00e8glements sont nationaux. \u00ab\u2009Nos \u00e9changes sont donc indispensables pour assurer l\u2019uniformit\u00e9 et l\u2019\u00e9quit\u00e9 de traitement de nos apprentis.\u2009\u00bb<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-quarante-six-nouveaux-experts\">Quarante-six nouveaux experts<\/h2>\n\n\n\n<p>L\u2019ensemble des experts a \u00e9t\u00e9 form\u00e9 aux derniers changements quinquennaux. En Suisse romande, 39 professionnels ont rejoint le cercle des experts en production, et bient\u00f4t 7 en vente. \u00ab\u2009L\u2019implication de formateur en entreprise au niveau des coll\u00e8ges d\u2019experts augmente consid\u00e9rablement notre capacit\u00e9 op\u00e9rationnelle. Un travail en commun entre le comit\u00e9 de la l\u2019ARABPC et Richemont Romandie profite \u00e0 tous. Cette dynamique aura des cons\u00e9quences positives en amont et en aval des examens pratiques.\u2009\u00bb<\/p>\n\n\n\n<p>Les chefs experts embo\u00eetent le pas. Six d\u2019entre eux suivent une formation continue \u00ab\u2009update\u2009\u00bb. Trois ont fini le cursus et trois le termineront prochainement.<\/p>\n\n\n\n<p>Ce mois de janvier, les nouveaux experts en production ont termin\u00e9 leur cursus par la formation sp\u00e9cifique dans les locaux de l\u2019\u00e9cole professionnelle et sous la bienveillance de l\u2019Institut f\u00e9d\u00e9ral des hautes \u00e9tudes en formation professionnelle. Les chefs experts et le centre de comp\u00e9tence sont int\u00e9gr\u00e9s dans l\u2019enseignement.<\/p>\n\n\n\n<p>La gestion du commerce de d\u00e9tail est aussi active. Une formation sur un mod\u00e8le \u00e9quivalent comprenant les sp\u00e9cificit\u00e9s de la vente est planifi\u00e9e au printemps avec la participation de nouvelles futures expertes.<\/p>\n\n\n\n<p>Marie Perriard, Nicolas Taillens et S\u00e9bastien Knecht remercient les experts pour leur engagement, et les associations cantonales pour leur soutien et leurs actions\u2009: \u00ab\u2009Nous contribuons tous ensemble au renouveau du m\u00e9tier et au rayonnement de notre branche.\u2009\u00bb<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Les artisans boulangers-confiseurs poursuivent un m\u00eame objectif: am\u00e9liorer leurs commerces et dynamiser la branche. Chaque maillon de l\u2019association contribue \u00e0 cet essor. L\u2019ARABPC et Richemont tenaient \u00e0 en partager un exemple. L\u2019Association romande des artisans boulangers-p\u00e2tissiers confiseurs (ARABPC) et l\u2019\u00e9cole Richemont ont souhait\u00e9 contribuer au soutien de la formation initiale par des actions \u00e0 plusieurs \u00e9chelons, et en particulier au [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9272,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[41],"tags":[],"class_list":["post-9271","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-association"],"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>Collaborer pour le renouveau du m\u00e9tier | 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\/collaborer-pour-le-renouveau-du-metier\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Collaborer pour le renouveau du m\u00e9tier\" \/>\n<meta property=\"og:description\" content=\"Les artisans boulangers-confiseurs poursuivent un m\u00eame objectif: am\u00e9liorer leurs commerces et dynamiser la branche. Chaque maillon de l\u2019association contribue \u00e0 cet essor. L\u2019ARABPC et Richemont tenaient \u00e0 en partager un exemple. L\u2019Association romande des artisans boulangers-p\u00e2tissiers confiseurs (ARABPC) et l\u2019\u00e9cole Richemont ont souhait\u00e9 contribuer au soutien de la formation initiale par des actions \u00e0 plusieurs \u00e9chelons, et en particulier au [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/collaborer-pour-le-renouveau-du-metier\/\" \/>\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=\"2018-02-07T07:15:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-12T06:19:01+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/05\/richemont_arabpc6982_ver2.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"azureart\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@ch_swissbaker\" \/>\n<meta name=\"twitter:site\" content=\"@ch_swissbaker\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"azureart\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/collaborer-pour-le-renouveau-du-metier\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/collaborer-pour-le-renouveau-du-metier\/\"},\"author\":{\"name\":\"azureart\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/058ac47619f7da53df62aba60f939b78\"},\"headline\":\"Collaborer pour le renouveau du