大家好！为让每一位烘焙从业者、爱好者高效捕捉行业动态、沉淀核心价值，东京烘焙职业人 2026 年特开设月刊专栏。每月一期，聚焦全球烘焙行业热点资讯，汇总东京烘焙职业人月度发布精华， 传递国际前沿趋势与国内市场动态，为你的烘焙之路提供精准参考与实用赋能！ | | | | | | | 月刊目录 | | --- | --- | --- | --- | --- | --- | --- | | 01 | 1 月 览 | 行 业 ・ 全 | 要 | 闻 | 球 | 速 | | 02 | | 1月热门内容·精华回顾 | | | | | | 03 | | 1月新品趋势·创新产品 | | | | | | 04 | | 1月原料资讯·职人精选 | | | | | 国内热点风向 No . 1 （1）新茶饮赛道融合加剧："奶茶甜品化"与"烘焙茶饮化" 头部茶饮品牌在产品上向甜品、蛋糕风味靠拢 ，例如沪上阿姨的超糯溏心木薯炖奶，奈雪的茶上新 的超厚熔岩可可慕斯，乐乐茶的奶皮子炒米咸奶茶。茶百道推的多料甜品碗等。 此外，7-ELEVEn于1月27日上新意式肉酱热压、凤梨鸡排两款三明治，主打周二烘焙日8折优惠， 强化即时烘焙消费场景。 跨 ...

从基础风味叠加到核心品类创新，椰香的热度持久不衰，但 如何跳出同质化内卷、精准匹配消费者 升级的口感需求、破解出品应用不稳定 等 行业难题，成为每一家门店必须面对的课题。优质原料是 产品创新的根基，一款适配多赛道、兼具风味与稳定性的椰子原料，正成为门店破局的关键。 在烘焙、甜品与茶饮赛道上， 椰子 几乎是一个从未退场过的风味。 港式甜品，堪称味蕾上的"老钱"风。早在港式甜品盛行的年代，椰子就以核心原料的身份，成就了 一大批"传世单品"—— 椰汁西米露、香芒椰汁糯米、椰子冻、椰香班戟等 ，这些单品至今仍是甜品 门店的"常青树"，无论消费群体如何迭代，始终保持稳定的 销量与口碑 。 这种历经时间沉淀的经典属性，让椰子区别于各类转瞬即逝的网红风味，成为行业内公认的 "安全 牌" 与 "流量基盘" 。 所以每当市场开始疲惫，大家总会不约而同地回头找"经典"。椰子也就是在这种情况下，从面包店 到甜品店再到咖啡餐饮店，实现了 经久不衰的跨品类的持续渗透。 不同风格口味的融入，为这抹椰 香提供了新的 表达场景与传播载体 ，让它可以在一代又一代的年轻群体中实现自我传播。 而对于烘焙行业来说，椰子风味的大众接受度虽然很高，但在 ...

虽然你走进任何一家欧洲的面包店，基本都不会失望，但位于佛罗伦萨的S.Forno依然会更加打动你的心。它是当地人每天都必定要来至少一次的日 常早餐店，也是很多国内面包脑袋探店后被称为"梦中情店"的个性面包店。S.Forno以高性价比著称，没有豪华的装修，相反，复古气息非常接地 气，每天早晨新鲜出炉新鲜的烘焙产品，面包、披萨、小甜品应有尽有，也会提供无限续杯的美式咖啡。 很多人说，这家店可以轻松度过一天的时间。 透出几缕金色阳光的早晨，坐在小店里看着门外来往的行人与车辆，让时间慢一点，再慢一点，直到百年时光从门外呼啸而过，而门内，时光仿佛 再此停驻。 S.Forno位于意大利佛罗伦萨最地道的街区之一奥尔特拉诺，距离阿诺河不远。这家面包店已有100 多年的历史。当地面包师 安杰洛 每天早上都在 这里烤面包，每周 7 天、每天 18 小时的工作，一直持续了 40 年，直到 2014 年，安杰洛 想要更多工作之余的时间，他将面包店卖给了距离面包店 几分钟路程的当地餐厅巨头Il Santo Bevitore，他当时已经在这家餐厅烤面包。安杰洛将他的手艺传授给了 Rose Hélène Govoni，她现在是 S.forn ...

