本食谱选自《酸面包的细节 》 土豆佛卡夏 很多年前，我第一次在苏利文面包房尝到了这种土豆扁面包 —— 刚出炉的面包非常好吃。为了做出类 似的东西，我回家后就开始研究它的做法。土豆用盐腌过并沥干，添加了一些橄榄油，这让烤好的土豆 有令人满足的丰富口感。这是我们在伯克利农贸市场卖东西的时候，我最喜欢的食物之一。 我总是能用佛卡夏换回一片上好的比萨。我们经常把这种面包作为面包房的员工餐，馅料就用我们手头 有的东西：康科德葡萄配白奶酪；甜豌豆配节瓜；玉米配帕德龙辣椒。 你可以像做比萨一样用新鲜的面团或在冰箱里完成隔夜最终发酵的面团。 在面包房里，我们用发酵了 一夜的面团，拉伸它，撒上馅料，然后烘焙。 可制作 1 个佛卡夏 1 个基础乡村面包面团 1500 克土豆，比如育空黄金土豆 半勺茶匙盐 适量现磨黑胡椒 半杯橄榄油 1 束新鲜百里香的叶子 85 克佩科里诺奶酪 你如果用新鲜的面团，然后 让面团松弛 30 分钟；如果用冰箱里的面团，就将它在室温下静置 30 分 钟，待其恢复到室温后再整形。用切片器把土豆切成薄而透明的片，放在一个滤网里，加入盐，拌匀。 静置 20 分钟，使土豆中的水分析出。 挤出土豆里残留的水分，直 ...

巴黎最近最火的甜品新地标，不是Pierre Hermé、不是Ladurée，而是"水果哥"的"魔法巧克力工 厂"。 看水果哥做产品简直治愈强迫症... 这次他不做水果了，改玩巧克力——而且是全身心沉浸式那种！店铺刚开业就爆火，排队的人都能 绕巴黎一圈了！ 没错——就是那个以"假水果甜点"红遍全网、被称为法餐界视觉艺术家的 Cédric Grolet开的新甜品 店。 首先要科普下，"水果哥"何许人也？ Cédric Grolet，2015年被评为法国最佳糕点师，法国甜点界的"视觉魔术师"。他最擅长的不是经典 的法甜，而是那种"看起来像水果，其实是巧克力和慕斯的高定甜点"，每一颗都精致得像可以放进 展览馆。Grolet 的甜点不仅能吃，更能拍，Instagram、微博、抖音上随便一刷，都能被他那种"艺 术感＋魔法感"的水果甜点刷屏。因此被中国粉丝起了个爱称"水果哥"。 但现在，他做了一个重大转身：水果暂且搁置，他选择将自己对于甜品的"视觉魔术 +工艺极致"集 中在"巧克力"这个原料上——于是， Cédric et la Chocolaterie 诞生。 门店位于巴黎歌剧院区，距离他的主力糕点店不远。"魔法巧克力工 ...

Core Viewpoint - The article emphasizes the recruitment of baking professionals by Welle, a well-known baking brand in the Greater Bay Area, aiming to connect job seekers with employment opportunities in the baking industry [2]. Group 1: Company Overview - Welle was established in 2009 and has become a popular baking brand in the Greater Bay Area, particularly in Zhuhai and Macau [2]. - The company has 20 stores covering high-end shopping districts and large communities in Zhuhai, focusing on using high-quality natural ingredients and craftsmanship [2]. - Welle aims to convey warmth and beauty through baking, enriching the city of Zhuhai with love and emotion [2]. Group 2: Job Openings - The company is currently hiring for various positions including bakers, pastry chefs, baking/ R&D supervisors/managers [1]. - The recruitment is open to both job seekers and businesses looking to post job openings [1]. Group 3: Job Requirements - **Baker Position**: Requires familiarity with the entire baking process, including dough preparation, shaping, and baking [3]. Candidates should have relevant work experience and be between 18-40 years old [5]. - **Pastry Chef Position**: Requires knowledge of pastry ingredients and techniques, with the ability to work independently [6]. Candidates should also be between 18-40 years old with at least one year of experience [7]. - **Baking Supervisor/Manager Position**: Responsible for managing the baking team and ensuring product quality [8]. Candidates should have over three years of management experience in a large chain bakery [9]. - **Product R&D Supervisor/Manager Position**: Focuses on product development and team management, requiring a background in food science or culinary arts and at least three years of relevant experience [10][11]. Group 4: Salary Information - Salaries for bakers and pastry chefs range from 3,500 to 7,000 [6][8]. - Salaries for baking supervisors/managers start at 7,000 and can exceed 10,000 [9]. - Salaries for product R&D supervisors/managers range from 8,000 to over 10,000 [10]. Group 5: Employee Benefits - The company offers benefits including social insurance, holiday bonuses, employee care, opportunities for external training, and a learning development fund [13].

