Core Viewpoint - A number of Northeast baking brands are aggressively entering the Beijing mid-to-high-end market, with "入口天物" being a notable example of success in this expansion [6][20]. Group 1: Company Overview - "入口天物," a baking brand from Shenyang, is preparing to open its first store in Beijing, located in Xizhimen [6]. - The brand has rapidly expanded, opening stores in cities like Xi'an, Qingdao, Hohhot, and Tianjin within a year of its inception [6][12]. - Each store opening generates significant consumer interest, with daily sales reaching up to 200,000 yuan [13]. Group 2: Consumer Engagement - The average consumer spends around 45 yuan per visit, with some products priced at 29 yuan for a signature durian bread and 38 yuan for a brioche [17]. - The store design features an open layout that enhances customer experience, resembling an art exhibition, which attracts a younger demographic willing to wait in line for up to two hours [8][14]. Group 3: Competitive Landscape - Other Northeast brands, such as "一栗 Nutco" and "崎本的店," are also entering the Beijing market, indicating a trend of regional brands seeking recognition and validation through expansion into major cities [20][21]. - "一栗 Nutco" has also seen success in Beijing, with a similar consumer spending pattern and long wait times reported [20]. - The entry of these brands into Beijing serves as a benchmark for their business models and future national expansion [21].

Core Viewpoint - The article discusses the current state of the Chinese baking industry, highlighting the intense competition and the potential for brand development amidst a rapidly changing market landscape [6][19][33]. Group 1: Industry Background - The baking industry in China is heavily influenced by the "Jiangxi Gang," with over half of the brands linked to individuals from Jiangxi province, showcasing a unique marketing approach and trend-following ability [7][8]. - The market is characterized by a large scale but fragmented brand presence, with many local brands unable to expand nationally due to low entry barriers and geographical limitations [9][10]. - The baking retail market is projected to reach 611.07 billion yuan by 2024 and grow to 859.56 billion yuan by 2029, indicating significant market potential despite brand fragmentation [9][10]. Group 2: Current Market Dynamics - The industry is experiencing a wave of new entrants while many foreign brands are retreating, leading to a shift towards "new Chinese baking" as local brands expand rapidly [11][12]. - The competition is fierce, with brands engaging in price wars and rapid store openings, resulting in a market that is both large and difficult to navigate [13][19]. - The current environment is described as "卷" (intense competition), where brands are focused on marketing and product updates rather than establishing stable brand identities [16][22]. Group 3: Brand Development Opportunities - There is a belief that amidst the chaos, opportunities for true brand development will emerge as the market matures and stabilizes [19][26]. - Key factors for future brand success include capital and supply chain investments, which are addressing previous challenges in scaling operations [20][21]. - The article emphasizes the need for brands to clarify their "ecological position" and communicate effectively with consumers to build lasting relationships [28][29]. Group 4: Strategic Recommendations - Brands should focus on increasing the "information volume" they communicate to consumers, moving beyond price and product details to establish deeper connections [29][30]. - Creating unique content experiences that differentiate brands from one another is essential for standing out in a crowded market [31][32]. - The baking industry is at a pivotal moment where the combination of supply chain improvements and consumer engagement strategies can lead to the emergence of strong, lasting brands [33].

本食谱选自《面包大全 》 布里萨努 皮力欧许面团500克 蛋液适量 黄油丁适量 细砂糖适量 制作过程: 材料： 3. 放入烤盘，以温度28℃、湿度75%，发 酵40分钟。 1. 将皮力欧许面团分割成70克/个，分别滚 圆，松弛20分钟。 2. 然后将面团擀开，呈椭圆形。 6. 再撒上细砂糖。 4. 发酵好后，在表面刷上蛋液，打上孔。 5. 在打好的孔内放上黄油丁。 7. 放入烤箱，以上火200℃、下火180℃， 烘烤12分钟即成。 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 月度好文： 烘焙职人专访： 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 ...

| | 在京姓控阳山」 供給食谱 行业资讯 校木干岗 探店运营 | | | | --- | --- | --- | --- | | RECIPES | INFORMATION | TECHNICAL THE | STORE OPFRATIONS J | 面包王子说： 对于面包技术，我们要有实验的心态。优秀面团的核心在于搅拌状态和合适的温度。如 果将影响面团的因素做成数学模型的话，无论是材料、温度、搅拌状态都会对面包产生 影响。我们要尽可能地将这些变量关系掌握，形成自己独有的知识体系。 为什么老师傅都很厉害，那时因为他们经历过很多失败，将所有知识铭刻于心，在各种 情况下都能给出合适的解决办法。 面团的状态会根据揉面方式、水分含量、面团温度以及配料的影响而发生很大变化。 即使用同样的方法做，也做不出完全一样的面包，这是面包制作中的一个难点，也是一个有趣的环节。 如果知道原因和对策，就可以降低失败的风险。 面粉加水以后，通过不断的搅拌，面粉中的蛋白质会渐渐聚集起来， 形成面筋。 小麦粉含有小麦蛋白， 其中约8 0%为麦醇溶蛋白和麦谷蛋白。 这两种蛋白质通过加水搅拌形成面筋。 做面包的时候，面粉加水后有一个过程叫做和 ...

