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PURPOSE Currently, limited evidence-based guidelines exist for the effective management of chemotherapy induced dysgeusia in cancer outpatients. In this pilot study, we used innovative insights from gastrological sciences such as selective taste management to improve the taste of bread for cancer outpatients. We investigated whether it is feasible for cancer outpatients and family caregivers to bake personalized bread themselves at home, whether such bread is considered tasty and if daily consumption of it has any effect on anthropometric measurements. METHODS Included patients (N=112) are randomly divided in a bread-baking group (BBG) (N=54) and a control group (N=58). Their individual taste thresholds profile is assessed using the innovative O-Box. Anthropometrics and structured questionnaires are used to compare the effects of personalized bread after one month follow-up. RESULTS Only 17% of the BBG required some telephone or online assistance to correctly apply the prescribed recipe. In 60% of the cases, the bread was prepared by the family caregiver. Compliance was high and no side effects were observed. Over 80% of the BBG perceived personalized bread as equally or more tasteful despite their stressful taste alterations. Compared to the control group loss of bodyweight and Body Mass Index in the BBG was not significant (p .968 and p .956 respectively). CONCLUSIONS Baking personalized bread at home appeared to be feasible. Selective taste management based on individual taste thresholds profiles should be studied more in depth using whole meals in a larger cancer outpatients population.