Japanese Bakehouse:The Art of Shokupan and Other Modern Recipes

Learn to bake Japanese cult breads and pastries from a master pastry chef from Japan.

Japanese Bakehouse introduces traditional and cult favorite baked goods from Japan to the home cook. Filled with sweet and savory recipes for shokupan, buns, sandwiches, and French–Japanese pastries, such as a black sesame croissant, brioche noir, and peanut butter and miso cookie, this book celebrates the incredible diversity of delicious baked goods sold in konbinis and bakehouses throughout Japan.

In addition to 80 recipes, Japanese Bakehouse teaches you fundamental techniques, including how to make a yudane—or roux—which forms the foundation of all shokupans, along with jams, creams, and condiments to fill or smear onto your doughy creations. More complex recipes are accompanied by step-by-step photography to help guide you through the process and ensure baking success at every step.

Whether you prefer your shokupan sando filled with cream and strawberries, or your bread stuffed with katsu pork and slathered in tonkatsu sauce, Japanese Bakehouse has all bases covered. | Satoshi Narusawa grew up in Tokyo where he learned the art of Japanese baking. After spending 10 years working in the city as a pastry chef, he decided he needed a change and started looking overseas for jobs where he could share his craft. Satoshi moved to Australia and spent two years working as a baker in Queensland before moving to Melbourne with his family. He started to make shokupan for cafes and restaurants where his signature bread proved popular. In 2018, Satoshi opened Little Cardigan, a warehouse on-site bakery where his team of dedicated chefs roll out delicious loaves and Japanese baked delicacies for legions of fans.