Core Viewpoint - The article discusses the challenges faced by premium coffee brands in China, particularly Peet's Coffee, amid a growing trend of low-priced coffee options and increasing competition in the market [5][11]. Industry Overview - The coffee market in China has seen significant growth, with the number of coffee shops reaching 228,000 as of July 15, 2023, including 68,000 new openings and 52,000 closures in the past year [6]. - The average consumer price for coffee has dropped significantly, with the average transaction price for coffee in 2023 falling to 13.8 yuan from 34.4 yuan in 2021 [11]. Company Performance - Peet's Coffee, which entered the Chinese market in 2017, initially expanded rapidly, reaching 70 stores by the end of 2021. However, the pace of expansion has slowed, with projections indicating a total of 268 stores by August 2025 [9][10]. - Despite the challenges, Peet's Coffee reported a double-digit growth in 2024, with an adjusted EBITDA organic growth of 23.8%, contributing to a global sales increase of 7.9% to 8.837 billion euros [9]. Competitive Landscape - The rise of low-cost coffee options, such as 9.9 yuan per cup, has intensified competition, making it difficult for premium brands to maintain their pricing and market position [7][11]. - Consumer preferences have shifted, with 80% of consumers making coffee purchasing decisions based on price, and only 4% willing to pay over 25 yuan for coffee [11]. Strategic Adjustments - In response to market pressures, Peet's Coffee is exploring new strategies, including entering provincial cities and launching a new brand, Ora Coffee, which offers lower-priced options [12][15]. - The company aims to balance its premium brand image with the need to adapt to a more price-sensitive market, indicating a potential shift in strategy to capture a broader customer base [18][19].

Core Viewpoint - The article discusses the recipe and preparation process for a fruit loaf bread, highlighting the ingredients and steps involved in making the bread. Ingredients Summary - The recipe includes high-gluten flour (400g), low-gluten flour (100g), tangzhong (100g), sugar (100g), salt (6g), and dry yeast (5g) [2] - Additional ingredients include yogurt (50g) and a filling of wine-soaked raisins and cranberries [4] Preparation Process Summary - Step 1: Mix dry and wet ingredients until the dough is smooth, then add butter and knead until the dough can stretch into a membrane, fermenting at room temperature (30°C) for 50 minutes [6] - Step 2: Divide the dough into 300g pieces, round them, and let them rest for 30 minutes [7] - Step 3: Roll out the dough, place the filling of wine-soaked raisins and cranberries inside [8] - Step 4: Fold the dough over the filling and roll it into a cylindrical shape [10][12] - Step 5: Pinch the ends to seal and shape into a ring [13] - Step 6: Place in a buttered loaf pan [18] - Step 7: Ferment at 30°C and 75% humidity for 60 minutes [19] - Step 8: Bake in the oven at 170°C (top) and 210°C (bottom) for 22 minutes [19]

Core Viewpoint - The article emphasizes the importance of fine-tuning the cold fermentation method in baking to achieve desired textures and flavors in bread, highlighting four key factors: bubble quantity, mixing degree, refrigeration temperature, and dough thickness [1][31]. Group 1: Bubble Quantity - The primary consideration in bread making is the desired mouthfeel for consumers, which is significantly influenced by controlling bubble quantity [1][3]. - Different markets have varying preferences; for instance, French consumers favor a chewy texture, while Japanese consumers prefer a softer texture, leading to different applications of cold fermentation methods [5]. Group 2: Mixing Degree - Higher mixing degrees are required in cold fermentation to compensate for bubble loss during refrigeration, ensuring the dough retains sufficient bubbles for optimal texture [6][10]. - The article provides a comparative example showing that longer mixing times result in greater dough elasticity and larger final bread volume, with more bubbles leading to better baking expansion [10][12]. Group 3: Refrigeration Temperature - The fermentation speed of yeast increases with higher refrigeration temperatures, which also affects the dough's elasticity and bubble quantity [15][21]. - A temperature of -2°C results in the least bubble reduction and the softest texture, while higher temperatures lead to more chewiness and potential over-fermentation issues [20][21]. Group 4: Dough Thickness - Dough thickness significantly impacts the cooling effect during cold fermentation; thicker dough cools unevenly, leading to over-fermentation and poor quality bread [22][29]. - The article illustrates that a 5cm thick dough yields a more uniform cooling effect and better quality bread compared to a 10cm thick dough, which suffers from over-fermentation [29].

