Core Viewpoint - The article provides a detailed recipe for making peanut chocolate croissants, highlighting the ingredients and step-by-step preparation process [2][3]. Ingredients Summary - Danish dough: 600 grams - Matcha cream filling: chocolate (to taste) - Crushed peanuts: 200 grams - Egg wash: as needed [3]. Preparation Process Summary - Roll the Danish dough to a thickness of 0.4 cm [6]. - Cut the dough into squares measuring 11 cm x 11 cm [7]. - Place chocolate on the surface of the dough squares [8]. - Fold the corners of the squares towards the center [11]. - Pinch the folded corners tightly [12]. - Brush the surface with egg wash and dip in crushed peanuts [13]. - Place in paper trays and onto a baking sheet [18]. - Ferment at 28°C and 75% humidity for 50 minutes [19]. - Bake in an oven at 210°C for the top and 200°C for the bottom for 15 minutes [20][23]. Monthly Highlights Summary - New bakery openings and trends in the industry, including the launch of Hai Di Lao's bakery and the popularity of certain bread types among foreign tourists [25]. - Insights from successful bakery owners on maintaining profitability amidst a wave of closures [25]. - Discussions on ingredient competition and baking techniques that enhance efficiency and product quality [25][26].

Core Viewpoint - Peet's Coffee, referred to as the "ancestor of Starbucks," is facing significant challenges in the Chinese market, including store closures and increased competition from lower-priced coffee brands [7][8][15]. Industry Trends - Peet's Coffee has closed several key locations in China, including its first store in South China, which was considered a benchmark for its market presence [8][11]. - The brand's expansion has slowed, with new store openings dropping from 98 in 2023 to 51 in 2024, and only 16 in the first half of 2025 [11]. - Despite a reported 23.8% organic growth in adjusted EBIT and a global sales increase of 7.9% to €88.37 billion in 2024, Peet's Coffee is experiencing anxiety over its market position in China [11][12]. Market Challenges - The premium coffee market in China is facing a collective struggle, with brands like Seesaw Coffee also experiencing significant store closures and financial difficulties [15][17]. - The overall growth rate of the premium coffee market in China is projected to decline from 25% in 2023 to 12% in 2025, contrasting with a global growth forecast of 9.2% [24]. - The average consumer price for coffee is decreasing, with the average takeout coffee price dropping from ¥63.8 in 2020 to ¥53.5 in 2023 [30][32]. Competitive Landscape - The coffee market is becoming increasingly saturated, with a 19.54% year-on-year increase in the registration of coffee-related businesses, reaching approximately 26,400 in the first half of 2025 [29]. - Brands like M Stand and %Arabica are also facing challenges, with M Stand experiencing a significant reduction in store openings and closures [21][28]. Consumer Behavior - A shift in consumer preferences is evident, with 80% of coffee consumers making decisions based on price, and only 4% willing to pay over ¥25 for coffee [35]. - The perception of coffee is evolving towards a more everyday necessity, leading to a decline in the appeal of premium coffee brands among younger consumers [39]. Strategic Recommendations - To navigate the current challenges, premium coffee brands need to abandon the "Western superiority complex" and focus on local flavors and cultural narratives to create a unique market position [41][42]. - The industry is undergoing a significant transformation, and brands must find a balance in cost control, product innovation, and localization to meet the changing demands of Chinese consumers [42].

Group 1 - The core point of the article emphasizes the importance of the punching process in bread making, which helps to expel gas, maintain temperature, and enhance the dough's structure [2][4]. - Punching allows yeast to access new nutrients, accelerates fermentation, and contributes to a finer texture of the dough [2][4]. - The process of punching involves specific techniques such as folding and rolling to ensure the dough continues to rise effectively [6][19]. Group 2 - The article outlines the steps for punching dough, including placing it on a surface, gently flattening it, and using a folding technique to prepare for the second fermentation [6][8]. - It highlights the importance of maintaining cleanliness during the process to prevent contamination that could alter the bread's properties [10][8]. - The article also discusses the significance of dividing and rounding the dough, which affects gluten development and prepares the dough for shaping [10][19]. Group 3 - The rounding process is described in detail, including techniques such as grabbing, pushing, and rolling to create a uniform shape while retaining carbon dioxide within the dough [14][16][18]. - The purpose of rounding includes forming a protective layer to prevent gas escape, ensuring uniformity for shaping, and facilitating easier handling of the dough [19].

