Core Viewpoint - The article discusses the transformation and innovation in the Chinese baking industry, highlighting the importance of health and daily consumption in product development, as well as the role of retail channels in driving this change [1][41]. Group 1: Event Overview - The German Industrial Baking Localization Practice and Nutritional Innovation Summit was held in Suzhou, Kunshan, featuring key figures from the German Consulate, Ston Group, and Wang Sen Education Group [1]. - The summit gathered experts and representatives from the baking industry to discuss the industrial transformation of the Chinese baking sector [1]. Group 2: Insights from Key Speakers - Li Qun, from Hema Baking, emphasized the evolution of Hema's baking strategy from creating "explosive products" to becoming a daily necessity for consumers [14][15]. - The focus has shifted to integrating baked goods into daily meals, addressing the need for higher repurchase rates amid market homogenization [20][21]. Group 3: Consumer Trends and Product Development - The younger demographic is increasingly interested in health-conscious options, seeking baked goods that are both tasty and nutritious [27]. - Hema defines "delicious" through three dimensions: good craftsmanship, quality ingredients, and health orientation [23]. - The company aims to eliminate additives and promote clean labels, ensuring transparency in product ingredients [25][40]. Group 4: Market Positioning and Supply Chain Strategy - Hema is extending its reach into the upstream supply chain, establishing partnerships for local ingredients like matcha to enhance brand recognition [33]. - The company is focusing on creating products that cater to various consumption scenarios, such as single-serving items and small celebration cakes, to enhance brand presence in daily life [32][41]. Group 5: Industry Challenges and Opportunities - The baking industry faces challenges of homogenization and price wars, prompting Hema to differentiate itself through health, scenario-based offerings, and deep supply chain engagement [41]. - Hema's approach illustrates that retail channels can actively drive industrialization and localization transformations rather than passively accepting changes [41].

上海网红点心门店全关，怎么了？ "怎么都没了啊，我爱的仙豆糕。"近期，有上海网友发帖称，姜先生仙仙豆糕门店全关了。 姜先生仙仙豆糕2019年于上海创立，以"低糖低脂，绿色健康"为特色，曾进驻了环球港、长宁龙之梦、大悦城、来福士等上海一众中高端商场。有消费者 评价，"每次路过，十次有九次都在排队！" 近两年，健康、减糖成为烘焙赛道趋势，但一批主打低糖、低脂、健康的烘焙品牌处境却不容乐观。 门店全关，所属公司已经申请注销 然而好景不长，近两年，姜先生仙仙豆糕逐渐开始走下坡路，上海、杭州、嘉兴等地门店相继关门。据公开信息，今年初，姜先生仙仙豆糕仅剩上海世纪 汇和嘉定万达广场两家门店。9月初，姜先生仙仙豆糕最后一家店歇业，全国已无门店。 2019年6月，姜先生仙仙豆糕在上海开出首家门店，主打仙仙豆糕单品。 "仙豆糕"是一款老北京传统小吃，由黑豆、绿豆、雪山黑肾豆、花豆和花生豆这五种豆类混合而成的点心。 姜先生仙仙豆糕在"仙豆糕"这款传统点心基础上，提出了"低糖低脂，绿色健康"的理念。比如声称采用高品质食材，少油少糖纯手作。其原料包括越南紫 薯、埃曼塔乳酪、玛瑙红豆等，同时仙豆糕烘烤的过程中不放油慢烘。 姜先生仙仙豆糕 ...

Core Viewpoint - The article discusses various aspects of the baking industry, highlighting trends, new openings, and techniques that can enhance efficiency and product quality. Group 1: Industry Trends - The opening of Hai Di Lao's bakery is noted, emphasizing its low-cost strategy to attract customers [24] - A significant number of bakeries, approximately 100,000, are closing down, while some profitable shops have adopted successful strategies [24] - The article mentions the popularity of certain types of bread among foreign tourists in China, indicating a shift in consumer preferences [24] Group 2: Baking Techniques - The article provides insights into the cold storage method for baking, which can enhance time management for bakers [24] - It discusses the use of yogurt in bread-making, revealing secrets to maintaining softness over several days [24] - Techniques for freezing baked goods are highlighted, suggesting that they can significantly improve efficiency and revenue [24] Group 3: Expert Insights - Interviews with industry veterans and competition winners provide valuable perspectives on the baking sector [25] - The article features a profile of a notable bakery, AMAM Dacotan, which is recognized for its innovative approach to baking [25]

