马斯卡彭蛋糕卷 蛋糕卷 | 牛奶-95 | 色拉油-62 | 低筋粉-120 | 玉米淀粉-23 | | --- | --- | --- | --- | | 蛋黄-5个 | 蛋白-9个 | 绵白糖-125 | | | 内任 | | | | | 马斯卡彭-100 | 淡奶油-200 | 炼乳-60 | | | 芸饰 | | | | | 奶油-100 | 糖粉-10 | 草莓-2颗 | 蓝莓-6颗 | | 薄荷叶-3片 | | | | 制作步骤 智糕卷 3.粉类完全过筛后加入蛋黄混合揽拌成面糊备用,不可过多搅拌以防面糊 起筋 4.将蛋白放入搅拌桶中,打发至中性发泡 5.将蛋白与蛋黄面糊部分分两次拌匀 6.烤盘中铺上蛋糕纸,面糊倒入抹平,上火200度下火130度的烤箱中烘烤 17分钟 7.出炉后倒扣在蛋糕纸表面,揭开表面蛋糕纸再盖上,确保蛋糕水分不流 失 组织 1.将牛奶与色拉油混合搅拌 2.再加入蛋黄混合搅拌均匀 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 | ...

Core Viewpoint - The article discusses the trend of tea beverage brands integrating baked goods into their offerings, indicating a shift in strategy to overcome growth challenges in the beverage market [4][6][11]. Group 1: New Product Innovations - New products like "croissant tarts" featuring popular tea flavors such as "Taro Boba" and "Mango Sweet Dew" are being introduced by brands like Heytea [1][18]. - The concept of "drinkable tiramisu" has emerged, combining mascarpone cheese, salty milk, and coffee flavors to create a layered dessert experience [2][19]. Group 2: Market Dynamics - The tea beverage market is becoming increasingly competitive, with brands struggling to maintain repeat purchases from consumers who have already tried their signature drinks [6][33]. - Baked goods like cakes and tarts naturally encourage higher repurchase rates due to their versatility in various consumption scenarios, such as afternoon tea and late-night snacks [7][8]. Group 3: Brand Strategy and Consumer Engagement - Tea brands are not merely adding baked goods but are redefining their brand language to include baked products, creating a new growth cycle [11][14]. - The integration of familiar beverage flavors into baked goods allows brands to leverage existing customer bases and reduce the costs associated with launching new products [27][30]. Group 4: Visual and Social Media Appeal - Baked goods inherently possess visual appeal, making them more shareable on social media, which can drive consumer interest and engagement [24][26]. - The concept of "CAKE TEA" reflects a strategic move to enhance customer experience and extend brand narratives through innovative product offerings [37][38]. Group 5: Industry Evolution - The baking industry is encouraged to rethink its product boundaries, focusing on brand emotion and memorability rather than just taste [35][39]. - The collaboration between beverage and baking sectors represents a pragmatic approach to consumer engagement, potentially leading to dual growth opportunities [33][39].

Core Viewpoint - Starbucks has implemented a significant price reduction on non-coffee beverages for the first time in its 26-year history in China, aiming to capture the afternoon tea market and respond to intense competition in the coffee sector [5][6][23]. Group 1: Pricing Strategy - Starting June 10, Starbucks China reduced prices on several non-coffee beverages by 2-6 yuan, with many products now priced in the 20 yuan range, the lowest being 23 yuan [3][5]. - This price reduction is part of a broader strategy to attract consumers during the afternoon tea segment, which aligns with the company's "morning coffee, afternoon non-coffee" consumption pattern [8][10]. Group 2: Market Context - The coffee market in China has seen explosive growth over the past decade, with the total number of coffee shops expected to exceed 200,000 by 2024, but competition has intensified, leading to a high closure rate of stores [6][8]. - Starbucks faced a decline in same-store sales and overall revenue, with a reported revenue of 21.06 billion yuan in the 2024 fiscal year, down 1.4% year-on-year, and a 6% decline in same-store sales in the first quarter of the 2025 fiscal year [8][12]. Group 3: Strategic Goals - The price reduction aims to achieve three main objectives: activate the afternoon tea consumption scene, penetrate lower-tier markets, and stimulate the existing member base of 140 million users [10][11][12]. - By lowering prices, Starbucks hopes to attract younger consumers and those in lower-tier markets who prefer sweeter beverages, thereby lowering the barrier for first-time customers [10][11]. Group 4: Competitive Advantages - Starbucks leverages its customizable experience as a competitive barrier, allowing consumers to create unique beverage combinations, which enhances brand engagement and social sharing [17][18]. - The company has also focused on local IP collaborations and unique store designs to resonate with younger consumers, enhancing the cultural experience associated with its products [17][18]. Group 5: Challenges Ahead - The price reduction may compress profit margins and increase operational costs, as non-coffee beverages require more complex preparation and service standards compared to standard coffee [20][21]. - Starbucks must also overcome consumer perceptions that associate the brand primarily with coffee and business settings, requiring time to cultivate new consumption habits for non-coffee products [21][23]. Group 6: Future Outlook - The combination of price cuts and new product launches tied to popular IPs is expected to drive traffic and sales in the short term, particularly during the summer season [25][29]. - However, for long-term success in the non-coffee market, Starbucks needs to address challenges related to agile innovation and pricing strategies to maintain brand value while appealing to price-sensitive consumers [27][28][29].

