天眼查App显示，近日，开江米琪烘焙房（个体工商户）成立，法定代表人为许功梅，注册资本2万人 民币，经营范围为许可项目：小餐饮、小食杂、食品小作坊经营。（依法须经批准的项目，经相关部门 批准后方可开展经营活动，具体经营项目以相关部门批准文件或许可证件为准）一般项目：食品销售 （仅销售预包装食品）。（除依法须经批准的项目外，凭营业执照依法自主开展经营活动）。 ...

8月22日，茶咖日报的主要内容有： 喜茶正式上线淘宝闪购：全国超4000家门店已全量运营 8月22日，喜茶全国超4000家门店全量上线淘宝闪购（饿了么）。继茅台之后，更多行业头部品牌上线 淘宝闪购，开拓多元化渠道增长。 "茶颜饼坊"的产品涵盖了中西式，包括基础面包、可颂、菠萝包、蛋挞、吐司、中式酥饼等。产品定价 集中在3-6元，其中5元售价产品占大多数。 同程旅行联动江苏文旅与霸王茶姬推出"饮CHAGEE游江苏"主题活动 8月21日消息，同程旅行近日联合江苏省文化和旅游厅，携手国潮茶饮代表品牌霸王茶姬，共同推出"饮 CHAGEE游江苏"主题活动。 作为活动的核心亮点之一，同程旅行推出百万出行旅游基金瓜分活动，助力茶友轻松开启惬意的江苏之 行。 据介绍，喜茶同步上线了淘宝闪购"超抢手"频道，对清爽芭乐提、去火纤体瓶等明星单品推出限时惊喜 价。8月23日-24日，双方还将共同发放100万份喜茶免单卡。通过上线淘宝闪购新平台，喜茶将为更广 泛的消费客群提供差异化的产品和品牌体验。 随着外卖行业多平台良性竞争的格局开启，整体市场容量从每日1亿单增长至2亿单以上。基于外卖在新 茶饮的占比高达40-45%，开启多平台的深 ...

近期，精品烘焙在一线城市持续升温——UH祐禾北京合生汇店开业即现长队，石头先生的烤炉上海首 店试吃人群环绕半层楼，Paper Stone北京国贸店迅速成为网红打卡点，杭州、深圳等地门店更屡创日销 10万元的销售成绩。 与普通面包相比，这些精品烘焙店产品价格显著偏高，人均消费达40～60元，却仍吸引大量年轻人排队 购买。从透明厨房呈现的现烤烟火气，到进口原料堆砌的"实在感"，再到网红装修营造的打卡仪式 感，"贵价烘焙风"背后，究竟隐藏着怎样的消费逻辑？ 贵价烘焙，攻占北上广 "35元一个吐司、28元一个乳酪面包，却挤满了人""买面包排了两小时愣是没排到""今年大概有1万人在 合生汇抢面包"，近期，有关精品烘焙的讨论在小红书上热度居高不下。众多博主前往精品烘焙店打 卡，发现不少此类门店一大早就排起了长队。 产品方式，人均40元以上，但产品用料足，品类全，碳水管饱。与大众烘焙不同，这一轮精品烘焙人均 价格处于40～60元区间。像祐禾面包，招牌吐司售价28元，一份脏脏包卖22元，人均消费接近40元； Paper Stone的牛角包价格在20～30元，人均消费达62元。 虽说这类精品烘焙店人均40元以上的价格，看似超出 ...

