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資深烘焙師邱Sir，針對讀者的實際需要，從自製天然酵母菌和麵種，以及5款基本麵糰作入門概述，按其特質而劃分了天然麵種發酵類、預拌粉類、含餡包類、純味麵包類和人氣麵包類，介紹50款日本麵包的製作，超過300幅圖詳細解讀製作過程。書末並介紹材料、常用工具和購買地點清單，方便讀者。
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