A warming method in a bread maker characterized as detecting an increasing rate of the baking chamber temperature at the start of the baking operation or a decreasing rate of the baking chamber temperature after the baking operation has ended using a temperature detecting section and a rate detecting section based on an output of an oven sensor, and as causing a heater control section to change either a warming time, which is a time of the warming operation, or warming power to be supplied to a heater during the warming operation, or both the warming time and the warming power based on the detected rate. As a result, the impairment of the flavor of bread can be prevented without being affected by the type of bread to be baked or by the outside temperature.