Core Viewpoint - The article discusses the decline of the bakery industry, particularly focusing on the failures of several well-known brands and the underlying reasons for their struggles in a competitive market [4][5][9]. Group 1: Brand Failures - Several prominent bakery brands, including Huan Niu Cake House and BreadTalk, have recently closed stores or declared bankruptcy, highlighting a troubling trend in the industry [4][5][7]. - Huan Niu Cake House, founded in 2013, announced its closure in June 2025, with debts to suppliers amounting to 1.11 million USD and unredeemable membership funds [7]. - Tiger Head Bureau, once valued at 2 billion CNY, is undergoing bankruptcy liquidation due to aggressive expansion leading to a cash flow crisis [7]. - Other brands like Panda Not Going and Christine have also faced significant operational challenges, leading to widespread store closures [7][8]. Group 2: Market Challenges - The bakery market is experiencing a downturn due to three main factors: homogenized competition, pressure from retail channels, and the shortening lifecycle of popular products [9][10][12]. - Homogenized competition has made it easy for new entrants to replicate successful products, leading to a saturation of similar offerings in the market [10][11]. - Retail giants like Hema and Costco have begun to dominate the bakery segment, offering a wide range of products that compete directly with traditional bakery brands [12][13]. - The lifecycle of bakery products has decreased significantly, with popular items now only maintaining consumer interest for a month or less, compared to previous years where they lasted for 6-8 months [14][15]. Group 3: Consumer Behavior - The trend of consumer downgrading has led to a polarization in the bakery market, with high-end brands struggling while budget-friendly options thrive [18][19]. - Consumers are increasingly prioritizing affordability over luxury, as seen with new entrants like Haidilao's bakery brand, which focuses on low-priced offerings [20][21]. - Brands that fail to establish a unique product identity or quality are at risk of losing market share, as consumers gravitate towards more reliable and affordable options [22][23]. Group 4: Future Opportunities - Despite the challenges, there are opportunities for growth in the bakery sector, particularly as the market becomes more accessible and everyday [21]. - Brands that focus on creating long-lasting, high-quality products with clear consumer engagement can still succeed in this evolving landscape [24][25].

"做面包应该是快乐的，我常跟学生说：要对面包笑。" 在中国烘焙竞技场上，鲜少有人像 庄琼芳 这样，把 "老师、选手、教练" 三种身份同时推到极致。 她来自东莞市技师学院，入行十年，从2016年12月首次登上世界面包大赛华南赛区选拔赛的赛台， 到第六、第七、第九届以及2025年的第十届面包大赛全国总决赛都能看到她的身影； 今年，她在第十届世界面包大赛（中国区）比赛中拿下亚军。 从第一次参赛，到亚军奖台，在这段漫长而密集的参赛与教学周期里，她完成了一个从"把作品做得 花里胡哨"到"回到味道与质感本质"的转身，也用自己的身体力行，回答了一个在行业里并不常被正 视的问题： 女性选手，如何在被视为"高体力门槛"的面包赛场上，跑出自己的那条路？ 庄琼芳是师范体系出身，大学读的是"烹饪营养教育"，此后在工作中对烘焙也只有简单的接触，真 正系统接触面包，是在2015年末至2016年——中国第一次组织参加世界技能大赛烘焙项目的节点， 她被"推着"走上了专业训练的路。 "那时候别说学生了，老师里也没几个有比赛经验的。大家都是第一次面对比赛训练，真正的摸着石 头过河。" 2016年12月，还没有来得及做太多准备，她就迎来与面包赛场 ...

