Core Viewpoint - The closure of the Michelin-starred EHB restaurant in Shanghai highlights the ongoing challenges faced by the high-end dining sector, indicating a broader trend of market contraction and changing consumer preferences [3][13][28]. Group 1: EHB Restaurant Overview - EHB restaurant, known as a benchmark for fine dining in Shanghai, announced its closure after just over two years of operation, with a peak average spending of nearly 10,000 yuan per person [5][10]. - The restaurant, which opened on May 31, 2023, featured a unique three-story layout and was initially highly sought after, requiring reservations three months in advance [7][11]. - Despite its initial success and rapid recognition, including a Michelin star within six months, EHB restaurant cited "strategic cooperation adjustments" as the reason for its closure [12][15]. Group 2: Broader Industry Trends - The closure of EHB reflects a persistent "cold winter" for high-end dining, with other Michelin-starred restaurants like Rêver·玥 and Ultraviolet also announcing closures due to market pressures [20][21]. - Data indicates a significant decline in high-end dining establishments in Shanghai, with the proportion of restaurants with an average spending of over 500 yuan dropping from 1.35% to 0.76% within two years, resulting in a reduction of over 900 high-end restaurants [25][26]. - Many high-end restaurants are adapting by lowering prices or introducing more affordable menu options to attract a broader customer base, as seen with brands like New Rongji and Da Dong [28].

本食谱选自《面包大全 》 粗糖面包 材料： 高筋面粉 500 克 细砂糖 5 克 盐 8 克 蛋黄 50 克（约两个） 干酵母 5 克 牛奶 200 克 黄油 200 克 白巧克力碎 150 克 珍珠糖 150 克 腰果 150 克 制作过程: 1. 将干性（黄油、珍珠糖、白巧克力碎和坚果除 外）和湿性材料放入搅拌机，搅拌至面团能拉开 面膜，再加入黄油，搅拌至面团能拉开面膜，再 加入珍珠糖、白巧克力碎、腰果。 2. 将所有材料一起搅拌均匀。 3. 以室温 28℃，发酵 60 分钟。 4. 将面团分割成 300 克 / 个。 5. 分别滚圆，松弛 30 分钟。 6. 将面团按压排气。 7. 然后卷成橄榄形。 8. 放入烤盘。 9. 以温度 28℃、湿度 75%，发酵 60 分 钟。 10. 放 入 烤 箱 ， 以 上 火 200 ℃ 、 下 火 180℃，烘烤 25 分钟即成。 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 | 张政海 | 鲁胚枝 | 冯英杰 | 吕浩 ...

Core Viewpoint - Haidilao has launched a "Super Dessert Station" in Shanghai, offering over 30 dessert options at affordable prices, indicating a strategic move to diversify its offerings beyond hot pot and enhance customer experience [1][4]. Group 1: Business Strategy - The introduction of desserts serves not only as a profit booster but also as a way to create a new customer experience during waiting times, enhancing the overall dining experience [4][12]. - The combination of main dishes and baked goods is becoming a significant trend among restaurant brands, with Haidilao following suit to increase customer engagement and sales [4][11]. - Other hot pot brands, such as Coucou, have successfully integrated desserts into their offerings, demonstrating a mature business model that elevates desserts to a strategic level [6][11]. Group 2: Market Dynamics - The dessert offerings from hot pot brands are designed to extend customer stay and increase average spending, with desserts acting as a natural profit supplement [12][14]. - The ability to leverage supply chain efficiencies allows Haidilao to offer desserts at lower prices compared to independent bakeries, enhancing its competitive edge [16][17]. - As customer acquisition costs rise, baked goods serve as a low-cost entry point to attract customers, making them an effective tool for driving foot traffic [19][21]. Group 3: Consumer Trends - The dessert market is particularly appealing to younger consumers, with 70% of dessert consumption driven by women aged 18-35, indicating a strong alignment with Haidilao's target demographic [26][24]. - The average spending on desserts has increased from 25 yuan in 2019 to an expected 42 yuan by 2025, reflecting a growing willingness to spend on dessert experiences [26]. Group 4: Competitive Landscape - The entry of major restaurant brands into the baking sector is reshaping the traditional baking industry, forcing smaller brands to adapt or risk being overshadowed [27][39]. - Traditional bakeries face challenges in competing with large chains on cost and talent acquisition, necessitating a shift towards more specialized and artisanal offerings [29][30]. - The market is expected to evolve into a more diverse landscape, where large chains dominate the mass market with affordability, while independent bakeries focus on quality and unique experiences [41].

