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。 这个既有历史底蕴又有实力支撑的酒店，如今在一个特殊的转型板块里，悄然孕育着属于新时代中 式点心的温度与力量—— 饽饽时光 。 饽饽时光 是北京民族饭店下属的独立烘焙板块，听上去古意盎然的名字，却承载着一场"中式糕点 复兴运动"的先锋使命。而这场变革的核心人物，是 国家级面点大师赵会连 。 赵会连 北京首旅酒店（集团）股份有限公司北京市民族饭店餐饮部面点厨师长，中式面点高级技师， 深耕中式面点 30 年。获批国家级技能大师工作室领办人，曾获得 " 北京市劳动模范 " 、 " 国际烹 饪技术大师 " 、 " 北京市经济技术创新标兵 " 、 " 首都劳动奖章 " 、 " 中国烹饪大师 " 、 " 北京市有 突出贡献的高技能人才 " 、 " 北京大工匠 " 、 " 全国技术能手 " ，多次获得国家级及北京市级烹饪 技能大赛金牌，享受中华人民共和国国务院及北京市政府颁发的政府特殊津贴等荣誉。 赵会连曾参与 2014 年 APEC 会议、 2018 年以及 2019 年 " 一带一路 " 国际合作高峰论坛、 2022 年 " 冬奥 ...

Core Viewpoint - The article provides a comprehensive overview of the latest trends and new product launches in the baking industry, highlighting innovative flavors and seasonal offerings that cater to consumer preferences during the summer season [1]. Group 1: New Product Launches - Dingdong Maicai introduces a summer ice cream cake featuring a blend of smooth ice cream and crunchy macadamia nuts, designed to refresh and invigorate during hot afternoons [7]. - Qiu Lin Food launches a pistachio-flavored egg tart, combining layers of flaky pastry with rich pistachio cream [10]. - Hot Crush presents two new types of alkaline water twists, innovating traditional flavors with a crispy texture [12]. - Neighbors Convenience Store offers three varieties of snow moon ice skin cakes, perfect for pairing with freshly brewed coffee [14]. - Walmart releases a durian Swiss roll, characterized by a soft cake filled with rich durian flesh [16]. Group 2: Seasonal and Themed Products - Miki introduces a Father's Day limited edition cake that balances bitter-sweet chocolate sauce with peach fruit aroma and hazelnut chocolate crisp [18]. - MCAKE presents a lemon cake featuring multiple layers of lemon flavors, ideal for summer cooling [20]. - Red Sports Car Cake offers a chocolate truffle cake that is rich yet not overly sweet, appealing to a mature palate [22]. - KenGee features a light and airy cheese chiffon cake made with probiotics, emphasizing health and indulgence [26]. - Ziqing Beino presents a Father's Day exclusive cake that combines aesthetics and flavor, symbolizing the irreplaceable love of a father [28]. Group 3: Innovative Ingredients and Techniques - U TASTE launches an ice bread series made with low-sugar seaweed sugar and 100% animal cream, focusing on a refreshing and light texture [44]. - Yu Li Bakery & Cake introduces a cinnamon roll with wine-soaked raisins, combining rich flavors and a unique texture [46]. - Niu Dou presents a Dubai chocolate rice cake that incorporates exotic flavors, enhancing its appeal [48]. - Original Handmade offers a German-style smoked sausage cheese alkaline water product, showcasing a blend of savory flavors [50]. - Monkey Joy introduces a strawberry Napoleon pastry, featuring handmade layers and a fresh strawberry filling [52]. Group 4: Market Trends and Consumer Preferences - Meco announces a partnership with the popular boy band Times Youth to promote its cup fruit tea, indicating a trend towards celebrity endorsements in the beverage sector [106]. - Nestlé collaborates with Hongdu Thumb to launch seasonal limited products inspired by local flavors, reflecting a growing interest in regional specialties [107]. - Fujian Liangkouzi Food Company introduces a beef pie made with high-quality Canadian wheat flour, highlighting the importance of premium ingredients in product development [108]. - Jelley Brown partners with Lai Yi Hu to launch a series of health-focused fruit and vegetable drinks, catering to the rising demand for healthier beverage options [109]. - Luckin Coffee unveils a new line of vegetable and fruit teas, marking its entry into the juice market and diversifying its product offerings [110].

