上周，餐饮类门店成为闭店重点，全行业共关闭17家门店，占本轮闭店数量的51.51%。从细分品类来看，餐饮门店闭店数量最多，达10家，烘焙、咖 啡、甜品店则分别关闭4家、2家和1家。关闭的10家餐饮门店，涵盖了多个知名连锁品牌及特色门店，包括爱家牛排馆、肯德基、海底捞、汉堡王、两条 人食志、许府牛、碳寻石光、金苑府酒家、三俞竹苑川菜以及朝 鲜族汤饭。 其中，位于滨湖万达的汉堡王门店在经营12年后停止营业。今年以来，无锡已有多家汉堡王门店闭店，包括方圆荟店、梅村服务区北店、茂业天地店及海 岸城店等，目前当地在营门店12家。官方客服回应称闭店原因在于经营策略变动。值得注意的是，汉堡王的闭店潮并不仅限无锡，公开信息显示，自今年 下半年起，其在中国多地均出现集中关店现象，涉及江苏、上海、河南、宁夏、广东等多个省市。 据壹览商业不完全统计，10月第五周，共32个品牌关闭了至少33家门店。 | 闭店时间 | 行业 | 留障 | 城市 | 门店 | 闭店原因 | 开业时间 | 开业时长 | 备注 | | --- | --- | --- | --- | --- | --- | --- | --- | --- | | 10月27 ...

Core Insights - Shanghai is the leading city in China's baking industry, with over 8,000 baking stores, accounting for a significant portion of the 338,000 nationwide [1][4] - The city's baking culture has evolved through distinct phases, each reflecting changes in consumer preferences and market dynamics [6][8] Group 1: Historical Development of Baking in Shanghai - The baking industry in Shanghai can be divided into four key phases, each marked by unique characteristics and consumer trends [8][10] - The first phase (1990s) saw the emergence of local brands and a mix of traditional and modern baking styles, with brands like 凯司令 and local shops gaining popularity [8][10] - The second phase (late 1990s to early 2000s) marked the entry of foreign and Taiwanese brands, leading to a brand-centric market with chains like 面包新语 and 克莉丝汀 becoming household names [12][14] - The third phase (mid-2000s) introduced boutique bakeries focusing on artisanal products, emphasizing quality ingredients and craftsmanship, with brands like Sunflour and 百丘 leading the way [17][20] - The fourth phase (late 2010s to early 2020s) saw a resurgence of local flavors and innovative concepts, blending traditional Chinese elements with Western baking techniques [22][24] Group 2: Factors Contributing to Shanghai's Dominance - Shanghai's unique consumer base, characterized by a willingness to experiment and a high aesthetic standard, has fostered a vibrant baking culture [32][34] - The city's dense urban structure and strong social media presence facilitate rapid brand visibility and consumer engagement, making it a trendsetter in the baking industry [35][37] - The evolution of baking entrepreneurs, often with international experience, has led to a focus on brand storytelling and lifestyle integration, enhancing product differentiation [38][40] - The discerning nature of Shanghai consumers drives continuous innovation among baking brands, ensuring that they remain at the forefront of market trends [41][46] Group 3: Current Trends and Consumer Behavior - The current baking landscape in Shanghai is marked by a diverse range of offerings, catering to various consumer segments and preferences [27][29] - The rise of health-conscious consumers has led to an emphasis on ingredient transparency, with terms like "French flour" and "natural yeast" becoming essential in brand positioning [48][50] - A shift in aesthetic preferences has emerged, with consumers favoring simplicity and authenticity over ostentation, reflecting a broader cultural trend towards minimalism [51][53] - The concept of baking as a lifestyle and cultural expression has solidified, with products serving as social currency and identity markers among consumers [55][57]

