Core Viewpoint - 85°C, a subsidiary of Meishi-KY, is adjusting its operational strategy in mainland China by closing underperforming stores, with an expectation to close over 40 stores this year, while maintaining confidence in the market [1][2][3]. Group 1: Operational Adjustments - The board of Meishi-KY has decided to optimize its operational scale in mainland China, terminating operations in specific regions and stores where profitability has consistently fallen below expectations [2][3]. - The company aims to enhance resource allocation in production, logistics, and operational support alongside the store closures, which is expected to improve overall resource efficiency and shareholder value in the medium to long term [2][3]. Group 2: Financial Performance - 85°C has experienced a significant decline in revenue in mainland China, with a reported 11.08% decrease in revenue to approximately 35.22 billion New Taiwan Dollars (about 8.22 billion RMB) in the first half of the year [6]. - The overall revenue for Meishi-KY in the first three quarters was approximately 137.7 billion New Taiwan Dollars, reflecting a 2% decrease compared to the previous year [6]. - In 2024, revenue from mainland China is projected to drop by 22.19% to 80.53 billion New Taiwan Dollars, following a 0.25% decline in 2023 [6]. Group 3: Market Dynamics - 85°C's store count in mainland China has decreased from 467 to 386, a reduction of 81 stores, with a significant concentration in the East China market, particularly in Jiangsu, Shanghai, and Fujian [4][5]. - The brand is facing challenges due to aging brand perception and declining product competitiveness, leading to a lack of appealing new products and ultimately resulting in decreased store performance [8][9]. - The competitive landscape in the bakery sector is characterized by regional traits, which complicates supply chain management and may increase operational costs due to reduced scale effects from store closures [9].

Core Insights - The recent events involving Luo Yonghao and Xibei have significantly impacted the restaurant industry, particularly highlighting the sensitivity surrounding prepared dishes and the effectiveness of marketing strategies [1] - Xibei's controversial marketing tactics have led to a public relations crisis, but their willingness to acknowledge mistakes and offer discounts has helped restore customer interest [1] - The brand Laoxiangji has gained consumer favor by transparently labeling its food preparation methods, allowing customers to make informed choices [3][4] Group 1: Company Strategies - Laoxiangji, founded in October 2003, positions itself as a "Chinese fast food" brand focusing on cost-effectiveness, standardization, and quick service [8] - The average price for a meal at Laoxiangji ranges from 30 to 49.9 yuan, with a focus on providing a quality dining experience for white-collar workers [9][10] - Laoxiangji maintains a high percentage of freshly prepared meals, with 70.6% of its offerings made on-site, contrasting with the growing trend of prepared dishes [10] Group 2: Market Dynamics - The emergence of new consumer brands in Anhui, such as Tianshan and Liuliu Mei, reflects a growing recognition of local products and preferences [5][6] - Anhui's unique geographical and cultural characteristics contribute to a diverse food landscape, enabling the development of various consumer brands that cater to different tastes [17][22] - The local supply chain and cultural integration are crucial for Anhui brands, allowing them to establish a strong market presence while maintaining quality and authenticity [27][28] Group 3: Consumer Preferences - Consumers are increasingly drawn to brands that offer transparency and quality, as seen with Laoxiangji's clear labeling of food preparation methods [3][11] - The preference for local flavors and products is evident in the success of brands like Kawan Kawa, which emphasizes high-quality ingredients and customer service [13][17] - The competitive landscape in Anhui is characterized by brands that prioritize local engagement and community ties, fostering a sense of trust and reliability among consumers [31]

Core Viewpoint - The closure of multiple 85°C stores in Hangzhou and other cities highlights the challenges faced by the bakery industry, including rising costs and increased competition, despite a projected market growth in the sector. Company Summary - 85°C, a Taiwanese chain established in 2003, expanded aggressively into mainland China starting in 2007, reaching a peak in 2018 with nearly 100 new stores annually [11] - Recently, 85°C has been closing stores, with four locations in Hangzhou shutting down, including the iconic Qingchun Road store [3][7] - The company's parent, Meishi-KY, announced a strategic shift in response to underperformance in specific regions, indicating a broader trend of store closures in the bakery sector [13] Industry Summary - The bakery industry is experiencing a wave of closures, with notable brands like BreadTalk and others also shutting down locations across various cities [13] - Despite the closures, the baking market is expected to grow by 5.2% in 2024, reaching a market size of 110.5 billion yuan, indicating ongoing expansion potential [14] - Future trends in the baking industry are expected to focus on chain operations, product quality, and a blend of online and offline sales strategies, emphasizing health and nutrition [14]

