中新社昆明12月6日电 题：法国人在云南的"在地人生" 2013年，他在昆明百年滇越法式风情街开起第一家烘焙店。十余年间，他用黄油焦香串联起昆明与法国 的味觉记忆：滇越铁路曾将法式风情带入这座城市，不少四五十岁的老昆明人吃了他做的法棍，便忆起 旧时风靡一时的硬壳面包；有食客想吃老奶油蛋糕，他便四处寻访配方，终从一份百余年前的法国老配 方中觅得做法，一经推出，食客称赞"就是这个味"。 正是这份积淀，让他对新店有了更深的构想。这一次，他决定引入窑炉。法国有传承五百年的窑烤传统 ——木柴燃尽后借余温慢烤，温度由高渐低，烤出的面包更为温润可口。 近年，窑炉烘焙在云南也渐成风尚，让他看到了传统技艺落地的可能。"工艺是法国的，但口味要做中 国人爱吃的，"李逍遥说，希望这份窑火烘出的香气，能成为连接两国的又一条纽带。 迪庆藏族自治州德钦县奔子栏镇，坐落于金沙江边，海拔仅两千米，环境宜人。2011年，法国建筑师艾 斯黛拉(Estelle)途经此地，皑皑雪山让她想起故乡的阿尔卑斯山，干热河谷的风物则唤起童年在普罗旺 斯祖母家的记忆。这份熟悉的气息，让她决定停下脚步。 作者 陆希成 罗婕 缪超 艾斯黛拉租下当地一座空置的白色藏式 ...

Group 1 - The seventh Louis Lesaffre Cup China regional preliminary competition has officially opened for online registration, allowing participants to showcase their skills in various baking categories [6][22]. - The registration process includes detailed guidelines to ensure a smooth experience for participants, with a focus on traditional French baguettes, Danish pastries, and artistic bread [6][12]. - The submission of works for the preliminary round will be open from November 20, 2025, to January 20, 2026, with the final list of competitors announced by February 15, 2026 [12][21]. Group 2 - The competition aims to select three bakers to represent China at the 2028 World Cup of Baking in Paris, highlighting the importance of this event in the global baking community [12][22]. - The judging panel includes Mr. Christian Vabret, who is responsible for ensuring the competition adheres to international standards [12][34]. - The event is supported by various sponsors, including Shanghai Jinbo International Trade Co., Ltd. for flour and Hanbake Machinery Technology (Shanghai) Co., Ltd. for equipment [24].

Core Insights - Shanghai is the leading city in China's baking industry, with over 8,000 baking stores, accounting for a significant portion of the 338,000 nationwide [1][4] - The city's baking culture has evolved through distinct phases, each reflecting changes in consumer preferences and market dynamics [6][8] Group 1: Historical Development of Baking in Shanghai - The baking industry in Shanghai can be divided into four key phases, each marked by unique characteristics and consumer trends [8][10] - The first phase (1990s) saw the emergence of local brands and a mix of traditional and modern baking styles, with brands like 凯司令 and local shops gaining popularity [8][10] - The second phase (late 1990s to early 2000s) marked the entry of foreign and Taiwanese brands, leading to a brand-centric market with chains like 面包新语 and 克莉丝汀 becoming household names [12][14] - The third phase (mid-2000s) introduced boutique bakeries focusing on artisanal products, emphasizing quality ingredients and craftsmanship, with brands like Sunflour and 百丘 leading the way [17][20] - The fourth phase (late 2010s to early 2020s) saw a resurgence of local flavors and innovative concepts, blending traditional Chinese elements with Western baking techniques [22][24] Group 2: Factors Contributing to Shanghai's Dominance - Shanghai's unique consumer base, characterized by a willingness to experiment and a high aesthetic standard, has fostered a vibrant baking culture [32][34] - The city's dense urban structure and strong social media presence facilitate rapid brand visibility and consumer engagement, making it a trendsetter in the baking industry [35][37] - The evolution of baking entrepreneurs, often with international experience, has led to a focus on brand storytelling and lifestyle integration, enhancing product differentiation [38][40] - The discerning nature of Shanghai consumers drives continuous innovation among baking brands, ensuring that they remain at the forefront of market trends [41][46] Group 3: Current Trends and Consumer Behavior - The current baking landscape in Shanghai is marked by a diverse range of offerings, catering to various consumer segments and preferences [27][29] - The rise of health-conscious consumers has led to an emphasis on ingredient transparency, with terms like "French flour" and "natural yeast" becoming essential in brand positioning [48][50] - A shift in aesthetic preferences has emerged, with consumers favoring simplicity and authenticity over ostentation, reflecting a broader cultural trend towards minimalism [51][53] - The concept of baking as a lifestyle and cultural expression has solidified, with products serving as social currency and identity markers among consumers [55][57]

