在沈阳桃李面包的财务中心，43岁的孙颖正重新定义烘焙行业的资本效率。2024年，这位最年轻梯队的 大专学历财务总监斩获56.78万元年薪，比A股CFO平均薪酬（81.48万元）低30%。但是当桃李面包公司 营收和归母净利润双双下滑9%、股价跌13.8%情况下，CFO涨薪3成13.4万元引发争议。 专题：专题|2024年度A股CFO数据报告：美的集团钟铮年薪946万，比亚迪周亚琳896万 炒股就看金麒麟分析师研报，权威，专业，及时，全面，助您挖掘潜力主题机会！ 作为上市公司核心管理层关键成员，财务总监CFO的地位与作用至关重要。新浪财经《2024年度A股 CFO数据报告》显示，2024年A股上市公司财务总监（CFO）群体薪酬规模合计达42.70亿元，平均年薪 为81.48万元。 | | | | 1 | | | | | --- | --- | --- | --- | --- | --- | --- | | 浙江鼎力 | 王美花 | 75.00 | 5 | 55 | 1970 | 大专 | | 扬杰科技 | 戴娟 | 70.73 | 6.53 | 47 | 1978 | 大专 | | 汤姆猫 | 秦海娟 | 67. ...

立高食品（SZ 300973，收盘价：45.74元）8月6日晚间发布公告称，立高兴、立高创计划于本减持计划 公告之日起15个交易日后的三个月内以集中竞价、大宗交易的方式减持公司股份。其中，立高兴计划减 持公司股份不超过约233万股（含本数），即不超过剔除回购专用账户股份数量后公司总股本的1.4%； 立高创计划减持公司股份不超过约178万股（含本数），即不超过剔除回购专用账户股份数量后公司总 股本的1.07%。立高兴、立高创系公司股东和员工持股平台，为控股股东、实际控制人彭裕辉先生的一 致行动人，立高兴、立高创共用减持额度，两者合计采取集中竞价交易方式减持的，在任意连续九十个 自然日内，减持股份的总数不超过公司股份总数的百分之一；采取大宗交易方式减持的，在任意连续九 十个自然日内，减持股份的总数不超过公司股份总数的百分之二。 （文章来源：每日经济新闻） 2024年1至12月份，立高食品的营业收入构成为：烘焙食品行业占比99.27%，仓储运输行业占比 0.49%，其他业务占比0.24%。 ...

Group 1 - The latest stock price of Yuanzu Co., Ltd. is 12.75 yuan, with an increase of 0.03 yuan compared to the previous trading day. The intraday high reached 12.82 yuan, while the low was 12.71 yuan, with a trading volume of 22,902 hands and a transaction amount of 0.29 billion yuan [1] - Yuanzu Co., Ltd. operates in the food and beverage industry, focusing on the research, production, and sales of baked goods. The company employs a direct chain operation model, offering products such as cakes, mooncakes, zongzi, and other seasonal and daily baked goods [1] - The company recently stated on its investor interaction platform that it will adhere to a steady expansion strategy, aiming to increase the number of stores by more than 10 each year. In terms of regional expansion, it will focus on GDP top 100 cities and untapped markets in South China. The company emphasizes enhancing profitability through precise site selection and cost reduction measures [1]

Core Viewpoint - The article highlights the latest and most valuable product information, brand news, and industry trends in the baking sector, showcasing a variety of new products from different brands. Group 1: New Product Launches - Dingdong Maicai introduces a mint-flavored fresh cream cake, featuring a moist cocoa sponge and smooth mint cream layer, ideal for afternoon tea [10] - Lawson collaborates with MMS to launch a new product [7] - Yonghui Supermarket presents a soy milk-filled bread with 35% soy milk filling, emphasizing rich flavor without being overly sweet [15] - Walmart offers a breakfast toast set that includes 100% orange juice and thick-cut butter toast [17] - Le Yao Ju releases a Tiramisu made with Australian imported cheese and Spanish liqueur [19] - Happiness Bakery unveils the "Summer Dream" cake series, featuring a combination of tropical flavors [22] Group 2: Seasonal and Limited Edition Products - Black Pool launches the "Apricot Season" limited edition cake, made with naturally sun-dried apricots from Xinjiang [24] - Hibake introduces Korean-style sweet donuts with a rich filling [27] - Donggengdao Dim Sum Shop presents lychee season dim sum, including lychee rose croissants [30] - Joybake releases a milk-filled cake with Yunnan Oolong tea base [32] Group 3: Unique Flavor Combinations - KUMO KUMO offers a lychee rose cheesecake, combining fresh lychee and Bulgarian rose cheese [63] - Paris Baguette presents a floral lychee rose cake, blending strawberry-flavored cream with lychee [67] - Six Virtues introduces a "Black Gold" series, featuring a mulberry roll with low-sugar cream [71] Group 4: Industry Collaborations and Innovations - Kudi Coffee claims that AI technology enables profitable sales of 9.9 yuan coffee, achieving over 100 million orders on platforms [149] - JD's Seven Fresh Kitchen reports over 66,000 applications for its "Dish Partner" program, indicating strong market interest [150] - Luckin Coffee reports a 47.1% increase in total net revenue for Q2, reaching 12.51 billion yuan [151]