Core Viewpoint - The article discusses the evolution of the new Chinese baking industry over the past decade, highlighting the challenges in creating new "blockbuster" products like the "Meat Floss Little Cake" that once captivated the market. It emphasizes the need for a shift from short-lived trends to sustainable, long-term products that resonate with consumers' memories and experiences [5][38]. Group 1: Historical Context and Market Dynamics - The "Meat Floss Little Cake," developed by Bao Caisheng in 2004, became a nationwide sensation in 2014, marking a significant moment in the Chinese baking industry [3][4]. - This product represented a fusion of Chinese and Western flavors, breaking traditional boundaries and creating a new taste experience that appealed to consumers [6][11]. - The rapid expansion of bakery stores and the maturation of supply chain logistics in 2015 facilitated the widespread distribution of the "Meat Floss Little Cake," which was easy to standardize and replicate [8][9]. Group 2: Evolution of Product Categories - The new Chinese baking industry has undergone a transformation from "blockbuster" products to "evergreen" and "daily" products over the past decade [14]. - The "blockbuster phase" (2016-2018) was characterized by products that gained popularity through novelty and rapid social media sharing, such as salted egg yolk pastries and mochi [15]. - The "evergreen phase" saw products like egg yolk pastries become stable choices for consumers, focusing on long-term repeat purchases rather than short-term spikes in sales [17][20]. - The "daily phase" post-2020 integrated new Chinese baked goods into everyday consumer life, making them standard offerings in bakeries [22][23]. Group 3: Challenges and Market Saturation - The article notes that the market for new Chinese baked goods has become saturated, with the emergence of numerous similar products leading to intense competition and reduced profit margins [31][32]. - The rise of short video platforms has changed consumer behavior, making it difficult for any single product to achieve the same level of widespread attention as the "Meat Floss Little Cake" did in its heyday [26][29]. - Consumers are experiencing "taste fatigue," as the novelty of new flavors diminishes, leading to higher expectations for unique and memorable taste experiences [35][37]. Group 4: Future Directions - The industry must transition from a focus on one-time blockbusters to creating products that foster long-term consumer loyalty and repeat purchases [38]. - Emphasizing "scene economy" will be crucial, integrating baked goods into everyday life scenarios such as breakfast and celebrations to build consumer attachment [39]. - Establishing a "taste memory" rather than relying solely on trendy symbols will be essential for creating enduring products that resonate with consumers [42]. - A shift from "single product logic" to a "systematic logic" that combines product matrices and brand value is necessary for sustainable growth [44]. - Brands must develop self-sustaining cycles that focus on community engagement and long-term reputation rather than short-term viral marketing [45].

本食谱选自《面包大全 》 咖啡丹麦 丹麦面团600克 馅料： 咖啡利口酒适量 咖啡粉50克 砂糖60克 表面装饰： 白巧克力酱适量 蛋液适量 制作过程: 1. 将丹麦面团擀压至0.4厘米厚，表面刷上 咖啡利口酒，均匀地撒上咖啡粉和砂糖。 材料： 2. 将面团卷成圆柱形。 3. 再切成5厘米长的面团。 5. 发酵好后，在表面刷上蛋液。 6. 放入烤箱，以上火210℃、下火200℃， 烘烤16分钟。 4. 放入纸托，以温度28℃、湿度75%，发 酵60分钟。 7. 出炉冷却后，挤上白巧克力酱即成。 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 | 李骏 飞 | 刘欣茹 | 武子靖 | 张佳辉 月度好文： 1、 海底捞面包开业了！个位数的性价比，要靠"穷鬼友好面包"再圈一波粉？ 2、 144小时中国游，蜂拥而来的歪果仁最爱吃的面包竟然是这个... 3、 【独家专访】靠一只"黑麦小鸟圈"，这家苏州面包店飞出了烘焙圈！ 4、 10万家烘焙店闭店潮下，那些持续盈利的店铺做对了什么？我们走访了100位主理人 5 、 "脱氢乙酸 ...

Core Viewpoint - The article provides a detailed recipe for making a Danish pastry with almond cream and nut filling, highlighting the ingredients and step-by-step preparation process. Ingredient Summary - Danish dough requires 700 grams - Almond cream consists of 80 grams of butter, 80 grams of powdered sugar, 40 grams of egg, 100 grams of almond powder, and 20 grams of low-gluten flour [2] - Nut filling includes 50 grams of walnut, 30 grams of peanut, 20 grams of granulated sugar, and 30 grams of fresh cream [3] Preparation Process Summary - Roll the Danish dough to a thickness of 1 cm and cut out circles with a diameter of 10 cm [6] - Place the dough circles on a baking tray and let them ferment for 50 minutes at 28°C and 75% humidity [6] - Brush the surface with egg wash and create a small indentation in the center [9] - Pipe the almond cream into the indentation [10] - Add the nut filling on top [11] - Bake in the oven at 210°C for the top and 200°C for the bottom for 18 minutes [14]

