(乡村行·看振兴)柴窑面包飘香浙江杭州乡野 烟火气如何融入乡村发展？ 中新网杭州10月22日电 (钱晨菲 吴怡欣)晨曦初破，当杭州余杭溪塔村还笼罩在一片静谧之中时，柴窑 面包店就已热闹起来。 缕缕青烟自烟囱升起，和晨雾交织相融，给宁静的乡村添了几分烟火气。店主陈小彬将第一盘面包坯送 入窑炉，经过半小时的等待，松软喷香的柴窑面包便出炉了。 如上景象，正悄然成为乡村生活的新日常，柴窑面包也在这烟火气中，逐渐成为乡村与外界连接的独特 纽带，吸引着越来越多的人前来探寻。 烟火气"圈粉" 柴窑面包成消费者"心头好" 这样的"松弛感"，在余杭径山镇的另一家柴窑面包店同样能寻找到。顾客杨语和朋友临窗而坐，在绿荫 环绕中品尝着咖啡与面包，语气里满是惬意："今天特意和朋友来放松，这里很安静。" 今年5月初，陈小彬和妹妹陈小玲来到溪塔村创办了一家柴窑面包店。谈及开店初衷，陈小玲说："我之 前偶然尝到柴窑烤制的面包，感觉非常惊艳，平常吃的面包没有这种口感，于是就萌生了自己开一家店 的想法。" 窑炉旁，陈小彬一边照看窑火一边介绍："柴窑面包的独特之处就在于烤制环节。我们需要提前一小时 烧柴加热窑炉，等温度恰到好处时，就可以开始烤面包 ...

Core Viewpoint - The article highlights the entrepreneurial journey of Zhou Bin, a world champion baker, who transitioned from a successful baking career to opening his own bakery, MCG Fruitwood Oven, emphasizing the challenges and learnings from his experiences in the baking industry [4][5][12]. Group 1: Entrepreneurial Journey - Zhou Bin opened his first bakery in a scenic area of Suzhou, initially experiencing high sales but faced a significant drop in revenue post-holiday due to seasonal customer dependency [6][8]. - To sustain his business, Zhou implemented a strategy of building a private customer community through WeChat, which helped him retain loyal customers despite operational challenges [9]. - His second attempt at opening a bakery in an industrial park failed due to strict security measures that hindered customer access, leading to a realization that running a bakery requires more than just baking skills [11][12]. Group 2: Business Philosophy and Strategy - After two setbacks, Zhou Bin recognized the importance of a systematic approach to running a bakery, which includes marketing, customer service, and inventory management, beyond just baking quality [12][13]. - MCG Fruitwood Oven was established as a new venture focusing on differentiated products, specifically wood-fired bread, which Zhou believes offers a unique flavor profile that modern equipment cannot replicate [13][15]. - The bakery's production process involves traditional methods, including a custom-built black ceramic wood oven, which emphasizes quality and authenticity over efficiency [20][21]. Group 3: Product Offerings - MCG Fruitwood Oven offers two main product lines: the "Soft European Series" and the "Hard European Series," with signature items like the Milk Fragrant Purple Rice European Bun and the Champion European Bun [24][27]. - The bakery emphasizes the use of high-quality, locally sourced ingredients and innovative recipes that reflect regional flavors, such as the Wine Brewed Osmanthus European Bun [38]. - Zhou Bin's commitment to quality is evident in the meticulous preparation processes, which include multiple days of fermentation and the use of natural ingredients without additives [26][30]. Group 4: Future Goals and Team Development - Zhou Bin aims to create a standardized operational system for MCG Fruitwood Oven, ensuring that all aspects of the business, from recipes to customer service, are documented and replicable [43]. - His leadership style is influenced by his experience as a national team coach, focusing on sharing knowledge and reducing the learning curve for his employees [46]. - Zhou Bin remains actively involved in daily operations, continuously seeking to improve both product quality and team performance while maintaining the bakery's core values [48].

Core Viewpoint - The article highlights the successful launch of "Cha Yan Qi," a café in the Baiquan Tea Garden, which specializes in traditional wood-fired bread and aims to attract urban consumers seeking a unique rural experience [1][5]. Group 1: Business Model and Offerings - "Cha Yan Qi" café combines wood-fired bread, coffee, and tea garden experiences, creating a new destination for urban visitors in Wuhan [1][5]. - The café's menu features various types of bread priced between 23 to 38 yuan, including unique flavors like mint beef chili ciabatta and dragon fruit soft European bread [2][4]. - The café has achieved impressive sales, with over 1,500 cups of tea sold in a single day, indicating strong consumer interest [1]. Group 2: Unique Selling Proposition - The wood-fired bread, known for its distinct flavor and texture, is produced in a traditional kiln, which can reach temperatures of 300℃ to 500℃, providing a unique culinary experience not found in urban bakeries [4][5]. - The café's approach to creating a slow-paced, nature-inspired experience resonates with urban consumers looking for relaxation and a break from fast-paced city life [5][6]. Group 3: Market Position and Future Strategy - The café's success reflects a growing trend in rural areas, where traditional food preparation methods are gaining popularity among younger demographics [5]. - To avoid market saturation and maintain a competitive edge, the café plans to continuously innovate its product offerings and enhance customer experiences [5].