东京烘焙职业人原创《中国烘焙匠人店》系列已开启。来 # 听创始人说，说他们精彩的创业 故事。 我们希望能够从创始人、主理人的经历中，去记录、去观察、去思考开店这件不容易的事情， 我们相信，这是一种值得探索的事。 【独家采访 · 第 171 家】 /// 在上海这个烘焙竞争最激烈的城市，用一种并不被普遍重视的点心「司康」切开市场，甚至被许多 消费者称为"上海司康天花板"。单凭这一点，「SKROLL卡特司库」都必须在烘焙行业中拥有姓 名。 支撑这一切的，是一位有着30多年烘焙经验的主理人：东京制菓学校毕业、曾在中国台湾开过店、 在知名品牌面包新语担任技术核心超过15年。 主理人Alan老师 如今，他将多年积累的烘焙技术浓缩到一个小品类，让看似普通的司康变成了能在上海稳稳生存的 生意。 "其实这不是我第一次创业，我此前在中国台湾就开过面包店，也做了十六七年，就是因为成绩不错 才被大厂挖来帮品牌做技术支持。"Alan老师向我们回忆。 2003年，他被邀请到中国大陆，帮助连锁品牌搭建烘焙体系；仅在面包新语，他就整整干了16、7 年，是公司早期重要的技术中枢。 关注到司康这个品类也是源自一次意外的市场反馈：最初，他只是把 ...

Core Viewpoint - The high-priced bakery market is rapidly expanding in first and second-tier cities, with significant price increases and a growing consumer interest in premium baked goods [2][3][4]. Market Situation - High-priced bread is quickly occupying shopping malls in first and second-tier cities [3]. - In the past year, several premium bakery brands have aggressively expanded their presence in major cities [4]. Consumer Behavior - The average spending per person at these premium bakeries is around 60 yuan, surpassing the cost of a regular meal [5]. - The scarcity marketing strategy, such as limited-time offers and purchase limits, creates a sense of urgency and drives consumer demand [6]. - Consumers often feel compelled to buy more after waiting in long lines, driven by loss aversion psychology [7]. Industry Trends - Despite a general trend towards rational consumption, the popularity of high-priced bread aligns with the "lipstick effect," where affordable luxury items thrive during economic downturns [8][9]. - The target demographic for these brands primarily includes young consumers aged 20-35, who value aesthetics and social attributes in their purchases [9]. Business Challenges - The bakery industry's business cycle is shortening, with a significant number of new openings being outpaced by closures; approximately 58% of new stores close within two years [10]. - Recent incidents, such as food poisoning linked to a popular bakery, highlight the risks associated with rapid expansion in the premium bakery sector [10].

Core Viewpoint - The baking industry is experiencing a significant wave of closures, with many popular brands failing to sustain operations due to increased competition and rising costs, leading to a rapid market reshuffle [8][9][56]. Group 1: Current State of the Baking Industry - A large number of popular baking brands, including "BreadTalk" and "Gontran Cherrier," have recently closed multiple locations or ceased operations entirely, indicating a troubling trend in the industry [10][17][25]. - The closure rate in the baking sector is accelerating, with 2024 and early 2025 seeing a continuous stream of brand shutdowns, including notable names like "Panda Not Going" and "ABC Cooking Studio" [29][30]. - As of December 2024, the baking sector saw a net increase of only 8,000 stores, with a closure rate of 34.2% compared to an opening rate of 37.1% [30]. Group 2: Market Dynamics and Trends - Despite the closures, the baking market remains vibrant, with new brands emerging that focus on product innovation and quality, appealing to younger consumers [34][58]. - The market is witnessing a bifurcation into high-end and low-cost segments, with premium brands emphasizing quality and unique offerings, while budget brands focus on affordability and high volume [58][60]. - Major players like "Hai Di Lao" and "Cha Yan Yue Se" are entering the baking space with competitive pricing strategies, which may disrupt existing market dynamics and challenge high-priced brands [51][62]. Group 3: Future Outlook - The baking industry is expected to continue its rapid reshuffle, driven by supply chain efficiency, consumer insights, and brand resilience, with a focus on health, digitalization, and unique consumer experiences [62][63]. - Brands that can effectively navigate these trends and establish a strong market presence are likely to thrive, while those lacking core competitiveness may face accelerated exit from the market [63].