Fournier 可能是日本最早探索软欧包产品的面包店。它创立于1994年，日常经营的面包品类大概70种，几乎涵盖了市面上大部分的热门品类。这家 店在和泉市当地很受欢迎，即使天气不好门外也经常有人排队。我们觉得Fournier有意思的方面除了产品，还有主理人的经营理念、经营方式，互相 结合，才让这家店走过日本的内卷市场，历经30年成为一家老店。 Fournier的创立者叫坂田隆敏，2014年开始任运营面包世界杯的日本大使协会理事，是日本知名的烘焙大师。 在幼时因巴伐利亚奶油与蛋糕结缘，之后就一直想要从事烘焙行业。高中毕业后，他进入中之岛的RIHGA ROYAL酒店工作，梦想是成为法餐主 厨，但是却被分配到了面包部门。坂田隆敏在接受媒体采访的时候这么评价年轻的自己："修业时期的我是个自负又不懂事的人。"因为不满成为酒 店实习员工后工资反而比打工工资还低，他自己买书回去苦学，下定决心三年内一定要学到比所有人都强。在自学过程中他也充分展现了自己的天 赋，发现了酒店工作流程中很多可以改进的地方，如何通过改善工序让面包更加美味。自学让他的知识进度比同期的人要快上很多，也让他变得自 负，认为那时候无论同龄人还是工作多年的 ...

Core Viewpoint - The article discusses the recent trends and developments in the baking industry, highlighting new openings, consumer preferences, and innovative techniques that are shaping the market. Group 1: Industry Developments - The opening of Hai Di Lao's bakery has attracted attention due to its low-cost offerings, which may appeal to budget-conscious consumers [24] - A significant number of bakeries, approximately 100,000, have closed down, prompting an exploration of what successful shops are doing right to remain profitable [24] - The article mentions the popularity of certain types of bread among foreign tourists in China, indicating a shift in consumer preferences [24] Group 2: Techniques and Innovations - The article emphasizes the importance of mastering frozen baking techniques to significantly enhance efficiency and revenue [24] - It discusses the secrets behind maintaining the softness of bread, such as using yogurt in recipes, which is favored by bakers [24] - The article also covers the overnight refrigeration method, providing insights for bakers to achieve time efficiency [24] Group 3: Expert Insights - Interviews with industry veterans and competition winners provide valuable perspectives on the baking sector, showcasing the experiences and strategies of successful bakers [25]

大连路旁，八路军武汉办事处旧址纪念馆对面的一栋老房子则变身"5号面包房子"。其 独栋的仿古外墙、黑色的木质窗户、户外庭院的座位让顾客的体验感拉满。店里的面包柜有 不同的分区，起酥、贝果、碱水、硬欧等面包都有。顾客置身其中就像逛一家面包博物馆。 来自南京的一对年轻情侣表示，他们是在"小红书"上刷到武汉面包街攻略之后来的，准备先 在这家店歇一歇，再去郝梦龄路吃网红串串。 老面包店"伊莉维尔"距离"黄油与面包"品牌店不到100米。该店改造升级后，具有法式 花园风格，设置了透明落地窗，引来众多市民和外地游客。"我们打造阳光的、田园的感 觉，是想让顾客感受到生活的美好。"一店员说。 从武汉天地拐到胜利街、大连路，一些面包店如珍珠般散落。"富有"面包店里，陈设的 面包让人特别有食欲。来自武昌的熊小姐说："这家店的面包上新速度很快，用料很新鲜。 它们都是手作面包，好看又好吃。""追光"面包店店面不大，装修风格是暖色调的，价格亲 民。其招牌产品是番茄猪肉脯吐司，吸引周边很多学生前来购买。 记者探访还发现，一些老房子变身面包店，一些面包店则紧挨着咖啡店。买完面包的顾 客自然"流向"隔壁的咖啡店，喝下午茶的悠闲时光又"催生"新的 ...

Core Viewpoint - The article discusses the transformation and opportunities within the Chinese baking industry, particularly focusing on the rise of e-commerce and live streaming as new sales channels for baking products, exemplified by the success story of Zheng Ma Qing Yun and his brand "Wang Pi Xiao Lao Ban" [1][11][32]. Group 1: Event Overview - The German Industrial Baking Localization and Nutritional Innovation Summit was held in Suzhou, Kunshan, featuring key figures from the German Consulate, Ston Group, and Wang Sen Education Group [1]. - The summit gathered experts and representatives from the baking industry to discuss the industrial transformation of the Chinese baking sector [1]. Group 2: Key Insights from Zheng Ma Qing Yun - Zheng Ma Qing Yun's live streaming channel "Wang Pi Xiao Lao Ban" achieved significant success, generating over 300 million in revenue after starting with a 10 million performance in the first year [11][20]. - His approach involved understanding consumer psychology and treating the live streaming space as a "retail experiment" [12][14]. - The success factors included timing advantages in live streaming and product selection, particularly focusing on health trends and niche markets like alkaline water bread [20][22]. Group 3: Market Dynamics - The article highlights a shift in the baking industry where traditional metrics of profitability are being replaced by customer acquisition power, with baked goods serving as entry products to attract consumers [28][30]. - The concept of "sheep's wool coming from the chicken" illustrates how baked goods are used to drive traffic to higher-margin products in retail settings [28][30]. Group 4: Future Paths for White Brands - The future of white brands in the baking industry may follow three paths: being integrated into major retail/e-commerce platforms, strengthening niche segments, or upgrading to branded products [39]. - The emphasis is on transforming occasional purchases into daily consumption, aligning with health-conscious lifestyles [41].