我们之前为大家介绍了Juno面包店，一家以豆蔻面包闻名的哥本哈根面包店。 被称为全球最好吃的"豆蔻面包"，这家丹麦面包店吸引全球面包脑袋打卡！ 今天这家面包店同样来自哥本哈根，而且它的创始人 理查德·哈特 (Richard Hart) 与Juno的主理人一样是前 Noma 员工。而哈特更为业内熟知的可 能是旧金山著名面包店 Tartine 的前首席面包师，在那里工作期间他把欧洲的酸面包带到了美国，并让它成为风靡产品。 理查德·哈特 当哈特决定离开Tartine搬到丹麦首都时，他得到了位于丹麦的世界第一餐厅 Noma 抛出的橄榄枝。在Noma工作几年后，哈特决定开一家自己的面 包店，这个决定得到了Noma的支持。2018 年，Noma 与哈特合作，在哥本哈根开设了一家新面包店——就是我们今天的主角 Hart Bageri 。 Hart Bageri 第一家店开业后，很快以碾压的姿态在哥本哈根爆火。普通的消费者被它坚持手工的精神与精致折服，专业人士称它是"世界级面包师 的典范"。主理人哈特为烘焙艺术带来了意想不到的个性和风格。他既是追随者，又是异见者，他师从欧洲的烘焙大师学习传统烘焙规则，也学习如 何打破传统规则 ...

以下文章来源于茶咖观察 ，作者蒙嘉怡 茶咖观察 . 导读： 咖啡 的另 一 种 可 能 ： 好 喝 、好嚼、好日常。 蒙嘉怡 丨 作者 木鱼 丨 编辑 茶咖观察 丨 出品 过去几年，连锁咖啡从高端商场走向街头巷尾，依托标准化供应链高速扩张，成为中国消费 市场中少数仍在稳步增长的热门赛道。从瑞幸、库迪，再到刚破万店的幸运咖，市场热度持 续攀升。 当大家都在同一个战场上拼价格、拼速度时，边际效益持续递减，品牌忠诚度难以建立。此 时，如何做出一杯既平价又有品质、既好喝又有新意的咖啡来留住消费者，成为摆在所有参 与者面前的核心命题。 然而，表面的繁荣之下，竞争维度却日趋单一：产品同质化愈演愈烈，一旦某款产品走红， 便迅速被复制到其他品牌菜单；产品趋同之后，价格战接踵而至，现磨咖啡一路从 9 . 9 元降 至 2 . 9 元；价格拉不开差距后，品牌又开始比拼上新与联名的速度。据茶咖观察统计，仅今 年 1 0 月，门店数排名前十的咖啡品牌就上新了 4 1 款产品。 壹览商业旗下，茶饮、咖啡、饮料研究机构 CoCo 都可（以下简称 CoCo ）——这个早在 2 0 1 3 年就已启动咖啡项目的茶饮品牌——正 展现出另一条发 ...

Core Viewpoint - The article highlights the contrasting performance of Paris Baguette in international markets versus its struggles in China, reflecting a broader downturn in the Chinese baking industry, characterized by a significant number of store closures and a shift towards home baking [2][4][6]. Group 1: Store Closures and Market Trends - As of November 2025, Paris Baguette had 335 stores in China, a decrease of 15 stores from the end of 2024, with a total of 205 closures over the past four years [4][6]. - The average lifespan of baking stores in China is only 32 months, with over 57% closing within two years of opening. In 2024, 75,000 new stores opened while 82,000 closed, resulting in a closure rate of 25% [6][9]. - Major brands like Bread Talk and Gontran Cherrier have exited the Chinese market, and several others have announced significant store closures due to rising costs and intense competition [6][7][9]. Group 2: Financial Performance of Baking Companies - 85 Degrees C reported a 14% revenue decline in the first nine months of 2025, with a loss of approximately 46 million RMB in the mainland market [9]. - Yuan Zuo, the first cross-strait baking listed company, saw a revenue drop of 18.62% year-on-year in Q3 2025, with net profit down 48.28% [9]. - The financial struggles of these companies are attributed to rising costs of key ingredients, which have increased by 30%-50%, and high rental costs in major cities [10]. Group 3: Rise of Home Baking - The home baking market is growing, with a projected global market size of approximately $16.9 billion by 2025, expanding at a compound annual growth rate of 5.1% [11]. - Sales of baking appliances have surged, with electric ovens seeing a 16% increase in sales, and stand mixers experiencing a 61% increase in transaction value [11][13]. - Companies like Lihigh Foods are capitalizing on this trend by offering frozen baking products aimed at home consumers, resulting in a 15.73% revenue increase in Q3 2025 [13]. Group 4: Market Structure and Future Outlook - The Chinese baking market is expected to reach 116 billion RMB in 2025, growing by 5.2%, but the market is highly fragmented, with 49.3% of brands having between 5-30 stores [15]. - Traditional baking stores are losing market share to tea drinks, supermarkets, and home baking, with projections indicating a decline in traditional store sales from 77% to 71% by 2030 [15]. - Analysts suggest that brands lacking core competitiveness and effective cost control will be most vulnerable in the current market environment [15].