Core Insights - The rise of bread festivals in lower-tier cities reflects a growing trend among young consumers seeking upgraded food experiences, similar to those in first-tier cities [3][7][10] - The popularity of these festivals indicates a shift in consumer behavior, where high-end and trendy bread products are now embraced by a wider audience beyond major urban centers [5][19][24] Group 1: Bread Festival Trends - The first bread festival in Lianyungang was announced on November 2, with several other cities like Yancheng and Huai'an following suit, marking a new seasonal trend [3] - Bread festivals, once seen as exclusive to major cities, are now attracting significant crowds in smaller cities, with events in Jiangmen and Shenyang drawing tens of thousands of visitors and substantial sales [12][14] - The pricing of bread at these festivals in lower-tier cities is comparable to that in first-tier cities, with individual items typically priced between 10 to 40 yuan [10][19] Group 2: Consumer Behavior and Market Dynamics - Young consumers in smaller cities are increasingly interested in high-end bread products, leading to a convergence of tastes and preferences with those in larger cities [7][9] - The similarity in vendor offerings between first-tier and lower-tier cities suggests a homogenization of the market, with many brands and products appearing across different locations [9][10] - The expansion of trendy bread brands into smaller cities indicates a strategic move to tap into new markets, as seen with brands like HOT CRUSH [14][19] Group 3: Brand Competition and Market Challenges - Traditional bakery chains are facing challenges, with reports of closures and declining sales, contrasting with the success of new, trendy brands [26][28] - The new wave of bakeries focuses on niche products and unique offerings, often abandoning traditional models in favor of specialized, high-demand items [29][30] - The competitive landscape is characterized by a high turnover of brands, with social media playing a crucial role in driving consumer interest and brand visibility [38][41] Group 4: Cultural and Emotional Factors - The sensory experience of visiting a bakery, including the aroma and ambiance, contributes to the emotional appeal of these establishments, making them popular among consumers seeking comfort and happiness [41][43] - The phenomenon of bread festivals and trendy bakeries reflects a broader cultural shift where consumption is linked to personal identity and social status, particularly among younger demographics [51][52]

Core Viewpoint - The rise of bread festivals in lower-tier cities reflects a growing demand for trendy and high-quality baked goods among young consumers, indicating a shift in consumer behavior and market dynamics in the baking industry [5][7][43]. Group 1: Bread Festival Trends - The first city bread festival was held in Lianyungang on November 2, with several other cities like Yancheng and Huai'an following suit, making bread festivals a new favorite autumn and winter activity [5][6]. - Bread festivals, once considered exclusive to major cities, are now attracting significant crowds in smaller cities, with events in Jiangmen and Shenyang drawing nearly 100,000 and 51,400 visitors respectively, generating substantial sales [13][25]. - The product offerings at these festivals show a remarkable similarity to those in first-tier cities, with many brands and products sharing names and styles, indicating a homogenization of the baking market across different city tiers [9][10][12]. Group 2: Consumer Behavior and Market Dynamics - Young consumers in smaller cities are increasingly seeking "upgraded" bread options, leading to a convergence in tastes and preferences with their counterparts in larger cities [7][8]. - The pricing of baked goods at these festivals is comparable to that in major cities, with most items priced between 10 to 40 yuan, making them accessible to a broader audience [12]. - The popularity of trendy bread products has led to a perception of these items as seasonal or regional specialties, with social media amplifying their desirability [21][24]. Group 3: Brand Expansion and Competition - Many emerging baking brands are using bread festivals as a platform to test new markets and expand their reach, resulting in a proliferation of similar brands across different cities [17][43]. - Traditional bakery chains like 85°C are struggling with declining sales and store closures, highlighting the competitive pressure from new, trendy brands that focus on niche products and social media marketing [25][26][27]. - The baking industry is becoming increasingly fragmented, with a significant number of small brands emerging, as indicated by the report predicting 338,000 bakery stores by 2025, with a large proportion being small-scale operations [34][35].