Core Viewpoint - The article emphasizes that new retail has not disappeared but has returned to its essence, focusing on core business models and product strength after a decade of exploration and competition in the industry [5][26]. Group 1: New Retail Evolution - In 2015, Alibaba initiated the "NB project," which later became Hema, marking the beginning of a new retail era in China [10]. - Hema's first store opened in January 2016, quickly gaining popularity with its unique model of "store as warehouse + instant delivery," achieving approximately 250 million yuan in revenue in its first year [12]. - The period from 2016 to 2019 is described as the "golden three years" for new retail, with significant investments and interest from various sectors [14]. Group 2: Challenges Faced - High operational costs and difficulties in achieving profitability were significant challenges, with delivery costs and other expenses compressing profit margins [15]. - Blind expansion led to cash flow issues, as companies pursued new business models without a clear path to profitability [15]. - The supply chain transformation lagged behind, resulting in product homogeneity and consumer dissatisfaction [15]. Group 3: Strategic Shifts - Major players like Hema have begun to retract their strategies, focusing on core businesses such as Hema Fresh and community discount stores [16]. - Hema's CEO emphasized that "product strength" is the core competitive advantage, leading to a renewed focus on product and service quality [18]. - Hema aims to build a "data-supply chain-experience" system to enhance product strength and consumer experience [18]. Group 4: Return to Retail Fundamentals - The article discusses the skepticism surrounding the future of new retail, with significant corporate actions indicating a shift in strategy [28]. - Hema's integration into Alibaba's ecosystem through platforms like Taobao and 88VIP enhances its user base and operational efficiency [28]. - The competition in the next phase will focus on the essence of retail, including product strength, supply chain efficiency, and consumer experience [26]. Group 5: Future Outlook - Hema's journey from its first store in 2016 to its current brand proposition reflects the evolution of new retail from concept to practical application [29]. - The article suggests that as competition centers on product strength and supply chain efficiency, new retail may enter a phase of significant value creation [29].

Core Viewpoint - The article discusses various trends and developments in the baking industry, highlighting new openings, innovative techniques, and the challenges faced by bakeries in a competitive market. Group 1: New Openings and Trends - Haidilao's bakery has opened, offering a low-cost option that may attract more customers through its "budget-friendly" approach [24] - A popular bread among foreign tourists in China has been identified, indicating a growing interest in specific types of baked goods [24] - A unique bakery in Suzhou has gained attention for its innovative approach, showcasing the potential for niche markets within the baking sector [24] Group 2: Industry Challenges and Strategies - The article notes a trend of 100,000 bakeries closing, prompting a discussion on what successful bakeries are doing right to remain profitable [24] - The competition regarding ingredient transparency is intensifying, especially after the discontinuation of sodium dehydroacetate, which may affect consumer choices [24] - Techniques such as overnight refrigeration are being analyzed for their effectiveness in improving baking efficiency and product quality [24] Group 3: Expert Insights and Techniques - The article features insights from various baking professionals, including champions and industry veterans, providing a wealth of knowledge on best practices and innovative methods [25] - Mastering frozen baking techniques is highlighted as a way to significantly enhance efficiency and revenue for bakeries [24] - The use of yogurt in bread-making is discussed, revealing secrets behind maintaining softness in bread over extended periods [24]

Core Viewpoint - The article discusses the strategic expansion of Ziguangyuan into the retail sector with the launch of its first yogurt retail store, "Nai Pi Zi Yogurt Station," aiming to diversify its product offerings and explore new growth opportunities in the competitive food and beverage market [4][10][29]. Group 1: Store Launch and Concept - Ziguangyuan has opened a yogurt retail store named "Nai Pi Zi Yogurt Station" in the core commercial area of Qinghe, Haidian District, with a store size of less than 50 square meters [11][12]. - The store focuses on a takeaway model, featuring a green and minimalist theme, and emphasizes "Halal" and "freshly baked" products [13][14]. - The product range includes yogurt, Chinese dim sum, Western pastries, snacks, and drinks, with the signature product being the yogurt available in three flavors: jasmine, matcha, and original, priced at 8 yuan per cup [22][24]. Group 2: Pricing and Market Positioning - The average consumer spending at the yogurt station is around 20-30 yuan, with competitive pricing for various products, such as 4.5 yuan for pastries and 39.95 yuan for marinated beef [24][26]. - The store aims to provide high value for money, with promotional offers like "buy five, get one free" for yogurt [25]. Group 3: Strategic Intent and Market Expansion - Ziguangyuan's move into the yogurt retail space is part of a broader strategy to find new growth curves and expand market boundaries, especially in light of the increasing demand for yogurt products [29][30]. - The company is also exploring new sales channels, such as pop-up stalls near subway stations, to enhance brand visibility and reach more consumers [35][36]. - The strategy emphasizes differentiation by leveraging the popularity of its yogurt product while integrating it with other food categories to create a unique product offering [39][40]. Group 4: Operational Strategy and Risk Management - Ziguangyuan adopts a cautious approach to expansion, focusing on familiar product categories that have a broad customer base, such as snacks and pastries, to attract existing customers [43][44]. - The new store model follows a "small but refined" operational strategy, which allows for quick replication and lower operational costs, thereby reducing risks associated with new ventures [44][45]. - The company aims to establish a strong brand recognition around its yogurt product while maintaining a diverse product lineup to cater to various consumer preferences [41][42].

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]