Core Viewpoint - The closure of multiple 85°C stores in Hangzhou and other cities highlights the challenges faced by the bakery industry, including rising costs and increased competition, despite a projected market growth in the sector. Company Summary - 85°C, a Taiwanese chain established in 2003, expanded aggressively into mainland China starting in 2007, reaching a peak in 2018 with nearly 100 new stores annually [10] - The company has recently faced a slowdown in growth, with its parent company, Meishi-KY, announcing a strategic adjustment in mainland China due to underperformance in specific regions and stores [12] - The closure of the 85°C store on Qingchun Road in Hangzhou, which had been operating for over a decade, is part of a broader trend, with four stores in Hangzhou closing recently, including the upcoming closure of the Binjiang store on October 15 [3][6] Industry Summary - The bakery industry is experiencing a wave of store closures, with other brands like BreadTalk and Huan Niu Cake House also shutting down multiple locations [12] - Despite the closures, the baking market is projected to grow by 5.2% year-on-year in 2024, reaching a market size of 110.5 billion yuan, indicating ongoing expansion potential [13] - Industry experts suggest that the future of the baking sector will focus on chain operations, product quality, and a blend of online and offline sales strategies, emphasizing health and nutrition [13]

Core Insights - The article highlights the entrepreneurial journey of Xin Xin, the founder of "Bread & Circus," emphasizing her transformation from a health-conscious individual to a successful bakery owner focused on healthy eating [3][6][58] - The brand has gained popularity by integrating local ingredients and creating unique products that resonate with the community, such as the "crispy fish tart" that combines local flavors [16][18][21] Group 1: Entrepreneurial Journey - Xin Xin's journey began with a personal health transformation, losing 70 pounds and realizing the importance of healthy eating [4][6] - She transitioned from a healthy meal studio to a bakery, focusing on creating nutritious bread that complements a balanced diet [6][8] Group 2: Brand Development - "Bread & Circus" has established itself as a local cultural symbol, with unique branding elements like the "red-nosed bus" and immersive experiences that attract customers [13][23][26] - The bakery's design and atmosphere evoke a carnival feel, enhancing customer engagement and brand recognition [10][12] Group 3: Product Innovation - The bakery offers around 40 different SKUs, ensuring a mix of fresh bread and pastries to maintain customer interest [34][36] - Products are made with high-quality ingredients, including imported flour and butter, emphasizing health without compromising taste [40][42] Group 4: Community Engagement - The brand actively participates in local markets and events, creating interactive experiences that foster community connections [13][8] - Xin Xin collaborates with local agricultural products, promoting regional flavors and supporting local farmers [18][21] Group 5: Health Focus - The bakery prioritizes health by using natural sweeteners and extending fermentation times to reduce sugar content, ensuring a healthier product [42][54] - Transparency in ingredient sourcing and nutritional information builds trust with customers, reinforcing the brand's commitment to health [50][57]

本食谱选自《面包大全 》 原味马芬面包 材料： 3. 将发酵好的面团翻面，让面团增加弹 性，每40分钟翻一次，共翻3次。 4. 将面团分割成80克/个。 高筋面粉500克 盐6克 蜂蜜30克 全麦天然酵种225克 水190克 牛奶40克 黄油36克 表面装饰： 玉米淀粉适量 制作过程: 1. 将所有材料一起倒入搅拌机中，搅拌至 面团光滑有弹性。 2. 以室温28℃，发酵60分钟。 7. 放 入 圆 形 模 具 ， 以 温 度 28 ℃ 、 湿 度 75%，发酵60分钟。 5. 然后将面团滚圆。 6. 蘸上玉米淀粉。 8. 发酵好后，在表面盖上烤盘，放入烤 箱，以上下火200℃，烘烤18分钟即成。 9、 如何让吐司4天依然保持柔软？我们问到了林育玮老师的独家秘笈！ 10、 【日本探店】现象级面包店AMAM Dacotan！一位天才"料理师"开创了烘焙全新赛道 烘焙职人专访： 行业前辈： 史见孟 | 庄鸿铭 | 吴武宪 | 林育玮 | 林永志 曹继桐 | 干文华 | 黎国雄 | 陈聪敏 比赛冠军： 蔡叶昭 | 龚鑫 | 林业强 | 于鹏 | 张政海 | 鲁胚枝 | 冯英杰 | 吕浩然 | 王记 | 周振山 | 田 ...