Core Viewpoint - The recent bankruptcy of Shanghai's Jing'an Bakery symbolizes a broader decline of traditional baking brands in the industry, raising questions about their ability to adapt to changing consumer preferences and market dynamics [1][9]. Company Summary - Jing'an Bakery, founded in 1985, was the first Sino-French joint venture bakery in Shanghai, known for its French bread and pastries [2][4]. - At its peak, Jing'an Bakery operated 83 stores and had plans for expansion, but it faced a significant decline, closing over 30 stores in a short period [5][9]. - The brand's bankruptcy announcement on October 16, 2023, marked the end of its 38-year legacy, with only a few stores remaining operational by late October [8][9]. Industry Summary - The baking industry in Shanghai is highly competitive, with 4,711 bakeries as of June 2024, leading to a collective retreat of several well-known brands since 2025 [9]. - Major brands like 85°C and Christine have also faced significant closures, with 85°C expected to shut down over 40 stores and Christine entering bankruptcy proceedings [9][10]. - The decline of these brands is attributed to outdated product offerings, failure to innovate, and operational challenges, including poor management of franchise models and rising costs [12][14]. - The market is shifting towards healthier baking options and community-based models, with a growing demand for high-protein and low-sugar products among younger consumers [17][18].

Core Viewpoint - The bankruptcy of "Jing'an Bakery" marks a significant event in the baking industry, reflecting the challenges faced by traditional brands in adapting to changing consumer demands and market dynamics [1][3][36]. Group 1: Historical Context - "Jing'an Bakery" was established in 1985, becoming a symbol of sophistication and modernity in Shanghai, introducing French baking techniques to the local market [4][6]. - At its peak, "Jing'an Bakery" operated over 40 stores and held an 18% market share in Shanghai's French bread segment, significantly influencing the city's culinary landscape [9][12]. Group 2: Decline Factors - The decline of "Jing'an Bakery" was gradual, with store numbers reducing to 35 by 2023 and a drop in gross margin from 42% in 2014 to 18% in 2024 [12][21]. - The bakery failed to innovate and adapt to the fast-evolving baking market, lagging behind competitors like Paris Baguette and other emerging brands that embraced modern consumer preferences [14][16]. Group 3: Consumer Demand Shift - Consumer preferences shifted from a desire for "foreign sophistication" in the 1980s to a focus on health, aesthetics, and immediate satisfaction by 2025 [16][18]. - "Jing'an Bakery" did not capitalize on new trends such as "baking + coffee" or community group buying, leading to a disconnect with younger consumers [18][19]. Group 4: Brand Narrative and Identity - The brand's identity, rooted in traditional French baking, became a liability as younger consumers sought modern interpretations of quality and health [19][21]. - The bakery's failure to evolve its brand narrative resulted in a perception of being outdated, as it clung to its historical prestige without adapting to contemporary market realities [19][35]. Group 5: Industry Implications - The bankruptcy of "Jing'an Bakery" highlights the vulnerability of traditional brands in the baking industry, with similar fates befalling other iconic names like Christine and 85°C [21][22]. - The key to survival for traditional brands lies in modernizing their operations and breaking free from nostalgia-driven business models [22][28].

