近日，一段上海网红面包店被指夜间闭店时大量倾倒销毁成品面包视频引发热议，有消费者指该店有浪费粮食之嫌。 一筐筐没卖完的面包 统统扔进了垃圾袋里 据@侬好上海，高价面包被丢弃，网友直呼太心疼。网友@人生要尽兴的宋Kiki，告诉小编，视频拍摄于9月13日晚，是上海万象城里的一家网红面包 店。在营业结束后，店员直接将一筐筐没卖完的面包，统统扔进了垃圾袋里，场面令人震惊。 小编随即前往位于静安大悦城的该面包品牌门店进行探访。现场看到，临近闭店时，店内剩下的面包已被集中到中间摆放，两边柜台空空如也。 当询问店员，面包会不会在闭店前打折销售时，店员明确表示不会打折，并称当天卖不完的面包会在营业结束后做销毁处理。 店员还坦言，虽然觉得浪费，但没有办法，这是公司的规定，只能照做。 最后在门店打烊后，那些剩下没卖完的面包，最终的命运同样也是进了大黑塑料袋。 市监局突击检查 9月16日下午，新京报贝壳财经记者探访了涉事门店，店长潘女士向记者证实确是该店9月13日所发生，店长表示这是门店对预计销售量错误估计，导致了 面包的浪费。店长表示，根据公司规定，面包不可隔夜销售，目前也没有制度会在夜间降价销售，一般就直接报损处理。 贝壳财经 ...

每经编辑｜陈柯名 近日，一段上海网红面包店被指夜间闭店时大量倾倒销毁成品面包视频引发热议，有消费者指该店有浪费粮食之嫌。 一筐筐没卖完的面包 最后在门店打烊后，那些剩下没卖完的面包，最终的命运同样也是进了大黑塑料袋。 市监局突击检查 9月16日下午，新京报贝壳财经记者探访了涉事门店，店长潘女士向记者证实确是该店9月13日所发生，店长表示这是门店对预计销售量错误估计，导致了 面包的浪费。店长表示，根据公司规定，面包不可隔夜销售，目前也没有制度会在夜间降价销售，一般就直接报损处理。 贝壳财经记者在店内采访同时，上海市闵行区市场监督管理局虹桥所的执法人员也到达门店现场进行执法检查。 统统扔进了垃圾袋里 据@侬好上海，高价面包被丢弃，网友直呼太心疼。网友@人生要尽兴的宋Kiki，告诉小编，视频拍摄于9月13日晚，是上海万象城里的一家网红面包 店。在营业结束后，店员直接将一筐筐没卖完的面包，统统扔进了垃圾袋里，场面令人震惊。 小编随即前往位于静安大悦城的该面包品牌门店进行探访。现场看到，临近闭店时，店内剩下的面包已被集中到中间摆放，两边柜台空空如也。 当询问店员，面包会不会在闭店前打折销售时，店员明确表示不会打折，并称 ...

Core Insights - The article emphasizes the importance of balancing classic and fresh elements in bakery products, particularly during the autumn season when chestnut flavors become popular [5][6][8]. Group 1: Market Trends - Chestnuts are highlighted as a key flavor for autumn, driving consumer interest across various food sectors, including baking and beverages [3][5]. - The seasonal nature of chestnuts creates a sense of scarcity, enhancing their appeal as a limited-time offering [6]. Group 2: Product Innovation Strategies - Successful bakeries leverage the emotional connection of classic products while introducing innovative flavor combinations and shapes to attract both returning and new customers [8]. - Innovations can include cross-category products, such as combining chestnut with Napoleon pastry, to create a unique dessert experience [11][12]. Group 3: Flavor and Visual Presentation - Flavor innovation is crucial; combining chestnuts with coffee, chocolate, or seasonal fruits can enhance the taste profile and create a sense of exclusivity [13][18]. - Visual appeal is also important; using diverse color combinations and unique shapes can help products stand out on social media [16][20]. Group 4: Quality of Ingredients - High-quality ingredients are essential for maintaining product consistency and enhancing flavor; for instance, using premium chestnut puree can improve the overall taste and texture of desserts [24][41]. - The article mentions the use of traditional production methods and high-quality raw materials from reputable brands, which contribute to the uniqueness of autumn chestnut offerings [44].

