Group 1 - The core viewpoint of the article highlights the rise of "supermarket baking" as a new growth engine for retail brands, moving from a marginal presence to a central focus in the industry [1] - Major retail brands like Sam's Club and Hema are leveraging innovative products like mochi and durian mille-feuille to enhance their performance, while others like Yonghui and Wumart are exploring self-operated baking and factory collaborations [1] - The article raises questions about the transformation of the baking supply chain in new retail and the need for stable, standardized, yet innovative products for supermarkets [1] Group 2 - The "2025 Fresh Produce Grand Class" aims to address the challenges faced by the baking supply chain and provide new answers for the industry [1] - The event will feature discussions on various topics, including the operational strategies for baking areas, supply chain construction, and cost control, focusing on practical solutions rather than theoretical discussions [14] - The baking category is identified as a key area for structural growth within supermarkets, combining fresh attributes, ready-to-eat qualities, and emotional value [11][14] Group 3 - The event will host over 30 industry experts who are practical operators and creators of new models, providing insights into the growth potential of frozen baking in retail [10] - The forum is positioned as a resource connection platform, facilitating direct communication between baking factories and potential clients, which is crucial for business growth [8][17] - The discussions will emphasize the need to return to product fundamentals and reconstruct growth strategies, moving away from outdated retail models [9]

Core Insights - The article discusses the recent opening of a new bakery by Haidilao, highlighting its competitive pricing strategy and potential to attract customers through unique offerings [16]. Group 1: Bakery Industry Trends - The article mentions a trend of bakery closures, with 100,000 bakeries shutting down, while some profitable shops have successfully navigated this challenging environment [16]. - It emphasizes the importance of ingredient transparency in the industry, particularly following the discontinuation of sodium dehydroacetate, which has intensified competition regarding ingredient lists [16]. Group 2: Innovations and Techniques - The article introduces various baking techniques, such as the overnight refrigeration method, which can enhance efficiency and flexibility for bakers [16]. - It also discusses the benefits of mastering frozen baking technology, which can significantly improve operational efficiency and revenue [16]. Group 3: Unique Offerings and Customer Preferences - The article highlights a phenomenon where foreign tourists in China are particularly fond of specific types of bread, indicating a potential market opportunity for bakeries [16]. - It features an exclusive interview with a bakery owner who has successfully carved out a niche in the baking industry, showcasing innovative approaches to attract customers [16].

Core Insights - Red Star Forward has opened its first store in the southern region, specifically in Changsha, marking a significant expansion beyond its traditional northern markets [1][6] - The new store features a different design and product offering compared to previous locations, indicating a strategic adaptation to local market conditions [2][4] Store and Product Changes - The Changsha store is located in a shopping mall's lower level, contrasting with previous street-facing locations, and features a modern design with a focus on fresh milk and baked goods [2][5] - The product range at the new store is more diverse, offering around 60 SKUs, including fresh milk, various baked goods, and retail products, compared to 30-40 SKUs in northern stores [4][8] Market Competition and Challenges - The southern market already has several competitors offering similar "fresh milk + baked goods" concepts, making it challenging for Red Star Forward to establish a unique presence [6][10] - Competitors like UH Youhe have also introduced fresh milk products, which could divert customers seeking a one-stop shopping experience [12] - The company faces operational challenges related to supply chain management and logistics, particularly for fresh milk, which requires local sourcing and efficient distribution [10][12]

