时光流转，自 2015年启程，《东京烘焙职业人》已与各位烘焙同路人携手走过数载光 阴，见证行业的迭代与成长，记录无数匠心瞬间与技艺传承。 本系列热门文章合集，是我们对2018-2025年之间内容的精心梳理与回顾，汇聚全年备受 大家喜爱的深度好文、实用技法与行业洞察。愿这些文字能成为你新年期间烘焙路上的 温暖陪伴与专业支撑，在回望中汲取力量，在前行中坚守热爱。 2023年热门文章合集 探店类 1、 上班无力，面包打气！苏州「evoojoo」开业30天就登榜第一！ 2、 跟着「鞋子哥」逛巴黎甜品！每双鞋都适配！还能这么拍！ 3、 开业三个月爆火北京烘焙圈的「峪谷仓」！郊区店可以这样玩儿！ 技术知识类 4、 全日本最高水准！提前一个月也未必能订上的「Boulangerie Sudo」，凭啥这么火？ 5、 不会腻的「烂李子」！成都法甜的代名词！这次来卷面包了！ 6、 复刻「草莓椰云可颂」！《纽约时报》评为"世界上最好吃的羊角面包！" 7、 医学硕士开的「中药」面包店！药食幸会，无界创意 | 「四气五味」独家采访 8、 75年历史！日本国民烘焙「山崎」，用这3条撬开中国的市场！ 9、 别抢啦，让我买！意大利人的奶奶面包 ...

时光流转，自 2015年启程，《东京烘焙职业人》已与各位烘焙同路人携手走过数载光 阴，见证行业的迭代与成长，记录无数匠心瞬间与技艺传承。 本系列热门文章合集，是我们对2018-2025年之间内容的精心梳理与回顾，汇聚全年备受 大家喜爱的深度好文、实用技法与行业洞察。愿这些文字能成为你新年期间烘焙路上的 温暖陪伴与专业支撑，在回望中汲取力量，在前行中坚守热爱。 食谱配方类 4、 绽放的面包之花-健康质朴的黑麦圆面包 5、 您有一份面包快速整形法待查收！扭结肉桂卷视频配方 6、 可颂的包油、手工开酥、整形法实拍图-做好面包的秘诀就是练好基本功 7、 1分钟学会做面包-超详细面包整形手法实拍分解图 8、 日本面包界的米其林店-后厨面包整形技法揭秘 9、 视频解析|蓄养葡萄种天然酵母-手揉法制作全麦吐司全教程 10、 马卡龙常见失败原因解析+配方分享！ 11、 从此不再被戚风蛋糕"气疯"，配方+技术要点剖析 12、 实现一天多时段都有现烤新鲜出炉面包-面团冷藏、冷冻法大揭秘 | 连载（一） 13、 干货连载-冻藏面团受伤害的那些事儿：冰晶、梨肌、气泡数减少？疑难一网打尽！ 14、 超干货【冷藏面团法】门店烘烤效率低？ ...

Core Insights - The primary motivation for entrepreneurs to start their businesses is the desire to be their own boss, with 28% of small business owners citing this reason, while 23% expressed dissatisfaction with corporate America [1] Group 1: Entrepreneurial Journey - Abi Caswell, owner of Batter, transitioned from a full-time executive assistant to a bakery owner, growing her business to a seven-figure revenue since its inception in fall 2021 [2] - Caswell's journey emphasizes the importance of perfecting products before launching, as she and her husband spent six months refining their signature cookie recipe [4] - The decision to leave her full-time job was made only after establishing a steady demand for her products, which included selling out 500 cookies in 30 minutes at a local farmer's market [5] Group 2: Business Scaling and Financing - Caswell faced challenges in securing financing, with multiple banks rejecting her loan application, ultimately risking her home to secure a $40,000 loan, which she repaid within a year [6] - The experience highlights the necessity of ensuring a business generates sufficient income before scaling operations [6] Group 3: Preparation for Launch - Successful business launch preparation involves more than just a business plan; it requires practical tools and financial resources to support the venture [7]

Israel’s Eshbal Functional Foods has acquired the assets of US-based Gluten Free Nation on the second attempt after a deal fell through last year. As part of efforts to expand in the US and build on a previous acquisition of Swonder Bread in that market, Eshbal signed a letter of intent in June to purchase Texas-based Gluten Free Nation, otherwise trading as Starcall Broadcasting. However, the transaction was then pulled in August, with Eshbal stating at the time it “did not mature to a final agreement” ...

东京烘焙职业人每周准时摘取烘焙行业最重要的、最有价值的新品信息、品牌资讯，行业热文和海 外信息，一切你想知道的，都在这里。 在这里不需要恰饭，只需要更新鲜的资讯！ 1 、三吉食品【烤鲜奶（蔓越莓味）】 12、 丁大房Ali's Bakery【巧克力脆珠慕斯】 13、卷卷面包【花椒萨拉米大叶片】 14、Baking&co.【伯爵茶香缇车厘子拿破仑】 15、NaiTanan奈田甜家【咸蛋黄苔菜年糕恰巴塔】 16、Tofu？ Tofu！【椰子苹果塔】 17、 Here小黑耳面包铺子【贡菜腊肠贝果】 18、美楠手作烘焙 minan bakery【海苔杏仁坚果脆丁丁】 19、BD蛋糕【麻薯鸡扒芝士可颂】 20、鱼与熊掌烘焙【千层肉桂卷】 21、OASIS奥维赛斯【花椒叶碱水猪肉铺】 22、呱呱烘焙GUAGUA BAKERY【抹茶生巧流心蛋挞】 23、gurunie咕噜妮烘焙【红豆桂花芋泥恰巴塔/辣白菜煎蛋恰巴塔】 24、Coupe咕呗【两款椰子起酥包】 25、BornToBe波比公园【叉烧滑蛋恰巴塔】 1、 Little Mermaid 【哥本哈根（核桃和葡萄干）】 2、AMAM DACOTAN【手撕猪肉三明治】 3、 ...

Core Thesis - A bearish thesis on Flowers Foods, Inc. (FLO) highlights significant challenges facing the company, including declining bread volumes and increased competition from private-label products [1][4][7] Company Overview - Flowers Foods, Inc. is a leading U.S. packaged baked goods company, known for brands like Wonder Bread, Nature's Own, and Dave's Killer Bread, with a distribution network covering approximately 85% of the U.S. population [2] - The company generates around $5.3 billion in revenue, with traditional bread loaves accounting for about 75% of sales, snacks 19%, and frozen/other products 6% [2] Market Challenges - The company faces secular headwinds as consumer preferences shift from traditional sandwich breads to snacking and private-label alternatives, leading to bread volume declines at low- to mid-single-digit rates [4] - Despite attempts to pivot through acquisitions like Simple Mills, which focuses on health-conscious snacks, these initiatives are relatively small and may not significantly offset the decline in core bread sales [4] Financial Constraints - FLO has elevated leverage with $1.3 billion in debt and $400 million in senior notes due in 2026, limiting its capacity for transformative mergers and acquisitions or aggressive expansion [5] - The company experiences high price elasticity in its commoditized bread products, which restricts sustained pricing power, compounded by inflationary pressures on key inputs like wheat and energy [4][5] Growth Outlook - Projected revenue growth for FLO is modest at approximately 2% CAGR, with limited potential for margin expansion, resulting in an unfavorable risk/reward profile [6] - The stock has depreciated by about 47% since previous bullish coverage, reflecting ongoing structural challenges and market conditions that suggest significant downside risk [6][7]

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]