东京烘焙职业人

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【日本探店】花30年时间让面包店成为当地人的最爱,这家日本特色面包店靠创新与细节打动顾客!
东京烘焙职业人· 2025-09-27 08:32
Fournier 可能是日本最早探索软欧包产品的面包店。它创立于1994年,日常经营的面包品类大概70种,几乎涵盖了市面上大部分的热门品类。这家 店在和泉市当地很受欢迎,即使天气不好门外也经常有人排队。我们觉得Fournier有意思的方面除了产品,还有主理人的经营理念、经营方式,互相 结合,才让这家店走过日本的内卷市场,历经30年成为一家老店。 Fournier的创立者叫坂田隆敏,2014年开始任运营面包世界杯的日本大使协会理事,是日本知名的烘焙大师。 在幼时因巴伐利亚奶油与蛋糕结缘,之后就一直想要从事烘焙行业。高中毕业后,他进入中之岛的RIHGA ROYAL酒店工作,梦想是成为法餐主 厨,但是却被分配到了面包部门。坂田隆敏在接受媒体采访的时候这么评价年轻的自己:"修业时期的我是个自负又不懂事的人。"因为不满成为酒 店实习员工后工资反而比打工工资还低,他自己买书回去苦学,下定决心三年内一定要学到比所有人都强。在自学过程中他也充分展现了自己的天 赋,发现了酒店工作流程中很多可以改进的地方,如何通过改善工序让面包更加美味。自学让他的知识进度比同期的人要快上很多,也让他变得自 负,认为那时候无论同龄人还是工作多年的 ...
打工人爆款奶茶出现!沪上阿姨热卖,主打“气血充足”
东京烘焙职业人· 2025-09-27 08:32
以下文章来源于咖门 ,作者国君 咖门 . 聚焦茶饮、咖啡行业,关注饮品新风潮 在"浓奶茶"趋势下,"咸酪泰奶冰"、"咸法酪米布布鲜奶茶"持续走红。 最近,沪上阿姨为 "浓郁口感"叠加独家buff,一款被网友戏称为"打工人元气口服液"的产品火出圈。 这款产品有什么魔力?与其他奶酪味浓奶茶的区别在哪? 沪上阿姨多店卖爆了 今年秋冬, "浓奶茶"持续走红,市场出现了很多相关新品。 这款产品就是沪上阿姨的 "五黑焕发慢养瓶" ,清雅的茶香与谷物香气交织, 口感温润,网友评 "比奶茶更上头""更适合中国宝宝的口味" 。 在北京、上 海双城 户外大屏 持续刷屏,引发了很多打工人抢购。 这到底是一款什么样的产品?我专门到店里看了看。 首先映入眼帘的是产品代言人 "朱珠"的海报,我立即点了一杯朱珠同款,黑色杯贴、小麦色饮品,再加上牛皮纸扎口的搭配,整体古早感十足。 据介绍,这款产品 由五种黑色食材融合大红袍茶底,加入血糯米、厚芋泥等制成 。主打以"色"食补,一口喝下去谷香、茶香先后迸发,温润香浓,确定是 一款秋冬需要的 "浓郁感UP"单品。 "打工人的本命饮品出现了!每天一杯直接满电""邪修养生靠奶茶?一杯闯入高端局",就连 ...
越来越觉得,“月饼”是一种形状的形容......
