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]

Core Viewpoint - The article highlights the unique business model of "VERIE BAKEHOUSE," which combines high-end baking with everyday accessibility, offering Michelin-level bread at an affordable price of 30 yuan, aiming to democratize gourmet baking experiences [2][20][69]. Group 1: Business Concept and Structure - "VERIE BAKEHOUSE" operates on a dual-concept model: the first floor serves as a casual bakery, while the second floor features a creative fine dining experience, allowing for a blend of daily indulgence and culinary artistry [7][20]. - The founders, Xin Xin and Frederic Jaros, emphasize the importance of creating a space that feels like home, avoiding pretentiousness while maintaining high standards in both product quality and customer experience [72][74]. Group 2: Founders' Background - Xin Xin transitioned from a finance career to the culinary world, where she met Frederic Jaros, a Canadian chef with a Michelin-starred background, who has a strong artistic influence in his cooking [9][12][18]. - Frederic Jaros has a notable history of achieving Michelin stars, including a significant role in elevating the Da Vittorio Shanghai restaurant to two Michelin stars [12][18]. Group 3: Product Philosophy - The bakery focuses on high-quality ingredients and meticulous techniques, particularly in their signature puff pastry, which is made daily with French butter and requires precise temperature control [38][41]. - The product offerings include unique creations like the "可芬" series, which blends elements of pastry and dessert, showcasing the innovative approach of combining flavors and textures [47][50]. Group 4: Marketing and Brand Identity - "VERIE BAKEHOUSE" relies on word-of-mouth marketing rather than traditional advertising, creating a community of customers who appreciate the brand's aesthetic and quality [75][77]. - The brand's philosophy centers on providing a high-end experience without the associated high costs, making gourmet baking accessible to a broader audience [69][81].

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].

Core Viewpoint - The event held by Tao Li Bread Co., Ltd. focuses on the innovation in the baking industry and the future development path under the dual background of "Healthy China" and consumption transformation [1] Industry Summary - The Chinese baking market is substantial and continues to grow, with projections indicating that the retail market size for baked goods will exceed 850 billion yuan by 2029 [1] - Tao Li Bread Co., Ltd. is recognized as a significant force in promoting industry standardization and large-scale development through innovations in short shelf-life technology and supply chain optimization [1] Company Summary - Tao Li Bread Co., Ltd. has evolved from a regional brand, Shenyang Tao Li Food Co., Ltd., into a nationwide baking enterprise over the years [1] - The company identifies eight key consumer demands in the changing market: safety, health, taste, price, greenness, convenience, aesthetics, and emotional connection [1]

Core Insights - 85°C is undergoing significant store closures in mainland China, with over 40 locations expected to shut down this year, marking the largest operational adjustment in five years due to a sales decline exceeding 20% and ongoing losses [4][9][10] - The closures reflect deeper challenges of brand aging and lack of innovation, as the company struggles to compete with emerging brands in the bakery market [4][10] - The company plans to open new franchise stores by the end of the year, indicating a strategy of "elimination and selection" to improve overall performance [4][8] Company Overview - 85°C, a well-known chain brand originating from Taiwan, specializes in coffee, cakes, and baked goods, and has expanded rapidly since its establishment in 2003 [4][9] - The brand's name is derived from the ideal brewing temperature for coffee, emphasizing its commitment to quality at affordable prices [4] Market Challenges - The bakery industry is facing systemic challenges, including complex supply chains and severe product homogenization, which hinder national expansion and lead to regional brand dominance [10] - The low entry barriers in the industry have resulted in intense price competition, forcing many brands to rely heavily on marketing rather than product differentiation [10] Financial Performance - In 2024, 85°C's sales in mainland China are projected to drop to approximately 18.8 billion RMB, a decline of over 20% from the previous year, with its market contribution falling from 51% to 42% [9] - The company has reported significant losses since the second half of 2023, with losses reaching approximately 460 million RMB in the first half of 2025 [9][10]

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]

Group 1: New Product Launches - Various brands have introduced new bakery products, including 桃李面包's yeast bread series featuring flavors like taro and sea salt lemon [11] - 叮咚买菜 launched a low GI blueberry walnut toast that won awards for innovation and has a GI value of 50 [13] - FamilyMart's new bread series includes creative items like carrot-filled bread and pumpkin chestnut Basque [18][17] Group 2: Seasonal and Themed Products - Many brands are releasing seasonal products for Halloween, such as 谷古面包's Halloween cake with various flavors [43] - 21cake introduced a wine-infused cheese cake called "风之子" that combines fresh cream and fruit flavors [26] - Holiland's Halloween-themed sweet potato buns feature a rich cheese filling [78] Group 3: Industry Trends and Strategies - 85度C's parent company 美食-KY is adjusting its strategy in mainland China, closing underperforming stores [149] - 瑞幸咖啡 is expanding its rental partnerships across 39 cities to enhance its market presence [150] - 霸王茶姬 opened a large-scale "super tea warehouse" in Hong Kong, focusing on immersive tea culture experiences [151] Group 4: Unique Flavor Combinations - Products like 喜社烘焙's banana chocolate cake combine rich flavors for a unique taste experience [51] - UH祐禾's桑葚乳酪 offers a balance of sweet and tangy flavors with a creamy texture [49] - SUGARMAMA's 福鼎白茶橙香蛋糕 merges Eastern and Western flavors for a unique dessert experience [91]