Core Insights - The article highlights the latest trends and new product launches in the baking industry, showcasing various innovative items from different brands and stores [2][3][4][5][6][7][8]. Group 1: New Product Launches - Dingdong Maicai introduces a Tuna Cheese Sandwich and a Japanese Red Bean Bread from the Bao Luo Workshop [2] - FamilyMart launches a Cat Tail Cake Roll [3] - Peach Li Bread presents a Frozen Brownie Cake [2] - Neighbor Convenience Store features a Happy Caterpillar Bread and a Red Bean Toast [2] - Happiness Bakery offers a Happiness Full Cake with four visible fresh fruits [17] Group 2: Seasonal and Thematic Products - Shan Shan Jia presents a Pearl Milk Tea Cake, combining rich flavors for a unique dessert experience [19] - Guang Lian Shen introduces a Pickled Vegetable and Fresh Meat Mooncake, emphasizing fresh ingredients and traditional flavors [21] - HPCBAKERY's "Fortune" series showcases a variety of festive baked goods [25] - 85 Degrees C offers an Italian Barbecue Sauce Sun Egg Bread, highlighting Italian culinary influences [26] Group 3: Health and Wellness Trends - The article mentions the introduction of probiotic drinks and health-focused products, such as the probiotic series from Luckin Coffee [137] and the instant probiotic series from Cha Yan Yue Se [140]. - The focus on low-calorie and health-conscious options is evident in the new product offerings from various brands, catering to the growing demand for healthier choices [137][140]. Group 4: Market Trends and Consumer Behavior - The article notes a significant increase in sales for tea brands during the autumn season, with some brands reporting a 500% increase in delivery sales [144]. - The response to seasonal marketing campaigns, such as "The First Cup of Milk Tea in Autumn," has led to a surge in consumer interest and engagement across multiple brands [143][144]. - The expansion of brands like Bawang Tea Ji into Asian markets indicates a growing trend of international brand presence and competition in the beverage sector [146].

Core Viewpoint - Hema X membership stores are undergoing a complete shutdown as part of a strategic focus shift, with all physical locations ceasing operations by August 31, 2025 [5][6][8]. Summary by Sections Store Closures - All Hema X membership stores will stop operations, with the last store closing on August 31, 2025. The stores will continue to offer online ordering and home delivery services through the Hema app [6][8]. - The closure includes multiple locations across major cities such as Shanghai, Beijing, and Suzhou, with the first store opening in October 2020 [12][13]. Business Adjustments - Hema X membership stores have faced continuous shrinkage since May of the previous year, with several locations closing in July 2023 [12]. - The membership model was initially inspired by international giants like Costco and Sam's Club, but Hema has struggled to establish a sustainable competitive advantage in this segment [14][19]. Strategic Focus - Following the appointment of a new CEO, Hema is shifting its strategy to focus on Hema Fresh and Hema NB (Neighborhood) stores, aiming for refined operations and product offerings [15][24]. - Hema has reported significant growth, with 72 new Hema Fresh stores opened in 2024, marking the fastest expansion in five years [28][29]. Market Dynamics - The membership store model has proven challenging, with many players exiting the market. Hema's decision to close its membership stores reflects a broader trend of consolidation and resource optimization in the retail sector [30][32]. - The competitive landscape for membership stores is evolving, with established players like Sam's and Costco maintaining a strong presence while new entrants explore the market [33][34]. Future Outlook - Hema's strategic pivot towards its core business and the successful integration of online and offline retail is expected to drive future profitability and growth [29][34]. - The company aims to continue expanding its footprint in lower-tier cities and enhance its product offerings to meet changing consumer preferences [26][28].

