{"id":9607,"date":"2018-04-11T09:49:00","date_gmt":"2018-04-11T07:49:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=9607"},"modified":"2022-05-12T13:55:25","modified_gmt":"2022-05-12T11:55:25","slug":"swiss-team-pastry-club","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/swiss-team-pastry-club\/","title":{"rendered":"Swiss Team Pastry Club\u2009"},"content":{"rendered":"\n

L\u2019\u00e9quipe Suisse a remport\u00e9 la m\u00e9daille de bronze lors de la Coupe du monde de la p\u00e2tisserie 2017. Ses membres, C\u00e9dric Pilloud, Jorge Cardoso et Jean-Baptiste Jolliet, et leurs coachs, Patrick Bovon et Nad\u00e8ge Bonzon, ont alors repris les r\u00eanes du club Suisse et cr\u00e9\u00e9 le Swiss Team Pastry Club.<\/strong><\/p>\n\n\n\n


Le but du Swiss Team Pastry Club (STPC) est d\u2019\u00eatre encore meilleurs ensemble\u2009! Depuis 2015, chaque pays doit avoir un club pour recruter les candidats potentiels \u00e0 travers la Suisse. L\u2019objectif est alors de cr\u00e9er un noyau de professionnels surmotiv\u00e9s afin de r\u00e9unir tout le savoir-faire du pays mais aussi de ne pas d\u00e9penser de l\u2019\u00e9nergie \u00e0 recr\u00e9er la m\u00eame chose tous les deux ans\u2009: sponsoring, mat\u00e9riel, mati\u00e8re premi\u00e8re, etc. Le STPC g\u00e8re l\u2019\u00e9quipe Suisse pour les trois plus gros concours dans le domaine de la p\u00e2tisserie internationale\u2009: la Coupe du monde de la p\u00e2tisserie \u00e0 Lyon (F), La Coupe du monde de la p\u00e2tisserie junior \u00e0 Rimini (I) et le Mondial des arts sucr\u00e9s \u00e0 Paris.<\/p>\n\n\n\n

Les engagements<\/h2>\n\n\n\n

\u2013\u2002Cr\u00e9er les s\u00e9lections Suisses de ces diff\u00e9rents concours\u2009;<\/p>\n\n\n\n

\u2013\u2002suivre les \u00e9quipes et les candidats s\u00e9lectionn\u00e9s\u2009;<\/p>\n\n\n\n

\u2013\u2002partager le savoir-faire\u2009;<\/p>\n\n\n\n

\u2013\u2002mettre en relation les connaissances pour cr\u00e9er une synergie autour d\u2019un projet\u2009;<\/p>\n\n\n\n

\u2013\u2002ne pas viser plus bas que la 1\u00e8re place\u2009;<\/p>\n\n\n\n

\u2013\u2002garder un \u0153il sur les jeunes motiv\u00e9s afin de leur cr\u00e9er une structure d\u2019apprentissage selon leur envie\u2009;<\/p>\n\n\n\n

\u2013\u2002\u00eatre accessible \u00e0 toute personne ayant soif d\u2019apprendre, peu importe sa langue ou son canton.<\/p>\n\n\n\n

Courant 2018\u2026<\/h2>\n\n\n\n

Le STPC suit une tr\u00e8s belle \u00e9quipe Suisse pour la s\u00e9lection Europe en juin \u00e0 Turin (I) afin d\u2019acc\u00e9der \u00e0 la finale de la Coupe du monde de la p\u00e2tisserie. Cette derni\u00e8re se d\u00e9roulera lors du Sirha \u00e0 Lyon en 2019. L\u2019\u00e9quipe se compose de Sara Bezen\u00e7on, p\u00e2tissi\u00e8re, d\u2019Antoine Chopin, chocolatier, et de Goulwen Durand, glacier.<\/p>\n\n\n\n

Le club compte leur faire gagner du temps et de l\u2019argent en les suivant de tr\u00e8s pr\u00e8s. Ceci devrait leur permettre d\u2019\u00eatre le plus serein possible tout au long de cette \u00e9preuve de vie.<\/p>\n\n\n\n

Le STPC compte aussi cr\u00e9er son propre concours afin de motiver certains Suisses \u00e0 se surpasser, et cr\u00e9er une synergie afin de montrer l\u2019exemple aux plus jeunes.<\/p>\n\n\n\n

Poss\u00e9der une Suisse p\u00e2tissi\u00e8re dynamique<\/h2>\n\n\n\n

Termin\u00e9e l\u2019\u00e9poque o\u00f9 l\u2019on cache ses recettes et son savoir-faire. Au contraire, le partage et la meilleure fa\u00e7on d\u2019apprendre et de motiver les apprentis, du moins certains. Au pire si on cherche quelque chose il suffit de se connecter sur internet et l\u2019on trouve tout ce que l\u2019on veut.<\/p>\n\n\n\n

