pfelstrudel<\/span> ou Strudel aux pommes pour les autrichiens.<\/p>\nBref, si l’on doit la cr\u00e9ation de la baguette aux boulangers de Napol\u00e9on qui voulaient pour les soldats des pains plus faciles \u00e0 transporter que les miches, la profession ne se limite pas uniquement \u00e0 la fabrication.<\/p>\n
\u00ab\u00a0Il y a bien s\u00fbr les boulangers \u00e0 former, mais aussi les p\u00e2tissiers, les vendeuses<\/em> \u00a0\u00bb conclu le chef d\u2019entreprise \u00a0\u00bb c’est aussi une condition sine qua non pour garder les jeunes souhaitant travailler au pays\u00a0\u00bb.<\/p>\nC’est peut-\u00eatre le moment pour certains de pousser la porte d’une boulangerie Pinot et de se faire connaitre.<\/p>\n","protected":false},"excerpt":{"rendered":"
Quand on aime, on ne compte pas. C’est le cas de S\u00e9bastien Pinot, patron des boulangeries du m\u00eame nom, qui […]<\/p>\n","protected":false},"author":39,"featured_media":28392,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26,5,18],"tags":[],"acf":[],"yoast_head":"\n
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![\"apprenti](\"\/2020\/06\/apprenti-Pinot.jpg\")
<\/a>Quand on aime, on ne compte pas. C’est le cas de S\u00e9bastien Pinot, patron des boulangeries du m\u00eame nom, qui se bat au jour le jour afin de faire \u00e9merger son savoir-faire mais aussi toute une profession. L’entreprise s’affiche en 4X3 en proposant de d\u00e9couvrir le m\u00e9tier de boulanger en devenant dans un premier temps apprenti sur fond d’une passion v\u00e9cue au quotidien.<\/p>\n