Core Viewpoint - The article discusses a baking recipe for a ham and cheese roll using Danish dough, highlighting the preparation and baking process. Summary by Sections Ingredients - Danish dough of 600 grams - 6 pieces of ham sausage - Cheese shreds as needed - Italian mixed herbs as needed - Egg wash as needed [2] Preparation Steps - Roll the Danish dough to a thickness of 0.5 cm and cut into strips of 3 cm x 20 cm [5] - Wrap the ham sausage with the dough strips [6] - Place the rolled sausages into paper trays [7] - Allow the dough to ferment in a baking tray at 28°C and 75% humidity for 50 minutes [10] - After fermentation, brush the surface with egg wash [11] - Sprinkle cheese shreds and Italian mixed herbs on top [12] - Bake in the oven at 210°C for the top and 200°C for the bottom for 18 minutes [17]

Core Viewpoint - Peet's Coffee, referred to as the "ancestor of Starbucks," is facing significant challenges in the Chinese market, with recent store closures indicating a struggle to maintain its presence and competitiveness [7][8][15]. Industry Dynamics - Peet's Coffee has closed several key locations, including its first store in South China, which was considered a benchmark for its market presence [8][11]. - Despite a reported increase in organic sales and a 23.8% growth in adjusted EBIT for Peet's Coffee in China, the brand is experiencing anxiety over its market position, leading to the introduction of a low-cost sub-brand and new consumption policies [11][14]. - The overall specialty coffee market in China is facing a slowdown, with growth rates dropping from 25% in 2023 to an expected 12% in 2025, contrasting with a global growth forecast of 9.2% [24][30]. Competitive Pressures - The specialty coffee sector is under pressure from both internal cost structures and external price wars, with many brands, including Peet's, Seesaw, and M Stand, experiencing operational challenges and closures [28][21]. - The average consumer price for coffee is declining, with significant drops in both takeaway and in-store purchases, indicating a shift towards more price-sensitive consumer behavior [30][39]. - A growing number of coffee-related businesses are entering the market, increasing competition and market saturation, with a 19.54% year-on-year increase in registered coffee enterprises [29]. Consumer Behavior Shifts - Consumer preferences are shifting towards value for money, with 80% of coffee consumers making decisions based on price, and only 4% willing to pay over 25 yuan for coffee [38]. - The traditional "third space" concept associated with specialty coffee is losing appeal, as younger consumers gravitate towards independent coffee shops and affordable local brands [38][42]. - The average consumer's perception of coffee is evolving into a daily necessity, leading to a decline in the average transaction value for both delivery and in-store purchases [30][39]. Future Outlook - The specialty coffee market is expected to undergo a significant transformation, requiring brands to adapt to new consumer demands and find a balance between cost control, product innovation, and localization [42]. - Brands like Peet's Coffee are at a crossroads, needing to redefine their positioning to cater to both niche and mainstream markets while overcoming the challenges posed by increased competition and changing consumer preferences [42].

