{"id":9526,"date":"2018-03-22T18:23:00","date_gmt":"2018-03-22T17:23:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=9526"},"modified":"2022-05-12T11:31:25","modified_gmt":"2022-05-12T09:31:25","slug":"une-etoile-dans-le-ciel-boulanger","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-etoile-dans-le-ciel-boulanger\/","title":{"rendered":"Une \u00e9toile dans le ciel boulanger\u2009!"},"content":{"rendered":"\n<p><strong>On est toujours surpris de constater en entrant dans une boulangerie-confiserie la vitesse \u00e0 laquelle le regard appr\u00e9hende l\u2019ensemble de l\u2019assortiment, mille fois plus vite que la fermentation de la levure.<\/strong><\/p>\n\n\n\n<p>Tous les sens sont en \u00e9veil pour, en tant que client, utiliser le peu de temps \u00e0 disposition pour prendre une d\u00e9cision. L\u2019objectif est de ne pas contrarier les clients suivants, et d\u2019\u00e9viter des regards d\u00e9sagr\u00e9ables ou des remarques acerbes de clients impatients attendant leur tour.<\/p>\n\n\n\n<p>Il n\u2019est n\u00e9anmoins jamais tr\u00e8s facile de choisir. Les pains ne sont pas \u00e9gaux. Ils plaisent au premier regard ou pas. Le choix ne se porte pas souvent sur les belles stars ou les nouvelles cr\u00e9ations. On opte g\u00e9n\u00e9ralement pour des pains simples, traditionnels, des pains de forme ovale, avec une d\u00e9chirure marqu\u00e9e, une aura, un petit plus\u2009; des pains par lesquels on se sent attir\u00e9 comme par magie, rien qu\u2019en les regardant.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-du-bon-pain\">Du bon pain\u2009?<\/h2>\n\n\n\n<p>Simple oui, outrancier non. Pour confectionner le meilleur pain de la ville, il faut en effet, outre les meilleures mati\u00e8res premi\u00e8res, une bonne dose d\u2019analyse, de fiert\u00e9 professionnelle et de passion. Il faut aussi un \u0153il critique sur sa propre cro\u00fbte de pain, sachant que les nouvelles \u00e9toiles du ciel boulanger brillent sur le monde entier. Forts de leur motivation, diff\u00e9rents professionnels et personnes venant d\u2019autres fili\u00e8res savent \u00e9crire de belles histoires avec des farines de c\u00e9r\u00e9ales, de l\u2019eau, de la levure et du sel. Pour laisser reposer la p\u00e2te et fermenter la levure, ils ne font pas appel aux nouveaux progr\u00e8s techniques de notre \u00e9poque, mais se basent sur les connaissances transmises au fil du temps.<\/p>\n\n\n\n<p>Chaque entreprise est une \u00e9toile dans le ciel boulanger, lorsque la simplicit\u00e9 est au rendez-vous.<\/p>\n\n\n\n<p>Daniel Jakob<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Blogs pr\u00e9c\u00e9dents<\/h4>\n\n\n\n<p>Les swissbaker-blog sont \u00e0 relire sur<a href=\"https:\/\/www.swissbaker.ch\/fr\/news-panissimo\/swissbaker-blog\/\"> www.swissbaker.ch\/panissimo > swissbaker-blog<\/a> . Ils refl\u00e8tent l\u2019opinion de leur auteur. \u00ab\u2009panissimo\u2009\u00bb d\u00e9cline toute responsabilit\u00e9 quant \u00e0 l\u2019exactitude et l\u2019exhaustivit\u00e9 de leur contenu.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>On est toujours surpris de constater en entrant dans une boulangerie-confiserie la vitesse \u00e0 laquelle le regard appr\u00e9hende l\u2019ensemble de l\u2019assortiment, mille fois plus vite que la fermentation de la levure. Tous les sens sont en \u00e9veil pour, en tant que client, utiliser le peu de temps \u00e0 disposition pour prendre une d\u00e9cision. L\u2019objectif est de ne pas contrarier les [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6701,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[58],"tags":[],"class_list":["post-9526","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-swissbaker-blog-fr"],"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>Une \u00e9toile dans le ciel boulanger\u2009! | 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\/une-etoile-dans-le-ciel-boulanger\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Une \u00e9toile dans le ciel boulanger\u2009!\" \/>\n<meta property=\"og:description\" content=\"On est toujours surpris de constater en entrant dans une boulangerie-confiserie la vitesse \u00e0 laquelle le regard appr\u00e9hende l\u2019ensemble de l\u2019assortiment, mille fois plus vite que la fermentation de la levure. 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