【日本探店】历经4代人的红豆包！传统与创新的挑战，迈向下一个100年！「喜福堂」

Core Viewpoint - The article emphasizes the potential for the emergence of numerous baking unicorns in the domestic market, highlighting the importance of strategic vision, innovative brand marketing, and operational management capabilities in the baking industry [1]. Group 1: Company Overview - "Kifukudo," a bakery established in 1916, has maintained its traditional flavors and products, particularly the red bean bun, for over a century [5][10]. - The current owner, Ikufumi Kaneko, represents the fourth generation of the family business, which has adapted to modern challenges while preserving its heritage [12][13]. - The bakery has a rich history, including relocation after the 1923 Kanto earthquake and a name change in 1961 to "Kifukudo," reflecting the founder's and his wife's names [15][16]. Group 2: Product Innovation - The red bean bun is a signature product, known for its unique recipe that balances rock sugar and white sugar for optimal taste [32]. - The bakery emphasizes high-quality ingredients, sourcing red beans from Hokkaido, specifically the Tokachi region, to ensure superior flavor [36][38]. - Kifukudo has expanded its product line by incorporating seasonal ingredients and variations of the red bean filling, showcasing innovation while honoring tradition [42][68]. Group 3: Business Strategy - The bakery's strategy includes maintaining classic products while diversifying offerings to meet customer preferences, similar to how other successful brands have expanded their product families [68]. - Seasonal adaptations and the introduction of new products, such as cream buns, are part of the strategy to sustain growth and customer interest [70]. - The company aims to create a welcoming shopping environment, enhancing customer experience through store renovations and an improved online purchasing system [56][58].