Core Viewpoint - The article emphasizes that frozen dough technology serves as a bridge between the past and future, being crucial for the chain rate in China's baking industry and addressing key issues related to product preservation and softness [1]. Group 1: Frozen Dough Technology - Frozen dough technology is divided into two main components: the cold chain system and the basic formula, which involves yeast and gluten dough crystallization issues [1]. - Currently, the most advanced enzyme and biological modification technologies in this field are predominantly held by companies from Europe, the United States, and Japan, with a significant reliance on imports in China [1]. - The future of the baking industry in China lies in domestic alternatives, with potential collaboration between local biopharmaceutical companies and baking technology [1]. Group 2: Characteristics of Frozen Dough - Frozen dough allows for easy preservation and transportation, enabling standardized production and quality assurance of baked goods [48]. - This technology facilitates the just-in-time baking model, ensuring customers can enjoy freshly baked bread at any time [49]. - The advantages of frozen dough include extended shelf life, reduced labor costs, and improved flavor consistency [50]. Group 3: Factors Affecting Freezing Technology - Key factors influencing freezing technology include initial temperature, freezing rate, and temperature fluctuations [27]. - The maximum ice crystal formation zone for most foods is between -5°C and -1°C, where approximately 80% of the water content freezes [29]. - The freezing temperature should be maintained at -18°C to -30°C for optimal preservation, with -18°C freezing 94% of the water content [31]. Group 4: Types of Frozen and Refrigerated Dough - Refrigerated dough, also known as low-temperature fermentation, maintains temperatures between 4°C and 12°C, allowing for slow fermentation without freezing the water content [51]. - Different types of refrigerated dough include cold intermediate dough, where the dough is allowed to ferment slowly, and dough that is refrigerated after mixing to delay fermentation [54][55]. - Frozen dough methods include direct freezing of mixed dough, freezing after fermentation, and freezing after shaping, each with its own advantages and challenges [80][83]. Group 5: Ingredients for Frozen and Refrigerated Dough - The choice of flour for frozen dough should be lower in protein to avoid excessive toughness in the final product [91]. - Yeast usage is typically increased by 2-3 times compared to standard recipes to compensate for reduced activity in cold environments [92]. - Bread improvers may need to be increased to 2-4% for frozen dough to ensure quality during extended fermentation times [93]. Group 6: Common Issues with Frozen Dough - Ice crystal formation can severely damage the dough structure and yeast cells, influenced by freezing temperature, speed, and storage conditions [108]. - A reduction in bubble count during baking can lead to poor volume and texture, often caused by uneven fermentation or excessive cooling [112]. - The "pear skin" phenomenon, characterized by surface bubbles and rough texture, can occur due to over-fermentation before freezing or inadequate thawing [120].

Core Viewpoint - The high-priced bakery market is rapidly expanding in first and second-tier cities, with significant price increases and a growing consumer interest in premium baked goods [2][3][4]. Market Situation - High-priced bread is quickly occupying shopping malls in first and second-tier cities [3]. - In the past year, several premium bakery brands have aggressively expanded their presence in major cities [4]. Consumer Behavior - The average spending per person at these premium bakeries is around 60 yuan, surpassing the cost of a regular meal [5]. - The scarcity marketing strategy, such as limited-time offers and purchase limits, creates a sense of urgency and drives consumer demand [6]. - Consumers often feel compelled to buy more after waiting in long lines, driven by loss aversion psychology [7]. Industry Trends - Despite a general trend towards rational consumption, the popularity of high-priced bread aligns with the "lipstick effect," where affordable luxury items thrive during economic downturns [8][9]. - The target demographic for these brands primarily includes young consumers aged 20-35, who value aesthetics and social attributes in their purchases [9]. Business Challenges - The bakery industry's business cycle is shortening, with a significant number of new openings being outpaced by closures; approximately 58% of new stores close within two years [10]. - Recent incidents, such as food poisoning linked to a popular bakery, highlight the risks associated with rapid expansion in the premium bakery sector [10].

Core Points - The article discusses the recipe and process for making Matcha Brioche Bread, highlighting the ingredients and steps involved in the preparation [2][3][5][6][8][13][14][15][19]. Ingredients Summary - Original Brioche Dough: 600 grams - Matcha Cream Filling: - Cream Sauce: 300 grams - Matcha Powder: 6 grams - Red Bean: 100 grams - Egg Wash: as needed [3]. Preparation Process Summary - Step 1: Freeze the completed brioche dough and flatten it [5]. - Step 2: Squeeze matcha cream filling on the surface [6]. - Step 3: Fold the dough [8]. - Step 4: Cut into 6 equal parts [13]. - Step 5: Ferment at 28°C and 75% humidity for 50 minutes [14]. - Step 6: Brush the surface with egg wash after fermentation [15]. - Step 7: Bake in the oven at 200°C (top) and 180°C (bottom) for 15 minutes [19]. Industry Insights - The article includes a section on notable figures in the baking industry, featuring interviews and insights from experienced bakers and competition winners [22]. - It also highlights trends and challenges in the baking industry, such as the closure of 100,000 bakeries and the strategies of those that remain profitable [22].