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].

Core Viewpoint - The article discusses the rising trend of "raw" products in the food industry, highlighting their appeal as fresh, high-quality, and unique offerings, particularly focusing on "raw" coconut drinks, chocolates, and breads [2][6][14]. Group 1: Popularity of "Raw" Products - The "raw" coconut latte from Luckin Coffee became a market sensation, selling 6.66 million cups in its first week and generating 1.26 billion yuan in revenue within eight months, with a total of 1.2 billion cups sold over four years [6]. - Other brands like Kudi, Guming, and Nayuki have followed suit, launching their own "raw" coconut beverages, with Kudi's raw coconut latte surpassing 100 million cups in sales [6][7]. - The dessert sector has also embraced "raw" coconut products, introducing various items such as raw coconut Swiss rolls and raw coconut blueberry cakes [6]. Group 2: Definition and Meaning of "Raw" - The term "raw" (なま nama) in Japanese culture signifies "unprocessed," "fresh," or "untreated," which is reflected in products like raw cream and raw beer [14]. - Raw chocolate products emphasize the absence of additives and preservatives, focusing on fresh ingredients and minimal processing [14][19]. - Raw bread, particularly Japanese-style raw toast, is made without eggs, using cream and butter instead, resulting in a soft, moist texture [17]. Group 3: Unique Characteristics of "Raw" Coconut - "Raw" coconut is a mixture of coconut water and coconut meat, often used in desserts and drinks, but may contain added sugars and fats, challenging the perception of being "pure" or "natural" [18][19]. - The marketing of "raw" products leverages the appeal of freshness and naturalness, even if the actual ingredients may not be entirely unprocessed [20][24]. Group 4: Naming and Marketing Strategies - The use of "raw" instead of "fresh" in product names conveys a sense of unprocessed quality and has become a common term in food culture, emphasizing the unique production methods and textures [24][25]. - The term "raw" is more concise and memorable, enhancing marketing effectiveness and consumer interest compared to longer phrases like "fresh chocolate" [26].

Core Insights - Zhongbei Egg Tart is a key player in the egg tart market, focusing on high-quality products and innovation, aiming to become a benchmark in the tart category [1][4][42] - The company has a unique product development model that combines scientific research with baking applications, creating a strong competitive advantage in the Chinese baking industry [3][43] Market Position - The retail scale of the egg tart market in China is nearly 30 billion, with Zhongbei holding over 70% market share in the high-end segment [4][8] - Zhongbei's annual production capacity has surpassed 1 billion tarts, indicating a strong operational scale [8] Target Market and Strategy - Zhongbei focuses on a specific market segment, targeting clients who prioritize product quality and supply chain stability, rather than competing on price [9][12] - The company has established partnerships with major brands, providing them with high-quality egg tarts that significantly boost their sales [13][16] Product Quality and Innovation - Zhongbei emphasizes high-quality raw materials, using imported wheat flour, butter, and New Zealand milk, which contributes to higher production costs but ensures superior product quality [19][20] - The company has developed unique tart liquids and introduced innovative products like recoverable frozen egg tarts, showcasing its commitment to R&D [21][22][24] R&D and Competitive Edge - Zhongbei invests over 3% of its sales in R&D, positioning itself in the top tier of the industry for research investment [24] - The company maintains a two-generation technology reserve, allowing for rapid product iteration and innovation, with an average of 18 months for new product launches [26] Future Outlook - The company plans to expand its product offerings and explore new applications, such as collaborations with beverage brands and incorporating functional ingredients [27][34] - Zhongbei aims to enter international markets, starting with South Korea and Singapore, by 2025, reflecting its ambition to globalize its brand [42] Business Model and Distribution - Zhongbei has established its own cold chain logistics system to ensure product quality during distribution, prioritizing efficient delivery methods [29][30] - The company is exploring flexible cooperation models with distributors to adapt to changing market dynamics [31][32]

Core Viewpoint - The article highlights the significance of artisanal bakeries in Paris, particularly focusing on the UTOPIE bakery, which emphasizes creativity, quality, and the use of organic ingredients in its products [3][12][30]. Group 1: UTOPIE Bakery Overview - UTOPIE was established in 2015 by two friends, Erwan Blanché and Sébastien Bruno, after they gained experience at the renowned La Durée pastry shop [6][7][9]. - The bakery quickly gained recognition, being awarded the title of "Best Bakery in France" by M6 television within its first year of operation [10][14]. - UTOPIE's philosophy revolves around minimal marketing and a focus on product quality, using natural ingredients and minimal additives [12][30]. Group 2: Product Offerings - UTOPIE offers a variety of unique breads, including a "Weekend Bread" series that features a different limited-edition bread each weekend, attracting long queues of customers [32]. - Popular products include traditional baguettes made with natural leaven, rustic country bread, and a unique croissant that emphasizes a balance between texture and flavor [35][40][46]. - The bakery also incorporates Asian elements into its products, such as black sesame and matcha, showcasing a blend of cultural influences [52]. Group 3: Brand Philosophy and Community Engagement - UTOPIE promotes a philosophy of sharing and handmade production, aiming to provide high-quality products to all customers [26][60]. - The bakery's commitment to quality is reflected in its continuous search for inspiration and innovation, ensuring that all products maintain a high standard [30][66].

