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不吸睛?这些门店给你灵感!划重点:从第一眼拉开门店差距!
东京烘焙职业人· 2025-09-24 08:33
一家店铺最能抓住客户眼球的是店铺设计。店铺设计是对品牌形象最直接的判断,也是品牌理念最完全的呈现。 在餐饮行业,设计已经卷到一定程度,最好的设计是与品牌和产品理念保持高度一致,用视觉的方式传递给顾客品牌内核。 # 面包王子说: 烘焙品牌的店铺设计也逐渐内卷,比如好利来的Pi n k系列门店。目前,烘焙行业整体竞争还没有非常激烈,相当于茶饮行业或餐饮行业早期 段,所以设计部分还是比较重要的。 提问:你会因为什么走进一家面包店? A:店铺是知名品牌 B:被店面设计吸引 C:被面包香味引诱 小编做了一个街访,排在第一位的是选项B,大多数人会被有特色的店铺吸引。车尔尼雪夫斯基在《生活与美学》中提出了一个著名论题,即 "美是生活" 。 在消费升级的大环境里,店铺的设计风格越来越多元化。主理人将创意灵感注入店铺,创新空间结构、搭配独特的元素、极富艺术感的配色方 案…… 在探索消费群体偏好的同时,通过差异化塑造店铺个性,吸引客群。 高度透明的空间,通过用钢和玻璃形成制作间和售货区之间的边界,制作间向售货区开放,从而产生了一种开放透明的感觉。 浅色内部的数字 4 和 3 表示用于烘烤此面包的窑炉中的阶段数。 02. 日本 A ...
喜茶“菌子新品”火出圈,用做菜的思路做奶茶?
东京烘焙职业人· 2025-09-23 08:33
Core Viewpoint - The beverage industry is experiencing a creative product explosion, with innovative drinks gaining significant consumer attention and sales momentum, indicating a shift in product development strategies [5][15][39]. Group 1: New Product Trends - Recent collaborations, such as the "Mushroom Ice Cream" by Heytea and a celebrity chef, have led to immediate sell-outs, showcasing the appeal of unique flavor combinations [4][7]. - Creative drinks like "Drunken Milk Tea" and "Bean Juice Milk Tea" are becoming popular, suggesting a trend towards more adventurous flavor profiles [12][15]. - The introduction of visually striking toppings and ingredients, such as whole fruits or unique textures, is becoming a key factor in attracting consumers [19][24]. Group 2: Flavor Innovation - The integration of local flavors into beverages, such as the "Bean Juice Milk Tea" inspired by traditional recipes, is creating buzz and driving consumer interest [25][28]. - The use of basic ingredients like rice and grains is emerging as a new trend, with products like rice-based drinks gaining popularity and high sales [30][32]. - Alcohol-infused beverages are also making a comeback, with significant sales reported for products like "Drunken Milk Tea" [34]. Group 3: Market Dynamics - The beverage industry is shifting focus from mere marketing tactics to enhancing product quality, taste, and health benefits, indicating a move towards "productism" [38][40]. - Continuous creative output is essential for brands to maintain relevance and consumer interest in a competitive market [41][42]. - The current trend emphasizes that innovative drinks are no longer optional but a necessity for brands to thrive [41].
【书籍专题 · 面包大全】杏仁可颂
东京烘焙职业人· 2025-09-23 08:33
1. 将丹麦面团擀压至0.4厘米厚,分割成12 厘米x15厘米的长方形。 本食谱选自《面包大全 》 杏仁可颂 材料: 丹麦面团600克 馅料: 巧克力适量 表面装饰: 杏仁奶油适量 糖粉适量 制作过程: 2. 在面片表面放上巧克力,对折起来。 3. 再放入巧克力,卷起呈长方形。 4. 置入纸托,放入烤盘,以温度28℃、湿 度4.75%,发酵50分钟。 6. 放入烤箱,以上火210℃、下火200℃, 烘烤15分钟,出炉冷却,撒上糖粉即成。 5. 发酵好后,表面挤上杏仁奶油。 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! ...
