以下文章来源于咖门 ，作者咖门 咖门 . 聚焦茶饮、咖啡行业，关注饮品新风潮 年饮用杯数从2016年的9杯，升至2024年的22.24杯，咖啡已经融入越来越多国民的日常。 北上广之外， 哪些城市成为隐藏的"咖啡高地"？ 咖啡的下一个增长点在哪？ 一起来看这份 中国咖啡地图。 （特别说明： 数据来源窄门餐眼，截至2025年10月15日） 全国咖啡门店超25万家 广东、浙江、江苏位列 Top3 据窄门餐眼数据，截至2025年10月15日， 全国咖啡门店总数为254730家。 按省级行政区划分，咖啡店的分布与经济活跃度高度重合。 广东、浙江、江苏三大沿海省份位居前三，门店数量分别达到41959家、22496家和19729 家。 N0.5 III ( 2000 4000 6000 8000 10000 12000 0 上海 10652 9975 云南 8902 福建 7335 北京 7024 河南 6950 湖南 广西 | 6812 辽宁 6503 6242 湖北 安徽 6161 5088 河北 陕西 4792 4414 重庆 4123 江西 贵州 4071 海南 3906 3498 新疆 3103 天津 2921 ...

Core Viewpoint - The article discusses the recipe and preparation process for a unique pastry called Kiwi Danish, highlighting the ingredients and steps involved in its creation [2][6][7][8][12][13][14][15][17]. Ingredients Summary - The recipe includes high-gluten flour (300g, 60%), low-gluten flour (200g, 40%), sugar (60g, 12%), salt (10g, 2%), dry yeast (7g, 1.4%), egg liquid (30g, 6%), milk (150g, 30%), water (160g, 32%), and flaked butter (250g, 50%) [2]. Preparation Steps Summary - The dough is rolled out to a thickness of 0.4 cm [6]. - Circular shapes are cut using a round mold [7]. - A lattice pattern is created using a net wheel cutter [8]. - The lattice piece is wrapped around the circular mold [12]. - The dough is placed in a baking tray and allowed to ferment for 60 minutes at 28°C and 75% humidity [13]. - After fermentation, egg wash is applied to the surface [14]. - Cream sauce is piped on top [15]. - The pastry is baked in an oven at 210°C for the top and 200°C for the bottom for 15 minutes, then cooled and topped with fruit [17]. Industry Insights - The article features a section on notable figures in the baking industry, including interviews with experienced bakers and competition winners, indicating a vibrant community and ongoing trends in baking [20]. - It also highlights recent developments in the baking sector, such as the opening of new bakeries and the impact of ingredient changes on product offerings [20].

以下文章来源于沥金 ，作者沥金 沥金 . 数据驱动的消费创投智库，用深度内容和前沿洞察，助力企业成长，全网有近百万粉丝。 在货架上沉寂多年，松饼粉终于要翻红了？ 最近一款加点滋味的"捏捏装"松饼粉在抖音爆火，半年销量突破500万包，拿下抖音该品类TOP1。 除此以外，小鹿蓝蓝、花田熊、宝宝馋了等品牌也推出了类似的产品，在社交平台上拥有不小的声量。 松饼粉不是什么新鲜品类，早在1889年，就被美国R.T. Davis Milling Company首创，后被日本森永引进，金龙 鱼、安琪酵母等品牌也都推出过相关产品。 它的用法也很简单，算好比例用量，加上鸡蛋牛奶搅匀，就能下锅摊出松饼。 加点滋味松饼 来源：网络 瞄准精致妈妈 渗透小家庭 但因为消费习惯问题，国内相关产品的消费量人均仅相当于欧美国家的10%，所以这个品类在国内反响多少都 有些平淡。 但是最近这一轮翻红，有两个特点值得关注。 一是抓住国内消费者怕麻烦的心理，改进包装形态，采用了小包装定量的"捏捏装"，简化了使用步骤；二是 找到了更精准的人群，切入母婴人群和亲子场景。 从这个角度来讲，在松饼粉的核心配方和用法没变的前提下， 以加点滋味为代表的这一系列产 ...

Group 1 - The article emphasizes the importance of staying updated with the latest trends and developments in the baking industry, including supplier product information, service provider movements, training dynamics, and industry events [2] - A special Saturday industry information sharing section has been established to regularly update relevant content, helping stakeholders quickly grasp first-hand information [2] Group 2 - Various baking equipment and materials are highlighted, including high-end customized display cabinets, multi-layer ovens, and specialized mixers, showcasing innovations aimed at enhancing the baking experience [5][10][16][20][24] - Notable products include the BRESSO® 120㎡ solution from 韩焙科技, which features advanced baking technology to improve efficiency and product quality [10] - The article lists a range of baking raw materials, such as fermentation butter and pre-mixed powders, emphasizing their unique qualities and applications in baking [27][39][41][43][47] Group 3 - The article discusses recent service provider dynamics, including successful events like the China-ASEAN Baking Industry City Seminar and knowledge-sharing conferences, which aim to foster collaboration and innovation within the industry [84][86] - Educational training opportunities are presented, such as specialized courses for aspiring bakers and coffee professionals, highlighting the industry's commitment to skill development [89][94][97] Group 4 - The article covers significant industry events, including the success of the Chinese team at the World Bread Competition and various national baking competitions, showcasing the growing recognition of Chinese baking talent on the global stage [106][108] - Upcoming forums and seminars are announced, focusing on cheese and butter industry innovations, indicating ongoing efforts to address industry challenges and explore new opportunities [120]