Core Viewpoint - The breakfast scene has become a new battleground for tea drinks, chain coffee, and light meal brands, with companies like Mixue Ice City exploring various breakfast options to leverage their extensive store network and supply chain advantages [1][4]. Group 1: Market Dynamics - The competition for "breakfast scene definition" has begun, revealing strategic blind spots in the baking industry [1][3]. - Cross-industry players are entering the breakfast market with different business logic, creating innovative scenarios [3]. - The breakfast market is characterized by high frequency, necessity, and low customer spending, with consumers typically willing to spend under 10 yuan for breakfast [16][19]. Group 2: Company Strategies - Mixue Ice City's breakfast strategy focuses on utilizing its large store scale and supply chain to create low marginal cost incremental business, offering pre-packaged breakfasts delivered from a central factory [4][19]. - Starbucks and M Stand are pursuing an "experience upgrade" strategy, extending their coffee offerings to include breakfast, thus increasing customer spending [6][8]. - M Stand's combination of beef pancakes and salty coffee demonstrates that breakfast can be a high-margin market rather than a low-margin one [8]. Group 3: Challenges for Bakeries - Many bakeries do not primarily focus on breakfast as a consumption scene, which is contrary to the perception that they are naturally suited for it [10][18]. - There is a clear mental separation among consumers between breakfast and bakery scenes, with breakfast associated with quick, cheap options and bakeries linked to leisurely consumption [12][13]. - The cost and pricing challenges in the breakfast market create a "trilemma" for bakeries, making it difficult to cover operational costs while maintaining brand integrity [15][16]. Group 4: Recommendations for Bakeries - Bakeries need to reconstruct their business logic to compete in the breakfast market, focusing on local, quick-to-prepare options that can be served efficiently during peak hours [20][22]. - Regional chains should develop a standardized breakfast matrix that combines universal items with local specialties to appeal to consumers [23][24]. - Boutique bakeries should create signature breakfast items that enhance brand recognition and customer loyalty, transforming breakfast into a brand entry point [28][30]. Group 5: Operational Insights - The success of breakfast offerings relies more on operational rhythm than on new product development, with precise timing and efficiency being crucial [30][31]. - Implementing a structured approach to breakfast service can help bakeries manage peak demand and reduce waste, while a dual pricing strategy can attract a broader customer base [31][34].

Core Viewpoint - The article discusses the strategic transformation of 85°C, a bakery brand, as it introduces a new model focused on selling a single product, "raw donuts," in small, independent outlets, aiming to revitalize its brand and attract younger consumers amidst declining performance and increased competition [3][4][19]. Group 1: Business Model Transformation - 85°C is shifting from large, comprehensive stores to small, approximately 10 square meter outlets that exclusively sell "raw donuts," reflecting a significant strategic pivot in response to past challenges [3][4]. - The new "85°C DONUT" outlets are designed to be low-cost and efficient, leveraging existing store infrastructure and sharing customer traffic with the main 85°C stores [6][8]. - The business model emphasizes resource reuse and customer flow exchange, allowing the new donut outlets to attract customers who may also visit the main store for coffee [8]. Group 2: Pricing Strategy - The pricing strategy for "raw donuts" is set between 6-11 yuan, significantly lower than competitors who price similar products above 18 yuan, aiming to attract a broader, price-sensitive audience [9][11]. - Promotions such as "buy four, get two free" are employed to enhance value perception and drive traffic, focusing on high volume rather than high margins [11]. Group 3: Market Positioning and Consumer Engagement - The choice of "raw donuts" aligns with current market trends and consumer preferences for fresh, high-quality products, particularly appealing to younger demographics [13][19]. - The brand aims to rejuvenate its image and connect with younger consumers through a new visual identity and product offering, distancing itself from its older brand perception [16][20]. Group 4: Challenges and Future Outlook - Despite initial success, the long-term viability of the "raw donut" concept will depend on continuous product innovation and the ability to adapt to changing consumer tastes [18]. - The brand faces significant financial challenges, with reported losses expected to exceed 93 million yuan for the year if adjustments are not made [15].

