Core Viewpoint - The article provides a detailed recipe for making walnut and raisin bread, emphasizing the importance of fermentation and baking techniques to achieve the desired texture and flavor [2][3]. Summary by Sections Ingredients - The recipe requires 500 grams of walnut dough and 60 grams of wine-soaked raisins, along with an appropriate amount of egg wash for finishing [3]. Preparation Steps - Step 1: Combine walnut dough with wine-soaked raisins and knead until uniform [5]. - Step 2: Allow the dough to ferment at room temperature (30°C) for 60 minutes [8]. - Step 3: After fermentation, divide the dough into 180-gram pieces, shape them into balls, and let them rest for 20 minutes [10]. - Step 4: Press the dough to release gas [13]. - Step 5: Fold the dough and roll it up [14]. - Step 6: Shape the dough into an olive shape [15]. - Step 7: Place the shaped dough on a baking tray and ferment at 30°C with 75% humidity for 50 minutes [19]. - Step 8: After fermentation, brush the surface with egg wash and make cuts with scissors [21]. - Step 9: Sprinkle sugar on top [22]. - Step 10: Bake in an oven at 200°C for the top and 180°C for the bottom for 20 minutes [27]. Monthly Highlights - The article also mentions various topics related to the baking industry, including the opening of new bakeries, interviews with industry veterans, and insights into successful baking practices amidst challenges faced by the industry [30].

"如果只能在新加坡吃一家甜品店，我选 「Nesuto」 。"这句话在小红书、TikTok 上出现了无数 次。 「Nesuto」 是一家法日甜品店，但它更像是一颗"蛋"： 在蛋壳外，是快得让人透不过气的新加坡； 在蛋壳内，是一座柔软、安静、被温柔照亮的"慢生活星球"。 有人说，走进「Nesuto」的那一刻，城市的噪音会被自动静音。这家甜品店，到底有什么魅力？ 「Nesuto」的主理人Alicia Wong经常称自己为"偶然的面包师"，因为她从未梦想过有一天自己会 成为一名厨师，毕竟，她在理工学院就读期间选择学习一门完全不相关的课程——IT。 最初她 对美食和风味的热爱源于她广东祖母的熏陶。祖母厨艺精湛， Alicia Wong 经常和祖母在厨 房里共度时光。"她会做一些很难做的菜，比如手工焖鸭子，"她回忆道。 "我觉得她对食材的尊 重，以及她倾注心血烹制如此美味佳肴的方式，都激励着我。这也是我对食物和风味如此着迷的原 因。" 但她此前只是将美食作为爱好。 直到她在IT相关工作实习期间陷入了瓶颈——"我坐不住，在办公室里的每一小时都感觉过得格外缓 慢。" 她坦言。 终于有一天，Alicia Wong决定遵从内心， ...

快消 . 快消行业核心圈层聚集地，有价值，有温度，有洞见，不浪费读者时间。 作者 丨木木 编审丨枳子 以下文章来源于快消 ，作者不浪费读者时间的 近日，据知情人士透露，美国饮料巨头Keurig Dr Pepper（以下简称：KDP）即将达成一项约180亿美元（折算人民币约1290亿 元）的交易，收购欧洲咖啡集团JDE Peet ' s。这桩并购不仅可能让"星巴克之父"皮爷咖啡（Peet ' s Coffee）的所有权易手，也将 为KDP未来拆分咖啡与软饮业务埋下伏笔。 从全球咖啡格局到中国高端咖啡市场，皮爷咖啡在中国的发展命运将何去何从？ 巨头并购：咖啡帝国生变 据了解，KDP是由2018年咖啡机公司Keurig与饮料公司Dr Pepper合并而成，业务横跨咖啡和软饮料。合并后软饮板块风光无限 （旗下有Dr Pepper、Snapple、7UP等畅销品牌），但咖啡业务表现不及预期、拖了后腿。 反观JDE Peet ' s，作为欧洲咖啡头部品牌，旗下拥有包括皮爷咖啡、Douwe Egber t s（道怡）、Kenco等50多个品牌，在阿姆斯 特丹上市，市值约150亿美元。值得注意的是，JDE Peet ' s的 ...

Core Viewpoint - The article provides a detailed recipe for making cheese puffs, highlighting the ingredients and step-by-step preparation process. Ingredients Summary - The recipe requires the following ingredients: - Butter: 54 grams - Milk: 60 grams - Water: 60 grams - Salt: 2.5 grams - Granulated sugar: 2.5 grams - High-gluten flour: 66 grams - Eggs: 100 grams (approximately two) - Cheese shreds for decoration [3] Preparation Process Summary - Step 1: Mix milk, water, salt, and sugar until well combined [5] - Step 2: Bring the mixture to a boil and add high-gluten flour [6] - Step 3: Stir the mixture until it is uniform [9] - Step 4: Add eggs to the mixture, ensuring the temperature is not too high to avoid cooking the eggs [11] - Step 5: Transfer the batter into a piping bag and pipe onto a baking tray, approximately 20 grams per piece [17] - Step 6: Sprinkle cheese shreds on top of the batter [18] - Step 7: Bake in the oven at 200°C for the top and 180°C for the bottom for 20 minutes [19][22]