【独家专访】两个闺蜜,三家人气门店:闺蜜家把社区的烟火气做成了本地记忆
东京烘焙职业人· 2025-09-23 08:33
Core Viewpoint - The article highlights the journey of "Bestie," a bakery in Suzhou Wujiang, which evolved from a private venture into a beloved local brand, emphasizing the importance of seasonal products and customer relationships in its success [3][40]. Group 1: Business Development - "Bestie" started as a home-based business where the founders, both full-time mothers, initially sold baked goods to friends, leading to unexpected demand [4][7]. - The bakery has grown to three locations and over seventy employees, marking a steady transition from a hobby to a professional enterprise [7][8]. - The founders emphasize the importance of learning management and operational skills as they transitioned from casual baking to running a business [7]. Group 2: Product Strategy - Seasonal products are a key to "Bestie's" success, with items like mung bean soup in summer and fresh meat mooncakes during the Mid-Autumn Festival driving significant sales [8][12]. - The bakery sells around 500 cups of mung bean soup daily in summer, and the fresh meat mooncakes often require pre-orders due to high demand [12][14]. - The menu combines seasonal specialties with evergreen items like birthday cakes and pastries, ensuring a diverse offering for customers [32]. Group 3: Customer Engagement - "Bestie" fosters a community atmosphere, treating customers as friends and creating a space where people of all ages feel welcome [33][36]. - The bakery maintains strong customer loyalty, with many patrons following the brand since its private baking days, creating a sense of nostalgia and connection [38][40]. - Customer feedback is actively sought for product development, enhancing engagement and ensuring that new offerings resonate with the community [36][40].
【书籍专题 · 面包大全】花生丹麦面包
东京烘焙职业人· 2025-09-22 08:33
Core Viewpoint - The article discusses various trends and insights in the baking industry, highlighting the challenges and innovations faced by bakeries in a competitive market. Group 1: Industry Trends - The opening of Hai Di Lao's bakery indicates a shift towards affordable options in the market, aiming to attract cost-conscious consumers [16]. - The article mentions a significant number of bakery closures, with 100 bakery owners interviewed to understand what successful shops are doing right amidst this trend [16]. - The competition regarding ingredient transparency is intensifying, especially after the discontinuation of sodium dehydroacetate [16]. Group 2: Innovations and Techniques - The article emphasizes the importance of mastering frozen baking techniques to significantly enhance efficiency and revenue [16]. - It discusses the overnight refrigeration method, which bakers find both beneficial and challenging, providing key points for implementation [16]. - A secret to maintaining the softness of bread, even after several days, involves the use of yogurt, which is favored by bakers [16].
一文看懂烘焙用糖!你以为糖只是增加甜味?万字长文深度解析糖的作用!