东京烘焙职业人· 2025-09-26 08:33
Core Viewpoint - The concept of "mooncake" has evolved beyond traditional flavors, becoming a versatile canvas for creative culinary expressions, reflecting modern consumer preferences and cultural significance [1][3][123]. Group 1: Industry Trends - The mooncake market in 2025 showcases a shift towards innovative products that blend traditional shapes with contemporary flavors, emphasizing creativity and cultural storytelling [1][3][44]. - Traditional players are moving away from outdated practices, focusing on deeper culinary understanding and quality [5][6]. - The trend of "value return" is evident as brands upgrade fillings with high-quality ingredients, moving away from traditional recipes [11][12]. Group 2: Product Innovations - Brands like Trueat and 麦熺BAKERY are introducing unique mooncake varieties, such as high-quality nut fillings and locally sourced ingredients, enhancing the perceived value [8][11][12]. - The introduction of regional flavors and ingredients, such as Sichuan pepper and local delicacies, is becoming a key strategy for brands to create a cultural connection [20][89]. - New formats like mini mooncakes and ice cream mooncakes are emerging, catering to health-conscious consumers and offering a modern twist on traditional products [37][76][92]. Group 3: Consumer Preferences - There is a growing demand for low-sugar and clean-label products, reflecting consumer health consciousness and preference for transparency in ingredients [123]. - Emotional connections are becoming crucial, with brands focusing on the sentimental value of mooncakes as symbols of reunion and cultural heritage [123]. - The market is seeing a rise in "social media-friendly" products that prioritize visual appeal and unique experiences over traditional flavors [73][74]. Group 4: Market Dynamics - Chain bakeries are adopting a different strategy, focusing on "micro-innovation" within a safe zone, enhancing classic flavors while ensuring broad appeal [79][107]. - The integration of international ingredients with local flavors is a growing trend, allowing brands to cater to diverse consumer tastes while maintaining familiarity [115][119]. - The mooncake market is characterized by a blend of traditional and modern elements, ensuring its relevance and vitality in contemporary society [123].
外卖补贴大战频现,乳企的日子是好过了还是更难了?
东京烘焙职业人· 2025-09-26 08:33
以下文章来源于乳业在线 ,作者王莹 乳业在线 . 乳业数据分享,行业时事点评,深度分析报告。关注乳业在线,发现更多精彩! 作者 : 王莹 编辑: L ucine 外卖补贴大战频现 0 1 从今年 2月起,随着京东下场做外卖、阿里对外卖业务加码,美团激进防御,三家不断增长的外卖订单量不停刷新的背后,是消费者外卖热情 无限制地被点燃了。 某平台信息显示,在补贴高峰期的 7月12日,美团即时零售日订单量超过1.5亿,而"立秋日"当天的"第一杯奶茶"彻底将外卖补贴大战推向了 高潮!8月7日至9日,淘宝闪购日订单量连续突破1亿单,创下平台新高。两家通过各种名目的强力补贴,如"免费奶茶"、"0元购"、满18元 减18等如雪花漫天飞似的大促,不断刺激着消费者外卖回路神经。 直至进入如今的九月中、下旬,淘宝闪购仍在猛冲,与美团贴身此起彼伏,没有任何停下来的意思。 显然,随着外卖补贴大战的激烈程度而导致茶饮杯单价的持续下跌,对包装液奶的终端消费产生了明显的压制作用。 近两年,有意见认为现制茶饮的替代是包装液态奶承压的原因之一。 据行业内人士预计,即使没有外卖补贴大战,现制茶饮挤占乳品消费的比 例可能会达到 10%左右。 而今, ...