Group 1 - The core viewpoint of the article highlights the intense competition in the baking sector driven by new retail giants, leading to significantly lower prices for baked goods [2][7][9] - New retail supermarkets are focusing on providing high-quality baked products at low prices, with examples like 6.9 yuan for toast and 9.9 yuan for cakes, which has never been seen before in the industry [2][7][10] - The rapid iteration of products in the baking sector includes high-quality ingredients such as New Zealand butter and Belgian chocolate, which are now offered at competitive prices [10][14][41] Group 2 - The article discusses how supermarkets are leveraging data-driven approaches to create popular products, contrasting with traditional baking methods that rely on chefs and location [29][41] - Supermarkets are increasingly building their own production facilities or controlling capacity, enhancing their supply chain capabilities [38][41] - The article emphasizes that the efficiency and optimization of cost structures in supermarket baking are more critical than merely cutting costs [47][49] Group 3 - The competitive landscape has shifted, with traditional chain bakeries losing pricing power and facing pressure from both discount supermarkets and boutique bakeries [49][51] - Consumers are now more likely to perceive the price difference as an "intelligence tax," leading to a re-evaluation of value in baked goods [51][52] - The article suggests that traditional bakeries should focus on creating unique experiences and emotional connections with customers to justify higher prices [52][56]

Core Viewpoint - The implementation of the Private Economy Promotion Law in May 2023 provides significant support and encouragement for private enterprises, enhancing their confidence and offering legal protection for technological innovation [3][4]. Group 1: Company Innovations - The company has developed personalized recipes for chickens, including herbal health supplements and freeze-dried insect powder, to improve the health and egg quality of hens [3][4]. - The company has successfully extended the shelf life of toast from 3 days to 21 days using a new natural preservative, whey fermentation, demonstrating the importance of technological innovation for business growth [4]. Group 2: Legal Framework and Support - The Private Economy Promotion Law includes a dedicated chapter on "Technological Innovation," outlining principles and measures to encourage private enterprises' participation in technological advancements, providing institutional support for innovation [3][4]. - The law explicitly protects the name rights and reputation of private economic organizations and their operators, prohibiting malicious infringement through the internet [4][5]. Group 3: Future Expectations - There is a call for the law to be effectively enforced, transforming legal rights from theoretical protections into practical benefits for enterprises, ensuring swift rights protection against online defamation [5][6]. - The expectation is that as the law is implemented and refined, the private economy will unleash greater vitality, with every innovation being valued and protected [6].

Core Viewpoint - The implementation of the Private Economy Promotion Law in May 2023 provides significant support and encouragement for private enterprises, enhancing their confidence and offering legal protection for technological innovation [3][4]. Group 1: Company Innovations - The company has developed personalized recipes for chickens, including herbal health supplements and freeze-dried insect powder, to improve the quality of organic eggs [4]. - The company has successfully extended the shelf life of toast from 3 days to 21 days using a new natural preservative, whey fermentation, demonstrating the importance of technological innovation for business growth [4]. Group 2: Legal Framework and Support - The Private Economy Promotion Law includes a dedicated chapter on "Technological Innovation," outlining principles and measures to encourage private enterprises' participation in technological advancements, thus providing institutional support for innovation [3][4]. - The law explicitly protects the name rights and reputation of private economic organizations and their operators, prohibiting malicious infringement through the internet [4][5]. Group 3: Future Expectations - There is a call for the law to be effectively enforced, transforming legal rights from theoretical protections into practical benefits for enterprises, ensuring they can defend their interests without hindrance [5]. - The expectation is that as the law is implemented and refined, the private economy will unleash greater vitality, with every innovation being valued and protected [6].

Core Viewpoint - The chain bakery brand Zhanji has faced multiple complaints regarding incorrect production dates on its products, leading to consumer lawsuits and compensation claims [1][2][4]. Group 1: Consumer Complaints - Consumers have reported purchasing products with future production dates, raising concerns about the authenticity of the labeling process [2][3]. - One consumer received a compensation of 1000 yuan after filing a lawsuit due to receiving a product with a misleading production date [6]. - Another consumer expressed doubts about the freshness of a product that was reportedly made just minutes after ordering, suspecting that the label was altered [7]. Group 2: Company Response and Practices - Zhanji's stores have varied practices regarding how production dates are labeled, with some stores indicating that products are freshly made while others rely on factory labeling [10][11]. - The company has not provided a clear response to the ongoing issues regarding production date discrepancies despite multiple inquiries from media [11]. Group 3: Regulatory Context - There are no clear national regulations governing the labeling of freshly made food products, although some local regulations exist [12]. - The lack of standardized labeling practices may contribute to the confusion and consumer distrust surrounding the products sold by Zhanji [12]. Group 4: Legal Implications - Mislabeling production dates could lead to legal consequences for the company, including administrative penalties and potential criminal charges if consumer health is jeopardized [13]. - Consumers have the right to seek compensation for misleading labeling practices, with potential claims for damages based on the nature of the violation [13].

