Core Insights - The trend of "milk tea-ification" in the baking industry reflects a shift towards incorporating popular milk tea ingredients like taro and glutinous rice into baked goods, appealing to younger consumers [2][3][5] - This trend is not merely a superficial addition of ingredients but represents a deeper strategy to attract young consumers by merging the successful elements of milk tea with traditional baked products [2][12] Industry Trends - The baking industry is experiencing a significant transformation, with products now featuring a variety of ingredients that were previously exclusive to milk tea, such as taro and glutinous rice, becoming central to baked goods [3][5][7] - The introduction of diverse fillings in baked products, such as cheese, cream, and various sweet and savory ingredients, is becoming a key selling point, with consumers increasingly favoring items that are rich in fillings [8][11] Consumer Behavior - Despite a general trend of consumption downgrade, consumers are willing to spend more on innovative and high-quality baked goods, indicating a shift in spending habits towards frequent, enjoyable food experiences [20][22] - The rise in prices for popular baked items, such as bagels and ciabatta, reflects a willingness among consumers to pay for perceived value and quality, with average prices increasing significantly [20][24] Product Innovation - The concept of "doing addition" in product development is prevalent, where traditional baked goods are enhanced with unexpected ingredients, creating new flavor profiles and experiences for consumers [12][14][17] - Localized adaptations of products, such as ciabatta incorporating regional flavors, demonstrate the industry's responsiveness to consumer preferences and the desire for unique culinary experiences [14][17] Market Dynamics - The baking sector is witnessing a rise in average customer spending, driven by a growing demand for quality and health-conscious products, with an annual growth rate of 8% to 10% in customer spending on baked goods [24][26] - The phenomenon of "milk tea-ification" is reshaping consumer perceptions of baked goods, leading to a broader acceptance of innovative and cross-category products in the food market [19][26]

Core Viewpoint - The article highlights the unique approach of a bakery named "Shanhai Keping" in Suzhou, which markets its products as "bad-tasting" yet achieves high customer retention and profitability by catering to health-conscious consumers [1][3][34]. Group 1: Business Model and Strategy - The bakery focuses on creating low-sugar, low-oil bread options that appeal to fitness enthusiasts and health-conscious individuals, diverging from traditional sweet and rich bakery products [9][15]. - The founder, Shao Ye, transitioned from e-commerce to baking, leveraging his experience in health food to develop a niche market for healthier bread alternatives [7][12]. - The bakery's product line is intentionally limited, featuring around 15 varieties that emphasize wholesome ingredients and nutritional value, such as rice bread and ciabatta [16][18]. Group 2: Market Positioning and Customer Engagement - The bakery's marketing strategy includes a strong emphasis on content creation, sharing personal fitness journeys and product development processes on social media platforms to build a loyal customer base [28][31]. - Shao Ye engages directly with customers to gather feedback, forming a "user co-creation" model that ensures products meet the specific dietary needs of his target audience [25]. - The store's unique branding as a provider of "bad-tasting" bread has attracted a niche clientele, particularly those who prioritize health over traditional taste [13][34]. Group 3: Product Development and Innovation - The bakery employs a slow fermentation process and innovative flavor combinations to enhance the taste of its products while maintaining health standards, such as using natural sweetness from dried fruits [22][20]. - New product launches are carefully timed and tested, with a focus on quality over quantity, ensuring that each item meets the founder's high standards before being introduced to the market [32][34]. - The ciabatta series has become a bestseller, showcasing the bakery's ability to blend traditional bread-making techniques with modern health trends [16][18].

现在许多烘焙品牌开始把门店做成艺术馆。比如上海的纽约贝果博物馆、杭州的巴黎面包博物馆，还有武汉以奶油风装修和巨大旋转楼梯闻名 的祐禾面包博物馆，这些门店不仅仅在售卖食物，更是在售卖一份具有设计和美感的综合体验。 以下文章来源于洞见商机 ，作者洞见商机编辑部 " 从舌尖到眼睛的旅程 就比祐禾烘焙美术馆，除了售卖经典的手工面包、贝果等传统的类型，还增加了很多美术馆限定款，整体设计将艺术感拉满，吸引了很多顾客 拍照打卡。 为什么这些烘焙品牌要不惜成本，把门店打造成可以打卡的艺术馆呢？ " 洞见商机 . 有观点的连锁行业媒体 （图源：小红书） 现象：当烤箱遇见艺术馆 正如巴黎面包博物馆店长所言，他们希望区别于所有的传统烘焙店，以一个面包艺术博物馆的形式，从视觉上激发消费者的兴趣，引发消费者前来打卡、 拍照并且购买。 这种将门店作为艺术博物馆、艺术装置来打造的趋势，也标志着烘焙行业的竞争已经进入了新的阶段，从原来单单卷口味，到现在开始卷体验。 （图源：小红书） 原因分析：为什么"卷"体验？ 1、消费者心理变化：买的不仅是面包，更是体验和话题。 现在的消费者，尤其是年轻人，走进一家店的需求是多元的。一个设计独特的空间，本 ...