【书籍专题 · 面包大全】欧陆面包
东京烘焙职业人· 2025-09-26 08:33
Core Viewpoint - The article discusses the recent trends and developments in the baking industry, highlighting new openings, consumer preferences, and innovative techniques that are shaping the market. Group 1: Industry Developments - The opening of Hai Di Lao's bakery has attracted attention due to its low-cost offerings, which may appeal to budget-conscious consumers [24] - A significant number of bakeries, approximately 100,000, have closed down, prompting an exploration of what successful shops are doing right to remain profitable [24] - The article mentions the popularity of certain types of bread among foreign tourists in China, indicating a shift in consumer preferences [24] Group 2: Techniques and Innovations - The article emphasizes the importance of mastering frozen baking techniques to significantly enhance efficiency and revenue [24] - It discusses the secrets behind maintaining the softness of bread, such as using yogurt in recipes, which is favored by bakers [24] - The article also covers the overnight refrigeration method, providing insights for bakers to achieve time efficiency [24] Group 3: Expert Insights - Interviews with industry veterans and competition winners provide valuable perspectives on the baking sector, showcasing the experiences and strategies of successful bakers [25]
电商直播渠道下的烘焙增长:顽皮小老板的“白牌”突围之道
东京烘焙职业人· 2025-09-25 08:33
Core Viewpoint - The article discusses the transformation and opportunities within the Chinese baking industry, particularly focusing on the rise of e-commerce and live streaming as new sales channels for baking products, exemplified by the success story of Zheng Ma Qing Yun and his brand "Wang Pi Xiao Lao Ban" [1][11][32]. Group 1: Event Overview - The German Industrial Baking Localization and Nutritional Innovation Summit was held in Suzhou, Kunshan, featuring key figures from the German Consulate, Ston Group, and Wang Sen Education Group [1]. - The summit gathered experts and representatives from the baking industry to discuss the industrial transformation of the Chinese baking sector [1]. Group 2: Key Insights from Zheng Ma Qing Yun - Zheng Ma Qing Yun's live streaming channel "Wang Pi Xiao Lao Ban" achieved significant success, generating over 300 million in revenue after starting with a 10 million performance in the first year [11][20]. - His approach involved understanding consumer psychology and treating the live streaming space as a "retail experiment" [12][14]. - The success factors included timing advantages in live streaming and product selection, particularly focusing on health trends and niche markets like alkaline water bread [20][22]. Group 3: Market Dynamics - The article highlights a shift in the baking industry where traditional metrics of profitability are being replaced by customer acquisition power, with baked goods serving as entry products to attract consumers [28][30]. - The concept of "sheep's wool coming from the chicken" illustrates how baked goods are used to drive traffic to higher-margin products in retail settings [28][30]. Group 4: Future Paths for White Brands - The future of white brands in the baking industry may follow three paths: being integrated into major retail/e-commerce platforms, strengthening niche segments, or upgrading to branded products [39]. - The emphasis is on transforming occasional purchases into daily consumption, aligning with health-conscious lifestyles [41].
【书籍专题 · 面包大全】农家麻辣面包
东京烘焙职业人· 2025-09-25 08:33
本食谱选自《面包大全 》 农家麻辣面包 材料: 农家基本面团800克 煎茶10克 山椒粒20克 低筋面粉适量 制作过程: 1. 将农家基本面团拍开,放入山椒粒和煎 茶。 2. 拌匀成团。 3. 以室温30℃,翻面发酵60分钟。 4. 发酵好后,将面团分割成200克/个。 5. 放入烤盘,以温度28℃、湿度75%,发 酵90分钟。 6. 发酵好后,在表面撒上低筋面粉。 7. 再划上刀口。 8. 放入烤箱,以上下火220℃,喷蒸汽,烘 烤30分钟即成。 月度好文: 烘焙职人专访: 行业前辈: 史见孟 | 庄鸿铭 | 吴武宪 | 林育玮 | 林永志 曹继桐 | 干文华 | 黎国雄 | 陈聪敏 比赛冠军: 蔡叶昭 | 龚鑫 | 林业强 | 于鹏 | 张政海 | 鲁胚枝 | 冯英杰 | 吕浩然 | 王记 | 周振山 | 田孝清 | 于鹏 | 李骏 飞 | 刘欣茹 | 武子靖 | 张佳辉 1、 海底捞面包开业了!个位数的性价比,要靠"穷鬼友好面包"再圈一波粉? 2、 144小时中国游,蜂拥而来的歪果仁最爱吃的面包竟然是这个... 3、 【独家专访】靠一只"黑麦小鸟圈",这家苏州面包店飞出了烘焙圈! 4、 10万家烘焙店闭 ...
