以下文章来源于红餐网 ，作者红餐编辑部 姜先生仙仙豆糕 2019 年于上海创立 ，以 "低糖低脂，绿色健康"为特色，曾进驻了 环球港、 长宁龙之梦、 大悦城、来福士 等 上海 一众 中高端 商场。 有消费者评价， " 每次路过 ， 十次有九次都在排队！ " 近两年，健康、减糖成为烘焙赛道趋势，但 一批主打低糖、低脂、 健康 的烘焙品牌 处境却不容乐观。 红餐网 . 做餐饮，上红餐 ！一个有温度的餐饮产业服务平台。 健 康 烘焙 概念虽火， 但 这张牌没想象中容易打 。 本文由红餐网(ID：hongcan18)原创首发，作者：李金枝；编辑：方圆。 上海网红点心门店全关，怎么了？ " 怎么都没了 啊， 我爱的仙豆糕 。 "近期，有上海网友发帖称，姜先生仙仙豆糕门店全关了。 门店全关，所属公司已经申请注销 2019 年 6 月，姜先生仙仙豆糕在上海开出首家门店，主打仙仙豆糕单品。 " 仙豆糕 " 是一 款 老北京 传统小吃 ， 由黑豆、绿豆、雪山黑肾豆、花豆和花生豆这五种豆类混合而 成 的 点心 。 姜先生仙仙豆糕 在 " 仙豆糕 " 这款 传统点心 基础上 ，提出了 " 低糖低脂，绿色健康 " 的 理念 。比如 ...

上海网红点心门店全关，怎么了？ "怎么都没了啊，我爱的仙豆糕。"近期，有上海网友发帖称，姜先生仙仙豆糕门店全关了。 姜先生仙仙豆糕2019年于上海创立，以"低糖低脂，绿色健康"为特色，曾进驻了环球港、长宁龙之梦、大悦城、来福士等上海一众中高端商场。有消费者 评价，"每次路过，十次有九次都在排队！" 近两年，健康、减糖成为烘焙赛道趋势，但一批主打低糖、低脂、健康的烘焙品牌处境却不容乐观。 门店全关，所属公司已经申请注销 然而好景不长，近两年，姜先生仙仙豆糕逐渐开始走下坡路，上海、杭州、嘉兴等地门店相继关门。据公开信息，今年初，姜先生仙仙豆糕仅剩上海世纪 汇和嘉定万达广场两家门店。9月初，姜先生仙仙豆糕最后一家店歇业，全国已无门店。 2019年6月，姜先生仙仙豆糕在上海开出首家门店，主打仙仙豆糕单品。 "仙豆糕"是一款老北京传统小吃，由黑豆、绿豆、雪山黑肾豆、花豆和花生豆这五种豆类混合而成的点心。 姜先生仙仙豆糕在"仙豆糕"这款传统点心基础上，提出了"低糖低脂，绿色健康"的理念。比如声称采用高品质食材，少油少糖纯手作。其原料包括越南紫 薯、埃曼塔乳酪、玛瑙红豆等，同时仙豆糕烘烤的过程中不放油慢烘。 姜先生仙仙豆糕 ...

Core Viewpoint - The company, Hai Rong Technology, reported a slight decline in revenue but maintained stability in its operations during a challenging period for the baking raw materials industry, indicating a strategic focus on market expansion and cost control [1][2]. Financial Performance - In the first half of 2025, the company achieved revenue of 512 million yuan, a year-on-year decrease of 1.33%, while the net profit attributable to shareholders narrowed to 3.1723 million yuan, with a gross margin adjusted to 26.04% [1]. - Despite a decline in overall gross margin, the company's cash flow remained stable, reflecting the resilience of its supply chain [3]. Industry Challenges and Strategies - The baking raw materials industry faced dual challenges from high raw material prices and shifts in consumer demand, leading to a need for improved supply chain efficiency, product innovation, and deeper market penetration [2]. - The company is focusing on a dual strategy of "cost control + market expansion" by optimizing product pricing and structure, enhancing production capacity, and strengthening supply chain management [2]. Product and Market Development - The company is expanding its product offerings with high-end health products, aligning with consumer trends and providing a foundation for gross margin recovery [3]. - The strategic development of a "big baking + tea drink" dual-drive model is showing initial success, with the company entering supply chains of leading tea brands and offering integrated solutions that enhance customer loyalty [3]. Future Outlook - The upcoming traditional consumption peak in the second half of 2025 is expected to provide a critical window for performance rebound, particularly with increased demand for baking products during the Mid-Autumn and National Day festivals [4]. - The long-term growth potential in the baking industry remains significant, with predictions of substantial market expansion in health-oriented baking segments and the company’s early positioning in these niche markets [4][5]. - The company's global expansion efforts, including production lines in India and sales subsidiaries in the Philippines and Turkey, are expected to enhance its participation in the overseas supply chain for new tea drinks [5].

