In the heart of London’s competitive food scene, a new scent is wafting through the air, a mix of toasted brioche, hand-whisked Kaya jam, and the unmistakable aroma of salt bread. This is Cantoast Bakery, the brainchild of Haydon and Natalie, a duo who have delved into the world of Artisanal baking.
What started two years ago as a humble market stall specialising in Hong Kong-style French toast has evolved. After two-years hopping between London’s various markets and pop-up venues, the pair have finally opened their own space.
The heart of Cantoast lies in its menu, which bridges the gap between the founders' Hong Kong heritage and the modern London palate. By focusing on flavours that are often underutilised in the British market, such as black sesame, salted egg, and pandan, they’ve created a flavour profile that is both nostalgic and excitingly new.
The journey to opening their current location is a testament to the power of grassroots community support. Unlike many high-profile London openings backed by massive corporate investors or venture capital firms, Cantoast was brought to life through sheer dedication, hard work, and the help of a tight-knit network of friends.
During the shop's renovation, weekend work sessions regularly saw a dozen friends gathering to assist Haydon and Natalie with painting, carpentry, light construction, and interior styling.
Watch our full visit and interview with Haydon and Natalie:
Cantoast’s menu offers a refreshing departure from standard bakery fare, replacing everyday croissants with thoughtful, culturally rich interpretations of classic East and Southeast Asian comfort foods. Every element is crafted in-house with meticulous attention to detail.
Their signature Honey Kaya Toast is a love letter to Singaporean and Malaysian flavours, this standout dish features thick slices of house-made toasted brioche slathered with rich, fragrant Kaya jam. Behind the scenes, Haydon slow-cooks and whisks the pandan-infused coconut egg jam entirely by hand to achieve a velvety, silky smooth texture that pairs perfectly with a drizzle of honey.
For those seeking a savoury hit, the Corn Cream Salt Bread is a clever, modern play on Asian dessert profiles that are rarely encountered in traditional UK bakeries. The salt bread features a golden, slightly crisp crust and a chewy, buttery interior, filled with a sweet and savoury corn cream that strikes a delicate balance between rich and refreshing.
We would also recommend trying their Hong Kong-Style French Toast, a nod to the market stall classic that started it all. Thick-cut soft bread is coated in egg, golden-fried to perfection, and finished with decadent toppings like peanut butter, sweetened condensed milk, or salted egg yolk crumble.
They also have rotating seasonal bakes frequently showcase deep, earthy roasted black sesame pastes and aromatic pandan leaves, offering complex, nutty, and botanical notes that cater to adventurous foodies and homesick diaspora alike.
The most touching part of the Cantoast story isn't the bread, but the bones of the shop itself. Without a massive corporate investor, the bakery was built with help from Haydon and Natalie’s friends. On any given weekend during the renovation, you would find a dozen friends helping with painting and construction.
While their current venue operates as a focused six-month pop-up, the ambition for Cantoast is far more permanent. As Haydon continues to hone his craft as a self-described perfectionist baker, the duo is already looking toward finding a long-term home where they can continue to share their story, one salt bread at a time.
By prioritizing quality ingredients, authentic storytelling, and warm hospitality, Cantoast Bakery has proven that there is a massive appetite in the UK for Asian-inspired artisanal baking. Whether you are seeking a comforting morning slice of Kaya toast or curious to try their famed salt bread, a visit to Cantoast offers a heartwarming taste of heritage, community, and culinary dedication.