Core Viewpoint - The Chinese baking market is experiencing a shift from independent bakeries to new retail channels such as supermarkets and convenience stores, indicating a change in consumer demand despite stable market demand [1]. Group 1: Market Dynamics - In 2024, the number of baking stores in China saw a net growth of nearly zero, with 92,000 new stores and 91,000 closures, highlighting a stagnation in traditional bakery growth [1]. - New retail channels are showcasing strong sales, with examples including Sam's Club's Swiss roll sales exceeding 1 billion yuan, Hema's strawberry box cake generating 200 million yuan in seasonal sales, and Pang Donglai's mooncake sales estimated at 200 million yuan [1]. Group 2: International Comparisons - The trends observed in the Chinese baking market are not unique but are part of a broader global phenomenon influenced by the development of industrial food technology and rapid market expansion [4]. - Mature baking markets in Japan, South Korea, Europe, and North America have established stable supermarket baking models that meet consumer needs while continuously creating popular products [5]. Group 3: Asian Market Insights - Japan and South Korea serve as benchmarks in the Asian baking market, characterized by high-frequency purchases and a preference for soft bread, with a supply chain model centered around short shelf-life products [6]. - The emphasis on freshness is a common principle in Japanese and Korean supermarkets, supported by a mature "factory collaboration + regional distribution" system [7]. Group 4: Consumer Preferences - In Japan, 82.8% of consumers prefer to buy bread from supermarkets, while in South Korea, this figure is 76%, indicating a strong consumer preference for supermarket-bought baked goods [11]. - Health considerations have become essential, with products like "no added sugar toast" and "low GI whole grain bread" dominating sales in Japan and South Korea [12]. Group 5: North American Market Characteristics - The U.S. baking market is characterized by family-oriented consumption, with supermarkets catering to bulk purchases and family needs, leading to a unique model of large packaging and high cost-effectiveness [23]. - Supermarkets in the U.S. account for approximately 70% of total bread sales, with a focus on stable quality and low prices, although they lack the innovative marketing strategies seen in Japanese convenience stores [30]. Group 6: European Market Trends - The European baking market is projected to reach $157.36 billion by 2025, with supermarkets contributing approximately 60%-70% of sales, reflecting a high dependency on supermarket channels [31]. - Different countries in Europe have tailored their baking strategies based on local consumer preferences, with Germany focusing on cost control through self-owned factories and local ingredients [33]. Group 7: Strategic Recommendations for China - Chinese supermarkets and chain brands can learn from international practices by adopting strategies such as fine segmentation, local sourcing, and fresh product delivery to enhance consumer trust and satisfaction [42][43]. - Emphasizing family-oriented products and transparent labeling can help build consumer confidence and cater to local market demands [44][46].

天眼查App显示，近日，长沙市望城区永玉幸福烘焙坊（个人独资）成立，法定代表人为汤小阳，注册 资本5万人民币，经营范围为许可项目：食品生产；食品销售；餐饮服务（不产生油烟、异味、废 气）。（依法须经批准的项目，经相关部门批准后方可开展经营活动，具体经营项目以相关部门批准文 件或许可证件为准）一般项目：礼品花卉销售。（除依法须经批准的项目外，凭营业执照依法自主开展 经营活动）。 ...

Core Viewpoint - The article provides a detailed recipe for making cheese nut croissants, highlighting the ingredients, preparation steps, and baking process [2][3][5][6][7][11][12][13][19][20]. Ingredients Summary - Danish dough: 600 grams - Filling: - Cheese: 100 grams - Powdered sugar: 40 grams - Topping: - Egg wash: appropriate amount - Crushed peanuts: 50 grams [3]. Preparation Steps Summary - Roll out the Danish dough to a thickness of 0.4 cm and spread the cheese filling evenly [5]. - Roll the dough from both ends towards the center [6]. - Shape the rolled dough into two long strips [7]. - Cut the strips into 5 cm long pieces [11]. - Place the pieces in paper trays and let them ferment at 28°C and 75% humidity for 50 minutes [12]. - After fermentation, brush the surface with egg wash [13]. - Sprinkle crushed peanuts on top [19]. - Bake in the oven at 210°C for the upper heat and 200°C for the lower heat for 18 minutes [20].

在这个"卷爆款、拼颜值"的烘焙时代，一款产品能不能出圈，很大程度上要看天时地利人和，缺一 不可。 但一家门店是否可以活得久，更考验的是：能不能每一次都做得"一样好吃"。 新鲜感能带来第一单，但稳定的产品才能创造第一百单。 面包店的经营密码，不仅在于首购的惊 喜，更在于复购的日常中。 消费者或许不懂技术，但他们能精准察觉到产品的细微变化。 看似很小的问题，最终都可能转化为客户流失。 品控稳定 ，正在成为高复购门店的核！心！竞！争！力！ 想要到做"稳"，从 原料控管的精度、员工培训机制的标准化，到出炉节奏的把控、设备性能的匹配 度 ...... 每一个环节，都必须稳定、协同，才能真正撑起"让顾客吃得出安心"的那一口面包。 很多主理人绝对踩过下面的坑： 很多主理人直到开店后才意识到： 门店产品要稳定，设备必须先稳定。 真正适合门店的，是一台能 "经得起长期考验" 的烤箱。 ...... ❌ 看品牌不看型号，开店后发现产品类型对不上； ❌ 看颜值不看结构，蒸汽流失、成品回缩； ❌ 看参数不看操作，新人难上手、效率低； ❌ 看价格不看售后，用起来才发现维修难、配件贵。 烤箱作为门店投入最大的设备，每一位主理人选购时往往 ...