Le STPC veut devenir par la suite une plateforme p\u00e2tissi\u00e8re de partage, de motivation mais aussi de r\u00eaves\u2026 Qui n\u2019a jamais r\u00eav\u00e9 un jour de participer \u00e0 une coupe du monde et de faire partie de l\u2019\u00e9lite de son pays\u2009?<\/p>\n\n\n\n

C\u00e9dric Pilloud<\/h2>\n\n\n\n

\u2013 2007 \u2013 2010\u2009: apprentissage de boulanger-p\u00e2tissier, Guignard Dessert, Orbe (VD).<\/p>\n\n\n\n

\u2013 2011 \u2013 2014\u2009: demi-chef de partie \u00e0 l\u2019H\u00f4tel Crillon, Paris (F).<\/p>\n\n\n\n

\u2013 2012\u2009: chef de partie, Le Laurent, Paris (F).<\/p>\n\n\n\n

\u2013 2014\u2009: chef de partie, Hell of the North, Melbourne (AU).<\/p>\n\n\n\n

\u2013 2015\u2009: participation \u00e0 \u00ab\u2009Qui sera le prochain grand p\u00e2tissier\u2009\u00bb, France 2.<\/p>\n\n\n\n

\u2013 2015\u2009: chef de partie, Le Pont de Brent, Brent (VD).<\/p>\n\n\n\n

\u2013 2017\u2009: 3e \u00e0 la Coupe du monde de la p\u00e2tisserie, Lyon (F).<\/p>\n\n\n\n

\u2013 D\u00e8s 2017\u2009: chef p\u00e2tissier, Eric Vuissoz, Sainte-Croix (VD).<\/p>\n\n\n\n

S\u00e9rie Our Future<\/h2>\n\n\n\n

Notre branche peut compter sur des jeunes remarquables et prometteurs. \u00ab\u2009panissimo\u2009\u00bb veut leur donner une place particuli\u00e8re en 2018.<\/p>\n\n\n\n

Toutes les contributions des professionnels sont disponibles en ligne sur le site internet www.swissbaker.ch\/panissimo > Our Future.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

