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Product details
- ISBN 9781923503397
- Dimensions: 202 x 270mm
- Publication Date: 24 Sep 2026
- Publisher: Smith Street Books
- Publication City/Country: AU
- Product Form: Hardback
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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 more than 80 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.
Inside, Satoshi Narusawa explains how to make yudane (roux) – which forms the foundation of all shokupans – along with techniques for mastering 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.
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.
Author Satoshi Narusawa became a pastry chef in Tokyo where he spent several years learning his craft. Upon moving to Australia, he started to make shokupan where his bread became so in demand among bakeries and restaurants that he opened his own bakery, Little Cardigan, in Melbourne, Australia in 2018.
Japanese Bakehouse introduces traditional and cult favorite baked goods from Japan to the home cook. Filled with more than 80 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.
Inside, Satoshi Narusawa explains how to make yudane (roux) – which forms the foundation of all shokupans – along with techniques for mastering 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.
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.
Author Satoshi Narusawa became a pastry chef in Tokyo where he spent several years learning his craft. Upon moving to Australia, he started to make shokupan where his bread became so in demand among bakeries and restaurants that he opened his own bakery, Little Cardigan, in Melbourne, Australia in 2018.
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.