烘焙食品的消费场景正经历多元化转变——从传统正餐延伸至日常加餐、休闲零食、DIY制作等多个维度,聚会、出游等休闲场景增长也为行业带来全新机遇。这种碎片化、个性化趋势,对企业提出 支撑这一策略的,是桃李面包扎实的研发体系与严谨的产品开发流程。公司依托上海、天津、沈阳三大研发中心,形成"区域洞察+集中攻关"的创新机制,深入捕捉区域市场细微差异,集中资源攻克 目前,桃李面包的产品矩阵已展现出较强的场景适配能力。针对健康轻食与健身场景,碱水结、恰巴塔面包以低糖油、高饱腹特性满足消费者对健康面包的需求。在精致休闲时刻,浓郁醇香可可味 尤为关键的是桃李面包在产品设计中的"场景矩阵化"思维——致力于突破单一场景限制。例如蛋皮吐司卷既可搭配牛奶作为高效早餐,也能作为午间轻食或深夜追剧时的陪伴零食。这种"一物多用 烘焙消费场景的持续延展,深刻考验着企业的综合应变能力。桃李面包将继续依托扎实的产品研发与场景化创新,为消费者提供更丰富、更契合不同生活时刻的烘焙选择,陪伴多元日常。 ...

桃李面包7月31日报收5.49元，较前一交易日下跌0.14元。当日成交量为214058手，成交金额达1.18亿 元。 该公司主营业务为面包、糕点等烘焙食品的生产与销售。作为国内知名短保面包品牌，桃李面包在全国 范围内建立了较为完善的销售网络。 近期消息显示，桃李面包此前因产品菌落超标问题受到监管部门处罚。该批次不合格产品共生产498 袋，其中线上销售21袋。公司已采取召回赔偿等措施，并加强质量管控。此外，公司控股股东吴学群近 期新增质押6500万股股份，累计质押比例已达公司总股本的12.34%。财务数据显示，2025年一季度公 司营收同比下降14.2%，净利润下滑27.07%。 7月31日主力资金净流出1807.37万元，占流通市值的0.21%。 风险提示：投资有风险，入市需谨慎。 ...

Core Viewpoint - The well-known bread brand, Taoli, has once again been found to have non-compliant products, leading to an apology to consumers and a recall of the affected batch [2][7]. Group 1: Product Quality Issues - Taoli's Taian factory produced a batch of "Chunru Sliced Bread" that failed a national quality inspection, with a total of 498 bags produced, of which 21 were sold online, including 16 that were tested [2][5]. - The inspection revealed that the total bacterial count exceeded the national food safety standards, with two out of five samples failing the test [4][5]. - The specific bacterial counts were recorded as <10 CFU/g, 40 CFU/g, <10 CFU/g, 1.7×10 CFU/g, and 1.1×10 CFU/g, with the maximum acceptable limit being 10 CFU/g [5][6]. Group 2: Company Response and Actions - Following the notification of the non-compliance, Taoli's Taian factory conducted an immediate investigation and implemented corrective measures, including recalling the affected batch and enhancing quality control during the delivery process [7]. - The company has increased the frequency of third-party inspections, with 46 batches of similar products tested since the incident, all passing the inspections [7]. Group 3: Historical Context and Financial Performance - This is not the first food safety issue for Taoli, as previous incidents include a case in 2022 where a batch of pure cake was found to contain foreign matter [11][12]. - Financially, Taoli has faced significant pressure, with a reported revenue of 6.087 billion yuan in 2024, a year-on-year decline of 9.93%, and a net profit of 522 million yuan, also down 9.05% [13]. - The company's performance has continued to decline into 2025, with a first-quarter revenue drop of 14.2% and a profit decrease of 27%, attributed to poor sales in key markets [13].

