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 200 家】 第一次走到 「共热柴窑」 时，你会下意识怀疑自己是不是走错了地方。 没有精致豪华的橱窗，眼前是一片仿佛被时间按下暂停键的工厂遗址——在得丘热供站艺术区，水 泥结构、裸露钢梁与粗犷空间被完整保留下来，80米高的烟囱直冲天际，而 「共热柴窑」 把一座 真正意义上的法式专业柴窑嵌入其中：室外白窑与烟囱相连，室内黑窑专注披萨。 这里不是"复古风格"的模仿，而是一次对工业空间的再利用，也是一种对窑炉面包专业度的极端坚 持。 「共热柴窑」主理人王志豪最早在法国学习面包时，接触的就是窑炉体系。回国后，他一度放弃这 个想法——在当时的国内市场，窑炉面包几乎没有生存空间。 "那时候觉得，国内可能完全接受不了。" 于是他先做了电烤体系，在成都开了「咸与甜」做日常法式面包。但对于窑炉的热爱并没有消失。 真正促使他下定决心的，不是窑炉面包"火了"，而恰恰相反——是他发现市场上很多"窑烤"，并没 ...

Core Viewpoint - The "2025 Beijing International Food Carnival" has commenced, themed "Taste of Beijing, Feast for the World," showcasing global cuisines and promoting cultural, tourism, and entertainment experiences [1] Group 1: Event Overview - The event is held at Chaoyang Park from September 19 to 21, featuring diverse international dishes such as Spanish paella, Russian rye bread, Italian ciabatta, Indian naan, German sausages, and Mexican tacos [1] - The carnival aims to meet the growing demand for diverse culinary experiences among citizens and attract numerous domestic and international tourists [1] Group 2: Cultural and Culinary Experience - The atmosphere at the venue combines vibrant culinary displays with cultural performances, including professional chefs showcasing their skills and dancers in traditional attire, providing a multi-sensory experience [1] - The event encourages visitors to share their experiences on social media, enhancing the visibility of the carnival and attracting more attendees [2] Group 3: Economic Impact - The Chaoyang District has introduced special discounts for boat tours along the Liangma River, enriching the urban tourism experience and boosting nighttime dining consumption [2] - Data from Meituan indicates that from January to August 2025, the number of active international dining establishments in Beijing reached approximately 5,168, a year-on-year increase of 1.5%, with online transaction volume at about 6.37 billion yuan, up 6.1% [3] - The growth in international cuisine is highlighted by significant increases in transaction volumes for Spanish, Turkish, and Italian cuisines, with growth rates of 63.2%, 52.7%, and 39.4% respectively [3]