在澳大利亚这家名叫 「 Lune Croissanterie」 的面包店，被《纽约时报》评为 "全球最佳可颂之 一" ，在南半球的烘焙圈几乎是神话般的存在。它让无数烘焙师、甜点控，甚至建筑设计爱好者不 远万里来朝圣。 这家店的可颂到底有什么神奇之处？是营销做得好，还是产品真的无可挑剔？来一起看看这家与众 不同的面包店！ Lune旗舰店在墨尔本的菲茨罗伊，一栋工业风的灰色仓库，低调到几乎不会吸引路人的注意。但当 你跟着人群走近时，气氛突然变得不一样。 柜台上陈列着当天的主角们—— 推开厚重的金属门，一阵黄油与焦糖交织的香气扑面而来。空间极简，裸露的水泥墙、木质桌椅、 昏黄的吊灯，每一个设计都在提醒你：这里是一个"为可颂而存在"的空间。 它们闪着微微的油光，每一个的层次都清晰可见，仿佛提前在空气里"发出嘎吱声"。 但真正的重头戏，在店铺正中央。 那是一整片透明玻璃厨房—— Lune Lab 。 经典黄油可颂 巧克力可颂 Kouign-amann Cruffins 季节限定的丹麦酥 ...... 这是一座"可颂实验室"，也是创始人 Kate Reid 把自己工程师思维彻底释放的地方。 第一印象： 视觉冲击感非常强。 ...

上海圣熙品牌策划设计运营 . 上海圣熙，烘焙全链路增长伙伴！从品牌设计、产品研发、落地运营到营销策划、战略咨询，我们深耕烘焙产业，为上中游厂商、下游门店连锁品牌打 磨定制化增长方案。助您烘焙事业持续增长，找圣熙！ 一、产品创新：从简单叠加到风味共生 1. 茶咖月饼：饮品风味固态化 ∙ 技术方案 ：将饼店招牌饮品（如芝士茶、冷萃咖啡）转化为月饼馅料 ∙ 案例 ：喜茶×Seesaw推出"绿妍咖啡流心麻薯月饼"，外层奶酥皮含茶粉， 内馅为冷萃咖啡流心，复购率提升40% ∙ 低成本适配 ：中小饼店可用冻干茶粉/咖啡粉替代现萃液（成本降60%） 2. 饮品化月饼：月饼液态革命 ∙ 液态月饼奶茶 ：将月饼馅料（莲蓉蛋黄/奶黄）融入饮品 ∙ 配方 ：奶基底+咸蛋黄饼干碎+莲蓉挂壁（甜咸交织） ∙ 数据 ：武汉益禾堂"月饼奶茶"节日期间销量占比达30%，吸引非传统月饼 客群（Z世代占比75%） 3. 组合礼盒：打造"赏月套装" ∙ 套餐公式 ： 明星月饼（4枚） + 招牌饮品券（2张） + 热销点心（1盒） 分享3人助力→得免费饮品券 以下文章来源于上海圣熙品牌策划设计运营 ，作者XTN 组团购满300元→解锁AR家书（扫码 ...

Group 1 - The article discusses the preparation of animal dough and its decorative elements, emphasizing the importance of specific measurements and techniques in baking [2][5][6] - It outlines a step-by-step process for creating a baked product, including fermentation conditions and baking temperatures [16][19] - The article highlights the significance of using egg wash and chocolate custard for decoration, which adds visual appeal to the final product [17][19] Group 2 - The article features a list of monthly highlights in the baking industry, including the opening of new bakeries and trends in consumer preferences [23] - It mentions the challenges faced by many bakeries, with a focus on those that continue to thrive despite market difficulties [24] - The article includes insights from industry experts and champions, providing a glimpse into successful baking techniques and innovations [24]

