东京烘焙职业人每周准时摘取烘焙行业最重要的、最有价值的新品信息、品牌资讯，行业热文和海 外信息，一切你想知道的，都在这里。 在这里不需要恰饭，只需要更新鲜的资讯！ 1 、三吉食品【烤鲜奶（蔓越莓味）】 12、 丁大房Ali's Bakery【巧克力脆珠慕斯】 13、卷卷面包【花椒萨拉米大叶片】 14、Baking&co.【伯爵茶香缇车厘子拿破仑】 15、NaiTanan奈田甜家【咸蛋黄苔菜年糕恰巴塔】 16、Tofu？ Tofu！【椰子苹果塔】 17、 Here小黑耳面包铺子【贡菜腊肠贝果】 18、美楠手作烘焙 minan bakery【海苔杏仁坚果脆丁丁】 19、BD蛋糕【麻薯鸡扒芝士可颂】 20、鱼与熊掌烘焙【千层肉桂卷】 21、OASIS奥维赛斯【花椒叶碱水猪肉铺】 22、呱呱烘焙GUAGUA BAKERY【抹茶生巧流心蛋挞】 23、gurunie咕噜妮烘焙【红豆桂花芋泥恰巴塔/辣白菜煎蛋恰巴塔】 24、Coupe咕呗【两款椰子起酥包】 25、BornToBe波比公园【叉烧滑蛋恰巴塔】 1、 Little Mermaid 【哥本哈根（核桃和葡萄干）】 2、AMAM DACOTAN【手撕猪肉三明治】 3、 ...

以下文章来源于全食在线 ，作者点这里关注→ 全食在线 . 《全食在线》，由龙品锡传媒主办，是具有国际化视野的中国食品饮料行业新媒体。线下活动"全食展"，为国际展览业协会Ufi认证展会。2026深圳第26 届全球高端食品展览会（全食展），将于3月6日-8日在深圳国际会展中心（宝安）举行。 最近麦当劳客服有点忙，才把 "消费者质疑其汉堡尺寸变小的问题"反馈给公司还没有结果，这不客服又要向上反馈一件事情。 那就是这几天在网上吵得沸沸扬扬的麦当劳新春包装。 究竟是怎么一回事呢？ 为了迎接 2026 年春节 ，麦当劳为营造节日氛围，联合北京宫灯、佛山彩灯、秦淮荷花灯、汪满田鱼灯 4 位非遗灯彩传承人，推出主 题新春包装，不仅将包装材质升级为高反光金色，还把小票改造为 " 一灯一愿 " 竖排特别版，试图以传统元素传递新年祝福，却意外 在社交平台引发大规模讨论 。 这款主打非遗国风的新包装，上线后迅速陷入 " 审美两极战 " 。 有消费者 直言包装的高反光金色材质与祭祀用 " 纸元宝 " 视觉高度 相似。 表示这种设计容易让人不适，表示麦当劳并没有尊重地域文化，尤其是广东地区网友对其抵触感更强。 竖排小票也被调侃 " 形似 ...

以下文章来源于咖门 ，作者伍月 咖门 . 聚焦茶饮、咖啡行业，关注饮品新风潮 冰稀饭奶茶，图片源自小红书博主：陈少C，已获授权 ↑ 奶茶又有新物种 ！ 最近， 一款 来自云南的 "冰稀饭奶茶" 被网友 按头安利。口感浓而不腻、糯中带滑 ， " 天才 搭配 ""一杯吃饱喝足" 等反馈 吸引 无数 游客专程打卡。 我还发现，类似的小吃 ——长乐冰饭，热度也在持续攀升。 以 昆明 "燕嬢奶茶铺" 的 "糯米粥奶茶" 为例， 半杯冰稀饭打底，加入每日现熬的奶茶。杯中层次分明，入口既 有 奶茶的顺滑，又能嚼到饱满的糯米，一 次 满足 "喝"与"吃"的双重体验，扎实又新奇。 产品 有 小、中、大三种杯型，定价 6-10元，性价比拉满。 这些 地域风味， 给 茶饮创新带来哪些新机会？ 云南人的滇式下午茶 "冰稀饭奶茶"受追捧 最近我发现，在云南本地人的奶茶推荐清单里， "冰稀饭奶茶"出现 的 越来越频繁。 "云南人有自己的滇式下午茶！" "一杯 喝完 ，真的不用再吃饭了。 " "莫名很搭，一口糯叽叽才是奶茶本体吧！" 没有花哨的包装或营销，却凭 "一杯能饱"的实在 口感 和 鲜明 的风味记忆 ，成了不少人反复回购、甚至专 ...

