A guidebook for making truly delicious bread, including baguettes, rustic bread, croissants, and sandwich bread.
This book contains detailed recipes for hard-type breads, croissants, and savory breads made for restaurants, as presented by the famous bakery Pain des Philosophes in Kagurazaka, Tokyo. It is composed of nine chapters: Rustic, Baguette, Pain de Lodeve, Croissant, Restaurant Breads, Durum Wheat Bread, Sandwich Bread, Brioche, and Stollen. Life Pattern Korea. In each chapter, you will find not only photos of the finished bread, but also each step of the bread-making process explained in detail and kindly with photos. You will be able to take a vivid look at how professionals make bread, including the condition of the dough and the condition after fermentation, and the order of shaping.
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Author: 에노모토 아키라, 김유미
Publisher: 시그마북스 Sigma Books (2026)
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