Core Viewpoint - The article discusses the evolving landscape of the baking industry in China, highlighting the shift from high-priced trendy products to affordable, quality options that meet consumer needs and preferences [2][4][20]. Market Overview - The high-end baking segment, exemplified by products like "Panettone," has created a perception of value among consumers, but this trend is limited by the sustainability of high prices and marketing [2]. - The first half of 2025 saw a significant decline in the new consumption sector, with only 44 projects raising approximately 2.8 billion RMB, marking a low point in project numbers and disclosed amounts [4]. - The food and beverage sector experienced a 7.33% decline in stock prices, with revenue and net profit growth rates slowing significantly compared to the previous year [4]. Investment Insights - The food and beverage sector's PE valuation has dropped to 7.26%, indicating a potential "margin of safety" for investors [5]. - The demand for affordable, quality bread remains strong, with short-shelf-life bread showing resilience due to its fresh ingredients and low price point, ensuring stable repurchase rates [5][7]. Consumer Behavior - Consumers are increasingly prioritizing value over novelty, with a shift towards products that offer quality at reasonable prices [7][19]. - The concept of "comfort bread" is gaining traction, as consumers favor familiar, affordable options over high-priced alternatives [10][19]. Company Case Study: 桃李面包 (Tao Li Bread) - 桃李面包 has established itself as a trusted brand in the affordable bread market, leveraging a robust supply chain and consistent product quality to maintain consumer loyalty [11][13]. - The company has a strong cash flow, with a net cash flow from operating activities of 434 million RMB in the first half of 2025, indicating resilience amid industry challenges [13]. - 桃李面包's strategic focus on innovation, efficiency, and trust is driving its transformation to adapt to changing consumer preferences and market dynamics [20][21]. Future Outlook - The baking market is expected to continue growing, with the retail market projected to reach 611.07 billion RMB in 2024 and 859.56 billion RMB by 2029, with affordable bread maintaining over 65% market share [10]. - 桃李面包 is adapting to market changes by expanding its product offerings and exploring new sales channels, ensuring its relevance in a competitive landscape [20][21].

Core Points - The article discusses the process of making a specific type of bread using a dough called "皮力欧许面团" [2] - It outlines the steps involved in preparing, shaping, and baking the bread, emphasizing the importance of fermentation and decoration [5][10][18] Summary by Sections Dough Preparation - The dough is divided into 300 grams per piece and allowed to rest for 20 minutes [5] - A hole is made in the center of the dough using a rolling pin [6] - The dough is then shaped into a circular form [7] Fermentation and Baking - The shaped dough is placed on a baking tray and fermented at a temperature of 28℃ and humidity of 75% for 60 minutes [10] - After fermentation, egg wash is applied to the surface of the dough [11] - Decorative patterns are cut into the dough using scissors [12] - Pearl sugar is sprinkled on top before baking [17] - The bread is baked in an oven at 200℃ for the top and 190℃ for the bottom for 15 minutes [18] Industry Insights - The article includes a section on notable figures in the baking industry, highlighting interviews with experienced bakers and champions [21] - It mentions the opening of a new bakery by 海底捞, which aims to attract customers with affordable pricing [21] - The article also discusses trends in the baking industry, such as the impact of ingredient changes and techniques like overnight refrigeration and frozen baking [21]

# 面包王子说： 未来面包的流行趋势，会随着一些独特原材料的加入，所带来的更丰富的口感，从而占领消费者的味觉。我们要洞察更多稀有的原材料，开发 更多、更加新奇特的口味和口感。 维秘超模、运动员、各路网红群番宣讲， 一时间「无麸质」饮食被贴上了"养生健身"的标签。 麸质是存在于小麦中的蛋白质，为小麦提供筋道感，"面筋"就是麦麸的功劳。 无麸质一般指的是不含有小麦的食品。 这样米粉替代小麦粉重新收到了关注。 近年来，随着制粉加工技术的发展，生产出颗粒更细的米粉成为可能。让米粉在面包、甜品、面条等的用途扩大了。 米粉面包是用米粉为原材料制作的面包，它看起来与小麦粉制成的面包没有差别，但它与 常见的小麦面包不同。 / / / 在日本，1 0 0%无麸质米粉面包店「RICE HACK Gl u t e n -fr e e Ba k e r y」的开业引来了众多媒体与消费者的追捧。 我重新看了一遍日本面包师西川功晃的《米粉面包》，迫不及待的要来和大家分享了。 米面包并不是什么新鲜事物。 早在1 8世纪末、1 9世纪初的欧洲，由于严苛的谷物法限制，导致国内谷物价格高涨，到了快要发生饥荒的地步。人们不得不在金贵的面粉中掺 入 ...