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。 本期看点 烘焙设备 烘焙原材料 1、 金城制冷【中心开放展示柜】 2、 韩焙科技【BRESSO®冠军联盟MAX烤箱 】 3、 三能【咖啡滤纸】 4、安琪【预制 面种 连续生产设备】 5、新麦机械【分割机】 6、藤泽丸善【全自动瑞士卷生产线】 7、辰品食品机械【中式汉堡胚成型机】 8、恒联食品机械【商用双动和面机】 9、Birminton【私房组合炉】 10、元焙烘焙设备【分体层炉】 1、嘉吉【星贝可乳脂奶油】 2、科麦【木田制粉北海道产小麦粉】 3、雀巢【丝滑牛乳乳饮品】 4、尚贝利【巧克力系列】 5、奥昆【爆汁鲜肉饼】 6、南顺金像【青稞面包预拌粉】 7、随果乐【复配浓浆系列】 8、奥良德【日式面包粉系列】 9、白燕【顺芯面包小麦粉】 服务商动态 教育培训 10、顶焙良品【青稞面包粉】 11、丁丁立【意塔米尔酸面种 ...

在纽约曼哈顿Flatiron区街头，44 E 21st Street 的门牌号前，每天都有食客不远万里而来。不是为 了一场展览，也不是为了一顿高级法餐，而是为了一块慕斯甜点——不夸张地说，这里，甜点就是 展品，食物就是艺术！ 这家风头正劲的烘焙名店名为 Lysee NYC ，自2022年开业以来便迅速在纽约美食界蹿红，被称 为"把甜点做成了艺术"的神店。而它的背后，则是一位同时扎根法国与韩国文化的甜点女厨神： Eunji Lee 。 Lysee NYC 的创始人兼主厨 Eunji Lee，出生于韩国釜山，原本在家族传统的韩餐环境中长大，却 对甜点世界产生了浓厚兴趣。她在法国 Rouen 的 INBP（国家烘焙学院）和巴黎学习专业甜点课程 后，进入了巴黎顶尖三星餐厅 Le Meurice（Alain Ducasse 旗下）任职，打磨技艺。 后来，她加入了纽约米其林二星韩餐名店 Jungsik，成为主厨甜点师，并成功将韩式风味注入法式甜 点语境之中。 在Jungsik的几年里，她奠定了独特的甜点风格：法式技法 + 韩国灵感 + 纽约艺术感。这套公式在 Lysee得到彻底释放，成为她个人的品牌符号。 LLysee的 ...

它 细 长 如 棍 ， 外 脆 里 嫩 ； 它 是 法 国 街 头 最 常 见 的 风 景 ， 也 是 面 包 中 的 " 国 家 象 征 "—— 它 就 是 Baguette，法棍。 每一个烘焙师入行，它都是基础课程。但你是否想过，这根在全世界都广为人知的法式面包，是如 何变成现在这个样子的？它为何细长？用什么做成？要通过怎样的"考核"才能称之为真正的"法 棍"？ 今天就来揭开这根面包的奥秘。 因为从老师那里学习的就是细长的啊 ...(bushi ) 其实这并不是一个能随口回答出来的问题不是吗？当顾客提出该问题时，你是否有自信给出答案？ 实际上，面包师、店员或店长可能会给出 "因为......所以要卷起来" 等模糊回答。然而，面包行业的 专业书籍中却未详细解释为何法棍要烤成细长形状。仔细思考会发现，世界上几乎只有法国面包是 这种独特形状，这背后的原因值得探究。 网络给出很多解释，比如： " 为了夹火腿更方便 "" 是为了加快烘焙时间 " ， 甚至还有 " 因为法律规 定面包师晚上不能工作所以才这样做了 " 的说法。 但这些都只是"部分真相"甚至"误解"。如果我们从 历史、消费逻辑、技术发展与文化心理 几个角 ...