（来源：沈阳日报） 转自：沈阳日报 聚焦服务首店，不断深化"高效办成一件事"改革，铁西区营商局结合商户需求系统梳理了"首店经济"一 类事，为餐饮、娱乐等高频办事业态编制了"办事指南"。商户只需扫一下二维码，办事所需材料和办理 流程一目了然，"码"上就办。看不懂、办不通的事，还可通过"首店服务群"一键呼叫专属服务。 赶在2026年元旦前一天，知名新中式烘焙品牌泸溪河的东北首店在铁西万象汇正式开业。开业三天销售 额在全国50多个城市的600余家门店中排名第一，沈阳人的消费力和"东北首店收割机"的影响力，再一 次得到印证。 回顾开业过程，泸溪河沈阳运营总监李欣雨的感受就是两个字——"顺畅"。"没去过审批大厅、没跑过 腿，需要哪些材料、怎么办，不用走出商场，全都有专人服务。"李欣雨说。 何以如此顺畅？就在泸溪河东北首店开业的前一周，铁西区首店经济服务站在铁西万象汇揭牌入驻，专 门为入驻商场的首店及各类商户精准服务。 省心 审批服务直达"店门口" 首店经济服务站由铁西区营商局牵头，整合市场、公安、卫健等审批职能部门，无偿提供线上办、上门 办、帮代办、延时办、预约办等服务。为了保证服务效果，服务站在铁西万象汇设立一名"首 ...

Core Viewpoint - The article discusses the competitive landscape of the baking industry, highlighting the "short shelf life baking" strategy of Carlton, which focuses on fresh, nutritious, and convenient baked goods to meet evolving consumer demands [3][5][14]. Group 1: Market Trends and Challenges - The baking industry is experiencing a "three-way battle" among fresh baking, frozen baking, and pre-packaged products, emphasizing efficiency, experience, and cost [3][14]. - Carlton identified a market gap in traditional long-shelf-life products, which often compromise on taste and convenience due to preservation methods [7][8]. - The company has successfully implemented deoxidizers in its products to enhance freshness and taste, establishing short-shelf-life baking as a new industry trend [8][17]. Group 2: Product Development and Innovation - Carlton's product development follows a "differentiated deep cultivation" principle, focusing on unique offerings or significant upgrades to existing products [10][11]. - The company emphasizes a demand-driven approach to new product development, ensuring that products address specific consumer needs such as low sugar, high protein, and convenience [24][26]. - Successful products like the egg skin toast and baked cakes have undergone a comprehensive process from demand capture to market validation, resulting in annual sales exceeding 100 million [27][29]. Group 3: Brand Positioning and Consumer Engagement - Carlton's brand positioning as a "nutritional baking solution provider" aligns with the health-conscious trends among consumers, differentiating it from traditional baking brands [13][21]. - The company aims to resonate with younger consumers by focusing on aesthetics, taste, fun, and values, creating a lifestyle connection beyond just food [17][18]. - Carlton's commitment to transparency in ingredients and clean labels reflects a response to consumer demands for healthier and more understandable food options [39][41]. Group 4: Competitive Strategy and Future Outlook - Carlton views competition as an opportunity for recognition and aims to maintain its market leadership through continuous innovation and quality improvement [45][46]. - The company plans to leverage a dual growth strategy focusing on clean labels and product innovation to ensure sustainable growth over the next three years [49][50]. - Carlton aspires to lead the industry back to a focus on product nutrition and quality, promoting a healthier and more consumer-centric baking landscape [50].

Core Insights - The current market trend shows that bread prices are increasing, with a significant portion of consumers expressing dissatisfaction over the rising costs, particularly for items priced above 20 yuan [4][6] - The majority of bread sold in the market falls within the 20 to 40 yuan price range, indicating a shift in consumer preferences towards mid-range products [2][6] Price Distribution - 32.78% of bread is priced below 20 yuan - 41.23% of bread is priced between 20 and 40 yuan - 13.89% of bread is priced between 40 and 60 yuan - 6.17% of bread is priced between 60 and 80 yuan - 5.92% of bread is priced above 80 yuan [1][6] Market Dynamics - The rising prices are attributed to the increasing social value associated with bread, where consumers are willing to pay more for aesthetically pleasing and unique products [7] - High-quality ingredients and rising operational costs, including rent and marketing, are contributing factors to the price increases [7][8] Industry Trends - The baking industry is experiencing significant growth, with projections indicating that the retail market size will reach 662.15 billion yuan by 2025, reflecting a 153.72% increase from 2020 [8] - Despite the trend towards higher-priced items, there remains a stable demand for affordable bread, suggesting that lower-priced options will continue to exist in the market [8]