Core Viewpoint - Aryzta is expanding into the Portuguese market with a €40 million ($46.8 million) investment to build a new bun plant near Lisbon, expected to be operational by 2028 [1] Group 1: Investment and Expansion - The new facility in Portugal will enhance supply chain optimization and customer service across the Iberian Peninsula, complementing Aryzta's existing bun bakery in Spain [2] - The plant will primarily supply quick-service restaurants (QSR), including existing partnerships with major fast-food chains [3] Group 2: Business Strategy and Leadership - Under interim CEO and chairman Urs Jordi, Aryzta is taking decisive actions to reposition the business for profitable growth and improved performance by 2026 [3] - The company has been engaged in asset disposals since 2020 to reduce debt, including the sale of its take-and-bake pizza business and exit from frozen food retail [4][5] Group 3: Financial Outlook - Aryzta anticipates mid-single-digit organic growth for the year, with an EBITDA expected to exceed €305 million [7] - The company is also ramping up new production lines in Germany, Malaysia, and Switzerland, contributing to its positive growth outlook [6][7]

Core Insights - IDAK Food Group has acquired the France-based bakery business Onoré, expanding its portfolio in the premium frozen-food sector in Europe [1][3] - Onoré generated a turnover of over €220 million ($256.8 million) last year and operates five production plants in France and two in the UK, employing over 1,000 staff [2] - The acquisition is expected to enhance IDAK's geographical reach, which is primarily focused on the Swiss and Italian markets [2] Company Overview - IDAK is backed by private-equity firm TowerBrook Capital Partners and has been actively pursuing acquisitions to strengthen its market position [2][4] - The company currently generates annual sales exceeding SFr330 million ($413.6 million) with a workforce of around 1,300 [4] - Recent acquisitions include Sorrento Sapori e Tradizioni, Kern & Sammet, and ProPizza, indicating a strategic focus on expanding its presence in the bakery and pizza sectors [5] Strategic Fit - The acquisition of Onoré is seen as a complementary move, with both companies sharing strengths in organic growth, diversification, and cultural alignment [3][4] - Onoré's CEO expressed enthusiasm about the transaction, highlighting the potential for international expansion and collaboration in crafting signature products inspired by European cuisines [6]

Core Viewpoint - The article discusses the emotional value associated with consumer behavior in the beverage and bakery industries, highlighting how tea and baked goods are perceived differently by young consumers, leading to varying purchasing behaviors. Group 1: Emotional Value in Consumption - Young consumers often choose milk tea for emotional reasons, such as celebrating or comforting themselves, while purchasing bread requires more justification and planning [4][5] - The difference in purchasing behavior is attributed to "immediate emotional triggers" versus "planned consumption," where milk tea satisfies immediate desires while bread is often viewed through a lens of practicality [5][9] Group 2: Psychological Mechanisms - Three psychological mechanisms drive the high-frequency consumption of milk tea: psychological positioning, immediate feedback and pleasure, and social signals and recognition [10] - The bakery industry has not effectively tapped into these emotional triggers, leading to lower purchase rates compared to milk tea [11] Group 3: Misalignment in Emotional Value - Bread is often positioned as a "filling staple" rather than a source of joy, which limits its appeal to consumers who prioritize emotional satisfaction [14] - The marketing of bread focuses on health benefits rather than emotional engagement, making it less relatable and shareable on social media compared to milk tea [16][17] Group 4: Consumer Loyalty and Engagement - The bakery industry lacks the consumer loyalty strategies seen in the milk tea sector, where brands create habitual consumption through membership programs and promotions [19] - Data indicates that bakery consumption is more random, lacking the emotional habit-forming qualities that milk tea has achieved among young consumers [19] Group 5: Potential for Growth in the Bakery Sector - The bakery industry has significant potential for emotional value, with health, scenario-based marketing, and emotional engagement identified as key growth drivers [20] - Strategies such as rebranding bread as an emotional experience and creating unique scenarios for consumption can enhance its appeal to young consumers [20][21] Group 6: Balancing Health and Emotional Appeal - Young consumers are willing to pay a premium for high-quality, aesthetically pleasing baked goods that also meet health standards, with low-sugar and whole grain products seeing significant sales growth [24] - The challenge lies in ensuring that health-focused products do not compromise on flavor, as consumers seek both health benefits and enjoyable taste experiences [24]

Core Insights - Eshbal Functional Food has partnered with Queen St Gluten Free for the production of gluten-free products aimed at the North American market, starting with gluten-free pita bread [1][2] - The partnership allows Eshbal to leverage local sourcing advantages in Canada, enhancing cost efficiency and product quality [2][3] - Eshbal has been actively expanding its presence in North America, marking this agreement as its third transaction in six months [4][5] Group 1: Partnership and Production - Eshbal has contracted Queen St Gluten Free to produce gluten-free pita bread for the North American market, with plans to add more items from its best-selling range [1] - Queen St has successfully completed trial runs, with commercial production expected to begin in the first quarter of this year, pending final packaging approvals [2] - Eshbal will supply its own flour blend while sourcing other ingredients locally in Canada, benefiting from favorable sourcing conditions [2] Group 2: Strategic Expansion - Eshbal's decision to produce in Canada is driven by the availability of gluten-free ingredients, which provides cost and quality advantages [2] - The company has expanded into North America following a reverse takeover with Hakken Capital Corp, gaining a listing on the TSX Venture Exchange [4] - Recent acquisitions include a majority stake in Dare to Be Different Foods, enhancing distribution capabilities in Walmart and over 300 stores in the northeast US [5] Group 3: Product Portfolio - Eshbal's product offerings include gluten-free bakery items made from natural ingredients like teff and chia, as well as a range of vegan, low-carb, and sugar-free products [3] - The company owns the Barili brand for pita breads, buns, and cookies, and the Caragil line for flours and cake mixes [4] - Eshbal has also entered a deal with Active Marketing Group for nationwide sales and marketing support across its product portfolio [6]