Core Viewpoint - The Chinese ice cream market is increasingly characterized by innovative and multi-layered products, with brands striving to enhance consumer experience through diverse flavors and textures [16][19][60]. Group 1: Product Innovations - New products such as the seven-layer ice cream from Unilever's "可爱多" and the six-layer "巧乐兹" from Yili showcase the trend of adding more layers and ingredients to ice cream [8][9][28]. - The "醇巧筒" from Unilever's "梦龙" features a rich chocolate flavor and a unique cone design, indicating a shift towards more sophisticated offerings [22]. - Domestic brands like 德华 are also capitalizing on this trend, with products that combine various flavors and textures, such as the "烤瓜子雪糕" [27]. Group 2: Consumer Trends - The "心" consumer group, particularly those born between 1995 and 2007, prioritize emotional satisfaction and diverse sensory experiences in their purchases [50][51]. - The demand for rich, multi-layered ice cream has surged, with the flow heart ice cream experiencing a 333% growth in 2022 [52]. - Social media plays a significant role in promoting ice cream products, with visually appealing designs driving consumer interest and repeat purchases [54][57]. Group 3: Industry Dynamics - The ice cream industry is undergoing significant advancements in production techniques, leading to innovative product designs and flavors [58]. - Increased competition among brands is pushing for higher quality and better value, benefiting consumers through improved product offerings [60]. - The ice cream category is evolving beyond seasonal consumption, becoming a staple in social settings and everyday life, as evidenced by sales during traditionally off-peak seasons [68][69].

Core Viewpoint - The traditional baking industry is facing significant challenges, including declining foot traffic, rising costs, and increased competition, leading to a shift in consumer behavior towards new channels and products [3][5][6]. Group 1: Cost Structure - Traditional bakeries are heavily impacted by rising rental and labor costs, with rent increasing by 8%-12% annually and labor costs by 6%-8%, consuming over 20% of sales [6][8][11]. - New channels like convenience store baking sections benefit from shared resources, significantly reducing costs compared to traditional bakeries [9][11]. Group 2: Efficiency - Traditional bakeries struggle with high waste rates, with over 50% of daily products needing to be sold the same day, leading to profit erosion [12][14]. - New retail players utilize big data for demand forecasting, keeping waste rates below 5% and allowing for more efficient production [14]. Group 3: Consumer Disconnect - Traditional brands face challenges in adapting to new consumer trends, such as low-sugar and whole grain products, due to reliance on classic products that maintain stable sales but are low-margin [16][18]. - There is a lack of effective communication with younger consumers, as traditional marketing methods fail to resonate in the age of social media [20][24]. Group 4: New Consumer Trends - The emergence of new baking brands is characterized by innovative designs and concepts that appeal to modern consumers [22][23]. - Successful products in membership stores are not just about low prices but about creating a comprehensive shopping experience that enhances membership value [25][27][30]. Group 5: Convenience and Accessibility - Convenience stores excel by providing quick access to baked goods, aligning with the fast-paced lifestyles of consumers [43][44]. - The combination of baked goods with coffee in convenience stores creates a stable profit margin and enhances customer experience [45]. Group 6: Live Commerce and Content Marketing - Live commerce shifts the focus from traditional retail logic to engaging consumers through content and emotional connections, transforming the purchasing experience [48][52]. - Data-driven product iterations in live commerce allow brands to quickly respond to consumer preferences, significantly shortening product development cycles [55][58]. Group 7: Diverse Consumer Segments - The baking market is increasingly segmented, with different consumer types such as efficiency-driven, value-conscious, and experience-seeking consumers, each with distinct purchasing motivations [70][86]. - Brands must identify and cater to specific consumer needs to create a compelling value proposition [89][91]. Group 8: Strategic Repositioning - Traditional baking brands must undergo a fundamental transformation in their business models, focusing on deep consumer insights and tailored value creation [98][99][111]. - The future winners in the baking industry will be those who can adapt to changing consumer values and preferences through innovative products and effective communication strategies [94][96].