Core Viewpoint - Starbucks has initiated a significant price reduction across its product range, marking the first major price cut in its 25 years in China, indicating the start of a new price war in the coffee sector [5][6][11]. Group 1: Price Reduction and Market Dynamics - Starbucks has lowered prices by approximately 5 yuan, bringing its price range down from 30 yuan to the 20+ yuan level [5][6]. - The price cut is a response to declining average transaction values, which have dropped for ten consecutive fiscal quarters [11]. - The coffee market is nearing saturation, with growth rates expected to decline from over 20% in 2024 to single digits in subsequent years [8][12]. Group 2: Competitive Landscape - The price war was initiated by Luckin Coffee and Kudi, with Luckin offering products as low as 6.9 yuan and Kudi at 3.9 yuan, prompting Starbucks to respond [6][8]. - The competition is not only among coffee brands but also includes tea brands, as they vie for market share in overlapping consumer segments [19][21]. - Smaller coffee brands and shops are facing significant challenges due to rising raw material costs and the inability to compete with larger chains on pricing and innovation [20]. Group 3: Strategic Implications - Starbucks is focusing on maintaining its brand positioning by selectively lowering prices on non-coffee products while keeping core coffee prices stable [18]. - The strategy aims to attract a broader consumer base without diluting the brand's premium image, positioning Starbucks against tea brands like Heytea and Bawang Chaji [18][22]. - The ongoing competition is seen as a precursor to a restructuring of the industry landscape, where brands that can effectively manage supply chain efficiencies and innovate will thrive [22].

Core Viewpoint - The article discusses the rapid rise and fall of low-cost food businesses, specifically 2 yuan bread and 7 yuan beef noodle shops, highlighting the allure of high returns with low investment, while also emphasizing the high failure rate of these ventures [5][10][21]. Group 1: Market Trends - The popularity of 2 yuan bread and 7 yuan beef noodle shops has surged this year, with numerous establishments opening across cities like Guangzhou, where there are multiple shops within close proximity [7][12]. - Reports indicate that from 2023 to 2025, 2 yuan bread shops are expected to expand at a rate of over 4,300 stores annually, with cities like Jinan seeing over 300 new shops [13]. - Despite the initial success, many of these businesses are closing quickly, with some shutting down within weeks of opening due to poor performance [8][24]. Group 2: Entrepreneurial Challenges - Many entrepreneurs, including those new to the food industry, are experiencing significant losses, with some reporting losses of up to 150,000 yuan within just a few months [9][20]. - The low investment and quick return narrative attracts many, but the reality is that only a few succeed, leading to a high turnover rate in these types of businesses [35][38]. - The influx of new entrants into the market has intensified competition, resulting in a "fast growth, fast death" cycle for many establishments [36][42]. Group 3: Financial Insights - The average investment for a 2 yuan bread shop ranges from 10,000 to 20,000 yuan, while beef noodle shops can require investments between 15,000 to 25,000 yuan, with some brands offering even lower entry costs [32][33]. - Many entrepreneurs are drawn in by the promise of high daily revenues, with some claiming daily earnings of 8,000 to 10,000 yuan, but these figures are often exaggerated and not representative of the average performance [39]. - The success of these businesses heavily relies on location, as poor site selection can lead to inadequate customer flow and ultimately business failure [41].

Core Viewpoint - The article highlights the unique story of "熊叔熊婶面包房," a bakery in Beijing that combines traditional baking techniques with innovative flavors, emphasizing the importance of community and authenticity in the baking industry [3][6][8]. Group 1: Bakery Background - "熊叔熊婶面包房" started as a family hobby, run by a retired couple and their son, who studied baking in France [6][10]. - The bakery's first store opened in 2020, supported by a strong community of early customers who were familiar with the family's baking [16][18]. - The bakery focuses on producing high-quality, traditional French bread, with a particular emphasis on health-conscious options like no-sugar, no-oil bread [21][19]. Group 2: Product Offerings - The product line includes both traditional French bread and innovative items like "豆浆辫子面包," which incorporates local ingredients [35][37]. - The bakery maintains a commitment to quality by using self-cultivated yeast and long fermentation processes, avoiding artificial additives [23][28]. - Recognition at the French Embassy's bread festival highlights the bakery's commitment to quality and authenticity [25][44]. Group 3: Market Positioning - The bakery operates in a competitive market where the popularity of European-style bread is still growing in Beijing compared to Shanghai [18][19]. - The main strategy for customer acquisition relies on word-of-mouth and direct engagement at local markets rather than traditional marketing [49][51]. - The bakery aims to make high-quality bread a part of everyday life rather than a luxury item, promoting a casual approach to enjoying bread [51].