Core Viewpoint - The article discusses the rising popularity of Concha, a traditional Mexican sweet bread, in the United States, particularly in New York, highlighting its transformation from a niche item to a mainstream favorite due to cultural integration and innovative adaptations by young bakers [1][11][13]. Group 1: Product Description and Cultural Significance - Concha, named after the Spanish word for "shell," features a soft yeast dough base topped with a sweet, crispy layer, often flavored with vanilla and chocolate, but increasingly with trendy flavors [5][11]. - The bread has historical roots dating back to the Spanish colonial period, representing a blend of European baking techniques and Mexican sweetness, and has become a cultural symbol for the Latin community in the U.S. [11][20]. - In Mexico, Concha is a staple for breakfast and dinner, traditionally enjoyed with hot chocolate or coffee, but in the U.S., it has evolved into various forms, including sandwiches and innovative desserts [9][11]. Group 2: Factors Driving Popularity - Young bakers in New York are revitalizing Concha by introducing unique flavors like matcha, mango, and even savory options, showcasing a blend of tradition and innovation [13][14]. - Social media plays a crucial role in promoting Concha, with its visually appealing design making it a popular subject for Instagram and TikTok, thus enhancing its visibility and desirability [16]. - The multicultural environment of New York fosters acceptance of diverse flavors, allowing Concha to transition from a niche product to a recognized mainstream item, reflecting broader cultural trends [18][20]. Group 3: Implications for the Baking Industry - The success of Concha serves as a case study for the baking industry, indicating that products with strong visual appeal and cultural narratives can resonate with consumers [21][22]. - As consumer preferences shift towards personalized and diverse flavors, traditional items like Concha can be reimagined to meet modern tastes, suggesting opportunities for innovation in the Chinese baking market [25][27]. - The article emphasizes the importance of community engagement and storytelling in building brand loyalty, particularly in smaller cities where personal connections can drive market growth [25][27].

Core Viewpoint - The article provides a comprehensive overview of the latest product launches and innovations in the baking industry, highlighting new offerings from various brands and companies, showcasing trends and consumer preferences in baked goods and desserts [1]. Product Innovations - Yuhe launched "Yogurt Soft Cake," featuring crispy freeze-dried yogurt particles and a smooth yogurt cream filling, balanced with savory chicken floss [2]. - HPC Bakery introduced "Lychee Cheese European Bread," described as soft and chewy, embodying the essence of lychee [10]. - Dingdong Maicai's "Wuchang Rice Ice Bread" incorporates premium Wuchang rice, with a fluffy exterior and a creamy filling, offering a unique taste experience [12]. - Walmart's "Coconut Latte Puff" features a crispy outer layer that bursts with rich coconut and coffee flavors [15]. - "Black Truffle Bacon French Baguette" from "Kongru" combines truffle sauce, caramelized onions, and crispy bacon for a luxurious taste [18]. Seasonal and Thematic Offerings - Various brands are launching summer-themed products, such as "Rose Lychee Bagel" from "My Bread," which combines fresh lychee and rose flavors [25]. - "Inno" introduced six fruit cakes, including a vibrant mango and guava combination, appealing to summer aesthetics [31]. - "Lai'ao" presented "Melon Cake," featuring smooth cream and fresh melon, ideal for summer enjoyment [34]. Collaborations and Market Trends - CoCo collaborated with the classic anime "Hunter x Hunter" for a special drink promotion, indicating a trend of cross-industry partnerships [110]. - Starbucks announced plans to sell part of its stake in China, aiming to enhance competitiveness in the market [111]. - The rising price of lemons, attributed to climate conditions and increased demand from the beverage industry, reflects market dynamics affecting ingredient costs [113]. New Product Highlights - "Fanen" introduced a series of egg tarts with floral designs, emphasizing the aesthetic appeal of baked goods [57]. - "The Daily Bagel" launched a unique bagel with a special sauce, showcasing innovative flavor combinations [59]. - "Lopus" presented two types of ciabatta, highlighting the trend of artisanal bread with rich fillings [62].