本書收錄近50款香港流行的麵包製作法，分健康麵包、港式麵包、歐陸麵包和薄餅四大類，全部應用手搓麵糰及低溫發酵法，書中並介紹作者自創的「蒸籠發酵法」，適合一般家庭使用。為方便初學者易取得成功，本書並介紹應用目標流行的預拌粉去做多款簡易且具特色的麵包。
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