If you want to see what Japan's bakery scene is actually doing right now, this is the industry annual that tracks it. Volume 17 opens with a feature on sweet buns and savory filled breads — 72 items from 12 popular bakeries across the country, from Nakano and Shibuya in Tokyo to Nagoya, Takatsuki, and Osaka's Fukushima district.
From there you move through a special section rediscovering rye bread, a look at how top chefs approach the standard items every bakery carries, and a survey of the baked confections bakeries are adding to their counters. There's also a report on the "pan-nomi" format — bakeries that serve bread with drinks in the evening — and why it's catching on, plus six newly opened shops covered for both their products and their store design.
The final sections turn technical, with new thinking on hard-crust bread recipes from six bakers, and a visit to domestic wheat growers behind varieties like Nishinokaori. Across 152 pages, it works as much for shop owners planning a menu as for bakers looking for ideas.
The text is in Japanese, with extensive color photography of finished breads and shop interiors throughout, so the work is easy to follow visually. Published by Shibatashoten. Brand new, 2025 publication.
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