本科普选自《酸面包的细节 》 烘焙面包时，使用一些不常用的面粉（比如粗粒小麦粉）或改变配方中全麦粉的使用比例，会让面包拥 有与基础乡村面包不同的特点，同时又保持后者基本的特点。这些面包的配方和制作方法都是一样的。 粗粒小麦粉面包 粗粒小麦粉是一种硬质小麦 —— 杜兰小麦去除麸皮后制得的，呈金黄色，比普通高筋面粉的蛋白质含 量更高。意大利面特有的金黄色就源自粗粒小麦粉。 在意大利南部，细磨的粗粒小麦粉通常比筛过的白色小麦粉便宜，常被用来制作西西里人的日常面包。 传统上，这种面包是自制的，用天然酵种发酵，并在燃木烤炉里烘焙。它可以趁热吃，或者与新鲜的里 科塔奶酪、甘牛至叶、凤尾鱼和橄榄油一起烤着吃。我们用橄榄油煎一片这种面包，然后将其切成条 状，抹上羊奶里科塔奶酪、鳗鱼酱和来自意大利卡拉布里亚地区的辣椒酱，制作成面包师的独家点心， 配上新鲜无花果和旧金山教会区的蜂蜜一同享用。 粗粒小麦粉的蛋白质含量较高，因此在制作面团的过程中需要更多的水，才能成为与基础乡村面包面团 类似的面团。制作面包时，粗粒小麦粉和普通小麦粉要以 7:3 的比例混合使用。 虽然粗粒小麦粉面包内部呈明显的金黄色，但味道与普通小麦粉面包仅有细微差 ...

烘焙原材料 1、 金城制冷【高端定制｜双面圆弧中岛柜——让商业空间美出圈的「空间艺术品」】 2、 韩焙科技®——BRESSO®120㎡解决方案 3、 三能【9层铝合金双排台车（阳极）】 4、台新食品【行星式搅拌机】 5、福得机械【和面机】 6、MIWE【Roll-in e+】 7、红菱烘焙设备【温湿双控醒发箱】 8、 奥利焙 【零压比例式燃气隧道炉】 1、嘉吉【焙芙®发酵黄油】 2、中焙蛋挞【 圣诞主题花式蛋挞 】 3 、南顺【 金像牌青稞面包预拌粉 】 4、斯顿【 面包保鲜酶（短保抗老化） 】 5、OATLY Inside燕麦松【全球独家原料】 6、 日清 【202Q发酵甜甜圈预拌粉】 7、和润乳品【里考塔升级版乳清奶酪】 8、酪香居【甄选发酵片状黄油】 9、西井【多功能纯脂巧克力酱】 10、法采【冰感薄荷糖浆】 11、喜悦酱JoyfulNut【开心果酱】 12、时尚农场壹号【冷榨椰子油】 13、科谷【起泡性乳化油】 14、安德鲁【100%佛手柑速冻果溶】 15、 原上风物 【 多用途燕麦预拌粉 】 16、特焙尔【蛋糕饼皮预拌粉II代】 17、西亚路乳业【拉斯佳优选马苏里拉奶酪】 18、京日【大黄米馅】 1 ...

Core Viewpoint - The article highlights the journey and philosophy of "Briant d'Or Stone Oven Bread," a bakery in Shanghai that has been operating for fourteen years, emphasizing its commitment to quality and customer trust over marketing trends [2][6][18]. Group 1: Brand Evolution - "Briant d'Or Stone Oven Bread" has undergone a transformation from an "old French" style to a "French countryside grocery store" aesthetic, attracting a younger customer base while retaining loyal patrons [6][14]. - The bakery's unique selling point is its heavy stone oven imported from Spain, which provides a distinct texture and flavor to the bread, setting it apart from competitors [7][18]. Group 2: Product Philosophy - The brand focuses on classic products that have remained unchanged for over a decade, such as sea salt rolls and butter toast, which contribute to high customer repurchase rates [22][25]. - Recent innovations include a zero-sugar series using sugar alcohols and a zero-flour series utilizing coconut and other alternative flours, catering to health-conscious consumers [31][34]. Group 3: Customer Engagement - The bakery emphasizes the importance of customer feedback in product development, with a focus on creating items that resonate with consumer needs rather than following market trends [38][45]. - The team employs a rigorous three-step logic for product development, analyzing local demographics to tailor offerings and ensure freshness [41][43]. Group 4: Operational Strategy - Each of the three locations operates independently, allowing for unique local flavors and maintaining high-quality standards through skilled craftsmanship [46][47]. - The brand's longevity is attributed to a stable workforce and a commitment to quality, with a focus on emotional connections with customers [47].

