PROBLEM TO BE SOLVED: To provide a method for producing a bakery product capable of obtaining a bakery product in which flavor loss caused by firing is less likely to occur and satisfactory flavor can be obtained, and further excellent in the persistence of the flavor.SOLUTION: A dough is produced using a doubly emulsified oil composition in which an oil-in-water type emulsion coated with a powdered base material is re-dissolved is dispersed into the continuous phase (O2) of the second edible oil as a dispersion phase, (O1/W/O2) as raw material, and this dough is fired.【課題】焼成による風味損失がおこりにくく良好な風味が得られ、風味の持続性にも優れたベーカリー製品を得ることができるベーカリー製品の製造方法を提供する。【解決手段】粉末化基材で被覆された粉末油脂を再溶解させた水中油型乳化物（Ｏ１／Ｗ）が、第二の食用油脂の連続相（Ｏ２）中に分散相として分散されている二重乳化油脂組成物（Ｏ１／Ｗ／Ｏ２）を原料に用いて生地を作製し、この生地を焼成する。【選択図】なし
