{"id":13893,"date":"2023-04-25T16:31:43","date_gmt":"2023-04-25T14:31:43","guid":{"rendered":"https:\/\/tchak.be\/?p=13893"},"modified":"2023-04-25T16:41:23","modified_gmt":"2023-04-25T14:41:23","slug":"levures-sauvages-atelier-transformation-bles-anciens-boulangerie-montigny-tilleul","status":"publish","type":"post","link":"https:\/\/tchak.be\/index.php\/2023\/04\/25\/levures-sauvages-atelier-transformation-bles-anciens-boulangerie-montigny-tilleul\/","title":{"rendered":"Levures Sauvages : \u00e0 Montigny-le-Tilleul, une boulangerie artisanale qui gonfle"},"content":{"rendered":"\n

Apr\u00e8s Montigny-le-Tilleul, Uccle et Villers-la-Ville… La p\u00e2te gonfle bien chez Levures Sauvages, un atelier de transformation de bl\u00e9s anciens. Sa philosophie? <\/p>\n\n\n\n

\u00ab Manger, c\u2019est voter trois fois par jour <\/em>\u00bb. Ces mots du chef \u00e9toil\u00e9 Florent Ladeyn sont aussi ceux qui ont pouss\u00e9 Natacha Blanchart \u00e0 entreprendre cette aventure. <\/p>\n\n\n\n

+++ Ce mini portrait a \u00e9t\u00e9 publi\u00e9 dans le nouveau num\u00e9ro de Tchak<\/a> (printemps 2023)<\/strong><\/p>\n\n\n\n

\u00ab Passionn\u00e9s d\u2019alimentation, l\u2019id\u00e9e a germ\u00e9 de ramener une boulangerie avec des valeurs artisanales et naturelles \u00e0 Charleroi, <\/em>argue-t-elle. Notre ambition est de changer l\u2019alimentation \u00e0 grande \u00e9chelle, alors quel meilleur levier que le bl\u00e9 ? <\/em>\u00bb<\/p>\n\n\n\n

\u00c0 sa t\u00eate \u00e9galement, Luc Boulet, ancien directeur g\u00e9n\u00e9ral des boulangeries Kayser, sa femme Cong Lui, sp\u00e9cialiste en marketing, et Georgios Maillis, bouwmeester de Charleroi. <\/em><\/p>\n\n\n\n

Sel, eau, farine : chaque ingr\u00e9dient est s\u00e9lectionn\u00e9 pour sa haute qualit\u00e9. \u00ab On vise l\u2019excellence et la ma\u00eetrise des mati\u00e8res premi\u00e8res. Nos produits doivent \u00eatre bons et faire du bien au corps. <\/em>\u00bb <\/p>\n\n\n\n

\u00c9quip\u00e9s de moulins Astri\u00e9 et d\u2019un four \u00e0 bois monumental, les trois boulangers sp\u00e9cialis\u00e9s dans le bl\u00e9 paysan de Levures Sauvages fabriquent pains et viennoiseries exclusivement \u00e0 base des farines de la maison. Les bl\u00e9s sont bio et datent d\u2019avant 1930. <\/p>\n\n\n\n

\u00ab Ce sont des semences d\u00e9licates, les recettes ont d\u00fb \u00eatre travaill\u00e9es. Nous ne d\u00e9coupons pas le pain. Au d\u00e9but, il n\u2019y avait pas de croissants. \u00c0 l\u2019inverse, vous trouviez de la brioche \u00e0 base de levain, ce qui est rare\u2026 <\/em>\u00bb<\/p>\n\n\n\n

Un projet assum\u00e9, qui pla\u00eet. Apr\u00e8s une premi\u00e8re boulangerie \u00e0 Montigny-le-Tilleul, deux autres ouvriront leurs portes \u00e0 Uccle et \u00e0 Villers-la-Ville d\u00e9but 2023. Le souhait est aussi de rejoindre le projet de Cuisine centrale, port\u00e9 par l\u2019ISPPC (Intercommunale de Sant\u00e9 Publique du Pays de Charleroi), pour fournir les \u00e9coles, h\u00f4pitaux, CPAS\u2026 <\/p>\n\n\n\n

\u00ab Nous pouvons produire jusqu\u2019\u00e0 1,2 tonne de pain. Le projet ne fonctionne que si nous utilisons l\u2019outil \u00e0 son plein potentiel <\/em>\u00bb, pr\u00e9cise Natacha. <\/p>\n\n\n\n

L\u2019atelier est implant\u00e9 sur l\u2019ancien site minier du Martinet, un lieu qui rassemble aussi une brasserie et un vignoble, et bient\u00f4t un atelier de p\u00e2tes pour Levures Sauvages.<\/p>\n\n\n\n

Infos : www.levuressauvages.com<\/a><\/p>\n\n\n\n

\n\n\n\n

Votre projet dans Tchak !
<\/strong>
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Dans chaque num\u00e9ro de Tchak!, des \u00ab News Des R\u00e9gions \u00bb ultra-positives sur l\u2019actualit\u00e9 des circuits courts en Wallonie et \u00e0 Bruxelles.

