跟随皇室成员，品尝巴黎最古老的面包店—— 「Pâ tiss e r i e St ohr e r」 。 曾被英国女皇伊丽莎白二世翻牌，它的历史可以追溯到1 8世纪…… 创始人 尼古拉斯·斯托雷尔（Ni c o l a s St ohr e r） 来自法国东部的阿尔萨斯，曾为波兰国王工作。 波兰公主玛丽·莱什琴斯卡与法国路易十五结婚后，这位新娘把他父亲的御用糕点师Ni c o l a s St o h r e r带到了凡尔赛。 1 7 3 0年，St o h r e r获得了路易十五的准许，在巴黎蒙托格伊街开了这家面包店，自那之后就开始正式服务皇室。 英国女皇伊丽莎白二世 还曾在 2 0 0 4年访问法国时来过这里。当然这里也很欢迎普通老百姓。 店内装潢由1 9世纪旅居巴黎的法国画家 Paul Baudr y 设计，整体采用了巴洛克风格，光是看着就是一场视觉享受。 店里蓝色马赛克上镶嵌的St o h r e r几个大字和上方王冠的设计暗示着这里由王室御用甜点师创办。 1 9 9 2 年，巴黎市政府在希拉克总统时期下令为市内7 6 7 个古迹设立 「巴黎历史」立牌 ，用文字介绍过去史实，强化地景印象，St o h ...

Core Viewpoint - The dessert shop industry, particularly new-style sugar water shops, is experiencing a resurgence after years of stagnation, driven by innovative products and changing consumer preferences [7][24]. Group 1: Industry Trends - The new-style sugar water brand, 麦记牛奶公司, has opened over 60 stores since its establishment in 2021 and plans to expand to around 500 stores this year [8]. - RUXU 入续鸳鸯糖水铺 aims to open 20-30 new stores, focusing on the Guangdong region [10]. - The dessert market is growing, with over 200,000 dessert-related enterprises in China as of April 2025, a 21% increase since 2021 [22]. Group 2: Market Dynamics - Sugar water has evolved from being a standalone dessert to a complementary product in tea and hot pot restaurants, which has helped reintroduce it to consumers [26][27]. - The saturation of the tea and hot pot markets has created an opportunity for sugar water shops to regain market share [29]. - The rise of health-conscious consumers, particularly among the Z generation, has led to increased demand for health-oriented dessert options [34][36]. Group 3: Consumer Preferences - New sugar water brands are targeting health-conscious consumers by introducing "health desserts" that incorporate traditional health ingredients [35][40]. - The concept of "food therapy" is gaining traction, with brands integrating medicinal ingredients into their dessert offerings [36][40]. Group 4: Business Model and Challenges - Many new-style sugar water brands adopt a "third space" model, creating social environments in their stores, which appeals to younger consumers [43][45]. - The focus on aesthetic and experiential elements in store design increases operational costs, particularly in high-rent areas [47][48]. - The complexity of sugar water production compared to tea makes it challenging to achieve high standardization and rapid innovation [49][50].

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！ 大家好~ 6月10日我们将会和斯顿一起 在视频号为大家开启一场直播， 关于烘焙届的"变形金刚"—— 卡仕达预拌粉的创意应用 做馅料、做挞液、做蛋糕、做甜点... 新手一秒变大师！ 直播现场还有精彩互动与抽奖活动， 快点击下方二维码预约~ 1、 红跑车蛋糕hpcbakery【椰奶大砖】 2、趁热集合 HOT CRUSH【七种口味冰蛋挞】 3、米旗【冰面包/冰泡芙】 4、面包工坊【黑金黄芝士布里奥斯】 5、欢牛【牛奶布丁】 6、意诺Uknow【冰面包】 7、全家FamilyMart【心太软软面包】 8、 85度C 【冰镇西瓜超级杯】 9、读酥世家新烘焙【提拉米酥】 10、 泸溪河【牛乳绿豆冰糕】 11、詹记【冰淇淋脆皮泡芙】 12、B＆C【法式雪山奶油蛋糕】 13、 廣蓮申 【光明奶油小方】 14、崎本的店【椰风吐司】 15、甜星star【杨梅吐气】 16、石头先生的烤炉【冰面包】 17、 叮咚买菜 【爆馅蛋糕(西番莲芒果+牛乳芭乐）】 1、I Fan ...