Core Viewpoint - The article discusses the financial struggles of Tianrun Dairy, highlighting significant losses in 2025 due to various market pressures, including high costs and intense competition in the dairy industry [4][5][14]. Financial Performance - In the first three quarters of 2025, Tianrun Dairy reported a revenue of 2.074 billion yuan, a year-on-year decline of 3.81%, and a net profit loss of 12 million yuan, a staggering drop of 147.66% [5]. - The third quarter alone saw revenues of 678 million yuan, down 4.84% year-on-year, with a net profit of 11.24 million yuan, reflecting a 77.6% decline [5][6]. - The primary cause of the losses was attributed to increased culling of low-value cattle and provisions for bad debts related to student milk and nurturing project receivables [5]. Market Conditions - The overall dairy farming sector in China is experiencing losses, with cumulative income losses projected at 70 billion yuan from 2023 to 2025, and losses from fresh milk powder estimated at 20 billion yuan [9]. - In the first half of 2025, national dairy product output decreased by 0.3% compared to the previous year, exacerbating the competitive pricing environment [11]. Strategic Adjustments - Tianrun Dairy is actively responding to these challenges through strategic adjustments and refined management, aiming for "sales growth and reduced losses" [13]. - The company is focusing on optimizing its cattle structure by increasing the culling of cattle, which is expected to save on feed and labor costs while alleviating inventory pressure from excess production [13]. Regional Revenue Insights - Revenue from the domestic market accounted for 53.6% and from outside the region 43.5% in the first half of 2025, with the latter experiencing a significant decline of 12.9% [14]. - The external market, previously a growth driver, is now under pressure due to a price war affecting sales [15][17]. E-commerce and Innovation - To combat these challenges, Tianrun Dairy is enhancing its e-commerce capabilities and product innovation, including the establishment of a new e-commerce subsidiary focused on direct online sales [17][18]. - The company has launched new products and expanded its market presence through various channels, including traditional retail and online platforms [18][20]. Future Outlook - The dairy industry is currently facing challenges from both upstream production and downstream competition, raising questions about Tianrun Dairy's ability to navigate these difficulties effectively [20].

以下文章来源于咖门 ，作者伍月 咖门 . 聚焦茶饮、咖啡行业，关注饮品新风潮 这个冬天，咖啡圈的 "显眼包" 非它莫属 ：杯子， 竟 然能吃了！ 喝完咖啡， 酥 脆 的曲奇杯成了零食 ， 这 " 先喝再吃 "的双倍 快乐让网友疯狂玩梗： "建议严查 ， 商家是不是懒得洗杯子？ " 从重庆、南京到大连、沈阳，这款 " 能吃的咖啡杯 " 快速风靡全国 。 这到底是什么 新玩法？ "能吃的咖啡杯"翻红 全国多地咖啡店跟风上架 "喝咖啡的尽头，是连杯子一起吃掉！" 今年冬天，一杯 黑芝麻饼干维也纳咖啡 ， 成为多地咖啡馆的引流利器 。 从重庆 ACOC 、南京 芮卡，到南宁 seasons、武汉MOODZ COFFEE ，全国 多家 咖啡馆集体上新 同款创意产品： 用燕麦饼干制成的杯子，内壁涂有巧克力防漏层，注入浓缩咖啡与黑芝麻奶油，消费者可先饮用、再啃食杯身。 图片源自小红书博主：不姜就，已获授权 同封面、首图 社交平台上，相关话题持续升温： "闭眼冲！这才是冬天该有的双倍满足 " " 为这个边喝边啃的咖啡驱车 15公里 "等打卡笔记频出。 重庆 ACOC 咖啡店的 "黑芝麻维也纳咖啡"售价38元， 常需排队 40 ...