Core Viewpoint - A new bakery business named "Xilai Le Bakery" has been established in Maan Town, Yilong County, with a registered capital of 100,000 RMB, focusing on small-scale catering and food sales [1] Company Summary - The legal representative of the bakery is Dai Chunyan [1] - The business is registered as an individual industrial and commercial household [1] - The bakery's operating scope includes licensed projects for small catering and general projects for internet sales, food sales (only pre-packaged food), and food internet sales (only pre-packaged food) [1] Industry Summary - The establishment of the bakery reflects the growing trend of small-scale food businesses in the region, particularly in the context of internet sales and pre-packaged food [1] - The business must comply with relevant regulations and obtain necessary approvals for its operations [1]

Core Points - The article discusses a recipe for French bacon bread, detailing the ingredients and step-by-step preparation process [4][6][19]. Ingredients Summary - High-gluten flour: 350 grams - Low-gluten flour: 150 grams - Salt: 10 grams - Bacon bits: 100 grams - Cheese shreds: 50 grams - Black pepper: to taste [4]. Preparation Steps Summary - Mix all ingredients until the dough is smooth and elastic, then ferment at room temperature (30°C) for 50 minutes [6]. - Divide the dough into 250 grams each, round them, and let them rest for 30 minutes [7]. - Press the dough to release gas [9]. - Roll out the dough and add bacon bits, black pepper, and cheese shreds [10]. - Roll the dough into a cylindrical shape [11]. - Place in a baking tray, sprinkle with low-gluten flour, and ferment at 30°C with 75% humidity for 60 minutes [17]. - After fermentation, score the top of the dough [18]. - Bake in an oven at 220°C (top) and 200°C (bottom) with steam for 25 minutes [19].

Group 1 - The article highlights new product launches in the baking industry, showcasing various innovative items from different brands [2][4][5][6][7][10][11][12][15][18][21][23][26][29][32][35][37][40][42][45][47][49][52][55][57][60][62][64][67][70][72][75][79][80][82][85][86][89][92][96][100][105][107][111][113][115][118][121][123][125][130][132][134][136][139][141][144][145][147][149][150][152][155][159][161][162][163][164][165][166][167][168][169][171][172][173][175][177][179][182] Group 2 - The article discusses the rise of supermarket baking and the competition among chain bakeries, indicating a shift in consumer preferences and market dynamics [182] - It mentions the importance of fresh ingredients and innovative techniques in the baking sector, emphasizing the need for differentiation in a competitive landscape [182] - The article also touches on the challenges faced by bakeries, including closures and the need for operational efficiency to remain profitable [182]

Core Insights - The closure of 85°C stores in Hangzhou has raised significant public attention, particularly regarding the long-standing presence of the brand in the area [1][3][10] Company Overview - 85°C, founded in 2003 in Taiwan, expanded aggressively into mainland China starting in 2007, opening nearly 100 stores annually at its peak [7][9] - The brand was once a popular destination for young consumers, known for its signature products like the "Caesar Emperor" bread [7][10] Recent Developments - Three 85°C locations in Hangzhou have recently closed, including the iconic store on Qingchun Road, which had been operating for over a decade [3][6] - The closures are attributed to rising rental costs and increased competition in the bakery sector, leading to a rapid reduction in store numbers over the past two years [6][9][10] Market Context - The bakery industry is experiencing intensified competition and a market reshuffle, with rising operational costs impacting established brands like 85°C [10] - The brand's growth has slowed in recent years, as indicated by financial reports, reflecting broader challenges within the industry [9][10]