Core Viewpoint - The recent food safety incident involving Taoli Bread has raised concerns about product quality and regulatory compliance, leading to an apology from the company and subsequent corrective actions [2][4]. Group 1: Incident Details - On July 25, the State Administration for Market Regulation announced that one batch of Taoli Bread's "Chunshu Sliced Bread" was found to have excessive total bacterial count [2]. - The affected batch was produced on April 25, 2024, with a shelf life until May 1, 2024, and was sold through an official e-commerce platform [2]. - As of July 29, the product was not found on Taoli Bread's official stores on Douyin and Tmall, although it remained available through unofficial sellers [2]. Group 2: Company Response - Taoli Bread's official stated that the inspection of the affected product batch occurred last year, and the production facility has since been inspected and found compliant with standards [4]. - The company has issued an apology and outlined corrective measures, including product recall, compensation procedures, and enhanced quality control during the delivery process [4]. - The Taian factory has submitted 46 similar product batches for testing, all of which have passed [4]. Group 3: Company Background and Financial Performance - Taoli Bread, originally established as Shenyang Taoli Food Co., Ltd. in January 1997, specializes in the production and sale of baked goods, including seasonal products [6]. - The company was listed on the Shanghai Stock Exchange on December 22, 2015 [6]. - According to the latest financial report, Taoli Bread's revenue for the first quarter has decreased by 14.20% year-on-year to 1.201 billion yuan, while net profit attributable to shareholders has dropped by 27.07% to 84.0372 million yuan [6].

Core Viewpoint - The article highlights the unique and artistic approach of the Osaka-based bakery "PARIS-h," which combines creativity in flavor and presentation, making it a notable destination for bread lovers in Japan [4][8][17]. Group 1: Bakery Overview - "PARIS-h" has consistently ranked among Japan's top 100 stores and boasts a high rating of 3.94 on Tabelog [4]. - The bakery is located in the Daibiru building in Osaka, and its name reflects a Parisian atmosphere, with the 'h' representing the owner's initials [8]. - The interior design resembles a museum, featuring European-style decor and intricate details that enhance the customer experience [10][12]. Group 2: Product Offerings - The bakery offers a wide variety of colorful breads, with an emphasis on the use of dried fruits and nuts, which change seasonally to reflect nature's bounty [20][26]. - Each product is meticulously labeled with detailed descriptions, making the shopping experience akin to visiting a museum [23]. - Signature items include the "Three-Color Rye Bread," which combines strawberry, pistachio, and black currant flavors, showcasing a rich layering of tastes [37][38]. Group 3: Creative Approach - The owner, with an artistic background, treats bread-making as a form of art, focusing on both taste and visual appeal [17][68]. - The bakery's products are characterized by their unconventional appearance, which contrasts with traditional fluffy bread, offering a dense and moist texture [68][71]. - The use of natural ingredients for color enhances the health aspect of the products, with various fruits and vegetables contributing to the vibrant hues [55][61]. Group 4: Customer Experience - The bakery's atmosphere and attention to detail contribute to a memorable customer experience, encouraging repeat visits [110][112]. - The creative naming of products adds an element of intrigue, such as "Wandering in the Forest" for a rye bread filled with nuts and honey [76][79]. - The combination of visual impact, delicious flavors, and a well-curated environment elevates customer satisfaction and loyalty [110][112].

Core Insights - The baking market is increasingly favoring products that combine regional flavors and innovative taste combinations, moving towards mainstream acceptance of "low sweetness" and "rich taste layers" [1][2] Group 1: Market Trends - Single flavors are no longer sufficient to satisfy the younger generation's palate, leading to a demand for complex flavors that are not overly sweet or greasy, with a focus on texture and memorable experiences [2][4] - Successful products often follow three basic logics: the foundational texture of the dough, the emotional highlight provided by the filling, and the visual appeal of the product's surface [5][7][10] Group 2: Product Development - The "Red Bean Sea Salt Roll" is highlighted as a successful product that combines visual appeal and taste, utilizing high-quality ingredients like Showa CDC flour for a chewy texture and rich flavor [11][13] - The filling consists of three components: a red bean filling with a unique flavor profile, a chewy mochi for texture, and a smooth yellow bean custard for a warm finish, creating a layered flavor experience [15][41] Group 3: Technical Insights - Techniques for flavor pairing include contrasting textures (e.g., sticky vs. smooth) and complementary flavors (e.g., sweet with salty) to enhance the overall eating experience [8] - The product's surface design serves as a visual anchor, enhancing recognition and guiding customer expectations regarding flavor [10] Group 4: Market Positioning - The "Red Bean Sea Salt Roll" is positioned as a versatile product that can evolve into various offerings, supporting long-term sales stability for bakeries by providing a replicable and combinable resource [46]