无锡首家%Arabica，即将闭店！ 8月20日，据"无锡Update"和"无锡eTV"消息，无锡恒隆广场%Arabica阿拉比卡咖啡门店将于本月底结束 营业，原因是合同到期。 据悉，该店是精品咖啡品牌%Arabica的无锡首店，也是目前无锡唯一一家该品牌的门店，开业于2020 年。 8月20日，茶咖日报的主要内容有： 据店员反馈，%Arabica并没有打算退出无锡市场，接下来可能以快闪的形式出现在大众面前，同时也在 积极寻找下一个落脚点。 不过，这个曾经靠"京都同款极简风"刷爆朋友圈的网红咖啡品牌，如今在国内市场处境略显尴尬。 2024年，一鸣食品先后推出"奕程咖啡"和"厚比披萨"两大新品牌。其中奕程咖啡未单独开设门店，以点 位入驻方式进入一鸣鲜奶吧，厚比披萨则是以独立门店形式运营。 在2025年半年报中，一鸣食品明确表示，下半年将聚焦多元业务升级，同时透露：厚比披萨正在加快年 度门店布局，即在2024年报中定下的600家门店目标；奕程咖啡计划进入200家门店并与500家外部终端 合作。 2018年刚进入国内市场时，%Arabica门店内几乎天天排队，小红书掀起一波又一波的打卡热潮。但现 在，上海刚开半年的 ...

Core Viewpoint - The article discusses the upcoming German Industrial Baking Localization & Nutrition Fortification Summit, highlighting the challenges and opportunities in the Chinese baking industry as it moves towards industrialization, standardization, and internationalization [3][5]. Group 1: Event Overview - The summit will take place on September 12, 2025, in Kunshan, Jiangsu, organized by Stenningredients, aiming to deepen cooperation between the Chinese and German baking industries [2][3]. - It will feature international experts, industry champions, and leading company representatives, focusing on the localization of German industrial baking practices and innovative applications of nutritional fortification [5][10]. Group 2: Key Challenges and Topics - The summit will address core challenges faced by the Chinese baking industry, such as the need for clean labels, production efficiency, and the shift in market demand from taste to health and nutrition [5][6]. - Key topics include dual-track innovation, the adaptation of German baking technology to Chinese market needs, and the integration of international standards with local practices [6][10]. Group 3: Summit Structure - The event will cover four main areas: market and trend insights, technology and process learning, nutrition and formula innovation, and immersive visits for practical exchanges [22][27]. - Participants will gain insights into the latest German industrial baking concepts, engage directly with experts, and take away actionable solutions for formula optimization and production management [27][29]. Group 4: Organizers and Brands - The summit is organized by Stenningredients, a global leader in functional food ingredients, and will showcase its three major brands: SternEnzym, DeutscheBack, and SternVitamin, each specializing in enzyme solutions, industrial baking, and nutritional fortification respectively [29][31].

Core Viewpoint - The article provides a detailed recipe for making Italian cheese buns, highlighting the ingredients and step-by-step preparation process [2][3][6][8][9][13][16][17][20][23][24][28]. Ingredients Summary - The recipe includes high-gluten flour (350g), low-gluten flour (150g), salt (10g), dry yeast (6g), olive oil (20g), cheese powder (15g), tomato paste (12g), Italian mixed herbs (2g), and water (300g) [3]. Preparation Process Summary - Mix all ingredients until the dough is smooth and can stretch to form a membrane, then let it ferment at room temperature for 40 minutes [6]. - Divide the dough into 100g pieces and roll them into balls, allowing them to rest for 30 minutes [8][9]. - Roll out the dough, place cheese cubes inside, fold the dough over, and seal the edges [13][16][17]. - Roll out the dough again into a long shape and let it ferment at 30°C and 80% humidity for 20 minutes [20][24]. - Bake in the oven at 220°C for the top and 210°C for the bottom for 15 minutes [28].