A method of preparing baguette added with gorgonzola cheese and cream of the present invention comprises the following steps: inputting and stirring 1.5% by weight of salt, 1.5% by weight of sugar, 65.5% by weight of water, and 0.6% by weight of yeast with respect to 100% by weight of flour by using a spiral mixer for three minutes respectively at fast speed and slow speed, adding 7.5% by weight of olive oil to the mixture, and stirring the same for one minute at fast speed when the dough is not torn apart firstly fermenting the dough in a fermentation chamber at a temperature of 32°C and humidity of 80% and repeating the first fermentation until the dough is stretched like a spider web when the dough is swollen twice but is not stretched like a spider web kneading the dough into a rugby ball when the dough is swollen twice and stretched like a spider web and keeping the dough at room temperature of 24°C so that the dough does not dry forming the dough into a 30 cm long stick shape, secondarily fermenting the dough at a temperature of 32°C and humidity of 80%, making cuts stretching from a center portion to an end of the dough, and keeping the dough at room temperature of 24°C to complete the dough making for baguette, wherein the cuts are made in one direction whipping 100% by weigh of cream cheese and 28% by weight of butter by using a hand mixer set at the five speed for three minute, adding 16.8% by weight of sugar to the mixture and whipping the same until the added sugar is melt, finely grinding and stirring 2.6% by weight of gorgonzola cheese with the mixture, storing the mixture in a forcing bag, and keeping the bag at a room temperature, wherein the bag needs to be kept at room temperature for two hours before use squeezing the contents out of the forcing bag onto the dough with cuts which was kept at a room temperature of 24°C without making a cut and placing the dough in a deck oven with four stone plates in three stages and baking the doug