Core Viewpoint - The article emphasizes the shift in the Chinese coffee market towards regional brands, highlighting the challenges faced by national chains and the unique strategies employed by local players to thrive in a competitive environment [6][8]. Industry Overview - In the first half of 2025, the number of chain coffee stores in China reached 66,568, with a net increase of 11,841 stores, marking a growth of 21.64% compared to the end of 2024 [6]. - Major brands like Luckin Coffee opened 3,866 new stores, surpassing 26,000 total stores, while Costa Coffee closed 28 stores and Starbucks saw a 41.78% decline in new openings [6][7]. - The industry is experiencing a significant contraction, with over 50,000 closures from August 2024 to August 2025, exacerbated by supply chain pressures and adverse weather affecting coffee production in key regions [7]. Regional Brand Strategies - Regional brands like Xinye Coffee are finding success by focusing on local characteristics and avoiding mainstream practices such as online sales and delivery services [8][10]. - Xinye Coffee, established in 2022, has opened 52 stores, with retail product sales accounting for 40% of revenue and a customer return rate exceeding 30% [8]. Market Dynamics - The article discusses the changing consumer preferences, where regional brands are gaining traction due to their unique offerings and local ties, contrasting with the diminishing appeal of national chains [11][12]. - The founder of Xinye Coffee notes that without financial and supply chain advantages, regional brands face challenges in scaling nationally, suggesting a focus on "small but beautiful" business models [13][14]. Consumer Segmentation - Different generations exhibit varying coffee consumption behaviors, with younger consumers seeking diverse experiences and quality, while older generations prioritize convenience [18][19]. - Xinye Coffee targets consumers aged 25 to 35, emphasizing a balance between spending and saving [20]. Business Model and Operations - Xinye Coffee adopts a unique operational model by investing heavily in customer experience and service quality, including high-end amenities and a focus on in-store engagement [24][30]. - The company aims for a retail revenue model where in-store coffee sales support the business while retail products become a significant revenue stream, targeting a future ratio of 1:2 for in-store to retail sales [39]. Future Outlook - The founder expresses confidence that genuine quality and service will prevail in the competitive landscape, emphasizing the importance of a well-designed business model to balance profitability and consumer expectations [43][44]. - Xinye Coffee plans to open a new store in Kunming, continuing to focus on regional growth and brand recognition [45].

Core Viewpoint - The article highlights the journey and philosophy of "Briant d'Or Stone Oven Bread," a bakery in Shanghai that has been operating for fourteen years, emphasizing its commitment to quality and customer trust over marketing trends [2][6][18]. Group 1: Brand Evolution - "Briant d'Or Stone Oven Bread" has undergone a transformation from an "old French" style to a "French countryside grocery store" aesthetic, attracting a younger customer base while retaining loyal patrons [6][14]. - The bakery's unique selling point is its heavy stone oven imported from Spain, which provides a distinct texture and flavor to the bread, setting it apart from competitors [7][18]. Group 2: Product Philosophy - The brand focuses on classic products that have remained unchanged for over a decade, such as sea salt rolls and butter toast, which contribute to high customer repurchase rates [22][25]. - Recent innovations include a zero-sugar series using sugar alcohols and a zero-flour series utilizing coconut and other alternative flours, catering to health-conscious consumers [31][34]. Group 3: Customer Engagement - The bakery emphasizes the importance of customer feedback in product development, with a focus on creating items that resonate with consumer needs rather than following market trends [38][45]. - The team employs a rigorous three-step logic for product development, analyzing local demographics to tailor offerings and ensure freshness [41][43]. Group 4: Operational Strategy - Each of the three locations operates independently, allowing for unique local flavors and maintaining high-quality standards through skilled craftsmanship [46][47]. - The brand's longevity is attributed to a stable workforce and a commitment to quality, with a focus on emotional connections with customers [47].