谁能想到:一杯奶茶的尽头竞是地方的“土特产”
东京烘焙职业人· 2025-09-25 08:33
以下文章来源于餐饮O2O ,作者专注餐饮业创新的 餐饮O2O . 餐饮O2O是中国专注餐饮产业链新媒体,每天分享餐饮产业上下游新鲜资讯+干货案例,以媒体为入口,为餐饮业提供咨询培训、投融资、供应链、开店 选址、创业加盟等行业深度服务。 当茶饮行业的内卷从糖度、小料卷到包装和联名,一批头部品牌却悄悄杀出一条新路: 回归地方,到最质朴的食材和最深厚的文化里去 " 寻宝 " 。 从青岛 " 茶色满季 " 用蛤蜊高汤做茶底、十天狂揽近千万浏览的 " 黑暗料理 " ,到喜茶深入云南将木姜子、酸木瓜变成杯中的滇西风味;从霸王茶姬在广 东玩转 " 红柑 = 送吉 " 的文化谐音梗,到奈雪、瑞幸纷纷将树番茄、栀子花、茉莉花烙上产地印记 …… 地域元素 ,已然成为 2025 年茶饮品牌打破同质化、制造新鲜感的超级引擎。这不仅是口味的猎奇,更是一场关于 食材深度研发、文化 IP 叙事、供应链深 耕、场景体验打造乃至健康养生融合的全面竞赛 。 今天,我们就来拆解这场 " 地方增量 " 争夺战中的五大核心路径。 01 ■ 食材篇: 巧用本地特色, 做出独一无二的味道 餐饮品牌挖掘地方增量的首要路径,其实是 对地域食材的深度解剖和创新 ...
生活与香水中的芒果
东京烘焙职业人· 2025-09-24 08:33
Core Insights - The article discusses the complexity and diversity of mango fragrances, highlighting their significance in the perfume industry and the various chemical compounds that contribute to their unique scents [3][5][7]. Group 1: Mango Characteristics - Mango belongs to the Anacardiaceae family, with over fifty species, including the popular Indian mango (Mangifera indica), which has over 300 varieties cultivated globally [3][5][7]. - The aroma of mango is complex, primarily due to the presence of terpenes, which contribute significantly to its unique scent profile, including δ-3-carene, which is also found in turpentine [8][10]. Group 2: Chemical Composition - Mango's fragrance includes a variety of esters, with ethyl acetate and ethyl butanoate being the most abundant, contributing to its fruity aroma [12]. - The presence of lactones, aldehydes, and sulfur compounds further enriches the mango scent, with specific compounds like γ-octalactone providing creamy notes [14][17]. Group 3: Perfume Industry Applications - Mango fragrances are utilized across various price ranges in the perfume market, from mass-market products to high-end niche perfumes [23][26]. - Notable perfumers, such as Bertrand Duchaufour, have created acclaimed fragrances featuring mango notes, showcasing its versatility in scent composition [24].
【书籍专题 · 面包大全】培根可颂
东京烘焙职业人· 2025-09-24 08:33
Core Viewpoint - The article provides a detailed recipe for making bacon croissants, highlighting the ingredients and step-by-step preparation process. Ingredients Summary - Danish dough: 600 grams [2] - Filling: 2 slices of bacon, appropriate amount of black pepper [5] - Surface decoration: appropriate amount of cheese powder, egg wash [2] Preparation Process Summary - Roll out the Danish dough to a thickness of 0.4 cm and cut into triangles measuring 10 cm wide and 20 cm high [2] - Place bacon and black pepper on the dough [5] - Roll the dough from one side towards the sharp angle to form a crescent shape [6] - Place on a baking tray, ferment at 28℃ and 75% humidity for 50 minutes, then brush with egg wash and sprinkle with cheese powder [7] - Bake in the oven at 210℃ for the upper heat and 200℃ for the lower heat for 16 minutes [12]