{"id":9551,"date":"2020-07-08T11:46:00","date_gmt":"2020-07-08T09:46:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=9551"},"modified":"2022-05-12T11:48:21","modified_gmt":"2022-05-12T09:48:21","slug":"concentre-sur-la-production-et-la-creation","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/concentre-sur-la-production-et-la-creation\/","title":{"rendered":"Concentr\u00e9 sur la production et la cr\u00e9ation"},"content":{"rendered":"\n<p><strong>Le chocolatier de Crans-Montana (VS) David Pasquiet a d\u00e9m\u00e9nag\u00e9 sa production en plaine. Il s\u2019est install\u00e9 dans un b\u00e2timent flambant neuf, dans le parc industriel sierrois de Daval. Les quelque 1000\u202fm2 de la structure abritent notamment une salle de cours et un quatri\u00e8me point de vente.<\/strong><\/p>\n\n\n\n<p>Le chocolatier de Crans-Montana (VS) David Pasquiet a d\u00e9m\u00e9nag\u00e9 sa production en plaine. Il s\u2019est install\u00e9 dans un b\u00e2timent flambant neuf, dans le parc industriel sierrois de Daval. Les quelque 1000\u202fm2 de la structure abritent notamment une salle de cours et un quatri\u00e8me point de vente.La gigantesque fa\u00e7ade int\u00e9gralement vitr\u00e9e du nouveau laboratoire de Virginie et David Pasquiet fait face au Haut-Plateau et \u00e0 Crans-Montana\u2009; l\u00e0, o\u00f9 l\u2019aventure des artisans a d\u00e9but\u00e9 quinze ans plus t\u00f4t. A l\u2019occasion de ce d\u00e9m\u00e9nagement, le couple b\u00e9n\u00e9ficie de 1000\u202fm2 de locaux contre 140 auparavant. Initialement pr\u00e9vue en bois, la structure est dor\u00e9navant compos\u00e9e de murs en b\u00e9ton et d\u2019une charpente en bois\u2009; ceci \u00e0 la suite d\u2019un changement d\u2019architecte. \u00ab\u2009L\u2019int\u00e9rieur du b\u00e2timent n\u2019a pas vraiment \u00e9t\u00e9 modifi\u00e9, mais les pi\u00e8ces ont \u00e9t\u00e9 \u00e9pur\u00e9es\u2009\u00bb, rel\u00e8ve Virginie Pasquiet.<\/p>\n\n\n\n<p>L\u2019entr\u00e9e de la b\u00e2tisse d\u00e9bouche sur une zone d\u2019accueil et d\u2019attente. Elle est comporte des toilettes et des vestiaires. D\u2019un c\u00f4t\u00e9, se trouvent la r\u00e9ception et le bureau de la direction. Ce dernier a notamment \u00e9t\u00e9 pens\u00e9 pour pouvoir \u00eatre s\u00e9par\u00e9 en deux. De l\u2019autre, se trouve la salle de repos des employ\u00e9s. \u00ab\u2009Elle peut accueillir une vingtaine de personnes. Nous l\u2019utiliserons aussi pour donner des cours.\u2009\u00bb<\/p>\n\n\n\n<p>En parall\u00e8le de celle-ci, un long couloir d\u00e9bouche sur une porte vitr\u00e9e habill\u00e9e du mot \u00ab\u2009priv\u00e9\u2009\u00bb. Derri\u00e8re elle, bat le c\u0153ur des lieux\u2009: le laboratoire. Pour y p\u00e9n\u00e9trer, un badge est n\u00e9cessaire. Chacun des collaborateurs en dispose d\u2019un qui lui sert \u00e9galement \u00e0 timbrer.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-separees-ventilees-climatisees\">S\u00e9par\u00e9es,ventil\u00e9es, climatis\u00e9es<\/h2>\n\n\n\n<p>Les 300\u202fm2 de production ont \u00e9t\u00e9 divis\u00e9s en zones\u2009: au centre la fabrication, sur les c\u00f4t\u00e9s le travail des ingr\u00e9dients et le lavage des fruits et autre mati\u00e8res premi\u00e8res.<\/p>\n\n\n\n<p>Le laboratoire comprend aussi trois espaces ferm\u00e9s. Ils sont tous vitr\u00e9s pour ne pas isoler le personnel\u2009: un office avec une station et une cabine de lavage, une pi\u00e8ce de torr\u00e9faction et une d\u2019enrobage. \u00ab\u2009Cette derni\u00e8re est \u00e9quip\u00e9e d\u2019un tunnel de froid de 8 m\u00e8tres. Un rideau isolant s\u00e9pare la zone d\u2019enrobage \u00e0 24\u202f\u00b0C de celle de refroidissement \u00e0 15\u202f\u00b0C. Au bout du tapis, les chocolats peuvent ainsi imm\u00e9diatement \u00eatre mis en bo\u00eete\u2009\u00bb, explique David Pasquiet, avant d\u2019ajouter. \u00ab\u2009Ces pi\u00e8ces s\u00e9par\u00e9es, ventil\u00e9es et climatis\u00e9es nous permettent d\u2019enrober et de torr\u00e9fier sans se soucier des autres activit\u00e9s.