Core Viewpoint - The article emphasizes the recruitment opportunities provided by DEMO黛慕, a modern baking enterprise in Nanning, Guangxi, aiming to connect baking professionals with job openings in the industry [5]. Company Overview - DEMO黛慕 was established in 2012 and is located in Nanning, Guangxi. It integrates product research and development, production, cold chain distribution, and physical stores [5]. - The company currently operates 15 offline direct stores and has over 3,000 square meters of self-owned factory space, featuring a 100,000-level purified production workshop [5]. - DEMO黛慕 is committed to promoting healthy baking concepts and products, using high-quality global ingredients and fresh baking practices, consistently opting for animal cream in their products [5]. Job Openings - **Bread R&D Engineer**: Monthly salary of 15K+, requiring over 5 years of relevant experience and familiarity with mainstream bread production processes [6]. - **Cake R&D Engineer**: Monthly salary of 15K+, also requiring over 5 years of experience and knowledge of various cake production processes [7][8]. - **Cake Process Supervisor**: Monthly salary of 8K+, responsible for managing the entire cake production process, including standardization and quality control [9]. - **Senior Cake Decorator**: Monthly salary of 8K+, skilled in creating custom cakes with various decoration techniques [10]. - **Baker**: Monthly salary of 4K-7K, proficient in making various types of bread [11]. Employee Benefits - The company offers a reasonable promotion mechanism, comprehensive training, and equal advancement opportunities [13]. - Opportunities for overseas baking learning exchanges in France and Japan, as well as domestic training [13]. - Additional benefits include holiday bonuses, birthday perks, paid annual leave, and team-building activities [13]. - Central kitchen positions include food and accommodation, while other positions receive meal subsidies [13].

Core Insights - The baking enzyme preparation industry in China is experiencing rapid growth driven by the expanding market for baked goods and increasing consumer demand for healthy, functional products, particularly low-sugar and high-fiber options [1][14] - The market size of China's baking enzyme preparation industry is projected to reach approximately 2.15 billion yuan in 2024, with a year-on-year growth of 15%, and is expected to further grow to 2.48 billion yuan by 2025 [14] - The industry is characterized by a complete supply chain, including upstream raw material supply, midstream production, and downstream applications, with significant advancements in technology and product innovation [6][12] Industry Overview - Baking enzyme preparations are natural protein catalysts extracted through biotechnology, aimed at improving the quality, processing performance, and nutritional value of baked goods [2][3] - These enzymes enhance dough extensibility, fermentation efficiency, delay aging, and optimize texture by breaking down components such as starch, protein, or cellulose [2][3] - The main types of baking enzymes include amylases, proteases, xylanases, lipases, and glucose oxidases, sourced from microorganisms or plants, known for their efficiency and safety [2][3] Market Dynamics - The retail market for baked goods in China is expected to reach 611.07 billion yuan in 2024, growing at a rate of 8.8%, with health-oriented and scenario-based products becoming new consumer hotspots [8] - The number of baking stores in China is projected to increase from 285,000 in 2020 to 338,000 by 2025, although the annual growth rate has slowed from 5.6% to 0.6% [10] - The enzyme preparation industry is expected to produce 2.074 million tons in 2024, reflecting a year-on-year growth of 7.5%, with food industry applications maintaining a 42.3% market share [12][14] Competitive Landscape - The baking enzyme preparation industry in China is characterized by a competitive landscape where international giants dominate the high-end market, while domestic companies are rapidly catching up [18][20] - Major international brands like Novozymes and Genencor lead the high-end market, while domestic firms such as Yidoli and Blue Biological are making strides in basic enzyme products and gradually moving into high-end fields [18][20] - The market concentration is increasing, with the East China region accounting for over 60% of the market share, driven by technological advancements and economies of scale [18][20] Development Trends - The industry is evolving towards high-end technology, health sustainability, and global market integration, with innovations in biotechnology driving the development of efficient and stable enzyme preparations [23][24] - There is a growing demand for functional enzyme preparations that cater to health-conscious consumers, with a shift towards low-sensitivity and high-fiber products [24] - The domestic market is expanding, particularly in the eastern regions, while companies are also establishing production facilities in Southeast Asia to leverage local resources and reduce costs [25]