Core Viewpoint - The article highlights the transformation of the Chinese baking industry towards healthier options, emphasizing the emergence of companies like Jiangsu Weilin Food Co., Ltd. that focus on innovative and quality-driven products to meet consumer demand for both taste and health [5][7]. Group 1: Company Overview - Jiangsu Weilin Food Co., Ltd. was established in December 2018 and operates a 15,000 square meter industrial park in Taizhou [9]. - The company has multiple sub-brands, including "Twelve Queens" and "Manpai," and has grown into a nationally recognized enterprise [9]. - It has achieved FSSC22000 certification for food safety management, ensuring high standards in product quality and safety [11]. Group 2: Main Products - The product line includes a variety of baked goods such as cakes, breads, and snacks, catering to different consumer scenarios [14]. - Notable products include "Milk Pudding Mochi," "Chia Seed Berry Rose Oat Cup," and "Zero Added Sugar Alkaline Water Stick," which align with health trends [5][18][38]. Group 3: Production Capabilities - The company boasts advanced production capabilities with 10 automatic ingredient mixers, 20 automatic ovens, and 10 automatic packaging machines [43]. - It maintains a strict quality control process, ensuring all raw materials meet national food safety standards [45]. Group 4: Service Model - Weilin Food offers customized product development services, allowing clients to create unique flavors and formulations based on specific needs [48]. - The company collaborates with major supermarkets and convenience stores, ensuring customer satisfaction through a comprehensive after-sales system [49]. Group 5: Future Plans - The company plans to launch 50 new products over the next three years, focusing on functional foods and low-fat, low-sugar options [13]. - It aims to enhance brand recognition and global presence through international exhibitions and social media marketing [13].

严格来说，它已经在全球范围内红了600多年，是个老网红了。 毫无疑问，近两年年在国内爆火的单品面包，是贝果。 从被各大头部品牌的面包店单独分类开始，到北京、上海等大城市贝果专门店爆火，如北京的The Daily Bagel、Catch Bagel，上海的翠贝果、 Boom Boom Bagels等已经成为白领们的首选早餐店，与国内传统早餐品类豆浆油条打了个平手；再到连锁咖啡店的助推，贝果已经成为咖啡店标配 餐食，除了瑞幸、星巴克等，TIMS咖啡在之前公布2022年卖出950万个贝果，被戏称"Tims培养忠实用户咖啡没有做到，但贝果做到了。" 包括在采访的国内烘焙店铺主理人中，十家会有七家告诉我们，贝果是店里卖得最好的单品之一。 这些无不在昭示着贝果在国内的"顶级网红"身份，将在2025年持续下去。 本来在国内烘焙界，潮流产品呈现出的特征是"江山代有才人出，各领风骚数个月"，见怪不怪了。但贝果还真不一样，值得我们单独为它写篇 文章，唠唠它的身份背景。 贝果真正的发源地有很多猜测，目前没有完全确切的证据能够表明哪种是正确的，但是毫无疑问的是，贝果最早是一种犹太面包。 贝果发源地猜测1：它最早源自中国新疆。 根据英 ...

有的朋友对于很多计算的方式和点都不太清楚，今天整理了一下，让大家能够对自己的收支利润做到心中有数。 很多人开店都处于一种迷糊的状态，不知道自己开了 这家店究竟是赚了多少钱 ，手上只要有流动资金，够缴纳房租，维持正常的店铺运营他就 会觉得他的店铺没有赔钱。 可是你们前期所投入的资金以及所投入的经历也是应该算在你的成本上，那除了日常的每天营业额，对于你的成本和利润你心里更应该做到清清 楚楚。 只要明确这两点，如果以后当营业额不增长的时候，我们就可以确定到底是到店人数不够，还是客人消费的金额不够呢。 1、营业额、经费、利润的构造 复杂的问题我们简单看，一个成功可持续发展的店铺，最重要的一点就是这个店铺要有利润，也就是说它一定是要赚钱的。 所以，关于营业额，经费，以及利润的构造，这些我们要有一个最基本上的认识和理解。 首先我们先来理解一下什么是营业额利润以及经费。 利润=营业额-经费 营业额=客数×客单价 经费=食材成本+ 人员成本+房租+诸费用 上面已经说了营业额就是客数×客单价，客单价就是一个客人他在店消费的平均值。 其实决定一个店的营业额就两点因素， 一个是到店的人数，另一个是每个人在店里消费的金额。 2、制定 ...

Core Viewpoint - The article highlights the rising popularity of bagels, with numerous specialty bagel shops emerging across various locations, each catering to consumer demands with unique offerings [1]. Group 1: Bagel Trends - Bagels have become a trending item in recent years, with a significant increase in dedicated bagel shops [1]. - The article features a new menu item, the three-color coconut latte bagel, showcasing innovation in bagel flavors [2]. Group 2: Bagel Preparation Steps - The general steps for making bagels include measuring ingredients, mixing, primary fermentation, degassing, resting, shaping, final fermentation, boiling, and baking [3]. - Bagels are unique as they require boiling before baking, which contributes to their texture [3][32]. Group 3: Detailed Preparation Process - The mixing process involves adding dry ingredients and wet ingredients in a specific order, followed by kneading until a rough dough is formed [4]. - The dough undergoes a primary fermentation at 30°C with 80% humidity for 30 minutes [8]. - The dough is divided into specific weights for each type of bagel, with resting periods included [11]. Group 4: Baking Tips and Techniques - Tips for successful bagel making include ensuring the dough is rolled tightly and the thickness is optimal for a good texture [27][28]. - The article discusses the importance of boiling the bagels in malt water to lock in moisture and enhance the final product's appearance [32]. - Common issues such as excessive surface wrinkles or uneven cooking can be addressed by adjusting mixing, fermentation, and baking temperatures [33].

