Core Viewpoint - The article highlights the unique approach of a bakery named "Shanhai Keping" in Suzhou, which markets its products as "bad-tasting" yet achieves high customer retention and profitability by catering to health-conscious consumers [1][3][34]. Group 1: Business Model and Strategy - The bakery focuses on creating low-sugar, low-oil bread options that appeal to fitness enthusiasts and health-conscious individuals, diverging from traditional sweet and rich bakery products [9][15]. - The founder, Shao Ye, transitioned from e-commerce to baking, leveraging his experience in health food to develop a niche market for healthier bread alternatives [7][12]. - The bakery's product line is intentionally limited, featuring around 15 varieties that emphasize wholesome ingredients and nutritional value, such as rice bread and ciabatta [16][18]. Group 2: Market Positioning and Customer Engagement - The bakery's marketing strategy includes a strong emphasis on content creation, sharing personal fitness journeys and product development processes on social media platforms to build a loyal customer base [28][31]. - Shao Ye engages directly with customers to gather feedback, forming a "user co-creation" model that ensures products meet the specific dietary needs of his target audience [25]. - The store's unique branding as a provider of "bad-tasting" bread has attracted a niche clientele, particularly those who prioritize health over traditional taste [13][34]. Group 3: Product Development and Innovation - The bakery employs a slow fermentation process and innovative flavor combinations to enhance the taste of its products while maintaining health standards, such as using natural sweetness from dried fruits [22][20]. - New product launches are carefully timed and tested, with a focus on quality over quantity, ensuring that each item meets the founder's high standards before being introduced to the market [32][34]. - The ciabatta series has become a bestseller, showcasing the bakery's ability to blend traditional bread-making techniques with modern health trends [16][18].

元旦佳节临近，节庆消费市场持续升温。今年零售商超愈发注重营造节日"氛围感"，并深耕细分品类 的"健康化"价值，以满足消费者对品质生活与情感体验的双重追求。12月29日至1月1日，京东七鲜超市 诚意开启烘焙超级品类日，烘焙产品享"满39减6"超值优惠，人气爆品价格直降。同时七鲜更上线多款 新年饰品，为消费者构建一个从餐桌美味到家居氛围的完整节日场景。 在七鲜超市本周的"烘焙超级品类日"(12月29日至1月1日)中，烘焙产品享受"满39减6"的节日优惠。其数 款"明星单品"更价格直降，如冬日"烘焙顶流"七鲜红颜草莓盒子蛋糕价格直降至39.9元/盒。有着"减糖 25%"以上的健康配方设计与16颗红颜草莓的扎实用料。而七鲜超市创新采用的"蛋糕-奶油-蛋糕"的三层 夹心结构，更完美解决了同类产品底部奶油易残留的痛点。不管是一人食的悦己选择，还是情侣约会、 亲友聚餐的浪漫点缀，这款草莓盒子蛋糕都能精准适配。 除了给力价格，京东七鲜多款烘焙新品更一齐亮相，为节日生活再添甜蜜新选择。奥巧瑞士卷包含醇厚 奥巧黑卷与嫩滑香草白卷两种口味，其中，奥巧黑卷在绵软的蛋糕体中融入了奥利奥饼干碎和巧克力脆 脆球，口感层层递进，每一口都能嚼 ...

东京烘焙职业人原创《中国烘焙匠人店》系列已开启。来 # 听创始人说，说他们精彩的创业故事。 我们希望能够从创始人、主理人的经历中，去记录、去观察、去思考开店这件不容易的事情，我们 相信，这是一种值得探索的事。 【独家采访 · 第 194 家】 " 全麦面包真的能吃吗？" "健康烘焙只能是干噎难咽的代名词？" 在烘焙行业 "伪健康" 概念泛滥、内卷加剧的当下，无数消费者被配料表套路、为口感妥协。 而 HIITSUP全能博仕 （HIITSUP日加能升级品牌） ，却用7年时间逆势突围 ——创始人针对18- 35岁人群健康需求出发，以"真原料+硬技术" ，让产品成为消费者的"放心之选"，特别受热衷中高 端消费的女士喜爱，复购率达70%以上。 近日，东京烘焙职业人专访了HIITSUP全能博仕联合创始人李团结，听一听他在健康烘焙赛道的破 局之道，以及一个食品品牌如何用真诚与技术硬刚行业内卷。 东京烘焙职业人： HIITSUP 全能博仕已成立七年，能否分享品牌创立初衷，以及从初期产品到烘 焙赛道的转型逻辑？ 李团结： 创立前我长期从事金融、环保等多领域咨询工作，节奏快、强度大，因此养成了长期健身 的习惯。作为资深健身爱好者 ...