Group 1 - The article highlights the emergence of new bakery products and trends in the market, showcasing various innovative offerings from different brands [2][3][4][5][6][7][8][9]. - Notable new products include seasonal items such as Christmas-themed baked goods and unique flavor combinations, indicating a trend towards festive and diverse offerings [9][11][13][21][31][36][41][45][51][52][63][67][70][73][80][82][84][86][91][93][111][115][117][119]. - The article emphasizes the importance of quality ingredients and unique flavor profiles in attracting consumers, with many products featuring fresh fruits, gourmet ingredients, and artisanal techniques [9][11][21][31][41][51][63][67][70][73][80][82][84][86][91][93][111][115][117][119]. Group 2 - The article discusses the competitive landscape of the bakery industry, noting the rise of supermarket bakeries and the entry of chain bakeries into the market [145]. - It mentions the shift in consumer preferences towards healthier and more diverse options, prompting bakeries to innovate and adapt their offerings [145]. - The article also highlights the challenges faced by traditional bakeries, including closures and the need for differentiation in a crowded market [145].

Core Viewpoint - The article discusses the rapid decline of the Taichi Burger brand, which has faced significant challenges leading to the closure of multiple locations shortly after opening, highlighting the difficulties of maintaining a high-end burger brand in a competitive market [3][26]. Group 1: Company Overview - Taichi Burger was established in 2024 and quickly gained popularity with its "Oriental Burger" concept and new Chinese aesthetic design, being referred to as the "King of Burgers" by netizens [7][16]. - The brand aimed to redefine burgers through a high-end positioning and a focus on quality ingredients, such as Inner Mongolia beef and premium local spices [18][19]. - Despite initial success, with 17 locations opened within a year, the brand has faced a rapid decline, with 10 out of 17 locations closing within three months, resulting in a closure rate of nearly 60% [22][25]. Group 2: Challenges Faced - High operational costs due to a focus on handmade burger preparation and a large store model in prime urban locations have created significant financial pressure [27][29]. - The competitive landscape has intensified, with mainstream burger prices decreasing, putting Taichi Burger at a disadvantage as its average price remains around 30 yuan, while competitors are engaging in aggressive price wars [30][32]. - Major players like KFC and McDonald's continue to expand aggressively, increasing market saturation and making it difficult for new entrants like Taichi Burger to establish a foothold [37][38]. Group 3: Market Dynamics - The hamburger market has shifted from a "blue ocean" to a highly competitive environment with numerous established brands, making differentiation increasingly challenging for newcomers [36][40]. - Local brands have gained traction due to their cost-effectiveness and rapid scalability, posing additional threats to Taichi Burger's market position [39][40]. - The article suggests that the future of Taichi Burger will depend on its ability to optimize its business model, focus on regional concentration, or innovate its product offerings [40].

Group 1 - The baking industry faces unprecedented challenges due to fluctuations in the raw material supply chain, leading bakers to increasingly rely on domestic flour for freshness and precision [1] - Domestic flour has transitioned from a "backup" option to a trusted industry pillar, driven by shorter supply chains and deeper insights [1] Group 2 - Various brands of flour are listed, including Nanshun, Fajiade, Wanghou, Yihai Kerry, and others, indicating a diverse market landscape [2] - Nanshun's Sakura brand offers high-quality Japanese flour made from 100% imported wheat, ensuring superior quality through strict selection and advanced milling technology [5][6] Group 3 - The Sakura high-gluten flour features a natural white color, strong elasticity, and high water absorption, making it suitable for soft bread and various high-end baking needs [8][9] - The product specifications for Sakura flour include a moisture content of 13%, protein content of 10.1%, and a water absorption rate of 67.5% [10] Group 4 - Nanshun has introduced a series of high-barley pre-mixed flours that cater to health trends, with a barley content of at least 37% and high nutritional value [25][26] - The introduction of AI-powered flour production equipment marks a significant technological advancement in the industry, enhancing quality and consistency [29][36] Group 5 - The article highlights various flour products, including the Jinxing brand's high-gluten flour, which is made from selected high-quality wheat and features low ash content and high water absorption [67][70] - The market for baking flour is expanding, with numerous brands offering specialized products for different baking needs, indicating a competitive landscape [144][156]