Core Viewpoint - The article discusses the innovative dessert shop "Cream or Cruller," founded by renowned chef Ryohta Hirako, which combines elements of cream puffs and French crullers into a new dessert category called "choux Cruller" [1][5][19]. Summary by Sections Introduction to the Chef and New Store - Ryohta Hirako, a creative Italian chef, partnered with another legendary baker to establish "AMAM DACOTAN" and later opened "I'm Donut?" focusing on visually appealing and trendy desserts [1][3]. New Dessert Concept - "Cream or Cruller," opening on May 2, 2025, in Shibuya, specializes in a new dessert called "choux Cruller," which merges the soft texture of cream puffs with the spiral shape of crullers [3][5][6]. Characteristics of Choux Cruller - The choux Cruller features a soft outer shell and a caramelized bottom, with a unique dough that combines cream puff and French pastry elements, available in original and cocoa flavors [6][8][10]. Unique Selling Proposition - The dessert is designed for on-the-go consumption, being small and easy to eat, with a focus on different dipping sauces that enhance the tasting experience [10][12][30]. Minimalist Approach - The shop adopts a minimalist philosophy, stripping down desserts to their essential components, allowing for a focus on flavor and texture rather than excessive decoration [20][22][24]. Market Trends - The article notes a shift in Tokyo's dessert scene towards "lightweight" aesthetics, favoring simplicity and the natural flavors of ingredients over elaborate designs [26][29]. Consumer Preferences - The trend of "grab-and-go" desserts is highlighted, with products designed for easy consumption in various settings, appealing to younger generations who prefer low-burden eating experiences [30][31]. Social Media and Branding - The packaging and presentation of the desserts are crafted to enhance social media appeal, encouraging customers to share their experiences online [16][33][35].

Core Viewpoint - The baking industry is undergoing a deep transformation focused on health, with a shift in consumer perspective from "eating well" to "understanding what to eat," leading to increased interest in ingredient transparency and nutrition [1][5] Group 1: Introduction of Barley - Barley, specifically highland barley, is gaining attention in the baking industry as a valuable grain solution [1] - The introduction of highland barley pre-mixed flour by Nanshun Group at the 2025 Bakery China exhibition highlights the potential of traditional grains in modern baking [1][5] Group 2: Nutritional Benefits of Barley - Highland barley has a long cultivation history in regions like Tibet, Qinghai, and Yunnan, and is known for its nutritional value, including high dietary fiber, low fat and sugar content, and potential cardiovascular benefits [7][8] - These characteristics align with current health trends such as "sugar control," "light meals," and "whole grains," making barley a key focus in health food development [8] Group 3: Challenges in Baking with Barley - Despite its health benefits, barley presents challenges in baking, such as poor fermentation and texture issues compared to wheat flour, which complicates its use in traditional baking [11] - The industry faces hurdles in standardizing production and consumer acceptance, with many barley-based products remaining conceptual rather than commercially viable [11] Group 4: Innovations in Barley Products - Nanshun's new barley pre-mixed flour series represents a significant engineering transformation of health ingredients, allowing for broader application in daily baking while maintaining taste [17] - The series includes three products: barley European bread pre-mixed flour, barley pastry pre-mixed flour, and barley bread pre-mixed flour, achieving a barley content of at least 37% [21] Group 5: Market Potential and Future Directions - The introduction of barley products indicates a shift from barley being seen merely as a health symbol to a scalable and operational raw material solution [24] - The successful integration of barley into various baked goods, such as cakes and breads, showcases its versatility and potential to redefine health standards in the industry [26][32] Group 6: Broader Implications for the Industry - The rise of barley reflects a deeper transformation in the raw material ecosystem, moving from a focus on stability and cost-effectiveness to nutrition, regional characteristics, and diverse grains [39] - The ongoing efforts to incorporate barley into modern food narratives highlight the importance of balancing technology and taste while rebuilding consumer trust in traditional food resources [39]

Group 1 - The article highlights the latest product launches in the baking industry, showcasing a variety of new items from different brands, including cakes, breads, and snacks [1][2][3][4][5][6]. - Notable new products include OAT oatmeal series from Dingdong Maicai, mozzarella cheese bread from Linji Convenience Store, and various themed cakes for Children's Day [1][2][3][4][5][6]. - The article emphasizes the creativity and diversity in the baking sector, with products catering to seasonal events and specific consumer preferences, such as health-conscious options and unique flavor combinations [1][2][3][4][5][6]. Group 2 - The article mentions collaborations between brands, such as the partnership between Nai Xue and Moomin to launch a peach-flavored yogurt smoothie, indicating a trend of co-branding in the food industry [3][4]. - It also discusses the expansion of frozen food offerings by Muji in Japan, aiming to increase its product range by 25% by 2025, reflecting a growing consumer interest in convenient meal options [4][5]. - The article notes the challenges faced by traditional sales channels for zongzi, with a significant shift towards online sales, highlighting changing consumer behavior and preferences in the food market [4][5].