Core Viewpoint - The article highlights the unique approach of "Hiyori Tea" in the Chinese baking industry, focusing on health and quality rather than trends and quick profits. The founder, Bruce, aims to create a brand that offers both healthy and delicious baked goods, filling a significant gap in the market [2][5][6]. Group 1: Founder Background and Philosophy - Bruce, the founder of "Hiyori Tea," has a background in international trade and previously established a successful high-end French restaurant chain in Wuhan. His experiences shaped his understanding of quality and supply chain management [8][11]. - After realizing the lack of health consciousness in the Chinese baking industry, Bruce decided to pivot his career at the age of 50 to create a baking brand that prioritizes health and taste [12][16]. Group 2: Product Quality and Sourcing - "Hiyori Tea" adheres to strict sourcing guidelines, maintaining a whitelist for ingredients. Any unhealthy component is outright banned from their products, ensuring high-quality standards [16][17]. - The brand uses premium ingredients, such as top-grade Japanese flour and S-class cinnamon from Sri Lanka, to ensure the quality and taste of their baked goods [17][22]. Group 3: Production and Business Model - The company established a central factory before opening retail locations, which is atypical in the industry. This factory supports the production of stable, healthy products and adheres to Japanese baking techniques [32][34]. - The factory currently has the capacity to support 30-40 stores, allowing for expansion based on a prepared system rather than solely on financial resources [35]. Group 4: Market Positioning and Consumer Engagement - "Hiyori Tea" focuses on a restrained product line that emphasizes basic flavors rather than trendy, overly sweet items. This approach has led to high customer retention and repeat purchases [36][41]. - The brand's commitment to quality and health resonates with a demographic of 30-45-year-olds, contributing to its growth even during industry downturns [41][43].

Core Viewpoint - The article highlights the journey and philosophy of "Briant d'Or Stone Oven Bread," a bakery in Shanghai that has been operating for fourteen years, emphasizing its commitment to quality and customer trust over marketing trends [2][6][18]. Group 1: Brand Evolution - "Briant d'Or Stone Oven Bread" has undergone a transformation from an "old French" style to a "French countryside grocery store" aesthetic, attracting a younger customer base while retaining loyal patrons [6][14]. - The bakery's unique selling point is its heavy stone oven imported from Spain, which provides a distinct texture and flavor to the bread, setting it apart from competitors [7][18]. Group 2: Product Philosophy - The brand focuses on classic products that have remained unchanged for over a decade, such as sea salt rolls and butter toast, which contribute to high customer repurchase rates [22][25]. - Recent innovations include a zero-sugar series using sugar alcohols and a zero-flour series utilizing coconut and other alternative flours, catering to health-conscious consumers [31][34]. Group 3: Customer Engagement - The bakery emphasizes the importance of customer feedback in product development, with a focus on creating items that resonate with consumer needs rather than following market trends [38][45]. - The team employs a rigorous three-step logic for product development, analyzing local demographics to tailor offerings and ensure freshness [41][43]. Group 4: Operational Strategy - Each of the three locations operates independently, allowing for unique local flavors and maintaining high-quality standards through skilled craftsmanship [46][47]. - The brand's longevity is attributed to a stable workforce and a commitment to quality, with a focus on emotional connections with customers [47].