Core Points - The article discusses the process of making a specific type of pastry called "Klim Cream Danish" and provides a detailed recipe for its preparation [2][4][6][11][15][16]. Group 1: Recipe Preparation - The Danish dough is rolled out to a thickness of 1 cm [4] - The dough is placed in a baking tray and fermented at a temperature of 28°C and humidity of 75% for 60 minutes [6] - After fermentation, egg wash is applied to the surface of the dough [7] - The dough is baked in an oven at 210°C for the top and 200°C for the bottom for 18 minutes, then cooled and cut in half [8] - The dough is then divided into rectangles measuring 12 cm in length and 6 cm in width [11] - Klim cream is piped into the center of the pastry [15] - Finally, the pastry is decorated and dusted with powdered sugar [16] Group 2: Industry Insights - The article includes a section on notable figures in the baking industry, highlighting interviews with experienced bakers and competition winners [20] - It mentions the opening of a new bakery by Haidilao, which aims to attract customers with its cost-effective offerings [20] - The article discusses trends in the baking industry, including the challenges faced by many bakeries and the strategies employed by successful ones [20]

Core Viewpoint - The article highlights the entrepreneurial journey of "bake bee," a small French bakery in Zhuhai, emphasizing the owner's unique approach to creating a successful business in a competitive market by focusing on quality, local preferences, and efficient operations [1][4][30]. Group 1: Business Model and Strategy - "bake bee" operates in a 25㎡ space, with a focus on efficiency and quality, utilizing a minimalistic design to attract customers [1][4]. - The owner, Liang Yonghao, transitioned from a pastry chef to a baker, leveraging his industry experience to create a bakery that resonates with local tastes [6][7]. - The bakery's success is attributed to its ability to adapt products to local preferences, such as introducing a caramel egg tart that became a signature item [18][20]. Group 2: Product Development and Innovation - The bakery emphasizes a product development strategy that involves continuous feedback from customers, allowing for quick adjustments to recipes based on consumer preferences [25][30]. - Liang's approach includes mixing different culinary styles, such as combining French and local flavors, to create unique offerings that appeal to the local market [20][23]. - Seasonal and local ingredients are incorporated into the menu, ensuring that the products remain fresh and relevant to the community [23][25]. Group 3: Customer Engagement and Community - The bakery has built a loyal customer base through effective engagement strategies, treating regular customers as "cloud partners" in product development [30][34]. - The location of "bake bee" attracts both local residents and tourists, capitalizing on its unique branding and community presence [30][34]. - The owner prioritizes maintaining quality control by focusing on a single location rather than expanding into multiple outlets, ensuring that every product meets his standards [32][34].

Core Viewpoint - The global cocoa market is expected to shift from a supply shortage to a surplus by the 2025/2026 season, as indicated by recent reports from major institutions like Rabobank and Fitch Solutions [4][6]. Supply Side - The end of the El Niño phenomenon, which caused disastrous harvests in West Africa, is being replaced by La Niña, leading to more stable rainfall in key cocoa-producing regions like Côte d'Ivoire and Ghana. This climatic shift is expected to increase cocoa bean production in the 2025/26 season [8]. - High cocoa prices in 2024, despite limited profits for farmers, have encouraged some reinvestment in farming practices, including increased use of fertilizers and pesticides, which may boost production [8]. Demand Side - The high prices of cocoa have led to a significant decline in global chocolate sales by volume in 2025, as consumers and brands are deterred by retail prices [10]. - Brands are forced to permanently alter their recipes to reduce expensive cocoa content, substituting with cheaper fillers like nuts, wafers, caramel, and palm oil [10]. Price Dynamics - Despite the anticipated surplus, chocolate prices are unlikely to decrease in the near term due to several factors: - Brands are still clearing out high-cost inventory purchased at prices around $10,000 per ton [16]. - Price rigidity means that once prices have increased, they rarely decrease, as consumers have accepted higher price points [16]. - Brands are focused on recovering profit margins that were squeezed by high costs over the past year, rather than passing savings onto consumers [18]. Conclusion - The transition from high prices to surplus presents different outcomes for various stakeholders: - Farmers may face new challenges as they have increased investments without yet seeing profits [22]. - Brands are entering a period of profit recovery after enduring high costs [22]. - Consumers may see a pause in the trend of "shrinkflation," where product sizes decrease without a corresponding price drop [22]. - Overall, the industry may have entered a "high-price chocolate" era, with little hope for significant price reductions in the future [24].

Group 1 - The article discusses the opening of a new bakery by Haidilao, emphasizing its low-cost offerings and potential to attract more customers through the "frugal friend-friendly bread" concept [15] - It highlights the trend of foreign tourists in China favoring specific types of bread, indicating a growing interest in local bakery products [15] - The article features interviews with industry veterans and champions, providing insights into successful strategies and innovations within the baking sector [15] Group 2 - It addresses the challenges faced by the baking industry, noting that around 100,000 bakeries have closed, while some continue to thrive by implementing effective business practices [15] - The article mentions the competitive landscape regarding ingredient transparency, particularly after the discontinuation of sodium dehydroacetate, which has implications for product labeling [15] - It explores advanced baking techniques, such as cold storage methods and frozen baking technology, which can significantly enhance efficiency and revenue for bakeries [15]