· Fournier: Creates a well-aged raw material by balancing oxidation and fermentation.
· Bread Stage Episode: Made into a baguette that slows down aging and can be stored for a long time through long-term fermentation.
· Hakone Bakujin: Shonan wheat produced through contract farming is blended with the main grain to achieve a balanced flavor.
· Long-armed baguettes: Made by hand daily, these baguettes are characterized by their soft and chewy texture.
· Ad Pandus: A unique baguette that brings out the sweetness and savory flavor of Japanese wheat and is carefully designed.
· Totsuzen Baker's Kitchen: Made with carefully selected ingredients and numbered to create a unique, one-of-a-kind baguette.
· Boulangerie Le Bois: A light, melt-in-your-mouth baguette that even older guests can enjoy.
· Mariage de Parine: A deep-flavored baguette made with natural yeast, with even volume and a pleasant melt-in-your-mouth feel.
· Moulin de la Galette: Baguettes tailored to the guest's needs, considering how they will eat.
· Pang de Nanosi: We make baguettes that melt in your mouth, bringing out the flavor of Japanese wheat.
· Boulangerie Takagi: Fermented only with natural yeast, without yeast, and pursues a deep flavor with rye.
Hillside Pantry Daikanyama: Bread you'll want to eat every day, with reduced salt content and the aroma and flavor of wheat.
· Boulangerie Eze Bleu: Parisian baguettes made exclusively with French ingredients
· Boules Boulangerie: A light, tart, and fragrant baguette loved by even older customers.
· Lapin Noir Kurosagi: A flavorful baguette with added acidity that can only be made with self-cultivated natural yeast.
· Boulangerie ES: A soft baguette that you won't get tired of eating every day.
· Betka Fujiwara: A light texture that can be enjoyed with meals, while delivering impact with a rich wheat flavor.
· Boulangerie Ianak!: The deep, savory flavor and familiar, easy-to-eat texture are appealing.
· Pain de Kona: A sophisticated, natural yeast baguette that is hearty and delicious.
· Boulangerie Tangerman: 60% of the yeast is added to create a rich flavor, and the stone-milled powder is roasted to create a fragrance.
· Boulangerie La Sejong: Pursuing the taste and flavor of French wheat, it is baked deliciously through long-term refrigerated fermentation.
· Ocean Blue: A baguette made by combining the best of two breads: baguette and pain de campagne.
· Pointage: A dough flavored with flour and raisins that pairs perfectly with soups.
· Nemo Bakery & Cafe: We research and improve the perfection of baguettes, creating a rich crust and soft filling.
· Pangnogoya: You can enjoy three levels of texture: crispy, moist, and fluffy.
· Boulangerie Sasa: ​​Uniqueness added with Ibaraki wheat, and a subtle acidity added with homemade yeast.
· La Bonton: A baguette that emphasizes chewiness and features irregular bubble sizes.
· Baguette Magisien: A baguette with a deep flavor made with six types of flour and fermented for a long time at room temperature.
· Set Tre Bon: A baguette that has undergone extensive research on the combination and recipe to recreate the taste of France.
· Robros Bakery: Bringing out the savory flavor of Japanese wheat to create a baguette that even first-timers will enjoy.
· Kibiya Bakery: Unique baguettes made with 100% homemade natural yeast and Japanese wheat flour.
· Pandocoro Marindo: A firm, nutty crust and the strong flavor of French wheat are its strengths.
· Gentil: A delicious baguette that goes well with dishes that bring out the savory and acidic flavors of Levain.
Boulangerie Anjou: Following the poolish method learned from a popular French bakery, we create original creations using Hokkaido wheat.
· Belder: Made for restaurants, assuming you're cutting the baguette.

Special Page 01 Bakery Introduction and Baguette Page
Special Page 02 Baguette Flour Guide

Learn the secrets of baguette baking through the recipes and theories of a famous Japanese bakery.
A baguette recipe that shines with the chefs' unique ideas is revealed!

A baguette made with a simple mixture of flour, water, yeast, and salt.
It's a very simple combination, but that's why the taste is determined by the 'skill' of a professional.
In this book, a chef from a famous Japanese bakery personally reveals the secrets of how they make the baguettes they sell in their bakery, including the ingredients, recipes, and processes used.
From classic baguettes to those with a chef's unique flair, this book reveals how baguettes can vary in shape, taste, and texture depending on who makes them.

All the baguettes featured in "The Art of Baguette" are the result of countless trials and errors and repeated research on mixing and preparation methods.
First, let's take a look at the appearance of each baguette in the large photo.
What color it was baked to, what shape the cups are, how many there are, and what size the pores are…
Each chef uses different types and quantities of flour, and each chef expresses their own individuality through the selection of auxiliary ingredients, aging method, shape and number of coupes, etc.
The baguettes we eat without thinking about them actually have a taste that only chefs pursue, and they contain the chef's own philosophy.


All ingredients are listed in baker's percentage to facilitate efficient calculations.
While it might be difficult to replicate a professional's technique 100%, perhaps you can get inspiration for creating your own original recipe by referencing their mixing and process.
At the end of the book, information such as addresses and phone numbers of the bakeries featured in the book are also included.
One small tip is to go on a special 'bread pilgrimage' trip.