Core Viewpoint - The article emphasizes the importance of fermentation in bread making, detailing the optimal conditions and methods for achieving the desired dough rise and texture. Group 1: Fermentation Process - The first fermentation, known as basic fermentation, is crucial for dough preparation [1] - Ideal fermentation temperature ranges from 28 to 40 degrees Celsius, with humidity levels between 70% and 80% [2] - Specialized fermentation boxes or ovens with fermentation functions can be utilized for this process [4] Group 2: Fermentation Techniques - Dough can be placed in a plastic bag and submerged in warm water (30 to 40 degrees Celsius) for fermentation [7] - A warm and humid environment, such as a non-sunny windowsill or bathroom, is suitable for dough fermentation [8] Group 3: Assessing Fermentation Completion - The dough should expand to 1.5 to 2 times its original size during fermentation [8] - A finger test can be used to determine fermentation status: - If the indentation rebounds, fermentation is incomplete [12] - If the indentation remains, fermentation is complete [12] - If the indentation shrinks or bubbles appear, fermentation is overdone [15] Group 4: Effects of Fermentation Time - Insufficient fermentation results in a lack of elasticity and a wet surface [18] - Properly fermented dough exhibits moderate elasticity, softness, and a slightly dry surface [21] - Over-fermented dough has a dry surface, poor elasticity, and a strong sour smell [25] Group 5: Visual Indicators of Fermentation - The appearance of the dough varies with fermentation status: - Under-fermented dough has a deep reddish-brown color and small volume [27] - Properly fermented dough has a golden-brown color and appropriate volume [27] - Over-fermented dough appears pale with wrinkles and very small volume [27]

Core Viewpoint - The article discusses the rapid expansion and challenges faced by the new tea brand "爷爷不泡茶" (Grandpa Doesn't Brew Tea), highlighting its impressive growth in the competitive tea beverage market while also addressing issues related to customer complaints and market saturation [3][4][30]. Group 1: Company Overview - "爷爷不泡茶" has expanded to over 1,200 stores across 24 provinces and 163 cities within a year, achieving a growth rate of over 400% [5][6]. - The brand was founded in 2018 in Wuhan and initially named "爷爷泡的茶" (Grandpa Brews Tea), inspired by the founder's admiration for Jay Chou [10][11]. - The brand underwent a strategic rebranding in 2022, focusing on innovative tea products that reflect Hubei's tea culture [13][18]. Group 2: Market Position and Competition - The new tea beverage market is highly competitive, with many brands experiencing slow expansion, while "爷爷不泡茶" has managed to grow rapidly [6][30]. - The brand's products incorporate local Hubei flavors, such as the "恩施玉露" (Enshi Yulu) tea, but faces challenges of product homogeneity in a crowded market [20][21][22]. - The brand's recent product launch, "空山栀子" (Empty Mountain Gardenia), aims to capture market attention but is not unique to the brand, as competitors also offer similar products [21][22]. Group 3: Expansion Strategy - The brand's rapid growth is attributed to its franchise model, allowing for quicker market penetration compared to traditional direct store openings [30][31]. - "爷爷不泡茶" offers a lower entry cost for franchisees, making it an attractive option compared to competitors like "霸王茶姬" (Bawang Chaji) [34]. - The brand plans to reach 4,500 stores by the end of 2025, with ambitions to challenge the 5,000-store mark [39]. Group 4: Challenges and Consumer Feedback - Despite rapid growth, the brand faces significant challenges, including customer complaints about product quality and service, such as the "half cup" issue [35][41]. - Franchisees express concerns about profitability, citing high operational costs and low revenue due to aggressive promotional strategies [41][42]. - The brand's decentralized store distribution complicates supply chain management and quality control, which could hinder future growth [36][37].

Core Viewpoint - Overnight fermentation has become an indispensable method for bakers, enhancing flavor while reducing workload [1] Group 1: Types of Overnight Fermentation - Overnight fermentation can be further divided into three methods based on when the dough is left to rest overnight: dough refrigeration, shaping refrigeration, and dividing dough refrigeration [2][4][6] - The basic recipe for the butter roll used in the comparison includes high-gluten flour (100%), semi-dry yeast (1.4%), sugar (12%), salt (1.8%), and skim milk powder (3%) [5] Group 2: Comparison of Results - The results of the three methods show that the overall dough refrigeration and divided dough refrigeration yield similar products, while the shaping refrigeration shows more significant differences [11] - The shaping refrigeration results in smaller volume and a lack of smoothness on the dough surface, with some "fish eyes" appearing [12][13] - The shaping refrigeration method leads to a flatter shape due to excessive relaxation of the dough, while the other two methods maintain a more upright structure [18][22] Group 3: Flavor and Texture Differences - Despite the belief that cold fermentation enhances flavor, the comparison of butter rolls did not reveal significant flavor differences [22] - The texture differences are more pronounced, with shaping refrigeration resulting in less fluffiness but a crisp texture, which may be preferable for sandwiches [24][25] Group 4: Impact of Dough Handling - The key reason for the differences in overnight fermentation outcomes lies in whether manual handling occurs before baking [44] - Overall and divided dough refrigeration involve manual handling, which helps restore the dough's elasticity, while shaping refrigeration does not [46][48] - The absence of manual handling in shaping refrigeration leads to a relaxed dough state directly entering the baking phase [55] Group 5: Adjustments for Desired Outcomes - For achieving a chewy and elastic texture, no adjustments are needed; however, for a crisp texture, the dough's gluten strength should be slightly reduced [52] - Suggested adjustments include using lower gluten flour, mixing in low-gluten flour, avoiding vitamin C, and using less water [53][56] - In shaping refrigeration, adjustments must be made in advance to compensate for the inability to restore dough elasticity after long resting periods [55][57]