Core Viewpoint - The article emphasizes the recruitment of baking professionals by Welle, a well-known baking brand in the Greater Bay Area, aiming to connect job seekers with potential employers in the baking industry [2]. Company Overview - Welle was established in 2009 and has become a popular baking brand in the Greater Bay Area, particularly in Zhuhai and Macau, known for using high-quality natural ingredients and craftsmanship [2]. - The brand has 20 stores covering high-end shopping areas and large communities in Zhuhai, promoting warmth and beauty through baking [2]. Job Openings - Positions available include: - Baker - Pastry Chef - Baking/R&D Supervisor/Manager [1][8]. Job Requirements for Baker - Familiarity with the entire process of bread making, including dough preparation, lamination, shaping, and baking [3]. - Knowledge of the use, maintenance, and cleaning of baking equipment [3]. Job Requirements for Pastry Chef - Proficiency in pastry ingredients and baking techniques, with the ability to independently create various pastries [6]. - Knowledge of the use, maintenance, and cleaning of baking equipment [6]. Job Requirements for Baking Supervisor/Manager - Responsible for managing the production and daily operations of the bread/pastry team [8]. - Ensuring daily production and product quality control [8]. Job Requirements for Product R&D Supervisor/Manager - Responsible for product development and daily team management in the bread/pastry category [10]. - Conducting market research, competitive analysis, and product innovation to enhance brand competitiveness and market share [10]. Salary Information - Salary ranges for positions are as follows: - Baker: 3500-7000 [5] - Pastry Chef: 3500-7000 [7] - Baking Supervisor/Manager: 7000-10000+ [9] - Product R&D Supervisor/Manager: 8000-10000+ [11]. Employee Benefits - The company offers benefits including social insurance, holiday bonuses, employee care, opportunities for external learning, and a development fund [13].

本食谱选自《酸面包的细节 》 1片薄薄的干腌火腿，如塞拉诺火腿 1片硬质陈年奶酪，如曼彻格奶酪在小平底锅中倒入约0.5厘米深的橄榄油，用中高火加热。 放入面包片，煎3分钟，至表面金黄。翻面，将另一面也煎至金黄。面包片粗糙的表面会成为一把天然 的刨刀。将番茄的切面在面包片的一面摩擦，直到果肉磨碎，果汁和果泥填满面包片上的小孔。最后在 面包上放上火腿和奶酪，即可享用。 番茄烤面包 搭配番茄、特制火腿和硬质奶酪的烤面包是西班牙各地小吃店的夏日招牌菜。 没有什么比这更有风味的了。当然，要选用最好、最成熟的番茄，煎面包时要用品质好的橄榄油。 1人份优质橄榄油 1片新鲜的或隔夜的基础乡村面包 1个柔软、成熟的传家宝番茄，横切成两半 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 ...

Core Viewpoint - The rise of "Nai Pi Zi" (milk skin) represents a significant trend in the food industry, driven by consumer demand for natural, handmade, and culturally resonant flavors, marking a shift from exotic to local tastes [5][34][42]. Group 1: Product Popularity and Market Response - "Nai Pi Zi" has become a natural hit in the food scene, gaining traction without brand backing, primarily due to its unique flavor [3][5]. - The product's popularity has led to a surge in social media engagement, with platforms like Xiaohongshu seeing increased search interest and user-generated content [3][39]. - The demand for "Nai Pi Zi" has resulted in long queues at stores and a noticeable increase in raw material prices, affecting supply chains [21][25]. Group 2: Cultural and Culinary Significance - Originating from Inner Mongolia, "Nai Pi Zi" is a traditional dairy product that has been reinterpreted in urban bakeries, gaining a cultural significance as a symbol of authenticity and craftsmanship [7][9]. - The product's preparation process, which involves a labor-intensive method, adds to its perceived value and aligns with current consumer preferences for "clean label" foods [25][28]. Group 3: Industry Innovation and Competitive Advantage - "Nai Pi Zi" has emerged as a key innovation in the baking industry, providing a solution to the homogenization of products and offering a unique selling proposition through local ingredients [31][33]. - The integration of "Nai Pi Zi" into various baked goods has allowed brands to differentiate themselves in a competitive market, appealing to consumers' desire for authentic and emotionally resonant experiences [28][39]. Group 4: Future Outlook and Sustainability - The sustainability of "Nai Pi Zi" as a trend will depend on maintaining quality and continuing innovation, ensuring it evolves from a fleeting fad to a lasting staple in the culinary landscape [42].

