To obtain a bakery product with texture of favorable chewability, good in flavor and excellent in storage stability, by adding a specified amount of a specific fermentative agent to a dough composition followed by carrying out a baking.

This bakery product is obtained through the following processes: (1) a liquid fermentative agent is prepared in a fermentation tank; in this case, the fermentative agent comprises flour, water and a microbiologically stable mixed cultured product so as to be 1:(0.5-2.0) in the weight ratio of the flour to the water, and also contains at least one kind of acid-productive microorganisms including lactic acid-productive and acetic acid-productive ones, (2) the fermentative agent is maintained in an active condition so as to create flavor due to fermentation and be ≥12 h in average residence time in the tank, (3) the tank is continuously charged with water and flour each equal in amount to the fermentative agent withdrawn from the tank, (4) the fermentative agent is added at 1-15 wt.% to a dough composition, and (5) the dough is baked to obtain the objective bakery product.