Company Announcement - Flowers Foods, Inc. announced the retirement of Steve Kinsey, the chief financial officer, after 36 years of service, with the last 18 years in the CFO role [1][2] - The company has begun the search for Kinsey's successor with a leading executive search firm and he is expected to serve in an advisory role post-retirement to ensure a smooth transition [1] Leadership Perspective - Ryals McMullian, chairman and CEO, expressed gratitude for Kinsey's leadership and commitment, highlighting his legacy of integrity and excellence [2] - Kinsey reflected on his career at Flowers, emphasizing the honor of working with a talented team and confidence in their ability to continue driving shareholder value [2] Company Overview - Flowers Foods, headquartered in Thomasville, Georgia, is one of the largest producers of packaged bakery foods in the U.S., reporting net sales of $5.1 billion in 2024 [3] - The company operates bakeries nationwide and produces a variety of bakery products under well-known brands such as Nature's Own, Dave's Killer Bread, Wonder, Canyon Bakehouse, and Tastykake [3]

在墨尔本这座空气里都飘着咖啡香的城市里，藏着一条让所有碳水脑袋都为之疯狂的「宇宙级」面 包店—— 「Baker Bleu」 。 它家的酸面包，独特酥脆口感让全球吃货念念不忘，气孔美到像艺术作品；就连隐藏菜单里的「黑 巧克力海盐卷」，都好吃到让无数人甘愿为它早起排队、跨区打卡… 它是墨尔本烘焙界低调又顶流的存在！ 「Baker Bleu」的主理人是Mike和他的妻子Mia，2016年，他和当时做银行家的妻子米娅·拉塞尔卖 掉了房子，把所有家当都投入到这个小店。8年后，他们全心投入的事业给了他们反馈—— 每周生 产4万件产品 ，而且经常售罄。 Mike也并非职业烘焙师出身，在成为面包师之前，Mike 的身份其实是广告创意人。 25 岁的他，正值职业黄金期，却发现广告行业带来的光鲜与速度感，并不能让他获得真正的满足。 他形容那段时间："我需要一个能让我每天动手、亲自创造的东西，而不是只是坐在办公室里写方 Mike和妻子Mia 案。" 于是，他把兴趣的重心转向了厨房。从最初在餐厅工作，到进入糕点部门，慢慢接触面团和发酵的 世界。烘焙的魅力就在于它的"真实"：揉面时的触感、发酵时的气息、出炉时的香气——这一切都 比广告 ...

Core Viewpoint - The article provides a detailed recipe for making cheese toast, highlighting the ingredients and step-by-step process involved in its preparation [2][4][5][6][9][10][11][15][16][17]. Ingredients and Preparation Steps - The main ingredients include 900 grams of plain toast dough, cheese shreds, and egg wash [2]. - The dough is divided into two pieces of 450 grams each, rolled into balls, and allowed to rest for 30 minutes [4]. - The dough is then rolled out and filled with cheese shreds before being rolled into a cylindrical shape [5][6]. - The rolled dough is placed into a 450-gram toast mold [10]. - The mixture is kneaded until smooth and elastic, then fermented at room temperature (30°C) for 50 minutes [11]. - After fermentation, the dough is brushed with egg wash and allowed to ferment again at 30°C and 75% humidity for 60 minutes [15]. - Additional cheese shreds are placed at the cut surface before baking [16]. - The baking process involves placing the dough in an oven at 170°C for the top and 210°C for the bottom, baking for 25 to 30 minutes [17]. Monthly Highlights - The article mentions various topics related to the baking industry, including the opening of a new bakery by Haidilao, trends in Chinese tourism, and insights from successful bakery owners [22]. - It discusses the impact of ingredient regulations and techniques that enhance baking efficiency and product quality [22][23].

Core Viewpoint - Vandemoortele, a Belgian bakery group, has secured €100 million ($118.01 million) in funding to support its expansion and acquisition strategy in the bakery sector [1][2]. Group Financial Overview - Vandemoortele reported a turnover of €1.98 billion and an operating profit of €256 million in 2024 [3]. - The company achieved revenue of €1.05 billion in the first half of 2025, reflecting a 10.6% increase compared to the same period in 2024 [5]. - Adjusted group EBIT for the same period stood at €70.2 million, a decrease of approximately 22.51% [6]. - Attributable group earnings after tax reached €16 million, down by approximately 72.4% from 2024 [6]. Acquisition Strategy - The company has been active in mergers and acquisitions, completing multiple deals in the past eighteen months that contributed an additional €1.7 billion to its turnover [3][4]. - Recent acquisitions include Délifrance, Bunge's European margarine and spreads division, and Italian frozen bakery business Lizzi [4]. - The pending acquisitions are expected to broaden Vandemoortele's product portfolio and enhance its international presence [7]. Investment and Growth Focus - The newly secured financing aims to strengthen Vandemoortele's capital framework, enabling continued focus on mergers and acquisitions [2]. - The company is also investing in enhancing production capacity and improving product mix, innovation, and cost management [5].