Core Insights - The Chinese baking retail market is projected to exceed 859.56 billion yuan by 2029, indicating significant growth potential in the industry [1] - The baking market is experiencing diversification, with brands adopting various strategies such as e-commerce, blending traditional culture with modern techniques, and focusing on popular single-item products [1] - The industry faces challenges, including high store closure rates, with an expected addition of 103,000 new stores and 95,000 closures by the end of 2024, reflecting a high elimination rate [1] Group 1: Consumer Trends - There is a shift in consumer preferences towards healthier options, with approximately 71% of consumers willing to pay a premium for cleaner ingredient formulations [1] - Brands are focusing on health and wellness by developing products that are oil-free, low-carb, and have clean ingredient lists, balancing taste and health [1] Group 2: Experience and Innovation - Consumers now seek emotional value from baked goods, leading brands to create hybrid consumption spaces that combine baking with bookstores, tea, and coffee, enhancing the overall experience [2] - Digital technology is being integrated into product development and supply chain management, improving product innovation and ensuring food safety and quality [2] - The development of baking brands requires a focus on fundamental skills and patience, emphasizing the importance of mastering the basics to achieve market success [2]

Core Viewpoint - The article highlights the entrepreneurial journey of a community bakery named "Bread Commune" in Qingdao, focusing on its unique offerings and the founder's innovative approach to baking and customer engagement [2][4][48]. Group 1: Entrepreneurial Journey - The founder, Xiao He, transitioned from a corporate trade job to baking due to a personal need for authentic French bread, which was unavailable in her area [6][8]. - Initially lacking baking knowledge, Xiao He learned through online resources and formal training, demonstrating resilience and a willingness to adapt [11][12]. - The bakery was established to fill a market gap for healthier, savory breads, contrasting with the prevalent sweet options in the region [12][13]. Group 2: Product Offerings and Market Strategy - "Bread Commune" offers nearly 100 SKUs daily, including over 60 types of bread and 30 types of pastries, with the signature product being the ciabatta [25][27][30]. - The bakery emphasizes seasonal innovation and customer co-creation in product development, fostering a community-oriented atmosphere [36][40]. - Pricing strategy focuses on affordability, aiming to provide high value to customers, especially during economic downturns [42]. Group 3: Brand Growth and Customer Engagement - The bakery has gained a loyal customer base through word-of-mouth, with customers traveling long distances to purchase products [45][46]. - Transparency in the baking process and the use of high-quality ingredients, such as imported French flour, enhance customer trust and satisfaction [22][42]. - The founder's vision is to create a sustainable community bakery that prioritizes quality and customer relationships over rapid expansion [48][50].

Core Insights - The article highlights the significant role of Ma Taoshan Town in Zixi County, Jiangxi Province, as a major hub for bread production in China, with an annual output value of nearly 30 billion yuan and over 40,000 people engaged in the industry [2][9][12] Industry Overview - Zixi County has established approximately 16,000 bread stores across more than 1,000 cities in China, indicating a strong market presence [4] - The success of local brands like "Bao Shifu" and "Lu Xi He" reflects the influence of Zixi's bread-making community on national trends [4] Entrepreneurial Development - Zhang Xiewang, a key figure in the industry, started his journey in 1987 with limited resources, eventually leading to the establishment of a successful bakery and inspiring many locals to enter the bread-making business [5][9] - The rise of local entrepreneurs has transformed Ma Taoshan into a "bread village," with 90% of families involved in the industry and four billionaires emerging from the area [9][10] Industry Challenges and Responses - The industry faces challenges such as increased competition, declining profit margins, and rising consumer expectations for food safety [10] - In response, local entrepreneurs have formed an industry association and the government has established a bread industry development office to facilitate industry upgrades [10][12] Talent Development and Industry Chain - A talent cultivation system has been implemented, providing over 3,000 trained professionals annually to support the industry [12] - The complete bread industry chain in Zixi includes flour factories, oil companies, research centers, and logistics bases, allowing for effective cost control despite rising raw material prices [12] Technological Advancements - Modern bread production in Zixi has shifted from traditional methods to automated systems, enhancing efficiency and product quality [14][16] - Companies are focusing on health-conscious products, with some achieving annual sales exceeding 30 million yuan through innovative offerings [14] Tourism Integration - The local bread industry is leveraging tourism by creating attractions such as a 60,000 square meter bread-themed complex, which combines production with visitor experiences [16][18] - Events like bread culture festivals and baking tours are designed to convert tourists into loyal customers, further promoting the local bread economy [18]