Core Points - The article discusses the process of making a specific type of pastry called "Klim Cream Danish" and provides a detailed recipe for its preparation [2][4][6][11][15][16]. Group 1: Recipe Preparation - The Danish dough is rolled out to a thickness of 1 cm [4] - The dough is placed in a baking tray and fermented at a temperature of 28°C and humidity of 75% for 60 minutes [6] - After fermentation, egg wash is applied to the surface of the dough [7] - The dough is baked in an oven at 210°C for the top and 200°C for the bottom for 18 minutes, then cooled and cut in half [8] - The dough is then divided into rectangles measuring 12 cm in length and 6 cm in width [11] - Klim cream is piped into the center of the pastry [15] - Finally, the pastry is decorated and dusted with powdered sugar [16] Group 2: Industry Insights - The article includes a section on notable figures in the baking industry, highlighting interviews with experienced bakers and competition winners [20] - It mentions the opening of a new bakery by Haidilao, which aims to attract customers with its cost-effective offerings [20] - The article discusses trends in the baking industry, including the challenges faced by many bakeries and the strategies employed by successful ones [20]

Core Viewpoint - The recent bankruptcy of Shanghai's Jing'an Bakery symbolizes a broader decline of traditional baking brands in the industry, raising questions about their ability to adapt to changing consumer preferences and market dynamics [1][9]. Company Summary - Jing'an Bakery, founded in 1985, was the first Sino-French joint venture bakery in Shanghai, known for its French bread and pastries [2][4]. - At its peak, Jing'an Bakery operated 83 stores and had plans for expansion, but it faced a significant decline, closing over 30 stores in a short period [5][9]. - The brand's bankruptcy announcement on October 16, 2023, marked the end of its 38-year legacy, with only a few stores remaining operational by late October [8][9]. Industry Summary - The baking industry in Shanghai is highly competitive, with 4,711 bakeries as of June 2024, leading to a collective retreat of several well-known brands since 2025 [9]. - Major brands like 85°C and Christine have also faced significant closures, with 85°C expected to shut down over 40 stores and Christine entering bankruptcy proceedings [9][10]. - The decline of these brands is attributed to outdated product offerings, failure to innovate, and operational challenges, including poor management of franchise models and rising costs [12][14]. - The market is shifting towards healthier baking options and community-based models, with a growing demand for high-protein and low-sugar products among younger consumers [17][18].

Core Viewpoint - The company reported a significant decline in revenue and net profit for the first three quarters of 2025, attributed to increased competition in the baking industry and rising operational costs [1][4]. Financial Performance - For the first three quarters of 2025, the company achieved revenue of 4.048 billion yuan, a year-on-year decrease of 12.88% [1]. - The net profit excluding non-recurring items was 288 million yuan, down 30.33% year-on-year [1]. - In Q3 2025, revenue was 1.437 billion yuan, with a year-on-year decline of 11.64% [1]. - The net profit excluding non-recurring items for Q3 was 94 million yuan, reflecting a year-on-year drop of 30.96% [1]. Operational Challenges - The company cited three main reasons for the decline in net profit: decreased revenue, increased fixed costs from new project depreciation, and higher advertising and tax expenses [4]. - Sales expenses for the first three quarters were 350 million yuan, slightly lower than 368 million yuan in the same period of 2024, but the sales expense ratio increased from 7.91% to 8.64% due to the larger revenue decline [4]. Industry Context - The baking industry is experiencing intensified competition, with a reported 10.3 million new stores opening and 9.5 million closing in 2024, leading to a significant turnover rate [4]. - The market size for the baking sector is projected to grow by 5.2% year-on-year in 2024, reaching 110.5 billion yuan, and is expected to reach 116 billion yuan in 2025, indicating a trend of increasing scale and competition [4]. Capacity and Expansion - The company has not yet reached full production capacity, with an overall capacity of 225,800 tons and an actual output of 142,300 tons, resulting in a utilization rate of 63.02% [6]. - New production bases are being established in Shanghai and Foshan, with capacities of 30,000 tons and 69,000 tons, respectively, to capture more market share [6]. - Another baking company, Yuanzu Co., is also facing performance pressures while seeking expansion, indicating a broader trend in the industry [6].

