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.
Their signature Honey Kaya Toast is a love letter to Singaporean and Malaysian flavours, featuring house-made bread and jam that Haydon whisks by hand behind the scenes. For those seeking a savoury hit, the Corn Cream Salt Bread offers a unique play on Asian dessert profiles rarely found in the UK.
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 site is a 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.
Watch the full video below.