本食谱选自《面包大全 》 栗子面包 材料： 甜面团160克 馅料： 栗子馅100克 表面装饰： 糖霜适量 栗子4颗 蛋液适量 制作过程: 1. 将发酵好的面团分割成40克/个，分别 滚圆，松弛20分钟。 4. 把接口压捏紧。 2. 将面团按压排气。 3. 然后包入栗子馅。 5. 接着放入纸托中。 6. 以温度30℃、湿度75%，发酵40分 钟。 7. 发酵好后，表面刷上蛋液。 8. 放 入 烤 箱 ， 以 上 火 200 ℃ 、 下 火 180℃，烘烤13分钟，出炉冷却后挤上糖 霜。 9. 最后放上栗子即可。 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 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解析！学会这些要点，从此实现时间自由！ 7、 掌握冷冻烘焙技术，百倍提升效率与营业额！超级干货来 ...

Core Viewpoint - The article highlights the journey of "依茉朵" in the competitive Shanghai baking market, emphasizing its unique approach of focusing on product innovation, storytelling, and quality to carve out a niche amidst the challenges posed by retail giants like Sam's Club and Hema [3][34][53]. Group 1: Company Background and Strategy - "依茉朵" has grown steadily over six years, opening nine stores without relying on outsourcing, financing, or imitation [3][4]. - The founder, Huang Tao, emphasizes a strategy of "differentiated competition," avoiding direct competition with major retailers by focusing on innovative and classic products [36][34]. - The brand's product structure consists of classic, trending, and innovative items, ensuring a stable product ecosystem [12]. Group 2: Product Innovation and Marketing - The company innovates by enhancing existing products rather than creating entirely new ones, often by adding compelling narratives to boost sales [30][39]. - Marketing strategies include maintaining a strong membership system and leveraging social media platforms like Xiaohongshu and Douyin to engage younger consumers [32][33]. - The brand's successful products, such as the "早安牛乳卷," are named to evoke specific consumption scenarios, enhancing their market appeal [39]. Group 3: Operational Excellence and Management - "依茉朵" prioritizes meticulous management and quality control, implementing detailed SOPs and a centralized monitoring system to ensure product consistency [44]. - The founder has built a professional organizational structure, allowing him to focus on innovation and strategy rather than day-to-day operations [50]. - The company is cautious about expansion, preferring to solidify its presence in Shanghai before exploring new markets, as evidenced by the recent opening of its first store in Fuyang [53][52].

Core Viewpoint - The rise of Ciabatta bread in China reflects significant changes in the baking industry, including the trends of pre-packaged retail, the main food transformation of baked goods, and the health-consciousness of consumers [25][26]. Group 1: Rise of Ciabatta - Ciabatta, originally a traditional Italian bread, has gained popularity in China, transitioning from niche high-end bakeries in cities like Beijing and Shanghai to mainstream consumer markets [5][7]. - Major pre-packaged baking companies, such as Taoli Bread and Man Keton, have recently launched Ciabatta products, indicating its entry into a larger market and potential to become a leading industry item [5][11]. - The health-oriented attributes of Ciabatta, such as high water content and simple ingredients, have made it appealing to health-conscious consumers, particularly those focused on fitness and low-sugar diets [7][19]. Group 2: Retail Transformation - The trend of retailing baked goods is reshaping the baking industry, with offline dining and packaged foods influencing each other [12][13]. - Pre-packaged products like bagels have successfully transitioned from in-store to retail, breaking the limitations of "freshly baked" sales [13][15]. - New retail platforms, including Sam's Club and Hema, are leveraging their cold chain and delivery networks to promote baked goods, which serve as key products for attracting customers [16][17]. Group 3: Main Food Transformation - Baked goods are increasingly being integrated into main meal scenarios, moving beyond traditional roles as breakfast or snack items [18][20]. - Ciabatta and bagels are becoming popular as meal substitutes, aligning with modern consumer preferences for convenience and health [19][20]. - The trend of main food transformation in baked goods aligns with similar developments in markets like Japan and the U.S., where bread has become a staple food [21]. Group 4: Health and Taste - The baking industry is now focused on creating products that balance health and taste, with consumers demanding both attributes [22][24]. - Local innovations in Ciabatta recipes, such as incorporating local ingredients, have contributed to its success in the Chinese market [24]. - The evolution of Ciabatta's formulation in China, including increased water content and olive oil, reflects a shift towards meeting local consumer preferences [24].

本食谱选自《面包大全 》 巧克力面包 材料： 甜面团180克 墨西哥酱适量 巧克力豆适量 制作过程: 1. 将发酵完成的面团分割成60克/个，分 别滚圆，松弛20分钟。 2. 将巧克力豆包入面团。 馅料： 巧克力豆90克 表面装饰： 4. 发酵好后，表面挤上墨西哥酱。 5. 再撒上巧克力豆。 3. 放 入 纸 托 中 ， 以 温 度 30 ℃ 、 湿 度 75%，发酵50分钟。 6. 放 入 烤 箱 ， 以 上 火 200 ℃ 、 下 火 180℃，烘烤13分钟即成。 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 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 ...