<\/p>\n\n\n\n<p>Cela n\u2019\u00e9tait absolument pas le cas \u00e0 Montana. Nous ne pouvions pas m\u00eame pas laver nos ustensiles \u00e0 n\u2019importe quel moment en raison de l\u2019humidit\u00e9, par exemple.\u2009\u00bb C\u00f4t\u00e9 \u00e9quipement, le chocolatier travaille dor\u00e9navant avec un seul fournisseur italien afin de simplifier la maintenance. \u00ab\u2009De cette mani\u00e8re, si une intervention est n\u00e9cessaire sur une machine,le d\u00e9panneur de son repr\u00e9sentant en Suisse peut en m\u00eame temps jeter un coup d\u2019\u0153il aux autres installations.\u2009\u00bb<\/p>\n\n\n\n<p>La production a acc\u00e8s \u00e0 une chambre froide et \u00e0 un \u00e9conomat. Traversantes, elles sont accessibles par le personnel de vente \u00e0 l\u2019oppos\u00e9 du b\u00e2timent. Il r\u00e9cup\u00e8re les ganaches et autres sp\u00e9cialit\u00e9s pour les emballer dans un local d\u00e9di\u00e9 \u00e0 cet effet. Seuls quelques pas suffisent alors pour garnir les \u00e9tals de la boutique de 40 m2. Il n\u2019en faut pas davantage pour charger le v\u00e9hicule de livraison dans le garage. La \u00ab\u2009chocomobile\u2009\u00bb approvisionne les trois autres points de vente de l\u2019entreprise\u2009: Montana, Sion et Vevey (VD).<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-le-chocolat-n-a-pas-change\">\u00ab\u2009Le chocolat n\u2019a pas chang\u00e9\u2009\u00bb<\/h2>\n\n\n\n<p>Commenc\u00e9s en octobre, les travaux se sont achev\u00e9s dans le courant du mois d\u2019avril. La facture s\u2019\u00e9l\u00e8ve \u00e0 un peu plus de 3\u202fmillions de francs. Quant \u00e0 ceux qui pourraient s\u2019interroger sur l\u2019aspect artisanal des cr\u00e9ations issues du site sierrois, David Pasquiet leur r\u00e9pond\u2009: \u00ab\u2009Le chocolat n\u2019a pas chang\u00e9. En ayant davantage de place et supprim\u00e9 certaines t\u00e2ches ingrates, nous pouvons nous concentrer davantage sur la production et la cr\u00e9ation\u2009!\u2009\u00bb<\/p>\n\n\n\n<p><a href=\"https:\/\/www.davidchocolatier.ch\/en\/home\/\">www.instant-chocolat.ch<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le chocolatier de Crans-Montana (VS) David Pasquiet a d\u00e9m\u00e9nag\u00e9 sa production en plaine. Il s\u2019est install\u00e9 dans un b\u00e2timent flambant neuf, dans le parc industriel sierrois de Daval. Les quelque 1000\u202fm2 de la structure abritent notamment une salle de cours et un quatri\u00e8me point de vente. Le chocolatier de Crans-Montana (VS) David Pasquiet a d\u00e9m\u00e9nag\u00e9 sa production en plaine. Il [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9552,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[42],"tags":[],"class_list":["post-9551","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-boulangeries-confiseries"],"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>Concentr\u00e9 sur la production et la cr\u00e9ation | 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\/concentre-sur-la-production-et-la-creation\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Concentr\u00e9 sur la production et la cr\u00e9ation\" \/>\n<meta property=\"og:description\" content=\"Le chocolatier de Crans-Montana (VS) David Pasquiet a d\u00e9m\u00e9nag\u00e9 sa production en plaine. Il s\u2019est install\u00e9 dans un b\u00e2timent flambant neuf, dans le parc industriel sierrois de Daval. Les quelque 1000\u202fm2 de la structure abritent notamment une salle de cours et un quatri\u00e8me point de vente. Le chocolatier de Crans-Montana (VS) David Pasquiet a d\u00e9m\u00e9nag\u00e9 sa production en plaine. 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