m\u00e9tier\",\"datePublished\":\"2018-02-07T07:15:00+00:00\",\"dateModified\":\"2022-05-12T06:19:01+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/collaborer-pour-le-renouveau-du-metier\/\"},\"wordCount\":414,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#organization\"},\"image\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/collaborer-pour-le-renouveau-du-metier\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/05\/richemont_arabpc6982_ver2.jpg\",\"articleSection\":[\"Association\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/collaborer-pour-le-renouveau-du-metier\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/collaborer-pour-le-renouveau-du-metier\/\",\"url\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/collaborer-pour-le-renouveau-du-metier\/\",\"name\":\"Collaborer pour le renouveau du m\u00e9tier | SBC\",\"isPartOf\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/collaborer-pour-le-renouveau-du-metier\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/collaborer-pour-le-renouveau-du-metier\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/05\/richemont_arabpc6982_ver2.jpg\",\"datePublished\":\"2018-02-07T07:15:00+00:00\",\"dateModified\":\"2022-05-12T06:19:01+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/collaborer-pour-le-renouveau-du-metier\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/collaborer-pour-le-renouveau-du-metier\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/collaborer-pour-le-renouveau-du-metier\/#primaryimage\",\"url\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/05\/richemont_arabpc6982_ver2.jpg\",\"contentUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/05\/richemont_arabpc6982_ver2.jpg\",\"width\":600,\"height\":600,\"caption\":\"Collaborer pour le renouveau du m\u00e9tier\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/collaborer-pour-le-renouveau-du-metier\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"\",\"item\":\"https:\/\/swissbaker.ch\/fr\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Association\",\"item\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/category\/association\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Collaborer pour le renouveau du m\u00e9tier\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#website\",\"url\":\"https:\/\/swissbaker.ch\/fr\/\",\"name\":\"SBC\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/swissbaker.ch\/fr\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#organization\",\"name\":\"Schweizerischer B\u00e4cker-Confiseurmeister-Verband\",\"url\":\"https:\/\/swissbaker.ch\/fr\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/sbc-logo-yoast.jpg\",\"contentUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/sbc-logo-yoast.jpg\",\"width\":512,\"height\":512,\"caption\":\"Schweizerischer B\u00e4cker-Confiseurmeister-Verband\"},\"image\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/swissbaker.ch\",\"https:\/\/x.com\/ch_swissbaker\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/058ac47619f7da53df62aba60f939b78\",\"name\":\"azureart\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/be04dd3098fd612c83067af4f7a295384c93cb6a9112f51beb9d2f477d25da61?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/be04dd3098fd612c83067af4f7a295384c93cb6a9112f51beb9d2f477d25da61?s=96&d=mm&r=g\",\"caption\":\"azureart\"},\"sameAs\":[\"https:\/\/swissbaker.ch\"],\"url\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/author\/pixel-ahoi\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Collaborer pour le renouveau du m\u00e9tier | SBC","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/collaborer-pour-le-renouveau-du-metier\/","og_locale":"fr_FR","og_type":"article","og_title":"Collaborer pour le renouveau du m\u00e9tier","og_description":"Les artisans boulangers-confiseurs poursuivent un m\u00eame objectif: am\u00e9liorer leurs commerces et dynamiser la branche. Chaque maillon de l\u2019association contribue \u00e0 cet essor. L\u2019ARABPC et Richemont tenaient \u00e0 en partager un exemple. L\u2019Association romande des artisans boulangers-p\u00e2tissiers confiseurs (ARABPC) et l\u2019\u00e9cole Richemont ont souhait\u00e9 contribuer au soutien de la formation initiale par des actions \u00e0 plusieurs \u00e9chelons, et en particulier au [&hellip;]","og_url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/collaborer-pour-le-renouveau-du-metier\/","og_site_name":"SBC","article_publisher":"https:\/\/www.facebook.com\/swissbaker.ch","article_published_time":"2018-02-07T07:15:00+00:00","article_modified_time":"2022-05-12T06:19:01+00:00","og_image":[{"width":600,"height":600,"url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/05\/richemont_arabpc6982_ver2.jpg","type":"image\/jpeg"}],"author":"azureart","twitter_card":"summary_large_image","twitter_creator":"@ch_swissbaker","twitter_site":"@ch_swissbaker","twitter_misc":{"Written