Core Viewpoint - The article emphasizes the importance of cake decoration techniques in enhancing product appeal and sales, presenting the book "Cake Decoration Techniques Encyclopedia" as a comprehensive guide for aspiring pastry chefs and enthusiasts [3][40]. Group 1: Book Overview - The book is created by the Wang Sen Champion Alliance team and experienced instructors, consolidating over 20 years of international competition experience [3]. - It serves as a systematic guide to mastering essential techniques and design principles in cake decoration, transitioning readers from beginners to professional pastry masters [3][40]. Group 2: Key Techniques - **Piping Techniques**: The book starts with basic piping skills, covering methods like frosting, flavoring cream, and various materials suitable for decoration, ensuring detailed guidance for smooth finishes [4]. - **Chocolate Decoration**: It includes 35 commonly used chocolate decoration pieces, focusing on easy-to-execute techniques that yield impressive results [6]. - **Classic Dessert Decorations**: The book details 28 practical decoration items suitable for various dessert types, enhancing creativity and variety in cake designs [11]. - **Fondant and Marzipan**: It explains the fundamentals of fondant and marzipan, showcasing 12 practical demonstrations for creating figures and floral designs, which remain relevant in high-end dessert presentations [16][19]. - **Sugar Art**: The book covers sugar art techniques, including sugar blowing and pulling, essential for creating intricate designs suitable for competitions and everyday use [21][23]. Group 3: Design Principles - The book introduces design principles such as composition, color matching, and material pairing, encouraging readers to analyze and apply these concepts to their creations [26][29]. - It promotes a shift from imitation to developing personal design thinking, enabling unique and appealing cake designs [35]. Group 4: Target Audience - The book is beneficial for various audiences, including professional pastry chefs looking to enhance product value, competition participants aiming for higher standards, entrepreneurs seeking innovative designs, and deep enthusiasts wanting structured learning [37].

本食谱选自《面包大全 》 牛角面包 材料： 高筋面粉 250 克 蜂蜜 15 克 盐 5 克 干酵母 2 克 奶粉 8 克 水 150 克 橄榄油 10 克 表面装饰 ： 黑白芝麻适量 制作过程: 1. 将所有材料一起搅拌，至面团表面光滑 有弹性，以室温 30℃，发酵 50 分钟。 2. 将面团分割成70克/个，滚圆，松弛20分 钟。 3. 再将面团搓成水滴形。 5. 将面团从后往前卷。 6. 卷成牛角形，接口处压捏紧。 4. 然后将面团擀开至三角形。 7. 放入烤盘，以温度30℃、湿度75%，发 酵50分钟。 8. 发酵好，在面团表面刷上蛋液。 10. 放入烤箱，以上火200℃、下火180℃, 烘烤14分钟即成。 11. 将所有材料一起搅拌，至面团表面光滑 有弹性，以室温 30℃，发酵 50 分钟。 9. 蘸上黑白芝麻。 月度好文： 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 | 田孝清 | 于鹏 | 李 ...

Core Viewpoint - The article highlights the journey of Connie, a former financial analyst who transitioned into the baking industry, emphasizing her passion for creating joyful experiences through baking and the evolution of her brand "ConnieHe 笑屋" from a high-end custom cake studio to a more accessible bakery focused on fresh, quality ingredients [3][4][14]. Group 1: Background and Transition - Connie started her career in finance, where she felt a disconnect between her creative talents and the analytical demands of the industry [4][6]. - Her interest in baking began during her studies in the UK, where she worked part-time in a high-end supermarket, which sparked her passion for creating desserts [6][7]. - The initial phase of her baking journey involved sharing her creations on social media, which garnered a following and led to the establishment of her first baking studio, "1001号烤箱" [11][14]. Group 2: Brand Evolution - The shift from "1001号烤箱" to "ConnieHe 笑屋" was driven by market changes and a desire to offer healthier, simpler desserts that resonate with modern consumers [14][15]. - "ConnieHe 笑屋" targets the refined middle-class demographic aged 25-40, focusing on clean ingredients and a more casual, joyful approach to desserts [15][17]. - The bakery emphasizes a "反工业化" (anti-industrialization) philosophy, using fresh, hand-crafted ingredients and avoiding pre-mixed products [17][24]. Group 3: Product and Customer Engagement - The bakery's product line includes a variety of cakes made with fresh fruits and high-quality ingredients, with a commitment to daily freshness [24][26]. - Connie's approach to customer service includes personalized experiences, remembering customer preferences, and creating a sense of community [36][38]. - The bakery utilizes private domain operations, engaging customers through social media and feedback loops to refine their offerings [38][49]. Group 4: Challenges and Future Goals - Connie acknowledges the challenges of scaling from a small team to a larger operation, focusing on management and maintaining product quality [40][42]. - The bakery faces competition from both low-cost supermarkets and standardized products, yet differentiates itself through quality and a personal touch [24][26]. - Future goals include sustaining the business through seasonal fluctuations and innovating with local ingredients to create unique offerings [49][51].

