An Evening with Satoshi Narusawa

Join baker and author Satoshi Narusawa for a delicious deep dive into the world of Japanese baking and his new cookbook, Japanese Bakehouse.

In conversation with Harvard Wang, hear Satoshi share the story behind his journey from Tokyo pastry chef to the founder of Melbourne’s beloved Little Cardigan, and discover the secrets behind shokupan, Japanese pastries and the cult-favourite baked goods found throughout Japan.

There’ll also be a Q&A and the chance to have your copy of Japanese Bakehouse signed.

Timing: 6:30pm arrivals for a 7pm start.

Tickets: $10 per person (+ GST and Humanitix fee).

Please note: Your $10 ticket fee is redeemable towards any book purchase on the night. Receive 20% off* all full-priced cookbooks.

About the book:

Japanese Bakehouse introduces traditional and cult favourite baked goods from Japan to the home cook. Filled with more than 80 sweet and savory recipes for shokupan, buns, sandwiches, and French-Japanese pastries, such as a black sesame croissant, brioche noir and peanut butter and miso cookie, this book celebrates the incredible diversity of delicious baked goods sold in konbinis and bakehouses throughout Japan.

Inside, Satoshi Narusawa explains how to make yudane (roux) – which forms the foundation of all shokupans – along with techniques for mastering jams, creams and condiments to fill or smear onto your doughy creations. More complex recipes are accompanied by step-by-step photography to help guide you through the process.Whether you prefer your shokupan sando filled with cream and strawberries, or your bread stuffed with katsu pork and slathered in tonkatsu sauce, Japanese Bakehouse has all bases covered.

About the author:

Satoshi Narusawa grew up in Tokyo where he learned the art of Japanese baking. After spending 10 years working in the city as a pastry chef, he decided he needed a change and started looking overseas for jobs where he could share his craft.

Satoshi moved to Australia and spent two years working as a baker in Queensland before moving to Melbourne with his family. He started to make shokupan for cafes and restaurants where his signature bread proved popular. In 2018, Satoshi opened Little Cardigan, a warehouse on-site bakery where his team of dedicated chefs roll out delicious loaves and Japanese baked delicacies for legions of fans.

About the host:

Harvard Wang is a photographer, food critic, author of the newsletter Soy Sauce, Sugar, Mirin, and a professional bento box maker. His work has appeared in The New York Times, Gourmet Traveller, The Age Good Food Guide, Broadsheet, and many restaurant menus. He helped Satoshi write the non-recipe part of Japanese Bakehouse, and served as the human guinea pig to endless loaves of shokupans. 

*Special offer for Cookbook Month, 1-31 October 2026.