Core Points - Jing'an Bakery is closing all its stores, marking the exit of an iconic baking brand after 40 years in operation [1][2] - The company has applied for bankruptcy liquidation due to its inability to pay debts and lack of solvency [10] Company Summary - Jing'an Bakery, established in 1985, was the first Sino-foreign joint venture French bakery in Shanghai, once boasting over 80 stores at its peak [4][6] - As of September 28, 2023, the bakery had 35 stores, but most have recently closed, with only a few remaining operational [6][12] - The company aimed to reach 100 stores by the end of 2020 but failed to achieve this target [6] Industry Summary - The closure of Jing'an Bakery is part of a broader trend affecting many first-generation baking brands in China, with several others also facing significant challenges [12][15] - The baking market is still growing, with a projected market size increase of 5.2% in 2024, reaching 110.5 billion yuan [17] - Despite the growth, the closure rate for baking brands is high, with a 34.2% closure rate expected in 2024, indicating a significant market restructuring [17][18]

Core Viewpoint - The article highlights the unique approach of "mbd" (magnificent bread destination) in the competitive Shanghai bakery market, emphasizing their commitment to quality and traditional baking methods over rapid expansion and marketing strategies [2][46]. Group 1: Company Background - "mbd" was initially conceived as a breakfast shop selling buns and fried dough sticks but pivoted to focus on a dedicated bread shop after a discussion among friends [8]. - The bakery specializes in traditional French hard bread, which initially faced challenges in consumer acceptance due to the local preference for sweeter, softer bread [10][11]. Group 2: Business Strategy - The company adopted a "slow" approach in a fast-paced industry, focusing on quality and craftsmanship rather than marketing gimmicks [7][46]. - "mbd" has maintained a strict adherence to using high-quality ingredients and handcrafting their products, refusing to compromise even when faced with rising costs [28]. Group 3: Product Innovation - A turning point for "mbd" occurred in 2019 when a social media post praised their ciabatta, leading to increased popularity and customer demand [16][19]. - The bakery innovated by incorporating various seasonal flavors into their ciabatta, which helped differentiate their product and attract a loyal customer base [19][23]. Group 4: Customer Engagement - "mbd" enjoys a high customer return rate of 40%-50%, indicating strong customer loyalty and satisfaction with their products [23]. - The bakery's commitment to quality has led to a unique customer experience, where patrons can discern differences in the bread based on the day’s baking [24]. Group 5: Future Outlook - The company aims for sustainable growth, focusing on opening new locations closer to customers rather than rapid expansion or industrialization [38][40]. - "mbd" plans to maintain its core values and product quality, ensuring that any future growth does not compromise the essence of their brand [40].

Core Viewpoint - The article emphasizes the importance of fine-tuning the cold fermentation method in baking to achieve desired textures and flavors in bread, highlighting four key factors: bubble quantity, mixing degree, refrigeration temperature, and dough thickness [1][31]. Group 1: Bubble Quantity - The primary consideration in bread making is the desired mouthfeel for consumers, which is significantly influenced by controlling bubble quantity [1][3]. - Different markets have varying preferences; for instance, French consumers favor a chewy texture, while Japanese consumers prefer a softer texture, leading to different applications of cold fermentation methods [5]. Group 2: Mixing Degree - Higher mixing degrees are required in cold fermentation to compensate for bubble loss during refrigeration, ensuring the dough retains sufficient bubbles for optimal texture [6][10]. - The article provides a comparative example showing that longer mixing times result in greater dough elasticity and larger final bread volume, with more bubbles leading to better baking expansion [10][12]. Group 3: Refrigeration Temperature - The fermentation speed of yeast increases with higher refrigeration temperatures, which also affects the dough's elasticity and bubble quantity [15][21]. - A temperature of -2°C results in the least bubble reduction and the softest texture, while higher temperatures lead to more chewiness and potential over-fermentation issues [20][21]. Group 4: Dough Thickness - Dough thickness significantly impacts the cooling effect during cold fermentation; thicker dough cools unevenly, leading to over-fermentation and poor quality bread [22][29]. - The article illustrates that a 5cm thick dough yields a more uniform cooling effect and better quality bread compared to a 10cm thick dough, which suffers from over-fermentation [29].