Group 1 - The 10th China International Baking Autumn Exhibition was held from October 17 to 19, attracting over 600 leading companies from 54 countries and regions, with more than 100,000 professional visitors, marking a record high in scale [1] - Yibao Group showcased its position as a "leader in healthy baking," emphasizing its innovative health product matrix and comprehensive industry chain layout, indicating strong potential for the industry's shift towards nutrition and functionality [1] - The forum focused on the innovative application of nuts in baked goods, aiming to transform nuts from traditional ingredients into "superfoods" that activate products and create surprises, providing new ideas and momentum for the baking industry's innovation [3] Group 2 - The Chinese nut market is projected to exceed 300 billion yuan in 2024, with an expected growth to 428.3 billion yuan by 2029, indicating a potential increase of over 100 billion yuan in the next five years [3] - 83% of consumers prefer "0 additives, low/no sugar" clean label products, with the share of nuts in e-commerce platforms rising from 28.8% in 2023 to 31.9% in 2024, reflecting a significant shift in consumer preferences [3] - Three squirrels reported a 52% year-on-year increase in sales for its baking category, reaching 300 million yuan in 2024, with health-focused products like whole grain nut bread contributing significantly [5] Group 3 - The baking industry is undergoing a strategic transformation from "eating enough" to "eating well and healthily," driven by national policies and the health status of the population, revealing substantial market potential in segmented consumption scenarios [5][9] - The current health challenges in China, such as over 50% obesity rate and 27.8% hypertension rate, highlight the need for the baking industry to innovate and upgrade its offerings [9] - The demand for baked goods is becoming more refined and diversified, with different consumer groups seeking specific health-oriented products, reshaping the competitive landscape of the baking market [9] Group 4 - Yibao Group's participation in the exhibition received positive feedback, confirming the industry's shift from "flavor-led" to "nutrition-enabled" transformation [13][15] - The company’s nut snacks attracted significant attention, with over 3,000 samples distributed, aligning with the clean label market trend and demonstrating Yibao's capability to drive product innovation based on consumer needs [13][15] - Yibao Group aims to lead the baking industry towards a transformation that balances health and taste, reinforcing its strategic path centered on "nutritional innovation" [16][18]

Core Insights - The 10th China International Baking Autumn Exhibition was held in Wuhan, showcasing the innovative health baking concepts of Jiafujiade [1] - Jiafujiade hosted the "2025 Health Baking Innovation and Transformation Forum," gathering industry leaders to discuss new opportunities in the baking sector [2] - The company emphasizes the importance of product quality and innovative production processes in the baking industry [3] Group 1: Industry Trends - The forum highlighted the dual drivers of consumer demand for "clean labels" and "high fiber, high protein" products, alongside the fragmentation of distribution channels [2] - Industry consensus indicates a significant opportunity window, necessitating technological innovation and model transformation to capture future market leadership [2] Group 2: Product and Service Innovation - Jiafujiade has developed high-quality baking flour series, "Jiafu Seven Stars" and "33 Brand," utilizing selected imported wheat and advanced Swiss BUHLER production lines [4] - The exhibition featured live demonstrations of various innovative bread products, attracting significant attention from attendees [4] - The company is focusing on product innovation and service upgrades, with a commitment to enhancing customer value through whole grain solutions and other offerings [4] Group 3: Future Developments - Jiafujiade is upgrading its production capacity, currently processing over 2,200 tons of wheat daily, with plans to increase annual capacity to 1.5 million tons after the completion of its second phase [4] - The company has officially initiated its listing process and aims to expand R&D investments to drive continuous technological innovation and product upgrades in the baking industry [4]

Core Insights - Bakery China Autumn Exhibition serves as a significant barometer for the baking industry in the second half of the year, showcasing not only business opportunities but also trends for the 2025 autumn/winter and 2026 spring/summer seasons [1] - The event is characterized by excitement, new products, inspiration, and future trends, attracting considerable attention from industry players [1] Group 1: Trends and Innovations - The first day of the exhibition was lively and featured a greater emphasis on innovation, with new surprises found in every aisle, from ingredients to equipment [4] - Major companies are focusing on "complete solutions," presenting product lines that rival established baking brands, blending classic and innovative offerings [4] - Key trends observed include a shift towards health-oriented products, emphasizing low sugar, low fat, high protein, whole grain, and clean label ingredients, reflecting a more comprehensive approach to health [26] - The exploration of "Eastern flavors" is gaining momentum, with new expressions of local tastes and tea flavors being showcased [38] - The integration of desserts and beverages is becoming a trend, with products like coffee, tea, and chocolate being combined to create a "composite experience" [49] Group 2: Target Demographics - The exhibition highlights trends catering to specific demographics, such as the "children's economy" and "silver economy," focusing on healthier and more engaging ingredients for these groups [59] Group 3: Competitions and Events - The "Aizhen Cup" competition is a major highlight, showcasing the professionalism of participants and drawing significant interest from attendees [73] - The "Anqi Yeast Cup" national youth baking competition is also taking place, with the first day's events already concluded and generating excitement for the final results [91][92] Group 4: Industry Insights - The Bakery China summit is a key event for industry leaders to share insights on the competition between pre-made and freshly baked products, future trends, and brand marketing strategies [97] - The exhibition is not just a sales event but a collective "charging moment" for the industry, with each new product launch and machine activation contributing to the redefinition of the baking landscape [107]

