The present invention addresses the problem of providing a bakery product that has a favorable waxy texture and softness and excellent slicability (a mechanical property suitable for slicing) in the case of processing the bakery product. To solve this problem, a bakery product, which has a waxy texture, softness and excellent slicability imparted thereto, is produced by, in starchy starting materials to be used in the production of the bakery product, blending 1-20 parts by mass of waxy tapioca starch and/or a processed waxy tapioca starch and 1-20 parts by mass of a non-waxy phosphoric acid crosslinked starch relative to 100 parts by mass of the starchy starting materials.