以下文章来源于灵兽 ，作者晴山 灵兽 . 专注零售，聚焦消费。商业改变世界。你们负责改变世界，我们带你们改造商业。灵兽，零售消费行业 头部新媒体平台，为商业原创报道而生。投稿及合作：lingshouke@126.com 本文来自微信公众号： 灵兽 ，作者：晴山 "一碗面估值一个亿"——曾是2021年新消费语境下资本圈的"共识"，到了2025年的时间节点，却被 当成了行业笑谈。 五年前，新消费赛道火得一塌糊涂，也一度成为创业者与资本共同追逐的风口。那时候行业内流行一 句话：每一种传统消费品都值得被重做一遍。 如今来看，这句话没错，但重做的方式和结果，跟当初想象的完全不一样。 2025年9月，墨茉点心局在小红书发布公告称，自2025年9月1日起，暂时关闭邵阳、株洲、常德、衡 阳外区门店，仅保留衡阳蒸湘万达店。至此，这个曾经席卷全国的新中式烘焙品牌，全国门店仅剩 29家，其中28家集中在长沙，战略重心回归长沙大本营。 从"单店估值过亿"到"退守长沙一城"，墨茉点心局只用了四年。而它不是个例。 风口上的猪会飞，但风停了，猪就会摔下来。而那些从不指望风的人，反而走得更远。 同样是2025年，钟薛高在破产审查程序中陷入经 ...

2025年，是东京烘焙职业人走过的第十一年。 如果说过去十年，我们致力于成为行业的"记录者"与"分享者"，那么今年，我们更想成为 "解码 者"与"连接者"。 365天，365篇文章，不再只是内容的数量，而是观察的深度、思考的维度与行业影响力的刻度。 这份总结，我们希望不再仅是我们对于读者们的年终答卷，更是一份以全年洞察为基、贯穿行业上 下游的 "行业生态趋势报告"。 我们希望与你一起，穿透热点，看见规律。 中国可能会跑出一家全球最大的蛋挞B端品牌，从产品研发模式，到参与到品牌的爆款共创，中焙 蛋挞的每一步都在为行业进行探路，打好样板。 【独家专访】对话蛋挞超级大单品背后的创始人：全球蛋挞未来最大B端品牌也许是我们 全国烘焙产品销售额增长最快的品牌，并非连锁店，而是一家超市——盒马，盒马对于烘焙板块的 考量、策略，在很大程度上，也代表了新零售的风向，对于工业烘焙来说，也极具参考意义。 盒马烘焙的成长与战略转型——工业化转型下的零售烘焙新答卷 技术是翅膀，但飞翔的方向，仍需匠心把握。因此2025年我们也推出了全新的栏目： 《中国烘焙工 厂》 ，旨在链接更多品牌与前沿供应链，当台前的创意与幕后的支撑深度握手，整个行 ...

作为 一枚 小研发，日常思考除了 如何把面包揉的完美、 如何将发酵把握的更准确 以外，想的最多的问题就是 如何让产品更好吃，更漂亮、更 有食欲？ 烤后装饰很重要，不过 烤前的最后一步常常容易被忽视。 不要小瞧烤前刷的一层薄薄的液体，你用什么刷亮你的面包？ 全蛋、蛋黄、蛋清、牛奶等等， 用不同的液体刷面，对面包有什么影响呢？他们可以互相替代吗？ 我做了对比测试。让面包变得更漂亮，更美味。 饰面 是为面包加上一些点缀，通常在整形和二次发酵完成之后，为面包涂上一层液体，改变表皮烘烤后的口感、质感和外观。 上图可以明显的看出来 饰面的面团 （右）与 未饰面的面团 （左）之前的区别。 饰面面团（右）拥有光泽感，而且颜色更深。 今天的面包实验室，用了8种液体来刷面包，看看做出来的成品，哪一个最闪亮？ 1、全蛋 2、蛋黄 3、蛋黄+牛奶 4、蛋清 5、牛奶 6、色拉油 7、豆浆 8、黄油 图片中实验结果是与未饰面的成品（图左）对比。 # 1、全蛋： 表皮呈现金棕色，光泽和烘烤的颜色会很漂亮，香气会缓缓散发出来，看起来很好吃。 # 2、蛋黄： 测试对象：小餐包 所有面包均在 相同条件 下完成（搅拌、发酵、烘烤时间、烘烤温度等 ...

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