Core Insights - The article highlights the entrepreneurial journey of Xin Xin, the founder of "Bread & Circus," emphasizing her transformation from a health-conscious individual to a successful bakery owner focused on healthy eating [3][6][58] - The brand has gained popularity by integrating local ingredients and creating unique products that resonate with the community, such as the "crispy fish tart" that combines local flavors [16][18][21] Group 1: Entrepreneurial Journey - Xin Xin's journey began with a personal health transformation, losing 70 pounds and realizing the importance of healthy eating [4][6] - She transitioned from a healthy meal studio to a bakery, focusing on creating nutritious bread that complements a balanced diet [6][8] Group 2: Brand Development - "Bread & Circus" has established itself as a local cultural symbol, with unique branding elements like the "red-nosed bus" and immersive experiences that attract customers [13][23][26] - The bakery's design and atmosphere evoke a carnival feel, enhancing customer engagement and brand recognition [10][12] Group 3: Product Innovation - The bakery offers around 40 different SKUs, ensuring a mix of fresh bread and pastries to maintain customer interest [34][36] - Products are made with high-quality ingredients, including imported flour and butter, emphasizing health without compromising taste [40][42] Group 4: Community Engagement - The brand actively participates in local markets and events, creating interactive experiences that foster community connections [13][8] - Xin Xin collaborates with local agricultural products, promoting regional flavors and supporting local farmers [18][21] Group 5: Health Focus - The bakery prioritizes health by using natural sweeteners and extending fermentation times to reduce sugar content, ensuring a healthier product [42][54] - Transparency in ingredient sourcing and nutritional information builds trust with customers, reinforcing the brand's commitment to health [50][57]

Core Viewpoint - The article discusses the challenges faced by health-oriented baking brands in the market, highlighting the closure of the popular Shanghai-based brand "Jiang Xiansheng Xian Dougao" and the struggles of other similar brands to maintain their market presence and consumer interest [6][14][20]. Group 1: Jiang Xiansheng Xian Dougao - Jiang Xiansheng Xian Dougao, founded in 2019, specialized in low-sugar, low-fat, and healthy snacks, gaining popularity in high-end shopping centers in Shanghai [6][9][13]. - The brand experienced rapid growth, with nearly 20 stores at its peak, but has since faced a decline, leading to the closure of all its locations by September 2023 [13][14]. - The parent company, Xi'an Beixianmei Catering Management Co., has initiated the process of deregistration, indicating a complete exit from the market [14]. Group 2: Market Trends in Health Baking - Other health-focused baking brands, such as Taoxi Manman and He Suo, have also struggled, with many closing stores despite initial success and funding [16][18]. - The concept of "healthy baking" is often criticized as being superficial, with many products merely substituting ingredients without achieving true health benefits [20][21]. - The balance between taste and health is difficult to achieve, leading to low consumer acceptance of products that prioritize health over flavor [23][26]. Group 3: Consumer Behavior and Market Dynamics - Consumers increasingly prioritize ingredient transparency and quality, but convincing them to pay a premium for health-oriented products remains challenging [25][28]. - Brands that once emphasized health are shifting their messaging to focus on quality and freshness instead [18][19]. - Innovative approaches, such as incorporating functional ingredients like traditional Chinese herbs, are emerging as potential solutions to attract health-conscious consumers [29].