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。 4片去边吐司夹上3层薄薄馅料，一块这样的三明治能卖到13块7？ 这是满滋屋的产品，这家品牌主做手工日式三明治。对比普遍只卖3-5块的同类型产品，满滋屋的三明治形态 上看不出明显差异，但单价却高了3倍不止。 神奇的是，它虽然卖得贵，却卖得很好，在抖音月销售额达到了500万元以上。 因为受众以中产女性为主，外加单价较高，这款三明治在社媒还被称为"富婆三明治"，众多消费者不断回 购，把它推上了抖音商城回购榜第二名的位置。 同样的价格，足够在赛百味买上一个现做的三明治，内容无显然要比这样的夹心面包丰富得多，为什么这么 多消费者依旧热衷购买满滋屋？ 相比同类型的产品，满滋屋为啥能卖这么贵，还卖这么好？ 同类型产品对比 来源：网络 瞄准精致女性 专攻早餐场景 满滋屋能卖这么贵还卖这么好，一是找准了人群，二是选对了场景。 相比其他同类型产品，满滋屋最大的特点就是短保，因此全程需要冷链，品牌更多覆盖的是周边人群。 根据公开信息，满滋屋本身位于无锡，主要覆盖江浙沪包邮区。结合蝉妈妈的消费者画像，江浙沪的消费 ...

Core Viewpoint - Bontemps Paris is not just a bakery but a representation of a lifestyle that values time, ingredients, and craftsmanship, led by Fiona, a former finance professional who transitioned to baking after discovering her passion for French pastries [7][10][14]. Group 1: Company Background - Bontemps Paris was founded by Fiona in 2015 after she left her finance career to pursue her love for baking, emphasizing a philosophy of "good times" [7]. - The bakery is located in the Marais district of Paris and has gained recognition for its unique approach to French pastries [7][14]. Group 2: Product Offerings - Bontemps Paris specializes in French sablé cookies, using a slow fermentation process that enhances flavor and texture, resulting in a cookie that is both crispy and rich [16]. - Seasonal variations of sablé cookies are offered, featuring flavors like wild strawberries and vanilla in spring, passion fruit and blood orange in summer, and warm flavors like walnuts and cinnamon in autumn [19]. - The bakery also offers a range of French tart desserts, such as lemon tart made with fresh lemon juice and apple tart using organic apples [24]. Group 3: Aesthetic and Experience - The interior of Bontemps Paris is designed to evoke a whimsical, dreamlike atmosphere, with vintage decor and vibrant colors that enhance the overall experience [10][14]. - The presentation of desserts is artistic, with floral and fruity elements that bring the pastries to life, creating a visual feast [29]. Group 4: Recognition and Future Plans - Bontemps Paris has been praised by local media and international food blogs, being recognized as one of the most anticipated French pastry shops in Paris [26]. - Fiona plans to expand the brand's philosophy by developing more healthy and innovative product lines in the future [27].