Core Viewpoint - The article highlights the unique story of "Duck Bread," a bakery in Nanjing that creatively combines traditional baking with innovative flavors and a personal touch from its founder, Duck Duck, who aims to create a space that reflects her passion for baking and connection with customers [3][49]. Group 1: Founder’s Journey - Duck Duck, a returnee from studying spatial design in the UK, initially explored baking during the pandemic, leading to a deep dive into the world of bread-making [5][6]. - She discovered that many bakers come from diverse professional backgrounds, citing the therapeutic nature of baking as a common reason for their career shifts [8]. - Her academic research linked baking to increased serotonin levels and reduced anxiety, solidifying her commitment to the craft [9][12]. Group 2: Bakery Concept and Philosophy - "Duck Bread" emphasizes a philosophy of "natural, pure, and high playability," with a focus on slow fermentation and homemade yeast [19][31]. - The bakery offers a limited but exquisite range of products, including unique items like jasmine soy milk toast and duck-themed creations, reflecting a blend of local and European influences [21][26]. - Duck Duck aims to create a balance between traditional slow baking and the fast-paced consumer expectations in China, striving to educate customers about the art of bread-making [17][49]. Group 3: Business Model and Customer Engagement - The bakery operates primarily through online platforms, allowing for a focus on product quality without the burden of high rental costs [35][46]. - Customer engagement is fostered through social media, where Duck Duck shares stories behind her products and encourages feedback for continuous improvement [32][46]. - The rapid iteration of products and flavors keeps the offerings fresh and exciting, with a strong emphasis on customer experience and satisfaction [31][37]. Group 4: Challenges and Future Plans - Duck Duck faces significant pressure managing the bakery alone, dealing with inventory challenges and the demands of customer expectations [42][46]. - Despite the challenges, she remains optimistic about exploring healthier, sustainable recipes and developing user-friendly packaging for home consumers [46][49].

Core Insights - The article emphasizes the importance of balancing basic and extravagant elements in baking products to create high-value offerings that resonate with consumers [1][42] - The perception of ingredients plays a crucial role in determining product pricing and consumer appeal, particularly among Gen Z and new middle-class consumers [2][4] Ingredient Trends - Quality of ingredients is the primary language of product premiumization, with consumers increasingly valuing ingredient transparency [2] - Popular ingredient trends on platforms like Xiaohongshu and Douyin include contrasting flavors and regional specialties, such as mint chocolate and Yunnan mushrooms [5][4] Pricing Strategies - The article discusses the pricing differences within the same category of products, highlighting that a well-curated selection of ingredients can significantly enhance perceived value [9][11] - Seasonal ingredients are noted to evoke emotional connections, with specific keywords associated with each season influencing consumer choices [13][18] Consumer Experience - The article suggests that visual appeal is no longer sufficient; products must offer multi-sensory experiences to justify premium pricing [19] - The concept of "surprise fillings" and layered textures in products can create memorable experiences that drive repeat purchases [20][23] Marketing and Storytelling - The ultimate competitive edge in baking products lies in the storytelling aspect, where consumers seek not just food but an experience and lifestyle [29][30] - Limited editions and seasonal offerings serve as emotional leverage for consumers, enhancing the perceived value of products [31] Social Media and Branding - Products that are visually appealing and suitable for social media sharing tend to perform better in terms of consumer engagement and sales [38][39] - The article highlights the importance of creating a narrative around products to enhance their marketability and consumer interest [34][42]

Core Viewpoint - The article explores the evolution of Pizza Hut in China over 35 years, highlighting its expansion strategy, adaptation to consumer trends, and the importance of innovation and digital transformation in maintaining competitiveness in the restaurant industry [5][37]. Expansion and Market Strategy - Pizza Hut entered China in 1990, opening its first store in Beijing, and has since expanded to 3,864 stores by Q2 2023, with 95 new stores added in a single quarter [4][5]. - The brand initially targeted first and second-tier cities, aligning with urbanization trends where urban population increased from 26.41% in 1990 to nearly 50% in 2010 [9][11]. - In 2013, Pizza Hut opened its 1,000th store in a fourth-tier city, indicating a strategic shift towards expanding into lower-tier cities due to their rapid economic growth and saturation in first-tier cities [16][17]. Consumer Trends and Brand Adaptation - The article discusses the K-shaped recovery post-pandemic, where some consumers seek high-quality experiences while others prioritize cost-effectiveness, prompting Pizza Hut to adapt its store formats [24][25]. - Pizza Hut has developed three main store types: Standard Stores, WOW Stores, and PIZZERIA, each catering to different consumer needs and price points [25][27]. Digital Transformation and Supply Chain - The company has embraced digital transformation since 2015, implementing AI systems across all stores to enhance operational efficiency and food safety [31][32]. - Since 2018, Pizza Hut has focused on local sourcing for its supply chain, integrating high-quality local products into its offerings, which supports local agriculture and enhances product quality [33]. Financial Performance and Sustainability - The implementation of digital operations and a self-owned supply chain has led to improved profit margins, with quarterly profit rates showing consistent growth, reaching 14.4% in Q1 2025 [34]. - The company is also committed to sustainability, reporting a 9% reduction in indirect carbon emissions per store in 2024 [36]. Conclusion - Pizza Hut's ability to innovate and adapt to changing consumer preferences and market conditions has been crucial for its sustained growth and competitiveness in the challenging restaurant industry [37].