Product Innovation - Dave's Killer Bread has launched new soft-baked breakfast bars made with organic ingredients, available in flavors like Boomin' Blueberry Muffin, Strawberry Crumble, and Apple Cinnamon Crisp, featuring 4 grams of fiber and 3 grams of protein, priced at $5.99 for a 5-count multipack [1] - The company is introducing new flavors of its Amped-Up organic protein bars, including Double Chocolate Chunk and Chocolate Chip Cookie Dough, each containing 10 grams of plant-based protein [2] - New varieties of organic snack bars, Crushin' Caramel Chocolate and Cravin' Chocolate Chip, are also being rolled out [2] - The savory Snack Bite line is expanding with three new cheese varieties: Fiery Cheddar Jalapeño, Shreddin' Cheddar, and Zesty Garlic Parm, made with real organic ingredients [3] Marketing and Promotions - Dave's Killer Bread is running the "Rock Your Reset" sweepstakes, offering consumers a chance to win a VIP concert prize pack, with entries available through their website [4] Company Background - Established in 2005 at the Portland Farmers Market, Dave's Killer Bread is the leading organic bread brand in the U.S., known for its commitment to organic, non-GMO, and whole grain products [5] - The brand offers 37 varieties of whole grain organic bakery and snack products, all certified USDA organic and Non-GMO Project Verified [5] - The company is dedicated to Second Chance Employment, employing individuals with criminal backgrounds, with one in three employee-partners at its Oregon bakery having such a background [5]

Core Viewpoint - The Zhao's Pastry Cultural Exhibition Hall in Pinghu has been officially recognized as part of the second batch of rural museums in Zhejiang Province for 2025, highlighting its cultural significance and heritage in traditional pastry making [3][4]. Group 1: Museum Recognition and Cultural Significance - The Zhao's Pastry Cultural Exhibition Hall spans 350 square meters and features a blend of traditional craftsmanship and modern exhibition experiences, showcasing over 30 valuable collections that reflect the history and culture of Pinghu's culinary practices [3][5]. - The hall serves as a key to understanding the local food culture and folk life, with artifacts such as old molds and stone mortars that illustrate the evolution of pastry-making techniques over 130 years [3][4]. Group 2: Heritage and Community Engagement - The fourth-generation inheritor, Zhao Yaping, emphasizes the importance of patience and dedication in preserving the traditional pastry-making craft, which has earned Zhao's Pastry recognition as a time-honored brand and a provincial intangible cultural heritage workshop [3][4]. - Zhao's Pastry has expanded its influence by engaging with local universities and offering public training programs to empower rural women, thereby connecting traditional skills with contemporary educational initiatives [4].

Core Insights - The Chinese baking industry is entering a rational and profound value reconstruction period after years of rapid growth and intense competition, with consumers increasingly seeking emotional compensation and psychological fulfillment from their food choices [1][2]. Consumer Trends - The year 2026 is expected to be a period of restructured consumer motivations rather than a year of explosive growth for any single flavor or category, with brands needing to provide a sense of certainty and value to consumers [3]. Psychological Drivers of Consumer Behavior - **Self-Indulgence**: The trend of "single-person consumption" is evolving into a high-quality ritual of solitude, with single orders increasing from 31% in 2021 to 47% by 2025 globally, particularly in first-tier and new first-tier cities in China [4]. - **Micro Control**: In an uncertain environment, small, autonomous consumer choices serve as a psychological compensation mechanism, allowing consumers to regain a sense of control through customizable options [6][7]. - **Emotional Investment**: Consumers are increasingly focused on the emotional return on investment, seeking products that enhance their experiences and social currency, willing to pay a premium for items that resonate with their current mood and elevate their social interactions [9][10]. Market Trends - **Return of Classic Flavors**: Traditional flavors like Tiramisu and honey butter are experiencing a resurgence, with innovative adaptations in various products, enhancing sensory experiences [13]. - **Emerging Flavors**: Yuzu and black sesame are gaining traction, representing not just taste but also cultural confidence and health concepts [15]. - **Texture as a Key Factor**: Distinctive textures are becoming critical in driving purchase decisions, with consumers favoring products that offer a variety of mouthfeel experiences [17][19]. - **All-Weather Consumption**: Products need to adapt to fragmented lifestyles, with a shift towards portable, easy-to-eat options that cater to on-the-go consumption [20][23]. Strategic Considerations - The baking industry must discern which trends warrant sustained investment and which are more suitable for temporary experimentation, as consumers are becoming clearer about their needs [24]. - Future competition will hinge on brands being remembered and chosen at the right moments, rather than merely increasing output [25].