Group 1 - The core viewpoint of the article highlights the rise of "supermarket baking" as a new growth engine for retail brands, moving from a marginal presence to a central focus in the industry [1] - Major retail brands like Sam's Club and Hema are leveraging innovative products like mochi and durian mille-feuille to enhance their performance, while others like Yonghui and Wumart are exploring self-operated baking and factory collaborations [1] - The article raises questions about the transformation of the baking supply chain in new retail and the need for stable, standardized, yet innovative products for supermarkets [1] Group 2 - The "2025 Fresh Produce Grand Class" aims to address the challenges faced by the baking supply chain and provide new answers for the industry [1] - The event will feature discussions on various topics, including the operational strategies for baking areas, supply chain construction, and cost control, focusing on practical solutions rather than theoretical discussions [14] - The baking category is identified as a key area for structural growth within supermarkets, combining fresh attributes, ready-to-eat qualities, and emotional value [11][14] Group 3 - The event will host over 30 industry experts who are practical operators and creators of new models, providing insights into the growth potential of frozen baking in retail [10] - The forum is positioned as a resource connection platform, facilitating direct communication between baking factories and potential clients, which is crucial for business growth [8][17] - The discussions will emphasize the need to return to product fundamentals and reconstruct growth strategies, moving away from outdated retail models [9]

Core Insights - The article discusses the emerging trend of "micro-drinking" among young consumers, highlighting how brands like "Mixue Ice Cream" and "Chayan Yuese" are adapting to this trend by expanding their product offerings to include alcoholic beverages [3][6][8]. Group 1: Market Trends - The rise of "micro-drinking" is characterized as a business focused on emotional value, providing consumers with psychological and emotional satisfaction rather than just selling alcohol [6]. - Young consumers are increasingly rejecting traditional drinking culture, favoring personal enjoyment and comfort over the pressure of social drinking [8]. - The success of brands like Rio and Helen's Little Bar indicates that "micro-drinking" has become a significant lifestyle choice for young people [8]. Group 2: Brand Strategies - Mixue Ice Cream is expanding into the beer market by acquiring a majority stake in the fresh beer brand "Fulu Family," aiming to leverage its supply chain efficiency to offer affordable beer [10][12]. - Chayan Yuese is developing a cultural-driven approach by launching a sub-brand for alcoholic tea drinks, focusing on emotional experiences and cultural symbols [17][19]. - Both brands are targeting different consumer segments: Mixue focuses on cost-effective solutions, while Chayan Yuese emphasizes cultural experiences and high-quality products [10][17]. Group 3: Financial Performance - Mixue Ice Cream reported a revenue of 14.875 billion yuan, with 97.4% coming from sales to franchisees, indicating a strong supply chain model [12][15]. - Chayan Yuese achieved a revenue of 1.59 billion yuan in the first half of 2024, with a growth rate of 29.1%, and 78.9% of its revenue coming from member purchases, showcasing strong customer loyalty [17][24]. Group 4: Challenges and Opportunities - Mixue Ice Cream faces saturation in the market, with a significant number of stores leading to declining sales per store and increasing closure rates [14][15]. - Fulu Family's challenge lies in competing with established beer brands and navigating the complexities of the beer market, which has higher barriers to entry compared to the tea market [16]. - Chayan Yuese must balance its cultural identity with the need for expansion outside its home region while maintaining quality and operational efficiency [24].

Core Insights - The article discusses the recent opening of a new bakery by Haidilao, highlighting its competitive pricing strategy and potential to attract customers through unique offerings [16]. Group 1: Bakery Industry Trends - The article mentions a trend of bakery closures, with 100,000 bakeries shutting down, while some profitable shops have successfully navigated this challenging environment [16]. - It emphasizes the importance of ingredient transparency in the industry, particularly following the discontinuation of sodium dehydroacetate, which has intensified competition regarding ingredient lists [16]. Group 2: Innovations and Techniques - The article introduces various baking techniques, such as the overnight refrigeration method, which can enhance efficiency and flexibility for bakers [16]. - It also discusses the benefits of mastering frozen baking technology, which can significantly improve operational efficiency and revenue [16]. Group 3: Unique Offerings and Customer Preferences - The article highlights a phenomenon where foreign tourists in China are particularly fond of specific types of bread, indicating a potential market opportunity for bakeries [16]. - It features an exclusive interview with a bakery owner who has successfully carved out a niche in the baking industry, showcasing innovative approaches to attract customers [16].