东京烘焙职业人· 2025-09-22 08:33
Core Viewpoint - The article emphasizes the critical role of sugar in baking, highlighting its multifaceted impact on texture, fermentation, moisture retention, and shelf life, while also addressing the challenges of reducing sugar in baked goods to meet health trends [2][3]. Summary by Sections Chapter 1: Application of Sugar in Baking - Sugar is the second most used ingredient in baked products after flour, influencing both physical and chemical properties of the products [8]. - Sugar enhances sweetness, aids fermentation by producing carbon dioxide and alcohol, and contributes to the browning and flavor of baked goods through caramelization and Maillard reactions [8][12]. Chapter 2: Scientific Classification and Basic Concepts of Sugar - The article categorizes sugars into various types, including monosaccharides, disaccharides, and polysaccharides, and discusses their unique properties and applications in baking [5][6]. Chapter 3: Natural and Synthetic Sugars - The distinction between natural and synthetic sugars is explored, with a focus on their respective roles in baking and food production [6]. Chapter 4: Polysaccharides - Polysaccharides are defined as complex carbohydrates made up of multiple monosaccharide units, with implications for their use in food products [5]. Chapter 5: Monosaccharides - Monosaccharides, such as glucose and fructose, are highlighted for their rapid absorption and energy provision in baking processes [84][88]. Sugar Types and Their Functions - **Granulated Sugar**: The most commonly used sugar in baking, essential for sweetness and fermentation [10][51]. - **Brown Sugar**: Contains molasses, providing a distinct flavor and moisture retention [54]. - **Powdered Sugar**: Used for icing and decoration, easily dissolves and adds sweetness [58]. - **Maltose**: A product of starch hydrolysis, important for fermentation and flavor enhancement [62][69]. - **Lactose**: Found in milk, contributes to sweetness and is used in various food products [73][79]. Sugar's Impact on Baking - Sugar affects dough properties, including water absorption and gluten formation, with higher sugar content requiring adjustments in water and mixing time [42][24]. - The Maillard reaction and caramelization during baking are influenced by sugar types and concentrations, affecting color and flavor [27][40]. Conclusion - The article concludes that understanding the diverse roles of sugar in baking is essential for developing products that meet consumer demands for taste and health [3][8].
腾讯、京东出局,为什么星巴克中国要卖给他们
东京烘焙职业人· 2025-09-22 08:33
Core Viewpoint - Starbucks is in the final negotiation stage for the sale of its China business, with private equity (PE) firms as the main candidates, indicating a strategic shift away from venture capital (VC) firms [6][10]. Group 1: Sale Process and Candidates - Starbucks has shortlisted several PE firms, including Hillhouse Capital, Carlyle Group, EQT, Sequoia China, and Primavera Capital, for the sale of its China business, with a decision expected by the end of October [6]. - Notably, major VC firms like Tencent and JD.com, which were rumored to be interested, did not make it to the final round, highlighting a preference for PE firms [6][7]. Group 2: Shareholding Structure - Starbucks plans to retain a 30% stake in its China operations, with the remaining 70% to be distributed among multiple buyers, ensuring no single buyer holds more than 30% [6][7]. - This structure allows Starbucks to maintain influence and flexibility in its operations while securing necessary funding and resources [6][7]. Group 3: Comparison with Competitors - The case of McDonald's, which successfully sold 80% of its China business in 2017, serves as a model for Starbucks, demonstrating how local partnerships can accelerate growth and enhance brand vitality [9][10]. - McDonald's saw significant expansion and improved profitability after introducing local capital, which could be a beneficial strategy for Starbucks as well [9][10]. Group 4: PE vs. VC Considerations - PE firms focus on financial returns and operational efficiency, making them a better fit for Starbucks, which aims to maintain its independent operational style [7][10]. - In contrast, VC firms often seek greater control for strategic alignment, which could conflict with Starbucks' goals [7][10]. Group 5: Market Dynamics - The high level of digitalization in the Chinese market, dominated by major internet platforms, poses risks for Starbucks if it were to partner with VC firms, potentially affecting its collaborations with other platforms [7][8]. - The performance of competitors like Tims China, which has struggled financially, further underscores the limited strategic benefits of VC involvement for Starbucks [8].