Core Viewpoint - The article emphasizes the importance of scoring techniques in baking French baguettes, detailing how proper cuts enhance the bread's appearance and texture during baking [1][2]. Scoring Techniques - Scoring is crucial for the aesthetic and structural integrity of the bread, as improper cuts can lead to an unappealing appearance [2]. - For a 50 cm French baguette, five diagonal cuts at a 20-degree angle, each 10 cm long and spaced 2 cm apart, are recommended for optimal results [3]. Baking Process - Maintaining the internal carbon dioxide during shaping is essential; excessive force can weaken the dough's ability to expand [5][6]. - The use of a stone baking surface is preferred for French bread, as it provides better heat conduction compared to standard ovens [7]. Steam Generation - Steam plays a vital role in the baking process, preventing the crust from hardening too quickly and allowing for better expansion of the dough [8][9]. - Electric ovens with steam functions produce superior results compared to traditional methods, which may not achieve the same level of glossiness on the crust [8][9]. - If a steam oven is unavailable, placing a small pan with heated stones and adding water can create steam during baking [10].

很多人会沉浸在尝试不同原料乐趣中，相同的配方，更换不同的原料来测试最终的口味。 但是这样少不了翻车，同样的配方，只是换了不同的材料，就失败了。或许并不是食材本身有问 题，而是在制作过程中，只关注面团而忽视了其他方面。 这篇文章就来一起讨论下如何调整更换原料数量和烤箱烘烤时间。 面筋呈细密的网状结构，在图中用纱窗来比喻。 充满丰富食材和馅料的面包谁都喜欢吃，常用的配料包括干果、果干、坚果、巧克力等。 我们以巧克力来举例，下图其实是一个做失败的面包。 这张照片的面包面团是一样的。 不同的是食材的量—— 右边膨胀不良的面包中包着左边两倍多的馅料。 为什么会发生这种情况呢？ 支撑面团的面筋就像橡胶气球一样，包裹着酵母产生的二氧化碳气体，使其膨胀。 在第一次发酵过程中，面筋膜积累膨胀所需的基础力量是非常重要的。也就是说，第一次发酵中面 团充分膨胀，意味着面筋得到了强化。面筋膜成为支撑面团的骨架。 如果第一次发酵不足，面筋就无法获得膨胀所需的强度和柔韧性。 另一方面，在成形过程中卷入原料时容差更大。这个我们下次再详细说吧~ 面筋的网状结构越细密，就越能包裹更多的气体，从而实现更大的膨胀。 现在，如果有不形成面筋的异物进入 ...

Investment Rating - The report maintains a "Recommended" rating for the company [6] Core Viewpoints - The company plans to acquire 70% of Dingwei Thai for 444.5 million yuan, aiming to enhance product expansion and industry integration [1] - The acquisition is expected to strengthen the company's frozen food business, promote brand mid-to-high-end positioning, and enrich sales channels [1] - Dingwei Thai is a leading domestic cod fish product company with a 2023 sales revenue of 512 million yuan and an annual production capacity of 60,000 tons [2] - The company has a diverse channel layout covering restaurants, supermarkets, convenience stores, and exports, with partnerships with major brands [3] - Revenue projections for 2024-2026 are 15.239 billion, 17.120 billion, and 19.005 billion yuan, with corresponding net profits of 1.441 billion, 1.615 billion, and 1.792 billion yuan [3][5] Financial Forecasts - The company’s total revenue for 2023 is projected at 14.045 billion yuan, with a growth rate of 15.3% [5] - The net profit attributable to the parent company for 2023 is estimated at 1.478 billion yuan, reflecting a growth rate of 34.2% [5] - Earnings per share are forecasted to be 5.04 yuan for 2023, with a price-to-earnings ratio of 16 [5][11]