L\u2019\u00e9quipe Suisse a remport\u00e9 la m\u00e9daille de bronze lors de la Coupe du monde de la p\u00e2tisserie 2017. Ses membres, C\u00e9dric Pilloud, Jorge Cardoso et Jean-Baptiste Jolliet, et leurs coachs, Patrick Bovon et Nad\u00e8ge Bonzon, ont alors repris les r\u00eanes du club Suisse et cr\u00e9\u00e9 le Swiss Team Pastry Club. Le but du Swiss Team Pastry Club (STPC) est d\u2019\u00eatre […]<\/p>\n","protected":false},"author":1,"featured_media":6732,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53],"tags":[],"class_list":["post-9607","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-our-future-fr"],"acf":[],"yoast_head":"\nSwiss Team Pastry Club\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\/swiss-team-pastry-club\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Swiss Team Pastry Club\u2009\" \/>\n<meta property=\"og:description\" content=\"L\u2019\u00e9quipe Suisse a remport\u00e9 la m\u00e9daille de bronze lors de la Coupe du monde de la p\u00e2tisserie 2017. Ses membres, C\u00e9dric Pilloud, Jorge Cardoso et Jean-Baptiste Jolliet, et leurs coachs, Patrick Bovon et Nad\u00e8ge Bonzon, ont alors repris les r\u00eanes du club Suisse et cr\u00e9\u00e9 le Swiss Team Pastry Club. Le but du Swiss Team Pastry Club (STPC) est d\u2019\u00eatre […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/swiss-team-pastry-club\/\" \/>\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=\"2018-04-11T07:49:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-12T11:55:25+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/Cedric_Pillou_pics2_600px.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=\"4 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\/swiss-team-pastry-club\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/swiss-team-pastry-club\/\"},\"author\":{\"name\":\"azureart\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/058ac47619f7da53df62aba60f939b78\"},\"headline\":\"Swiss Team Pastry Club\u2009\",\"datePublished\":\"2018-04-11T07:49:00+00:00\",\"dateModified\":\"2022-05-12T11:55:25+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/swiss-team-pastry-club\/\"},\"wordCount\":628,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#organization\"},\"image\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/swiss-team-pastry-club\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/Cedric_Pillou_pics2_600px.jpg\",\"articleSection\":[\"Our Future\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/swiss-team-pastry-club\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/swiss-team-pastry-club\/\",\"url\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/swiss-team-pastry-club\/\",\"name\":\"Swiss Team Pastry Club\u2009 | SBC\",\"isPartOf\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/swiss-team-pastry-club\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/swiss-team-pastry-club\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/Cedric_Pillou_pics2_600px.jpg\",\"datePublished\":\"2018-04-11T07:49:00+00:00\",\"dateModified\":\"2022-05-12T11:55:25+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/swiss-team-pastry-club\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/swiss-team-pastry-club\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/swiss-team-pastry-club\/#primaryimage\",\"url\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/Cedric_Pillou_pics2_600px.jpg\",\"contentUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/Cedric_Pillou_pics2_600px.jpg\",\"width\":600,\"height\":600,\"caption\":\"Swiss Team Pastry Club\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/swiss-team-pastry-club\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"\",\"item\":\"https:\/\/swissbaker.ch\/fr\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Our Future\",\"item\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/category\/our-future-fr\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Swiss Team Pastry Club\u2009\"}]},{\"@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":"Swiss Team Pastry Club\u2009 | 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\/swiss-team-pastry-club\/","og_locale":"fr_FR","og_type":"article","og_title":"Swiss Team Pastry Club\u2009","og_description":"L\u2019\u00e9quipe Suisse a remport\u00e9 la m\u00e9daille de bronze lors de la Coupe du monde de la p\u00e2tisserie 2017. Ses membres, C\u00e9dric Pilloud, Jorge Cardoso et Jean-Baptiste Jolliet, et leurs coachs, Patrick Bovon et Nad\u00e8ge Bonzon, ont alors repris les r\u00eanes du club Suisse et cr\u00e9\u00e9 le Swiss Team Pastry Club. Le but du Swiss Team Pastry Club (STPC) est d\u2019\u00eatre […]","og_url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/swiss-team-pastry-club\/","og_site_name":"SBC","article_publisher":"https:\/\/www.facebook.com\/swissbaker.ch","article_published_time":"2018-04-11T07:49:00+00:00","article_modified_time":"2022-05-12T11:55:25+00:00","og_image":[{"width":600,"height":600,"url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/Cedric_Pillou_pics2_600px.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":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/swiss-team-pastry-club\/#article","isPartOf":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/swiss-team-pastry-club\/"},"author":{"name":"azureart","@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/058ac47619f7da53df62aba60f939b78"},"headline":"Swiss Team Pastry Club\u2009","datePublished":"2018-04-11T07:49:00+00:00","dateModified":"2022-05-12T11:55:25+00:00","mainEntityOfPage":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/swiss-team-pastry-club\/"},"wordCount":628,"commentCount":0,"publisher":{"@id":"https:\/\/swissbaker.ch\/fr\/#organization"},"image":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/swiss-team-pastry-club\/#primaryimage"},"thumbnailUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/Cedric_Pillou_pics2_600px.jpg","articleSection":["Our Future"],"inLanguage":"fr-FR","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/swissbaker.ch\/fr\/panissimo-news\/swiss-team-pastry-club\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/swiss-team-pastry-club\/","url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/swiss-team-pastry-club\/","name":"Swiss Team Pastry Club\u2009 | SBC","isPartOf":{"@id":"https:\/\/swissbaker.ch\/fr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/swiss-team-pastry-club\/#primaryimage"},"image":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/swiss-team-pastry-club\/#primaryimage"},"thumbnailUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/Cedric_Pillou_pics2_600px.jpg","datePublished":"2018-04-11T07:49:00+00:00","dateModified":"2022-05-12T11:55:25+00:00","breadcrumb":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/swiss-team-pastry-club\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/swissbaker.ch\/fr\/panissimo-news\/swiss-team-pastry-club\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/swiss-team-pastry-club\/#primaryimage","url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/Cedric_Pillou_pics2_600px.jpg","contentUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/Cedric_Pillou_pics2_600px.jpg","width":600,"height":600,"caption":"Swiss Team Pastry Club"},{"@type":"BreadcrumbList","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/swiss-team-pastry-club\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"","item":"https:\/\/swissbaker.ch\/fr\/"},{"@type":"ListItem","position":2,"name":"Our Future","item":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/category\/our-future-fr\/"},{"@type":"ListItem","position":3,"name":"Swiss Team Pastry Club\u2009"}]},{"@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\/9607","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=9607"}],"version-history":[{"count":0,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/posts\/9607\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/media\/6732"}],"wp:attachment":[{"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/media?parent=9607"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/categories?post=9607"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/tags?post=9607"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}