Core Viewpoint - The article emphasizes the importance of community operations in the bakery industry, showcasing how effective strategies can lead to significant sales growth and customer retention in a competitive market [4][21]. Group 1: Sales Growth through Community Operations - A community bakery increased its WeChat sales from 12,000 to 87,000 per month within six months, with a repurchase rate rising from 18% to 47% and average transaction value increasing from 58 to 89 yuan [4][23]. - The community operation system has proven to be a powerful tool for bakeries to combat high commission fees from platforms and achieve sustainable growth [4][21]. Group 2: Key Traffic Points for Customer Engagement - Bakeries can utilize five key traffic points to convert foot traffic into private domain users, with acquisition costs ranging from 0.5 to 2 yuan per person, significantly lower than the 25 to 35 yuan per person cost from delivery platforms [7][8]. - The "referral program" implemented by "Honey Cake House" led to a 600% increase in sales by accumulating 128 precise user tags within six months [9]. Group 3: Content Scheduling and Engagement - A daily content schedule is crucial for maintaining community engagement, with specific activities planned throughout the day to keep customers informed and involved [11][12]. - The use of gamification and emotional connections, such as contests and interactive games, enhances customer loyalty and engagement [14][15]. Group 4: Seasonal Marketing Strategies - Seasonal marketing campaigns, such as themed cake promotions for holidays, have shown to increase average transaction values by 30% and reduce marketing costs by 50% [16][18]. - Membership benefits tied to customer spending frequency can significantly boost repurchase rates, as demonstrated by Luckin Coffee's strategy [19]. Group 5: Differentiation in Community Operations - High-end and budget bakeries differ in their community operation strategies, focusing on unique aspects such as product scarcity for high-end stores and value-for-money for budget stores [26][27]. - The data comparison shows that high-end stores have a higher member conversion rate and average transaction value, while budget stores excel in customer acquisition efficiency [28]. Group 6: Case Study of Successful Community Operations - A community bakery implemented a "1 yuan tasting + community referral" activity, resulting in a 625% increase in monthly sales and a significant rise in customer retention and average transaction value [29].

第一弹见： 日本超绝伴手礼全攻略，高颜值超美味精准拿捏你的心！ 如果去东京站或涩谷站，你大概率会见到一种景象：：手提旅行箱的游客，在烘焙柜台前排队一小 时，只为买到一盒限定曲奇、一袋铜锣烧或一条年轮蛋糕。 这不是饥饿驱动，而是日本伴手礼经济正在以烘焙为中心，悄悄重塑旅游消费逻辑。 在日本，伴手礼早已不是传统和果子的天下。过去十年，烘焙品牌成了机场货架上的C位玩家：从 东京 Banana 到 BAKE 起司塔，从银座文明堂长崎蛋糕到北菓楼年轮蛋糕，每一家都用 "口味限定 + 包装美学 + 故事感" 精准拿捏了旅人的心。 来一起看看今年的日本人气伴手礼！ 「Liquor BOX」（酒盒） 这款产品是Gransta店的独家商品，每天限量50盒，看起来非常特别。这是一款专为成年人设计的甜 点，在使用顶级草饲黄油与甜菜糖烤制而成的可露丽蛋糕上，插有一支盛有酒水的滴管。 采用精心挑选的食材烤制的可露丽，口感湿润，甜度温和。将心形滴管中的酒水注入蛋糕后，风味 会发生截然不同的变化，摇身变为兼具精致感与丰富层次的独特滋味。 「Mr. CHEESECAKE Petit / S」 这款产品来自全东京都在排队的「芝士蛋糕先生」，M ...

本食谱选自《面包大全 》 丹麦羊角面包 材料： 丹麦面团 600克蛋液适量 制作过程: 1. 将丹麦面团擀压至0.4厘米厚，分割成宽 2厘米、高10厘米的三角形面皮。 2. 将三角形面皮从一边向锐角卷起。 3. 卷成羊角形。 4. 放入烤盘，以温度28℃、湿度75%，发 酵5分钟。 5. 发酵好后，表面刷上蛋液。 6. 放入烤箱，以上火210℃、下火200℃， 烘烤16分钟即成。 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 | 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 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 5 、 ...

Core Viewpoint - The article discusses various aspects of the baking industry, highlighting trends, new openings, and techniques that are shaping the market. Group 1: Industry Trends - The opening of Hai Di Lao's bakery is noted for its low price point, suggesting a strategy to attract budget-conscious consumers [23] - A significant influx of foreign tourists in China is leading to increased demand for specific types of bread, indicating a shift in consumer preferences [23] - The article mentions a wave of bakery closures, with 100 bakery owners interviewed to understand what successful shops are doing right amidst this trend [23] Group 2: Techniques and Innovations - The article emphasizes the importance of mastering cold fermentation techniques to significantly enhance efficiency and revenue in baking [23] - It discusses the secrets behind maintaining the softness of bread, such as using yogurt in recipes, which is favored by bakers [23] - Insights from industry experts and champions in baking competitions are shared, providing valuable knowledge for aspiring bakers [24]