Core Insights - The innovative dessert "Milk Skin Candy Hawthorn" has rapidly gained popularity, becoming a trending item across various cities in China, with significant social media engagement and long queues at stores [1][4][6] Group 1: Product Popularity - The product has seen a surge in demand, with related posts on Xiaohongshu reaching hundreds of thousands and Douyin views exceeding 600 million [1] - In Shanghai, the offline price for a single Milk Skin Candy Hawthorn is 48 yuan, while online prices have soared to 99 yuan, indicating a strong market demand despite high prices [6][8] Group 2: Product Differentiation - The Milk Skin Candy Hawthorn features two key upgrades: a layer of milk skin made from fresh milk that enhances flavor and texture, and the introduction of various innovative fillings beyond traditional hawthorn [9][10] - The dessert offers a multi-layered taste experience, combining crispy outer sugar coating, soft and fragrant milk skin, and juicy fruit fillings, appealing to both taste and visual aesthetics [10][11] Group 3: Market Expansion - The success of Milk Skin Candy Hawthorn has prompted tea and bakery brands to explore "Milk Skin +" product lines, integrating milk skin into various offerings, such as drinks and baked goods [12][18] - New products like milk skin-infused teas and cakes have emerged, demonstrating the versatility and market appeal of milk skin across different food categories [20][21] Group 4: Industry Challenges - The lack of standardization in defining "milk skin" poses a challenge for the industry, as different brands interpret and utilize the ingredient in various ways [40] - High production costs and fluctuating raw material prices hinder the widespread adoption of milk skin products, with significant resource loss during production [41] - The high-fat content of milk skin may conflict with current health trends, and the reliance on social media for sales raises concerns about long-term consumer loyalty [42][43] Group 5: Future Outlook - The milk skin phenomenon illustrates the potential for local specialty ingredients to create market excitement, suggesting a replicable model for future food innovations [44][45]

Core Viewpoint - The article discusses the rising trend of bread festivals in smaller cities in China, highlighting a shift in consumer behavior where young people are increasingly seeking high-quality, trendy bread products that were once considered exclusive to larger metropolitan areas [3][10][21]. Group 1: Bread Festival Phenomenon - The first bread festival in Lianyungang was held on November 2, with several other cities like Yancheng and Huai'an following suit, indicating a growing popularity of such events in autumn and winter [5][19]. - Bread festivals, initially perceived as a big city phenomenon, are now attracting significant crowds in smaller cities, with events in Jiangmen and Shenyang drawing tens of thousands of visitors and generating substantial sales [19][21]. - The pricing of bread at these festivals in smaller cities is comparable to that in major cities, with individual items typically priced between 10 to 40 yuan, often around 20 yuan [16][21]. Group 2: Market Dynamics and Consumer Behavior - The article notes that the product offerings at bread festivals in smaller cities closely resemble those in larger cities, with similar brand names and product types, indicating a convergence in consumer tastes [12][26]. - The expansion of trendy bread brands into smaller cities is narrowing the gap between urban and rural consumer experiences, as brands like HOT CRUSH have begun to open locations in less populated areas [22][26]. - Social media plays a significant role in driving the popularity of these bread festivals, as consumers share their experiences and promote the unique offerings available [24][55]. Group 3: Changing Landscape of Bakeries - The article contrasts the success of new trendy bakeries with the struggles of traditional chain bakeries like 85°C, which have seen a decline in sales and have closed multiple locations [38][39]. - New bakeries focus on niche products and unique offerings, often abandoning the traditional model of offering a wide range of baked goods, which has allowed them to capture consumer interest [42][44]. - The rise of social media and the desire for experiential consumption have made bread festivals and trendy bakeries appealing to consumers seeking a sense of happiness and fulfillment through food [58][63]. Group 4: Consumer Aspirations in Smaller Cities - Young consumers in smaller cities are increasingly seeking high-quality, trendy food experiences, reflecting a desire to enjoy the same lifestyle and products available in larger cities [66][72]. - The influx of trendy bakeries into smaller cities is filling a gap left by traditional private bakeries, catering to the growing demand for diverse and high-quality baked goods [73][75]. - The article emphasizes that this trend is not just a commercial phenomenon but also a reflection of changing lifestyles and aspirations among consumers in smaller cities [75].