Core Points - The article discusses the process of making a specific type of bread using a dough called "皮力欧许面团" [2] - It outlines the steps involved in preparing, shaping, and baking the bread, emphasizing the importance of fermentation and decoration [5][10][18] Summary by Sections Dough Preparation - The dough is divided into 300 grams per piece and allowed to rest for 20 minutes [5] - A hole is made in the center of the dough using a rolling pin [6] - The dough is then shaped into a circular form [7] Fermentation and Baking - The shaped dough is placed on a baking tray and fermented at a temperature of 28℃ and humidity of 75% for 60 minutes [10] - After fermentation, egg wash is applied to the surface of the dough [11] - Decorative patterns are cut into the dough using scissors [12] - Pearl sugar is sprinkled on top before baking [17] - The bread is baked in an oven at 200℃ for the top and 190℃ for the bottom for 15 minutes [18] Industry Insights - The article includes a section on notable figures in the baking industry, highlighting interviews with experienced bakers and champions [21] - It mentions the opening of a new bakery by 海底捞, which aims to attract customers with affordable pricing [21] - The article also discusses trends in the baking industry, such as the impact of ingredient changes and techniques like overnight refrigeration and frozen baking [21]

Core Viewpoint - The article discusses the challenges faced by individuals who transition from traditional jobs to street vending, highlighting the high failure rate and financial losses associated with this venture [5][8]. Group 1: Challenges Faced by Street Vendors - Many street vendors, particularly those who were previously employed, struggle to sustain their businesses, with reports indicating that most quit within two months due to financial losses [7][8]. - Two case studies illustrate the difficulties: one vendor incurred debts of over 10,000 yuan within two months, while another found that their earnings were insufficient compared to traditional employment [9][11]. - Key issues include poor location choices and pricing strategies that do not align with market expectations, leading to unsustainable business models [12][15]. Group 2: Market Dynamics and Influences - The rise in street vending is attributed to broader economic conditions, including consumer downturns that push individuals to seek alternative income sources [22]. - Various stakeholders benefit from this trend, including training institutions that charge high fees for culinary courses, often leaving participants with inadequate skills [26]. - Additionally, second-hand equipment dealers profit from the influx of failed vendors, as many end up selling their equipment at a loss [28][29]. Group 3: Misconceptions and Realities - The article emphasizes the disparity between the perceived ease of street vending and the harsh realities faced by vendors, who often work long hours for minimal profit [35][36]. - It critiques the portrayal of street vending as a quick path to wealth, noting that successful vendors are often the exception rather than the rule [35][36]. - The narrative encourages a more realistic understanding of the street vending landscape, suggesting that potential vendors should be cautious and well-informed before entering this competitive field [36].

# 面包王子说： 未来面包的流行趋势，会随着一些独特原材料的加入，所带来的更丰富的口感，从而占领消费者的味觉。我们要洞察更多稀有的原材料，开发 更多、更加新奇特的口味和口感。 维秘超模、运动员、各路网红群番宣讲， 一时间「无麸质」饮食被贴上了"养生健身"的标签。 麸质是存在于小麦中的蛋白质，为小麦提供筋道感，"面筋"就是麦麸的功劳。 无麸质一般指的是不含有小麦的食品。 这样米粉替代小麦粉重新收到了关注。 近年来，随着制粉加工技术的发展，生产出颗粒更细的米粉成为可能。让米粉在面包、甜品、面条等的用途扩大了。 米粉面包是用米粉为原材料制作的面包，它看起来与小麦粉制成的面包没有差别，但它与 常见的小麦面包不同。 / / / 在日本，1 0 0%无麸质米粉面包店「RICE HACK Gl u t e n -fr e e Ba k e r y」的开业引来了众多媒体与消费者的追捧。 我重新看了一遍日本面包师西川功晃的《米粉面包》，迫不及待的要来和大家分享了。 米面包并不是什么新鲜事物。 早在1 8世纪末、1 9世纪初的欧洲，由于严苛的谷物法限制，导致国内谷物价格高涨，到了快要发生饥荒的地步。人们不得不在金贵的面粉中掺 入 ...