Group 1 - The article provides a detailed recipe for making cheese pudding crème brûlée, highlighting the ingredients and steps involved in the preparation [2][3][4][5][6][7][8][9][10][11][12][13] Group 2 - The article mentions various baking industry figures and champions, indicating a vibrant community and competitive landscape within the baking sector [16][18]

Core Viewpoint - Tong Ren Tang, a century-old traditional Chinese medicine company, has successfully ventured into the baking industry, achieving impressive monthly revenues of tens of millions by combining traditional wisdom with modern consumer demands [3][5]. Group 1: Market Disruption by a Century-Old Company - The decision of Tong Ren Tang to enter the baking market represents a significant shift, leveraging its extensive resources in high-quality medicinal materials and a deep-rooted culture of "food as medicine" [7]. - The brand "Zhi Ma Health" is the main player in this cross-industry venture, offering products like "Goji Latte" and "Fu Ling Cake" that blend health benefits with modern tastes [9]. Group 2: Product Innovation and "Food as Medicine" - Tong Ren Tang's baking strategy emphasizes the concept of "food as medicine," incorporating genuine medicinal ingredients into their baked goods, such as "Fu Ling," "Goji Berries," and "Black Sesame" [11]. - Specific products include the "Goji Original Croissant," "Five Black Soft European Bread," and "Pumpkin Goji Soft European Bread," each designed to appeal to different consumer preferences while maintaining health benefits [14][15][17]. Group 3: Targeting Diverse Consumer Groups - The company effectively targets a wide range of consumers, from the elderly to Generation Z, by offering products that cater to their specific health and lifestyle needs [25]. - For younger consumers, the brand focuses on trendy and convenient options, while for older consumers, it emphasizes low-sugar and easy-to-chew products [28][30]. - The unique product offerings and store experiences are designed to encourage social sharing, enhancing brand visibility [31]. Group 4: Innovative Marketing Strategies - Tong Ren Tang employs a dual approach to marketing, integrating online and offline strategies to enhance brand engagement [33]. - The flagship stores serve as brand experience centers, offering interactive activities that immerse customers in traditional Chinese medicine culture [35]. - Online marketing through social media platforms has proven effective, with viral content significantly boosting brand awareness [37]. - Collaborations with major e-commerce platforms have expanded the reach of their health-focused baked goods, improving convenience for consumers [38]. Group 5: Future Prospects and Challenges - Despite achieving impressive monthly revenues, Tong Ren Tang faces challenges in balancing taste and health benefits to appeal to a broader audience [41]. - The rapid expansion raises concerns about maintaining the quality of medicinal ingredients and consistency in product experience across locations [42]. - As the health baking trend gains popularity, competition is expected to increase, necessitating continuous product innovation and brand differentiation [44].

本食谱摘选自《面包大全》 3 搅拌至面团表面光滑有弹性, 2 以室温发酵30分钟。 再加入黄油, 搅拌至面团拉开 呈面膜状。 6 将面团辯成圆形,放入烤盘。 1 撒上耐高温巧克力豆。 5 将面团分割成100克/个, 滚 圆, 松弛30分钟。 7 以温度30℃、湿度80%,发酵 40分钟,发酵好,表面刷上蛋 液。 8 挤上奶油奶酪。 9 放上麻薯糖。 10 撒上酥菠萝。 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 12 放入烤箱,以上火200℃,下火 190℃, 烘烤18分钟。 月度好文： 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！ 4、 10万家烘焙店闭店潮下，那 ...