Core Viewpoint - The article highlights the journey of "Linggan Bakery" in Wenzhou, which focuses on healthy, oil-free, and sugar-free French bread, emphasizing the importance of quality and traditional baking methods in a market dominated by pre-made products [2][5][17]. Group 1: Company Background - "Linggan Bakery" has become a pilgrimage site for French bread enthusiasts, offering a menu that includes hard European bread, baguettes, and croissants, all without oil or sugar [2][17]. - The founder, Zhou Jun, has over 20 years of experience in the baking industry, starting from a factory worker to a skilled baker, and has a deep passion for the craft [8][11][12]. Group 2: Business Strategy - Zhou Jun chose to differentiate the bakery by focusing on health-conscious products, despite the market trend favoring soft and sweet breads [17][22]. - The initial investment for the bakery was planned at 200,000 yuan but eventually exceeded 1 million yuan to create a professional and systematic space for healthy European bread [23]. Group 3: Product Development - The bakery uses a self-cultivated yeast that has been maintained for five years, contributing to the unique flavor of their bread [23]. - Zhou Jun emphasizes the importance of local ingredients and has innovated by incorporating local flavors into traditional recipes, such as using local soy sauce and various grains [29][32]. Group 4: Market Reception - Initially, the local consumers were not receptive to the hard, oil-free bread, but Zhou Jun engaged with customers to educate them on the benefits of his products, gradually building a loyal customer base [26][50]. - The bakery's reputation improved significantly after winning the "Best Artistic Bread Award" at the French Bread Festival, which helped local customers recognize the quality of their offerings [39][41]. Group 5: Future Aspirations - Zhou Jun aims to elevate the status of French baking in China, aspiring for a cultural respect similar to that in France, where only certified masters can display national symbols on their uniforms [41]. - The bakery continuously updates its menu, reflecting a commitment to innovation and customer feedback, ensuring that products remain fresh and relevant [43][44].

Group 1 - The core insight of the report is that the Chinese baking industry is experiencing strong growth, with a projected market size reaching over 100 billion yuan by 2029, reflecting a compound annual growth rate of approximately 7.3% [16][38] - The report highlights that the retail market for baked goods in China saw an 8.8% year-on-year growth in 2024, significantly outpacing many traditional food sectors [16][38] - Emerging markets, particularly in Asia and Africa, are identified as key drivers of industry growth, with China being a central consumer market due to its large population and increasing purchasing power [16][38] Group 2 - The competitive landscape of the Chinese baking market is characterized by local brands dominating the market, foreign brands facing contraction, and new entrants struggling to maintain market presence [19][21] - Local brands account for over 70% of the market share, with the top five brands increasing their concentration to 26.3% by 2024 [19][21] - The report indicates that foreign brands are experiencing a decline in market share from 28% in 2023 to 22% in 2025, pressured by local competitors [21] Group 3 - The report outlines significant regulatory impacts on the baking industry, with increasing scrutiny on food safety and labeling requirements, which are pushing companies to enhance product quality and transparency [17][22] - Compliance costs for companies have risen by an average of 15% due to new regulations, but this has also led to a 20% increase in consumer trust towards compliant brands [22] - The introduction of policies such as the "Prepackaged Food Labeling General Principles" emphasizes the need for clearer ingredient labeling, which is reshaping industry practices [18][22] Group 4 - Consumer trends indicate a shift towards health-conscious baking products, with a projected market size for healthy baked goods expected to reach 30 billion yuan by 2025, growing at a rate of 28.6% [34] - The demand for low-sugar, low-fat, and high-fiber baked goods is rising, driven by changing dietary preferences among consumers, particularly young professionals [34][35] - The report notes that baked goods are increasingly being viewed as convenient meal replacements, appealing to urban consumers' fast-paced lifestyles [35]