Core Viewpoint - The Chinese baking market is experiencing a shift from independent bakeries to new retail channels such as supermarkets and convenience stores, indicating a change in consumer demand despite stable market demand [1]. Group 1: Market Dynamics - In 2024, the number of baking stores in China saw a net growth of nearly zero, with 92,000 new stores and 91,000 closures, highlighting a stagnation in traditional bakery growth [1]. - New retail channels are showcasing strong sales, with examples including Sam's Club's Swiss roll sales exceeding 1 billion yuan, Hema's strawberry box cake generating 200 million yuan in seasonal sales, and Pang Donglai's mooncake sales estimated at 200 million yuan [1]. Group 2: International Comparisons - The trends observed in the Chinese baking market are not unique but are part of a broader global phenomenon influenced by the development of industrial food technology and rapid market expansion [4]. - Mature baking markets in Japan, South Korea, Europe, and North America have established stable supermarket baking models that meet consumer needs while continuously creating popular products [5]. Group 3: Asian Market Insights - Japan and South Korea serve as benchmarks in the Asian baking market, characterized by high-frequency purchases and a preference for soft bread, with a supply chain model centered around short shelf-life products [6]. - The emphasis on freshness is a common principle in Japanese and Korean supermarkets, supported by a mature "factory collaboration + regional distribution" system [7]. Group 4: Consumer Preferences - In Japan, 82.8% of consumers prefer to buy bread from supermarkets, while in South Korea, this figure is 76%, indicating a strong consumer preference for supermarket-bought baked goods [11]. - Health considerations have become essential, with products like "no added sugar toast" and "low GI whole grain bread" dominating sales in Japan and South Korea [12]. Group 5: North American Market Characteristics - The U.S. baking market is characterized by family-oriented consumption, with supermarkets catering to bulk purchases and family needs, leading to a unique model of large packaging and high cost-effectiveness [23]. - Supermarkets in the U.S. account for approximately 70% of total bread sales, with a focus on stable quality and low prices, although they lack the innovative marketing strategies seen in Japanese convenience stores [30]. Group 6: European Market Trends - The European baking market is projected to reach $157.36 billion by 2025, with supermarkets contributing approximately 60%-70% of sales, reflecting a high dependency on supermarket channels [31]. - Different countries in Europe have tailored their baking strategies based on local consumer preferences, with Germany focusing on cost control through self-owned factories and local ingredients [33]. Group 7: Strategic Recommendations for China - Chinese supermarkets and chain brands can learn from international practices by adopting strategies such as fine segmentation, local sourcing, and fresh product delivery to enhance consumer trust and satisfaction [42][43]. - Emphasizing family-oriented products and transparent labeling can help build consumer confidence and cater to local market demands [44][46].

Core Viewpoint - The article discusses the history and global rise of Ciabatta bread, created in Italy in 1982 as a response to the popularity of French baguettes, highlighting its unique characteristics and the marketing efforts that contributed to its international success [1][2][4]. Group 1: Origin and Creation - Ciabatta was invented in 1982 in the northeastern Italian city of Adria as a counter to the dominance of French baguettes in Italy [4][8]. - Arnaldo Cavallari, a rally champion and flour mill owner, initiated the creation of Ciabatta to reclaim Italy's bread market [7][8]. - The name "Ciabatta," meaning "slipper" in Italian, reflects its unique shape and texture, which features a crispy crust and a moist, airy interior [10]. Group 2: Global Expansion - Ciabatta's global success is attributed to health trends and Cavallari's marketing efforts, as he personally taught local bakers how to make Ciabatta across Italy [12][14]. - The bread first entered the UK market in 1985 through a partnership with Marks & Spencer, and later in 1987, it was introduced to the US as a high-end artisan bread [16][18]. - The 1990s saw Ciabatta become synonymous with Panini sandwiches, further popularized by marketing campaigns and events like the Milan Expo [18][20]. Group 3: Modern Developments - In the 2010s, Ciabatta gained traction in China, particularly in urban areas, as health-conscious consumers favored its high hydration and simple ingredients [27][29]. - The introduction of frozen Ciabatta products made it more accessible, with brands like La Famiglia achieving significant market share in Australia [25]. - The article emphasizes that Ciabatta's evolution reflects broader trends in modern dining and the global awakening of bread consciousness [40].