Core Viewpoint - The article discusses the transformation of Garden, a century-old baking brand in China, from a traditional food manufacturer to a modern consumer brand, emphasizing the importance of innovation while maintaining quality and emotional connections with consumers [4][5][22]. Group 1: Brand History and Evolution - Garden was founded in 1926 in Hong Kong and has become a significant part of the daily lives of millions of consumers in China, representing a nostalgic childhood flavor for many [4][9]. - The brand's key product, "Life Bread," was launched in 1960 to address nutritional deficiencies in Hong Kong, becoming a legendary product that has sold for over 60 years [12][14]. - Garden has evolved from a traditional food manufacturer to a modern consumer brand, focusing on quality and emotional connections with consumers while adapting to market changes [4][22]. Group 2: Market Strategy and Consumer Engagement - Garden's strategy involves maintaining its core values of quality and trust while embracing change, optimizing supply chains, and enhancing R&D efficiency to accelerate product innovation [22][24]. - The brand is focusing on younger consumers by launching products that cater to their lifestyles, such as "Healthy Multi-Bread" and "Lucky Cookies," which emphasize lightness and interactivity [28][31]. - Garden is rebranding itself to appeal to younger audiences, shifting from a nostalgic narrative to a contemporary resonance, utilizing social media for engagement and user-generated content [36][39]. Group 3: Trends and Future Directions - The company identifies five key trends shaping the industry: health consciousness, functional foods, convenience, community-driven consumption, and digitalization [52][53]. - Garden is investing in health-oriented product development, creating low-sugar and high-fiber options to meet the evolving nutritional preferences of consumers [49][47]. - The brand is enhancing its digital capabilities to better understand consumer needs and streamline operations, ensuring agility in responding to market demands [64][65]. Group 4: Localized Production and Sustainability - Garden is establishing a localized production and distribution network across China to improve efficiency and responsiveness to regional market needs [66][68]. - This strategy not only meets the demand for product diversity but also strengthens the brand's connection to various consumer cultures across the country [68].

本食谱摘选自《面包大全》 3 以温度30℃、湿度75%,发酵 2 再抹上番茄酱。 40分钟,发酵好后,表面刷上蛋 液。 5 然后放上紫甘蓝。 6 接着放上培根肉。 7 最后挤上沙拉酱。 8 放入烤箱,以上火200℃、下火 190℃, 烘烤15分, 出炉后对折, 在表面再挤上沙拉酱。 月度好文： 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！ 4、 10万家烘焙店闭店潮下，那些持续盈利的店铺做对了什么？我们走访了100位主理人 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 5 、 "脱氢乙酸钠"下线后，关于"配料表"的竞争才刚刚开始 6、 让烘焙师又爱又恨的隔夜冷藏法最全 ...

餐饮视觉研究室原创编辑 ID:cysjstudio 图片来源： GT里里 （侵删） 在烘焙品牌越卷越"高级感"的当下，YUMIRA 反其道而行，以"快乐松软"为核心，将亲切感、可爱感、互动 感一网打尽。品牌LOGO用三片爱心吐司构成温柔识别，搭配红蓝主色制造高识别度的视觉冲击。包装系统围 绕"早餐场景"展开，从牛奶贴纸到纸托盘，全是可感知的治愈细节。它不只卖面包，更在售卖一种"早起也值 得期待"的心情。 GTSY STUDIO DESIGN YUMIRA BREAD BRAND YUHIRA BREAD & YUHIRA BREAD MA YUHIRA BREAD ® UNIRF YUHIRA UNIRA : 1 Light Chevered Manak l Light DOUG 155 Checkered Natural Yorkill Ause Sread is a pan fo consore the light and ary daily light on the red and white checkend staff. We believe that baking in a geets regoc ...

Core Viewpoint - Louis Vuitton (LV) is expanding its brand presence into the baking industry through the opening of its flagship store in Shanghai, which features a café named Le Café Louis Vuitton, marking a significant shift in luxury branding strategies [2][4][33]. Group 1: LV's New Flagship Store - The flagship store in Shanghai is designed to resemble a giant sailing ship, inspired by 19th-century craftsmanship, and includes a retail space, a café, and a 1200 square meter immersive exhibition area [2]. - Le Café Louis Vuitton offers a menu filled with aesthetically pleasing desserts and light meals, creating a sophisticated yet comfortable atmosphere for customers [4]. Group 2: Strategic Move into Baking - LV's entry into the baking sector has been in the making since 2020, with previous openings in Osaka and Paris, showcasing a commitment to high-end desserts [6]. - The café experience is meticulously crafted, with attention to detail in packaging, seating, and menu design, redefining the luxury brand experience [8]. Group 3: Competitive Landscape - Other luxury brands like Gucci, Tiffany & Co., and Dior are also entering the dessert market, indicating a trend where luxury brands seek to engage consumers through everyday experiences [11][12]. - The competition among luxury brands in the dessert space highlights a shift from merely selling products to creating immersive lifestyle experiences [12][15]. Group 4: Emotional Value and Consumer Engagement - Desserts serve as an effective medium for luxury brands to connect with younger consumers, offering a more accessible entry point into the brand experience [18][19]. - The café experience encourages longer customer engagement, allowing for deeper brand interaction and storytelling [23][24]. Group 5: Redefining Baking and Brand Narratives - The rise of luxury brands in the baking industry signals a transformation where desserts become a cultural symbol and a means of brand expression [34][35]. - The focus is shifting from traditional baking to creating visually appealing and narratively rich dessert experiences that resonate with consumers [27][31].