东京烘焙职业人为方便大家及时了解行业内的最新动态，包括：供应商产品资讯、服务商动 向、教培动态、行业及周边行业活动、相关赛事进程等，特开设周六行业资讯分享特别板块，定期 为大家更新上述相关内容，帮助大家快速了解行业一手信息。 我们探寻烘焙行业更多不同细分领域的元素，只为更好地推动烘焙行业的发展。 烘焙设备 烘焙原材料 1、 金城制冷 牛New寿喜烧Master店打造了全场定制展示柜 2、 韩焙科技®私房工作站 3、 三能【4槽法国烤盘（1000不沾系列）】 4、瑞士龙都【新款Rondostar 5000】 5、KANTO MIXER【立式搅拌机】 6、UNOX【CHEFTOP-X™ 烤箱】 7、FOUNTER【搅拌机】 1、中焙蛋挞【开心聚宝】 2、嘉吉【焙芙®发酵黄油】 3、斯顿德国酸面包工业烘焙方案介绍直播专场！ 4、上海丸菱【水禾牧 烘焙抹茶粉】 5、南顺【 金像牌精研日式面包粉 】 6、"燃轻派"品牌冷冻牛油果即将参展3月30日-4月2日在国家会展中心举办的2026Hotelex 7、巧芝意【巧克力耐烤豆】 8、力创华成【毛豆馅】 包 装 服务商动态 教育培训 9、浪辰【麻薯Q心】 10、悦果纷【玫珑 ...

Core Viewpoint - The article discusses the ongoing transformation in the baking industry, highlighting the tension between consumer demand for "natural, healthy, and story-driven" artisanal bread and the pressures of industrialization on efficiency and cost. The company aims to find a balance in this evolving landscape [1]. Group 1: Company Mission and Role - The company defines itself as a biotechnology enterprise focused on fermentation and microbial nutrition, with a core mission to "protect and nourish the earth" [4]. - The company emphasizes a low-key, practical approach, aiming to be a trusted long-term partner for clients rather than engaging in loud marketing [4]. Group 2: Industry Challenges - The pandemic has shifted the baking industry from relative certainty to high uncertainty, with significant changes in consumer and enterprise demands [4]. - Three main challenges are identified: balancing quality and price, catering to health and taste preferences, and aligning core competitiveness with boundary expansion amid rapid innovation [4]. Group 3: Market Insights - In the Chinese market, over 100 new bread and baked products are innovated weekly, but less than 10% gain consumer acceptance, indicating substantial investment across the supply chain [5]. - There is a growing consumer demand for additive-free, low-GI, and gluten-free products, but developing solutions requires lengthy cycles, posing a challenge for the industry [5]. Group 4: Core Solutions - The company offers six application solutions, focusing on four key themes over the next 2-3 years to address industry pain points: 1. Frozen dough solutions to enhance efficiency while maintaining quality [5][8]. 2. Flavor solutions, including a custom sourdough solution that reduces production time significantly [8]. 3. Clean label solutions that ensure ingredient transparency and ease of use [11]. 4. Nutritional health solutions catering to specific dietary needs [14]. Group 5: Cultural Integration - The company aims to integrate Western baking techniques with local Chinese culinary traditions, focusing on product innovation and customized solutions for local markets [18]. Group 6: Sustainability Initiatives - Sustainability is a long-term commitment for the company, integrated into operations, product development, and event management, with specific goals for energy, water, and carbon emissions [20]. - The company promotes sustainable practices through local sourcing and resource conservation in its baking competitions [20]. Group 7: Industry Empowerment through Competitions - The baking competition serves as a platform for technical exchange, talent cultivation, and the dissemination of successful recipes and solutions within the industry [22]. - The competition emphasizes digitalization and industrialization, aiming to bridge the gap between artisanal craftsmanship and industrial efficiency [24]. Group 8: Future Directions - The company plans to focus on continuous product innovation, service upgrades, and sustainable development while nurturing young baking talents through specialized programs [25][27]. - The "Swallow Young Baker" project aims to connect aspiring bakers with industry opportunities and practical training [27].

Core Viewpoint - Meituan announced the acquisition of 100% equity in Dingdong Maicai's China business for approximately $717 million, excluding its overseas operations, which will be divested prior to the transaction [2]. Group 1: Acquisition Details - The acquisition is aimed at enhancing Meituan's instant retail business, aligning with Dingdong Maicai's philosophy of "good users, good products, good service, and good mindset," which complements Meituan's mission of improving food and living standards [2]. - Dingdong Maicai, founded in 2017, is a leading fresh instant retail platform in China, known for its promise of delivery within 29 minutes. The company went public on the New York Stock Exchange in 2021 [2]. - As of Q3 2025, Dingdong Maicai reported a record revenue of 6.66 billion RMB and a net profit of 80 million RMB, achieving profitability under GAAP standards for seven consecutive quarters [2]. Group 2: Market Position and User Engagement - As of September 2025, Dingdong Maicai had over 7 million monthly purchasing users, benefiting from a strong supply chain and direct sourcing model, which contributes to high user retention and repurchase rates [2]. - In response to the growing demand for instant retail in China, Meituan has been exploring new retail formats like Xiaoxiang Supermarket, with projected agricultural product sales exceeding 20 billion RMB by 2025 [3].