Core Insights - J. Skinner Baking has appointed David Kowal as CEO, who has extensive experience in the food industry, including leadership roles at BrightPet Nutrition Group and Dawn Food Products [1][2][3] - The company aims to accelerate innovation, enhance market impact, and foster a culture of bold ideas under Kowal's leadership [2][3] - J. Skinner, established in 1983, is one of the largest in-store bakery providers in the US, with products available in over 30,000 retail locations [3][4] Company Overview - J. Skinner Baking is headquartered in Nebraska and employs 800 people, specializing in pastries and ready-to-eat baked goods for grocery in-store bakeries and foodservice providers [2][3] - The company was acquired by private-equity firm Stellex Capital Management in June of the previous year, transitioning from family ownership [4] Executive Team - Alongside Kowal, Dave Meltzer has been appointed as chief commercial officer, previously serving as chief sales officer at Teasdale Latin Foods [3] - Meltzer emphasizes the potential for deepening customer relationships and expanding into new markets [3]

Hovis CEO Jon Jenkins is stepping down after three years in the lead role at the UK bakery business. Jenkins departure follows the August confirmation that Associated British Foods (ABF), the Kingsmill and Sunblest bakery brand owner through its Allied Bakeries unit, was buying Hovis from private-equity firm Endless. According to a brief statement from Hovis, Jenkins will relinquish the CEO job in "mid-September". Aidan Robson, a managing partner at Endless, said: “I would like to thank Jon for his supp ...

Core Insights - JetBlue has announced a partnership with Chip City Cookies, a rapidly growing cookie brand in New York City, allowing TrueBlue loyalty members to earn points on purchases [1] Group 1: Partnership Details - The partnership will last until December 31, 2025, providing an opportunity for loyalty members to earn points on every Chip City purchase [1] - An exclusive new cookie, the Jetti Confetti, has been created for this partnership, featuring a layer of rich blue buttercream [1]

Core Viewpoint - A new bakery business named "Banhit Sweet Bakery" has been established in Yunlong District, with a registered capital of 10,000 RMB, indicating a growing trend in the food and beverage sector in the region [1] Company Summary - The legal representative of the bakery is Wang Mingyu, suggesting a local entrepreneur's involvement in the food industry [1] - The business is registered as an individual business entity, which is common for small-scale food service operations [1] Industry Summary - The bakery's operating scope includes food sales, catering services, and online food sales, reflecting the increasing demand for diverse food service options [1] - The business is permitted to engage in the sale of pre-packaged food and fresh fruit retail, indicating a focus on convenience and health-conscious offerings [1] - The establishment of this bakery aligns with the trend of expanding food delivery services, as it includes provisions for takeaway and delivery services [1]

Core Insights - The article emphasizes the importance of balancing basic and extravagant elements in baking products to create high-value offerings that resonate with consumers [1][42] - The perception of ingredients plays a crucial role in determining product pricing and consumer appeal, particularly among Gen Z and new middle-class consumers [2][4] Ingredient Trends - Quality of ingredients is the primary language of product premiumization, with consumers increasingly valuing ingredient transparency [2] - Popular ingredient trends on platforms like Xiaohongshu and Douyin include contrasting flavors and regional specialties, such as mint chocolate and Yunnan mushrooms [5][4] Pricing Strategies - The article discusses the pricing differences within the same category of products, highlighting that a well-curated selection of ingredients can significantly enhance perceived value [9][11] - Seasonal ingredients are noted to evoke emotional connections, with specific keywords associated with each season influencing consumer choices [13][18] Consumer Experience - The article suggests that visual appeal is no longer sufficient; products must offer multi-sensory experiences to justify premium pricing [19] - The concept of "surprise fillings" and layered textures in products can create memorable experiences that drive repeat purchases [20][23] Marketing and Storytelling - The ultimate competitive edge in baking products lies in the storytelling aspect, where consumers seek not just food but an experience and lifestyle [29][30] - Limited editions and seasonal offerings serve as emotional leverage for consumers, enhancing the perceived value of products [31] Social Media and Branding - Products that are visually appealing and suitable for social media sharing tend to perform better in terms of consumer engagement and sales [38][39] - The article highlights the importance of creating a narrative around products to enhance their marketability and consumer interest [34][42]

Core Viewpoint - The article discusses various aspects of the baking industry, highlighting trends, challenges, and innovations within the sector. Group 1: Industry Trends - The opening of a new bakery by Haidilao, which aims to attract customers with its cost-effective offerings, is noted as a potential strategy to gain market share in a competitive environment [18]. - The article mentions a significant influx of foreign tourists in China, with a particular interest in local bread varieties, indicating a growing international appeal for Chinese baked goods [18]. - A focus on the closure of 100,000 bakeries amid a challenging market, with insights from 100 bakery owners on what successful shops are doing right to remain profitable [18]. Group 2: Innovations and Techniques - The article discusses the competitive landscape regarding ingredient transparency, particularly after the discontinuation of sodium dehydroacetate, suggesting a shift in how ingredient lists are perceived by consumers [18]. - It highlights the importance of mastering cold fermentation techniques to significantly enhance efficiency and revenue in baking operations [18]. - The use of yogurt in bread-making is explored, revealing secrets behind maintaining softness in bread even after several days, which is a preferred method among bakers [18].