一周上新!鲍师傅糕点、法念FANEN、全家...海内外新品资讯抢先看 | 全球职人情报站
东京烘焙职业人· 2025-09-21 08:32
1、梅森凯瑟【当红顶榴系列】 2、 廣蓮申【黑醋栗无花果洛代夫】 3、 鲍师傅糕点 【 五常大米雪顶泡芙 】 4、Holiland好利来【酸面团面包系列】 5、 85度C 【 红柚粒橘子慕斯 】 6、惠诚滋知【木糠布甸】 7、Bang Bakery【烤布蕾千层酥】 8、谷古面包【蓝莓山楂洛代夫】 9、 入口刚好 【草莓巴斯克】 10、UH祐禾【拔丝菠萝包】 11、 罗森尼娜 【石榴系列蛋糕】 12、法念FANEN【双重巧克力巴布卡】 13、PantrysBest派悦坊蛋糕【拿破仑酥酥杯子蛋糕】 14、 嘉华饼屋 JOY BAKERY 【大满足分享蛋糕】 15、红星前进面包牛奶公司【橄榄香肠盐面包】 16、金元朗EARLY BAKER【 奥利奥便当蛋糕】 17、麦德莲【英式花环泡芙系列】 18、广隆蛋挞王【芋泥家族】 19、西村叔叔的店【可爱章鱼面包】 1、野笙烘焙【南瓜板栗芝士恰巴塔】 2、豆梨面包【南瓜芝士乡村面包】 3、 黑土面包【日式蛋黄松松】 4、 AROOM唸呃窿 【奶黄麻薯坚果泡芙】 5、 盼盼手作bread 【番茄乌梅辣松贝果】 6、 FoamyFoamy【海苔樱花虾】 7、 PuTong扑通面 ...
“浓奶茶”有了新爆款!3天卖断货,全网催上架
东京烘焙职业人· 2025-09-21 08:32
以下文章来源于咖门 ,作者张瑾 咖门 . 聚焦茶饮、咖啡行业,关注饮品新风潮 可可,正 以意想不到的热度 掀起消费潮 。 8月底,1点点 限时回归 可可芭蕾,不到3天多地门店纷纷断货,网友"求重新上架"的呼声刷屏。 此外,百分茶、酸奶罐罐、周四晚、真茶屋等品牌集中上新 可可饮品 , 甚至引发"全网催更" 。 以往"冬季限定"的 可可为什么提前火了? 一杯难求、全网催货 可可饮品提前回归 还没入冬,可可就先热了起来。 "打了10家门店电话,跑了20多公里才买到!"一位博主分享自己购买1点点可可芭蕾的经历。 今年七夕前夕, 1点点官宣 限时回归 可可芭蕾 ,消息一出立刻勾起老粉 的 消费热情。 真茶屋也上架了醇香可可系列 ,其中的可可香橙冰,采用"可可粉+鲜橙"的搭配,酸甜冰爽解腻,被网友视为"神仙CP"。 酸奶罐罐 回归 薄荷巧克力酸奶昔 ,还推出轻巧酸奶昔; 楼下酸奶把可可搬进冷萃碗 ,先后上架蜜桃生巧冷萃碗、泰式海盐凤梨黑巧脆皮冷萃碗。 这款产品的 核心原料仅有可可粉与奶基底,入口是浓郁的可可风味 。不少 网友 还 自行开发隐藏菜单:加冰淇淋、奶霜、布丁、薄荷糖浆、藏青盐…… 解 锁更多可可的 创意喝法。 ...
【书籍专题 · 面包大全】蓝莓丹麦
东京烘焙职业人· 2025-09-21 08:32
Core Viewpoint - The article discusses various aspects of the baking industry, including new openings, trends, and techniques that are shaping the market. Group 1: Industry Trends - The opening of Hai Di Lao's bakery highlights the competitive pricing strategy aimed at attracting customers with "affordable gourmet bread" [22] - A significant number of bakeries, approximately 100,000, are closing down, prompting an investigation into what successful shops are doing right to remain profitable [22] - The article mentions the popularity of certain types of bread among foreign tourists in China, indicating a shift in consumer preferences [22] Group 2: Techniques and Innovations - The article emphasizes the importance of mastering frozen baking techniques to significantly enhance efficiency and revenue [22] - It discusses the use of yogurt in bread-making, revealing secrets that keep bread soft for extended periods [22] - The article also covers the overnight refrigeration method, providing insights for bakers to achieve time freedom while maintaining product quality [22]