Core Viewpoint - The article discusses the process of making a Danish pastry, highlighting the specific steps and techniques involved in the preparation and baking of the pastry. Summary by Sections Ingredients - The main ingredient required is 800 grams of Danish dough [1]. Preparation Process - The dough is rolled out to a thickness of 0.4 cm [4]. - The dough is then cut into squares measuring 11 cm x 11 cm [4]. - The corners of the dough squares are folded over [7]. - The other two corners are folded again [8]. - The dough is fermented at a temperature of 28°C and humidity of 75% for 50 minutes [9]. - After fermentation, a layer of cream sauce is applied on top, and a slice of candied orange is placed on it [14]. - The pastry is baked in an oven at 210°C for the top and 200°C for the bottom for 15 minutes, and then brushed with honey water after baking [15]. Monthly Highlights - The article features various topics related to the baking industry, including: - The opening of a new bakery by Haidilao, focusing on cost-effective bread options [18]. - Popular bread choices among foreign tourists in China [18]. - An exclusive interview with a bakery owner who has gained recognition in the baking community [18]. - Insights from 100 bakery owners on what successful shops are doing amidst a wave of closures [18]. - The competitive landscape regarding ingredient labeling following the discontinuation of sodium dehydroacetate [18]. - A comprehensive analysis of the overnight refrigeration method favored by bakers [18]. - Techniques for mastering frozen baking to significantly enhance efficiency and revenue [18]. - The secret behind using yogurt in bread to maintain softness over several days [18]. - Tips from a baking expert on keeping toast soft for four days [18]. - A feature on a remarkable bakery in Japan that is innovating in the baking sector [18].

Core Viewpoint - The article discusses the rising trend of "light dairy sensation" in desserts, emphasizing the demand for fresh, non-greasy dairy flavors that are light yet flavorful, particularly among Gen Z consumers [1][3][62]. Group 1: Trends in Dairy Usage - The use of cream has evolved from primarily decorative purposes to being a functional ingredient that contributes to the texture, structure, and flavor of products [6][62]. - Key trends identified include "light and non-greasy" products, "cool sensation" experiences, high replicability, and adaptability to various sales scenarios such as takeout and e-commerce [9][48]. Group 2: Product Innovations - New product lines featuring non-whipped cream are emerging, addressing the challenges of high temperatures and quick production needs in baking shops [10][11]. - Examples of innovative products include fruit jelly cups, light dairy puddings, and cream-filled pastries, which are visually appealing and suitable for pre-preparation [18][20][22]. Group 3: Consumer Preferences - Consumers are increasingly favoring low-sweetness and light-texture options, leading to a demand for products that provide a refreshing experience without heaviness [3][62]. - The article highlights that the perception of quality is not solely dependent on whether cream is whipped or not, but rather on achieving a balance of lightness and flavor [13][66]. Group 4: Market Opportunities - The introduction of room-temperature stable cream products, such as Nestlé's long-lasting cream, allows for reduced logistics costs and improved operational efficiency in stores [60][61]. - The article suggests that for stores looking to optimize their product offerings during the summer, incorporating light dairy products can be a strategic move to enhance customer experience and sales [61][67].

Core Viewpoint - The article discusses the process of making a specific type of bread called "番茄佛夏卡," highlighting the ingredients, preparation steps, and baking techniques involved in creating this product. Ingredients Summary - High-gluten flour: 250 grams [1] - Sugar: 15 grams [1] - Salt: 5 grams [1] - Dry yeast: 2 grams [1] - Egg liquid: 20 grams [1] - Water: 150 grams [1] - Butter: 18 grams [1] Preparation Process Summary - Step 1: Knead the dough until smooth and elastic, ferment at room temperature (30°C) for 50 minutes [5] - Step 2: Divide the dough into 100 grams each, roll into balls, and rest for 30 minutes [6] - Step 3: Roll the dough into a round shape [9] - Step 4: Place on a baking tray, ferment at 30°C and 75% humidity for 40 minutes [11] - Step 5: After fermentation, brush the surface with olive oil [12] - Step 6: Add tomato slices on top [19] - Step 7: Sprinkle Italian herbs [20] - Step 8: Bake in the oven at 200°C (upper heat) and 180°C (lower heat) for 15 minutes [21] Industry Insights - The article features a monthly highlight section that includes interviews with industry veterans and champions in the baking field, discussing trends and challenges in the baking industry [23] - Topics covered include the opening of new bakeries, the popularity of certain bread types among tourists, and insights into successful baking practices amidst a wave of bakery closures [23]