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\u27a1\ufe0f info@tchak.be<\/a>,<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Apr\u00e8s Montigny-le-Tilleul, Uccle et Villers-la-Ville… La p\u00e2te gonfle bien chez Levures Sauvages, un atelier de transformation de bl\u00e9s anciens. Sa philosophie? \u00ab Manger, c\u2019est voter trois fois par jour \u00bb. Ces mots du chef \u00e9toil\u00e9 Florent Ladeyn sont aussi ceux qui ont pouss\u00e9 Natacha Blanchart \u00e0 entreprendre cette aventure. +++ Ce mini portrait a \u00e9t\u00e9 publi\u00e9 dans […]<\/p>\n","protected":false},"author":2,"featured_media":13899,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[98],"tags":[],"class_list":["post-13893","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tchak-articles-portraits-histoire-lutte-paysanne"],"featured_image_urls_v2":{"full":["https:\/\/tchak.be\/wp-content\/uploads\/2023\/04\/N13_7_Levures-sauvages3.jpg",850,466,false],"thumbnail":["https:\/\/tchak.be\/wp-content\/uploads\/2023\/04\/N13_7_Levures-sauvages3-150x150.jpg",150,150,true],"medium":["https:\/\/tchak.be\/wp-content\/uploads\/2023\/04\/N13_7_Levures-sauvages3-300x164.jpg",300,164,true],"medium_large":["https:\/\/tchak.be\/wp-content\/uploads\/2023\/04\/N13_7_Levures-sauvages3-768x421.jpg",768,421,true],"large":["https:\/\/tchak.be\/wp-content\/uploads\/2023\/04\/N13_7_Levures-sauvages3.jpg",770,422,false],"1536x1536":["https:\/\/tchak.be\/wp-content\/uploads\/2023\/04\/N13_7_Levures-sauvages3.jpg",850,466,false],"2048x2048":["https:\/\/tchak.be\/wp-content\/uploads\/2023\/04\/N13_7_Levures-sauvages3.jpg",850,466,false],"gridlove-thumbnail":["https:\/\/tchak.be\/wp-content\/uploads\/2023\/04\/N13_7_Levures-sauvages3-80x60.jpg",80,60,true]},"post_excerpt_stackable_v2":"

Apr\u00e8s Montigny-le-Tilleul, Uccle et Villers-la-Ville… La p\u00e2te gonfle bien chez Levures Sauvages, un atelier de transformation de bl\u00e9s anciens. Sa philosophie? \u00ab Manger, c\u2019est voter trois fois par jour \u00bb. Ces mots du chef \u00e9toil\u00e9 Florent Ladeyn sont aussi ceux qui ont pouss\u00e9 Natacha Blanchart \u00e0 entreprendre cette aventure. +++ Ce mini portrait a \u00e9t\u00e9 publi\u00e9 dans le nouveau num\u00e9ro de Tchak (printemps 2023) \u00ab Passionn\u00e9s d\u2019alimentation, l\u2019id\u00e9e a germ\u00e9 de ramener une boulangerie avec des valeurs artisanales et naturelles \u00e0 Charleroi, argue-t-elle. Notre ambition est de changer l\u2019alimentation \u00e0 grande \u00e9chelle, alors quel meilleur levier que le bl\u00e9 ? \u00bb \u00c0 sa t\u00eate \u00e9galement, Luc Boulet,\u2026<\/p>\n","category_list_v2":"Portraits<\/a>","author_info_v2":{"name":"Yves Raisiere","url":"https:\/\/tchak.be\/index.php\/author\/yves\/"},"comments_num_v2":"0 commentaire","yoast_head":"\nLevures Sauvages : \u00e0 Montigny-le-Tilleul, une boulangerie artisanale qui gonfle<\/title>\n<meta name=\"description\" content=\"Apr\u00e8s Montigny-le-Tilleul, Uccle et Villers-la-Ville... 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