Core Viewpoint - The article provides a detailed recipe for making Cinnamon Walnut Toast, highlighting the ingredients and step-by-step preparation process [2][3][5][7][11][13][14][18][19]. Ingredients Summary - Walnut: 200 grams - Cinnamon powder: 5 grams - Granulated sugar: 50 grams - Icing sugar: 200 grams - Water: 50 grams - Egg wash: as needed [3]. Preparation Process Summary - Roll the Danish toast dough to a thickness of 0.6 cm and add the filling [5]. - Roll the dough into a cylindrical shape [7]. - Cut the rolled dough into pieces of 225 grams each [11]. - Place the pieces into a 450-gram toast mold and ferment at 28°C and 75% humidity for 90 minutes [13]. - After fermentation, brush the surface with egg wash [14]. - Bake in the oven at 180°C for the top and 210°C for the bottom for 30 minutes [18]. - Cool after baking and drizzle with icing [19].

东京烘焙职业人原创《中国烘焙匠人店》系列已开启。来 # 听创始人说，说他们精彩的创业 故事。 我们希望能够从创始人、主理人的经历中，去记录、去观察、去思考开店这件不容易的事情， 我们相信，这是一种值得探索的事。 【独家采访 · 第 174 家】 /// 在云南丽江，距离喧嚣古城不远的一处静谧角落，一座百年纳西老宅静静坐落在这里。木窗推开， 远方雪山清冽的风涌入，与刚出炉的可颂黄油香气融为一体。 这里就是 「鹿溪可颂」 ，一家用云南风土和法式技艺揉合出来的面包店。它的主理人鹿溪，曾是检 察官、记者、教师、翻译，直到命运的起伏把他推到烤炉前，他才真正找到了与自己契合的生活节 奏。 鹿溪是土生土长的丽江纳西族人。大学毕业后，他通过公务员考试进入检察院工作。在旁人眼里， 这是稳定体面的职业，但对他来说，却像一个无法挣脱的牢笼。 "法律工作太循规蹈矩，没有个人发挥的空间。想到一辈子都要做同样的事情，我就不寒而栗。" 工作几年后，他毅然辞职，开启了人生探索的旅程——当过记者，做过教师，足迹远至非洲大地。 2006年，命运将他带到法国。正是在这个面包香气弥漫的国度，在一次偶然的机会，他接触到了烘 焙，并且出于兴趣，在法国接 ...

Core Viewpoint - The article discusses the rapid expansion and challenges faced by the tea brand "爷爷不泡茶" (Grandpa Doesn't Brew Tea), highlighting its ambition to grow significantly in a competitive market while addressing the need for sustainable business logic in the new tea beverage industry [4][25]. Expansion Strategy - "爷爷不泡茶" aims to increase its store count from under 3,000 to a minimum of 4,500 by 2025, with a target of reaching 5,000 stores [4][12]. - The brand's expansion strategy includes targeting lower-tier markets and introducing various store formats to increase flexibility in location selection [11][12]. - The brand's current store count is reported to be over 2,500, although some data sources suggest it may be below 2,100 [11][12]. Product Development - The brand focuses on creating unique products, such as "荔枝冰酿" (Lychee Ice Brew), which has sold over 38 million cups, positioning it as a leading product in its category [14][16]. - "爷爷不泡茶" emphasizes the use of local ingredients and cultural heritage in its products, aiming to differentiate itself in a crowded market [19][22]. Market Position and Competition - The new tea beverage market is highly competitive, with established brands like "蜜雪冰城" (Mixue Bingcheng) and "喜茶" (Heytea) dominating the landscape [9][12]. - The brand's pricing strategy places it in direct competition with other mid-tier brands, making it challenging to attract franchisees due to uncertain return on investment [12][22]. Financial Performance and Growth Challenges - The brand's growth is hindered by a lack of standout products and reliance on promotional activities, which can erode profit margins for franchisees [23][25]. - Despite achieving recognition among younger consumers, the brand faces scrutiny over product quality and consistency, which could impact its long-term viability [25][26]. Industry Trends - The new tea beverage industry is experiencing a shift, with market share among the top five brands increasing from 38.5% in 2020 to 46.8% in 2023, indicating a trend towards consolidation [12][24]. - The article notes that many brands are adopting similar "national trend" themes, making it difficult for any single brand to stand out [17][19].