Core Viewpoint - The article discusses the recipe and process for making rye fruit bread, highlighting the ingredients and steps involved in the baking process [2][3][5][6][10][11][12][17][18][19]. Ingredients Summary - The recipe includes high-gluten flour (450g), rye flour (50g), sugar (60g), salt (5g), dry yeast (6g), olive oil (50g), orange peel (75g), rum-soaked raisins (75g), and water (300g) [3]. Baking Process Summary - The dry ingredients (excluding orange peel and raisins) and wet ingredients are mixed until a smooth dough is formed, then orange peel and raisins are added [5]. - The dough is allowed to ferment at room temperature (30°C) for 60 minutes [6]. - After fermentation, the dough is divided into 300g pieces [10]. - Each piece is rounded and allowed to rest for 30 minutes [11]. - The dough is placed in a baking tray and fermented again at 30°C with 75% humidity for 60 minutes [12]. - After the second fermentation, low-gluten flour is sprinkled on the surface of the dough [17]. - The dough is scored with five cuts on the surface [18]. - Finally, the dough is baked in an oven at 210°C (top) and 200°C (bottom) with steam for 25 to 30 minutes [19].

Core Viewpoint - The article discusses the process of making pearl sugar bread, highlighting the ingredients and steps involved in the baking process [4][6][8][11][12][13][18][19]. Ingredients and Preparation - The main ingredient is milk dough, with a total of 300 grams required, divided into three pieces of 100 grams each [4][6]. - Surface decoration includes suitable amounts of heat-resistant pearl sugar and egg wash [4]. Baking Process - The dough is rolled into a cylindrical shape and allowed to rest for 20 minutes before being shaped into a long strip [8][11]. - An egg wash is applied to the surface, followed by a sprinkle of heat-resistant pearl sugar [12][13]. - The dough is then placed in a baking tray and allowed to ferment at 30°C with 70% humidity for 45 minutes [18]. - Finally, the bread is baked in an oven at 200°C for the top and 180°C for the bottom for 16 minutes [19].

Group 1 - The establishment of a new bakery store named "Clever Uncle Bakery" in Hohhot City, Yuquan District, has been registered with a legal representative named Fan Xiaoming [1] - The registered capital of the bakery is 10,000 RMB, indicating a small-scale business operation [1] - The business scope includes general projects such as food sales (only pre-packaged food) and delivery services, along with a licensed project for catering services that do not produce smoke, odor, or waste gas [1]

Core Points - The article provides a detailed recipe for making rye fig bread, highlighting the ingredients and step-by-step preparation process [2][3][5][8][22]. Ingredients Summary - The recipe includes high-gluten flour (350g), rye flour (150g), salt (8g), sugar (10g), whole wheat natural yeast (225g), water (220g), walnuts (60g), and figs (60g) [3]. Preparation Process Summary - All ingredients except walnuts and figs are mixed in a blender until the dough is smooth and elastic, then walnuts and figs are added [5]. - The dough is allowed to ferment at room temperature (28°C) for 90 minutes [7]. - The dough is divided into 120g pieces, rounded, and rested for 20 minutes [10]. - The dough is then pressed to release air, folded, and rolled into a cylindrical shape [11][12][13]. - The shaped dough is placed in a baking tray and fermented again at 28°C with 75% humidity for 60 minutes [17]. - After fermentation, low-gluten flour is sprinkled on the surface, and cuts are made on the dough [18][19]. - Finally, the dough is baked in an oven at 220°C for the top and 200°C for the bottom, with steam, for 30 minutes [22].