by":"azureart","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/collaborer-pour-le-renouveau-du-metier\/#article","isPartOf":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/collaborer-pour-le-renouveau-du-metier\/"},"author":{"name":"azureart","@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/058ac47619f7da53df62aba60f939b78"},"headline":"Collaborer pour le renouveau du m\u00e9tier","datePublished":"2018-02-07T07:15:00+00:00","dateModified":"2022-05-12T06:19:01+00:00","mainEntityOfPage":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/collaborer-pour-le-renouveau-du-metier\/"},"wordCount":414,"commentCount":0,"publisher":{"@id":"https:\/\/swissbaker.ch\/fr\/#organization"},"image":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/collaborer-pour-le-renouveau-du-metier\/#primaryimage"},"thumbnailUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/05\/richemont_arabpc6982_ver2.jpg","articleSection":["Association"],"inLanguage":"fr-FR","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/swissbaker.ch\/fr\/panissimo-news\/collaborer-pour-le-renouveau-du-metier\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/collaborer-pour-le-renouveau-du-metier\/","url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/collaborer-pour-le-renouveau-du-metier\/","name":"Collaborer pour le renouveau du m\u00e9tier | SBC","isPartOf":{"@id":"https:\/\/swissbaker.ch\/fr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/collaborer-pour-le-renouveau-du-metier\/#primaryimage"},"image":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/collaborer-pour-le-renouveau-du-metier\/#primaryimage"},"thumbnailUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/05\/richemont_arabpc6982_ver2.jpg","datePublished":"2018-02-07T07:15:00+00:00","dateModified":"2022-05-12T06:19:01+00:00","breadcrumb":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/collaborer-pour-le-renouveau-du-metier\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/swissbaker.ch\/fr\/panissimo-news\/collaborer-pour-le-renouveau-du-metier\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/collaborer-pour-le-renouveau-du-metier\/#primaryimage","url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/05\/richemont_arabpc6982_ver2.jpg","contentUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/05\/richemont_arabpc6982_ver2.jpg","width":600,"height":600,"caption":"Collaborer pour le renouveau du m\u00e9tier"},{"@type":"BreadcrumbList","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/collaborer-pour-le-renouveau-du-metier\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"","item":"https:\/\/swissbaker.ch\/fr\/"},{"@type":"ListItem","position":2,"name":"Association","item":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/category\/association\/"},{"@type":"ListItem","position":3,"name":"Collaborer pour le renouveau du m\u00e9tier"}]},{"@type":"WebSite","@id":"https:\/\/swissbaker.ch\/fr\/#website","url":"https:\/\/swissbaker.ch\/fr\/","name":"SBC","description":"","publisher":{"@id":"https:\/\/swissbaker.ch\/fr\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/swissbaker.ch\/fr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/swissbaker.ch\/fr\/#organization","name":"Schweizerischer B\u00e4cker-Confiseurmeister-Verband","url":"https:\/\/swissbaker.ch\/fr\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/logo\/image\/","url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/sbc-logo-yoast.jpg","contentUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/sbc-logo-yoast.jpg","width":512,"height":512,"caption":"Schweizerischer B\u00e4cker-Confiseurmeister-Verband"},"image":{"@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/swissbaker.ch","https:\/\/x.com\/ch_swissbaker"]},{"@type":"Person","@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/058ac47619f7da53df62aba60f939b78","name":"azureart","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/be04dd3098fd612c83067af4f7a295384c93cb6a9112f51beb9d2f477d25da61?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/be04dd3098fd612c83067af4f7a295384c93cb6a9112f51beb9d2f477d25da61?s=96&d=mm&r=g","caption":"azureart"},"sameAs":["https:\/\/swissbaker.ch"],"url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/author\/pixel-ahoi\/"}]}},"_links":{"self":[{"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/posts\/9271","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/comments?post=9271"}],"version-history":[{"count":0,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/posts\/9271\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/media\/9272"}],"wp:attachment":[{"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/media?parent=9271"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/categories?post=9271"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/tags?post=9271"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}