Core Viewpoint - The article highlights the significant growth and strategic evolution of Bimbo, a leading player in the global baking market, emphasizing its innovative approaches and market penetration strategies, particularly in China [3][12][18]. Group 1: Global Baking Market Overview - The global baking market reached a size of $440 billion in 2022, with the Americas accounting for 36.9% of the market share, and bread products dominating at 54.8% [3]. - Bimbo holds a 3.4% global market share, leading the industry ahead of competitors like Yamazaki (1.4%) and Flower Foods (0.7%) [3]. - As of 2023, Bimbo's annual revenue reached $22.5 billion (approximately 160 billion RMB), with a market capitalization exceeding $22.3 billion [3]. Group 2: Bimbo's Historical Growth - Founded in 1945 by Lorenzo Servitje in Mexico City, Bimbo started with 34 employees and faced early challenges, including product spoilage and competition [5]. - The introduction of glassine packaging in 1948 extended the shelf life of bread from 8 hours to 72 hours, revolutionizing the distribution of baked goods [5]. - Bimbo established a "central factory + capillary wholesale network" in the 1950s, covering 83% of small grocery stores in Mexico by 1963 [6]. Group 3: Global Expansion Strategy - Bimbo entered the U.S. market in 1984, initially facing losses but later adjusted its strategy through acquisitions, including Oroweat and Mrs. Baird's [7]. - The company expanded into Europe and Asia between 2000 and 2010, acquiring major local brands and significantly reducing waste rates in Spain [8]. - Bimbo implemented a "T+12 production rule," ensuring rapid order fulfillment and optimizing inventory turnover to 6.2 days [9]. Group 4: Insights from the Chinese Market - Bimbo's entry into China began with the acquisition of Beijing Panrico in 2006, followed by further acquisitions to create a multi-brand matrix [12]. - The company established a dual R&D center and regional factory cluster to adapt to China's market demands, achieving a 5-day inventory turnover [13]. - Bimbo's product innovation includes localized flavors and health-focused offerings, addressing the 35% of consumers seeking low-sugar options [14]. Group 5: Sustainable Growth Strategies - Bimbo's approach in China illustrates the importance of localizing global resources and adapting supply chain management to fit the e-commerce landscape [17]. - The company targets segmented markets with its three-brand strategy, avoiding direct competition in the short-shelf-life market [17]. - Bimbo's innovation extends into the snack sector, blurring the lines between baking and snacking, similar to successful strategies employed by other global brands [17]. Group 6: Future Outlook - Bimbo's extensive market presence across 34 countries and its diverse product range position it as a significant player in the global food industry [18]. - The company's strategic focus on health and sustainability is expected to redefine food consumption patterns in the future [18].

Core Viewpoint - The article discusses the evolving consumer behavior in the bakery market, particularly among young people, who are increasingly willing to pay a premium for perceived value and quality in baked goods, reflecting a shift in their consumption philosophy [4][6][11]. Group 1: Consumer Behavior Changes - Young consumers are showing less price sensitivity and are willing to pay more for quality baked goods, indicating a shift from simply seeking low prices to valuing "perceived value" [4][11]. - The concept of "value transparency" is becoming crucial, as consumers are now more informed and critical about the ingredients and quality of the products they purchase [6][11]. - The acceptance of high-priced bread is supported by data, with 40.1% of consumers spending between 21-40 yuan per purchase, and 23.3% spending between 41-60 yuan [11]. Group 2: Market Dynamics - The bakery market is experiencing a transformation where consumers are prioritizing quality and authenticity over brand prestige, leading to a "silent revolution" in consumption patterns [4][6]. - Successful bakeries are leveraging local ingredients and traditional flavors to create a unique value proposition, moving away from mere imitation of foreign styles [22][24]. - The market for premium bread is expected to remain, but not all high-end brands will succeed, as it depends on their ability to maintain quality and consumer interest [26][28]. Group 3: Emotional and Social Aspects - The willingness to pay for premium baked goods is also tied to emotional satisfaction, with consumers viewing these purchases as rewards for their hard work [13][31]. - The concept of "social currency" is evolving, where knowledge about quality ingredients and baking techniques becomes a form of social capital among young consumers [15][31]. - Visual appeal plays a significant role in consumer choices, with attractive presentation being a key factor in driving sales [18][20].