Group 1 - The article discusses the recipe for marble cheese bread, detailing the ingredients required such as high-gluten flour, low-gluten flour, sugar, salt, egg liquid, milk, and others [2] - The filling for the bread includes cream cheese and red bean paste, each weighing 100 grams [2] - The preparation process involves multiple steps including rolling the dough, folding it, and allowing it to rest, which is crucial for achieving the desired texture [5][9][12] Group 2 - The baking process requires specific temperature settings for both the upper and lower heat, with a recommended baking time of 20 minutes [23] - The article also highlights the importance of fermentation, specifying conditions such as temperature and humidity for optimal results [19] - Surface decoration is mentioned, including the application of egg wash and the addition of crispy pineapple [20][21]

Group 1 - The article discusses the recipe for making oat toast, highlighting the ingredients and the preparation process [2][3][6] - Key ingredients include high-gluten flour, sugar, salt, dry yeast, milk, water, and oats, with specific measurements provided [2][3][4] - The preparation process involves mixing dry and wet ingredients, kneading the dough until smooth, and allowing it to rise at room temperature [6][7][8] Group 2 - The dough is divided into portions, shaped, and allowed to ferment in a mold under controlled temperature and humidity [11][19] - The final baking process requires specific temperature settings for both the upper and lower heat, with a baking time of 30 to 40 minutes [24] - The article also includes a section on various baking-related topics and interviews with industry professionals, indicating a broader context of the baking industry [28]

Group 1 - The article highlights the latest product launches in the baking industry, showcasing various new items from different brands, including unique flavors and seasonal offerings [2][4][5][7][10][11][12][16][18][19][20][21][23][25][28][30][32][34][39][41][44][46][49][51][55][57][59][63][67][70][73][77][79][80][82][84][86][88][91][94][96][99][100][102][104][110][112][114][117][119][120][123][125][128][129][131][135][137][139][141][143][145][146][148][149][153][155][156][160][162] - The article discusses the rise of supermarket baking and the competition among chain bakeries, indicating a shift in consumer preferences towards fresh and innovative baked goods [188] - The article mentions significant investments in the baking sector, such as Anjie's investment of 410 million yuan to enhance its baking projects, reflecting the industry's growth potential [11][172] Group 2 - The article features collaborations between brands, such as the partnership between Wuzhou and Hema to launch rice Greek yogurt, indicating a trend towards innovative product combinations [165] - The article notes the introduction of new beverage products, like the cake milk tea series from Cha Baidao, which integrates dessert elements into drinks, showcasing the blending of food categories [166] - The article highlights the expansion of brands like Bawang Tea Princess, which has opened over 200 stores in Malaysia, demonstrating the international growth of bakery and beverage brands [171]

Core Insights - 85°C is experiencing significant operational challenges in mainland China, with over 40 store closures expected this year, marking the largest operational adjustment in five years due to a sales decline exceeding 20% and ongoing losses [3][4] - The company's losses in mainland China reached approximately 200 million New Taiwan Dollars (around 46.3 million RMB) in the first half of last year, with projections indicating losses could exceed 400 million New Taiwan Dollars (around 92.6 million RMB) by 2025 if operational adjustments are not made [3] - The company has announced a strategic shift in its operations in mainland China, focusing on closing underperforming stores while planning to increase franchise locations by the end of the year [3] Store Operations - As of September 16, 85°C operates a total of 659 stores, with over 200 located in Taiwan, although the pace of new store openings has slowed in recent years [4]

Core Viewpoint - The article discusses the rising trend of expensive artisanal bread in China, highlighting how young consumers are willing to pay premium prices for unique and high-quality products, despite the traditional perception of bread as a cheap staple [1][2][3]. Price Trends - The price of bread has significantly increased over the past decade, with items like a 128 yuan "Black Mountain Toast" becoming common, making it difficult to find bread priced under 10 yuan [2][3]. - Premium bread prices often exceed 30-40 yuan, with some items reaching as high as 300 yuan due to scarcity and demand [5][8]. Consumer Behavior - Young consumers are actively participating in the market for expensive bread, with reports of people waiting in line for over five hours to purchase these items [8]. - The phenomenon of "bread scalpers" has emerged, where individuals buy and resell popular bread items at a markup, indicating a growing secondary market [8]. Marketing Strategies - Premium bakeries employ four main strategies to attract young consumers: 1. **Scarcity**: Using imported ingredients and artisanal methods to create a perception of exclusivity [10]. 2. **Unique Naming**: Employing unusual names for products to enhance their perceived value [11][12]. 3. **Hunger Marketing**: Limiting the availability of certain items to create a sense of urgency and desirability [13]. 4. **Social Currency**: Positioning bread as a status symbol for social media sharing, enhancing its emotional value [14]. Industry Challenges - The bakery industry faces significant challenges, with 58% of stores failing within two years, and only 24% surviving beyond four years [15][18]. - Rising costs of key ingredients and high operational expenses, particularly in prime urban locations, are straining profitability for premium bakeries [18]. - The reliance on marketing alone is insufficient for long-term success; bakeries must also focus on product quality, service, and cost management to survive [18].