Core Viewpoint - Hibake is an innovative high-end baking chain brand developed by Hong Kong's Champs Elysees Investment Management Company, focusing on pure, natural health concepts combined with handcrafted techniques and modern technology to create a unique international baking experience [1][10]. Group 1: Brand Development - Hibake will officially begin its international expansion in July 2025 by opening its first overseas store in Beverly Hills, Los Angeles, featuring a design that blends French retro and Eastern aesthetics [4]. - The store will offer creative baking products that fuse French techniques with Asian flavors, such as the highly acclaimed Wagyu croissant, which has gained significant attention from local markets and media, including being featured in EaterLA's new store recommendations [5]. Group 2: Brand Philosophy - The brand emphasizes the purity of ingredients and meticulous craftsmanship, adhering to a philosophy of "handmade with heart," focusing not only on taste but also on a healthy and natural dietary attitude [1][10]. Group 3: Recruitment and Employment - Hibake is seeking senior bakers with over five years of full-time experience in the baking industry, who are willing to work overseas for extended periods [12][13]. - The company offers a salary range of $3,000 to $5,000 per month (pre-tax) and provides accommodation for employees [12][14]. - The recruitment process includes online interviews to facilitate participation from global candidates, with final assessments potentially arranged based on circumstances [15].

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 208 家】 当前的烘焙市场，充满了矛盾与困惑。一方面，宏观向好。行业大盘仍在稳步扩张。2025年烘焙市 场规模达1490亿，全国门店超38.8万家。另一方面，洗牌加剧。烘焙门店在近一年内呈现"闭店量> 开店量"的负增长态势。核心商圈每公里就有2-3家竞品，40%都是区域性小品牌在内卷。 在这种宏观增长与微观压力并存的复杂局面下，一家名为 「NothingButBread那行叭面包店」 的 新烘焙品牌在南京新街口石鼓路上，悄然开业。 比起一个人的一时兴起、一个资本的蓄谋已久， 「NothingButBread」 是一个品牌公司的一群人 的顺势而为。 品牌公司团队是一群有海归背景的职场人，有商业地产背景的，有数据分析背景的，也有大厂品牌 传播背景的。他们的NothingBut（NB）品牌宇宙，是早于面包店就构建好的。他们为NothingBut （NB）品牌 原创的IP柴咪 ，本体是社畜 ...

Core Viewpoint - Hibake is an innovative high-end baking chain brand developed by Hong Kong's Champs Elysees Investment Management Company, focusing on pure, natural health concepts combined with handcrafted techniques and modern technology to create a unique international baking experience [1][10]. Group 1: Brand Development - Hibake officially launched its international expansion by opening its first overseas store in Beverly Hills, Los Angeles, in July 2025 [4]. - The store features a design that blends French vintage aesthetics with Eastern beauty, offering creative baking products that fuse Western and Asian flavors [5]. Group 2: Product Offering - Hibake's signature products include innovative items that combine French techniques with Asian flavors, such as the highly acclaimed Wagyu beef croissant, which has gained significant attention from local markets and media [5]. Group 3: Brand Philosophy - The brand emphasizes a commitment to health and quality, establishing a unique brand identity and global influence in the high-end baking market through the overall shaping of products, space, and culture [10]. Group 4: Recruitment - Hibake is seeking experienced senior bakers with over five years of full-time work experience in the baking industry, who are willing to work overseas for extended periods [12][13]. - The company offers a salary range of $3,000 to $5,000 per month (pre-tax) and provides accommodation for employees [12][14].

Core Insights - The 2026 Coupe du Monde de la Boulangerie concluded successfully in Paris, with the South Korean team winning the championship, marking their second title after ten years [1] - The article analyzes the strengths of the South Korean team's works, highlighting their blend of tradition and innovation [2] Artistic Bread - The standout piece, "Turtle Ship - Guardian of Korean Maritime Civilization," created by Choi Yong-hwan, was pivotal in establishing the team's lead, showcasing the fusion of great invention and baking art [4][6] - The piece pays homage to the 16th-century turtle ship, measuring 150cm x 120cm x 145cm, fully edible and structurally stable [6] Core Craftsmanship Breakdown - The dough composition includes six types, with fermented rye dough making up 30%, balancing structural support and taste [9] - The surface features a wheat and bamboo charcoal blend to replicate turtle shell patterns, while the sail uses a combination of icing and rice paper with traditional Korean designs [9] - Key innovation includes adapting traditional Korean woodworking techniques into bread shaping, enhancing structural stability and cultural recognition [9] Traditional Bread Category - The approach combines European traditional bread techniques with local Korean ingredients, maintaining classic flavors while creating unique taste experiences [12] Viennese Pastry Category - The Korean team's pastries emphasize layers and Korean aesthetics, with a focus on flavor balance [15] - Examples include Korean ginseng walnut rye bread and traditional rice cake-inspired bread, both highlighting health-conscious trends [13] Innovative Dessert Category - The team collaborated on traditional Korean tea snacks, integrating local ingredients with French pastry techniques, resulting in visually appealing and flavorful creations [16] - Notable items include five-flavor cream puffs and Korean red date almond tarts, showcasing a blend of aesthetics and taste [16] Fusion Strategy - The team effectively expressed local elements internationally, using ingredients like ginseng and yuzu within French baking techniques, appealing to global taste preferences [19] - The balance of tradition and innovation was maintained, ensuring that creations were not only visually striking but also commercially viable [19]