Core Viewpoint - The rise of the clay oven bread shop in rural areas of Hangzhou represents a unique connection between traditional craftsmanship and modern consumer preferences, attracting urban consumers seeking a "slow life" experience [2][7]. Group 1: Business Model and Consumer Engagement - The clay oven bread shop, founded by siblings Chen Xiaobin and Chen Xiaoling, has seen stable customer traffic since its opening, with around 40 to 50 orders on weekdays and over 100 on weekends and holidays [2]. - The unique baking process, which involves heating the oven with wood for an hour before baking, imparts a distinct flavor to the bread, making it a favorite among consumers [2][5]. - The shop not only sells bread but also provides a relaxing environment for customers to enjoy the rural scenery, enhancing the overall consumer experience [5][7]. Group 2: Cultural and Economic Impact - The clay oven bread shop aligns with the cultural heritage of traditional craftsmanship, resonating with the rural setting and attracting urban consumers looking for a slower pace of life [7]. - Experts suggest that while such new business models can bring short-term economic benefits and increased visibility to rural areas, sustainable development requires integration into the broader rural development framework [7][8]. - Recommendations include collaborative planning among local villages to create a comprehensive consumption ecosystem that combines dining, accommodation, and tourism, thereby fostering long-term growth [8].

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]

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 184 家】 "30元，在上海能买到什么？" 「VERIE BAKEHOUSE」 给出的答案是：一个米其林级别的面 包。这并非营销话术，而是这家店从诞生之初就设定的品牌基因—— 拒绝让精湛技艺成为少数人的 特权。 推开新天地那扇并不张扬的门，黄油与现磨咖啡的温暖香气扑面而来。视线所及，是如艺术品般陈 列、线条利落如楷书的酥皮点心。没有人声鼎沸，只有恰到好处的松弛。这里不是一家传统意义上 的"网红店"，它更像一个精心经营的生活片段。 而构筑这个片段的，是一对"最佳CP"——一位从金融世界跨界而来的女强人心馨，和一位曾为米其 林摘星的加拿大主厨Frederic Jaros。 他们将精致驯化为日常，用"一店双境"的商业模式，完美回答了如何让高级烘焙与日常消费并行不 悖。 心馨曾经在金融行业工作，原本的世界充斥着Excel表、商业计划书和ROI。 她曾负责把一家意大利米其林品牌从零到一引进落 ...

Core Viewpoint - The article provides a detailed recipe for making rosemary cheese sticks, highlighting the ingredients and step-by-step preparation process, which can appeal to baking enthusiasts and professionals in the culinary industry [2][3]. Ingredients Summary - The recipe includes high-gluten flour (350g), low-gluten flour (150g), salt (8g), malt extract (2g), butter (10g), dry yeast (3g), water (320g), rosemary (10g), black sesame (25g), cheese powder (25g), and basil (5g) [3]. Preparation Process Summary - All ingredients are mixed in a blender until a smooth dough is formed, followed by the addition of butter [5]. - The dough is then mixed until it can stretch into a membrane [6]. - The dough is allowed to ferment at room temperature (30℃) for 60 minutes [9]. - After fermentation, the dough is gently pressed to release gas [10]. - The dough is rolled out to a thickness of 0.5 cm [11]. - The dough is cut into 100g strips [14]. - The strips are placed on a baking tray and allowed to ferment again at 30℃ and 75% humidity for 30 minutes [16]. - After the second fermentation, cheese shreds are sprinkled on top [17]. - White sesame seeds are also added on the surface [22]. - Finally, the sticks are baked in an oven at 210℃ (top) and 200℃ (bottom) with steam for 20 minutes [23].