Core Viewpoint - The article highlights the entrepreneurial journey of "bake bee," a small French bakery in Zhuhai, emphasizing the owner's unique approach to creating a successful business in a competitive market by focusing on quality, local preferences, and efficient operations [1][4][30]. Group 1: Business Model and Strategy - "bake bee" operates in a 25㎡ space, with a focus on efficiency and quality, utilizing a minimalistic design to attract customers [1][4]. - The owner, Liang Yonghao, transitioned from a pastry chef to a baker, leveraging his industry experience to create a bakery that resonates with local tastes [6][7]. - The bakery's success is attributed to its ability to adapt products to local preferences, such as introducing a caramel egg tart that became a signature item [18][20]. Group 2: Product Development and Innovation - The bakery emphasizes a product development strategy that involves continuous feedback from customers, allowing for quick adjustments to recipes based on consumer preferences [25][30]. - Liang's approach includes mixing different culinary styles, such as combining French and local flavors, to create unique offerings that appeal to the local market [20][23]. - Seasonal and local ingredients are incorporated into the menu, ensuring that the products remain fresh and relevant to the community [23][25]. Group 3: Customer Engagement and Community - The bakery has built a loyal customer base through effective engagement strategies, treating regular customers as "cloud partners" in product development [30][34]. - The location of "bake bee" attracts both local residents and tourists, capitalizing on its unique branding and community presence [30][34]. - The owner prioritizes maintaining quality control by focusing on a single location rather than expanding into multiple outlets, ensuring that every product meets his standards [32][34].

Core Viewpoint - The company reported a significant decline in net profit and revenue for the first three quarters of the year, attributed to various factors including increased fixed costs and advertising expenses [1][2]. Group 1: Financial Performance - For the first three quarters, the company achieved a revenue of 4.049 billion yuan, a year-on-year decrease of 12.88% [1]. - The net profit attributable to the parent company was 298 million yuan, down 31.49% year-on-year [1]. - In Q3 alone, revenue was 1.437 billion yuan, a decline of 11.64% compared to the same period last year, while net profit was 94.25 million yuan, down 35.05% [1]. Group 2: Regional Revenue Breakdown - Revenue declined across multiple regions, with the Northeast region generating 1.687 billion yuan, down 11.24% [1]. - The North China region reported revenue of 915 million yuan, a decrease of 13.14% [1]. - The East China region's revenue was 1.316 billion yuan, down 12.37% [1]. - Southwest region revenue was 477 million yuan, down 11.86% [1]. - Northwest region revenue fell to 265 million yuan, a decline of 16.5% [1]. - South China region revenue was 279 million yuan, down 17.29% [1]. - Only the Central China region saw growth, with revenue of 174 million yuan, an increase of 10.42% [1]. Group 3: Cost Management and R&D - The company has tightened control over expenses, with sales and management expenses amounting to 350 million yuan and 84.39 million yuan, respectively, down 4.86% and 14.28% year-on-year [2]. - Despite a 30% reduction in R&D expenses in the first half of the year, the company increased R&D investment in Q3, with R&D expenses of 7.82 million yuan, up 128.23% year-on-year [2]. - Overall R&D expenses for the first three quarters were 18.48 million yuan, a decrease of 1.88% compared to the previous year [2].