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 184 家】 "30元，在上海能买到什么？" 「VERIE BAKEHOUSE」 给出的答案是：一个米其林级别的面 包。这并非营销话术，而是这家店从诞生之初就设定的品牌基因—— 拒绝让精湛技艺成为少数人的 特权。 推开新天地那扇并不张扬的门，黄油与现磨咖啡的温暖香气扑面而来。视线所及，是如艺术品般陈 列、线条利落如楷书的酥皮点心。没有人声鼎沸，只有恰到好处的松弛。这里不是一家传统意义上 的"网红店"，它更像一个精心经营的生活片段。 而构筑这个片段的，是一对"最佳CP"——一位从金融世界跨界而来的女强人心馨，和一位曾为米其 林摘星的加拿大主厨Frederic Jaros。 他们将精致驯化为日常，用"一店双境"的商业模式，完美回答了如何让高级烘焙与日常消费并行不 悖。 心馨曾经在金融行业工作，原本的世界充斥着Excel表、商业计划书和ROI。 她曾负责把一家意大利米其林品牌从零到一引进落 ...

Core Viewpoint - The article emphasizes the success of Mixue Ice City, highlighting its ability to maintain stable pricing and operational efficiency amidst rising costs in the food and beverage industry. The brand's focus on simplicity and reliability resonates with consumers, making it a preferred choice for many. Group 1: Consumer Behavior and Market Trends - During the National Day holiday, Mixue Ice City's flagship store in Chongqing generated over 2 million yuan in sales, with a peak daily revenue exceeding 600,000 yuan, showcasing its popularity and consistent demand [5][8]. - The article notes that consumers are increasingly discerning, preferring straightforward pricing and quick service over elaborate marketing and emotional branding [16][21]. Group 2: Business Model and Operational Strategy - Mixue Ice City operates with a simplified menu and transparent pricing, allowing customers to quickly make decisions without feeling pressured, which reduces hesitation and error costs [9][21]. - The brand focuses on controlling costs across the supply chain, from raw materials to logistics, ensuring stable pricing and operational efficiency [12][17]. - Unlike competitors that invest heavily in advertising and celebrity endorsements, Mixue prioritizes warehouse investments and supplier relationships to maintain low prices [12][19]. Group 3: Competitive Advantage - The brand's success is attributed to its ability to combine essential needs with reliability, appealing to a broad demographic, including students, workers, and families [17][19]. - Mixue Ice City is positioned as a "common people's milk tea," catering to a diverse customer base without the need for extravagant marketing or premium pricing [17][21]. - The article concludes that as long as there is a demand for affordable and reliable beverage options, Mixue's business model will continue to thrive despite market fluctuations [21].

Core Viewpoint - The article provides a detailed recipe for making rosemary cheese sticks, highlighting the ingredients and step-by-step preparation process, which can appeal to baking enthusiasts and professionals in the culinary industry [2][3]. Ingredients Summary - The recipe includes high-gluten flour (350g), low-gluten flour (150g), salt (8g), malt extract (2g), butter (10g), dry yeast (3g), water (320g), rosemary (10g), black sesame (25g), cheese powder (25g), and basil (5g) [3]. Preparation Process Summary - All ingredients are mixed in a blender until a smooth dough is formed, followed by the addition of butter [5]. - The dough is then mixed until it can stretch into a membrane [6]. - The dough is allowed to ferment at room temperature (30℃) for 60 minutes [9]. - After fermentation, the dough is gently pressed to release gas [10]. - The dough is rolled out to a thickness of 0.5 cm [11]. - The dough is cut into 100g strips [14]. - The strips are placed on a baking tray and allowed to ferment again at 30℃ and 75% humidity for 30 minutes [16]. - After the second fermentation, cheese shreds are sprinkled on top [17]. - White sesame seeds are also added on the surface [22]. - Finally, the sticks are baked in an oven at 210℃ (top) and 200℃ (bottom) with steam for 20 minutes [23].

Core Concept - The article introduces "Tang Xu," an Eastern dessert brand inspired by Tang Dynasty dim sum, which aims to revive ancient culinary techniques through modern molecular gastronomy, creating a fusion of classical flavors and contemporary aesthetics [1]. Group 1: Brand Identity - "Tang Xu" employs archaeological methods to reconstruct the culinary arts of the Tang Dynasty, utilizing traditional techniques like "honey glazing" and "stone grinding" [1]. - The visual language of the brand reflects the elegance of the Tang Dynasty, featuring three primary colors: "Guifei Red," "Bamboo Green," and "Apricot Yellow," which represent the layers of time [1]. Group 2: Packaging and Cultural Elements - The packaging design is inspired by traditional makeup boxes, incorporating cultural symbols such as folding pages, wax seals, and bookmarks, enhancing the overall aesthetic experience [1].