Core Insights - The rise of high-priced trendy bread has become a new norm in the market, contrasting with the previously affordable bread options [1][2] - Young consumers are willing to spend significantly on expensive bread, often waiting in long lines to purchase [6][10] Price Trends - The price of bread has increased dramatically, with items like a 128 yuan "Black Mountain Toast" and 58 yuan "Wellington Beef Croissant" becoming common [2][4] - High-end bakery brands are expanding rapidly in first and second-tier cities, with average prices exceeding 60 yuan [4][12] Consumer Behavior - Young consumers are actively participating in the "bread craze," with reports of long queues and secondary market transactions for popular items [6][10] - The concept of "social currency" is prevalent, where purchasing trendy bread is more about the experience and social media presence than just consumption [11] Marketing Strategies - High-priced bakeries employ tactics such as scarcity marketing, unique product names, and social media engagement to attract consumers [8][9][10] - The use of premium ingredients and artisanal baking methods enhances the perceived value of the products [8] Industry Challenges - The bakery industry faces significant challenges, with 58% of stores failing within two years and rising costs for ingredients and rent [12][14] - High operational costs, including labor and raw materials, are putting pressure on high-end bakeries, leading to potential closures [13][14]

本食谱选自《面包大全 》 土耳其种子面包 材料： 高筋面粉500克 砂糖10克 盐10克 橄榄油10克 水300克 干酵母5克 表面装饰： 黄油适量 黑芝麻适量 制作过程: 1. 将所有材料放入搅拌机，一起搅拌至面 团表面光滑有弹性，能拉开面膜即可。 2. 以室温30℃，醒发50分钟。 3. 将面团分割成200克/个，滚圆，松弛30 分钟。 4. 将面团擀开呈圆形。 5. 将面团放入烤盘。 6. 在面团表面划上纹路，以温度30℃、湿 度75%，发酵30分钟。 7. 发酵好，面团表面刷上黄油。 8. 再撒上黑芝麻。 9. 放入烤箱，以上火210℃、下火200℃， 烘烤15分钟即成。 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 | 李骏 飞 | 刘欣茹 | 武子靖 | 张佳辉 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 ...

Core Viewpoint - The article highlights the journey of "Yichun Dessert," a bakery in Handan, which has transformed from facing online backlash to becoming a beloved brand through a focus on product quality and customer trust [5][6][18]. Group 1: Brand Development - The founder of "Yichun Dessert" has over 20 years of experience in the baking industry, which has shaped her understanding of product quality and consumer needs [7][9]. - The brand was established during the pandemic, initially starting with small orders and gradually building a reputation through word-of-mouth [11][18]. - "Yichun" emphasizes transparency and simplicity in its branding, with a focus on the quality of ingredients and the baking process [36][38]. Group 2: Product Philosophy - The brand adheres to three core rules: nuts must be roasted in-house, jams must be homemade, and no additives are allowed [15][16]. - "Yichun Dessert" prioritizes taste over aesthetics, choosing to focus on the quality of flavors rather than trendy designs [31][34]. - The development process includes rigorous testing and customer feedback, ensuring that each product meets high standards before launch [30][26]. Group 3: Crisis Management - The brand faced a significant challenge when it was accused of unsanitary conditions shortly after opening, which led to a surge in customer visits to verify the claims [39][42]. - The founder's response was to invite customers to see the kitchen themselves, which ultimately strengthened trust in the brand [41][45]. - This incident highlighted the importance of trust over explanations, leading to the establishment of a customer testing group for new products [42][45]. Group 4: Growth Strategy - Following initial success, "Yichun Dessert" plans to expand with four new locations in Handan, focusing on maintaining product quality across all outlets [47][50]. - The brand employs a unique non-industrial standard system to ensure consistency in taste and quality, rather than relying on mass production [50][52]. - The founder emphasizes long-term relationships with customers, fostering a sense of community around the brand [55].

Group 1 - The article discusses the opening of a new bakery by Haidilao, emphasizing its cost-effectiveness and potential to attract more customers through the "poor-friendly bread" concept [31] - It highlights the popularity of a specific type of bread among foreign tourists in China, indicating a trend in consumer preferences [31] - An exclusive interview reveals how a bakery in Suzhou gained recognition in the baking community through a unique product [31] Group 2 - The article addresses the challenges faced by the baking industry, noting that 100,000 bakeries have closed, while some profitable shops have successfully adapted their strategies [31] - It mentions the competitive landscape regarding ingredient labeling, particularly after the discontinuation of sodium dehydroacetate [31] - The article provides insights into the overnight refrigeration method, offering tips for bakers to achieve greater time efficiency [31] Group 3 - The article discusses the benefits of mastering frozen baking techniques to significantly enhance efficiency and revenue [31] - It reveals the secret behind the softness of yogurt bread, which remains fluffy even after three days [31] - The article includes expert advice on maintaining the softness of toast for up to four days, showcasing industry best practices [31] Group 4 - A feature on a Japanese bakery, AMAM Dacotan, highlights the innovative approach of a talented chef who is creating a new path in the baking industry [31]

Core Viewpoint - The recent public outcry regarding a popular bakery in Shanghai discarding unsold bread highlights the issue of food waste and the need for businesses to adopt more responsible practices in managing unsold inventory [1][2] Group 1: Food Waste Regulations - The "Anti-Food Waste Law" mandates that food retailers, including supermarkets and stores, must enhance daily inspections of their products and manage items nearing expiration with special labeling or concentrated displays [1] - Businesses causing significant food waste during operations can face fines up to 50,000 yuan [1] Group 2: Alternative Solutions for Unsold Bread - Businesses can implement effective solutions to reduce food waste, such as using big data management systems to adjust production and sales based on demand [2] - Establishing a mechanism for selling by quantity allows for production based on actual purchasing needs [2] - Donating unsold bread to groups like sanitation workers and delivery personnel can help in practicing corporate social responsibility while minimizing waste [2]