Toasteé is the third concept from 1996 Group, the business behind modern Filipino restaurant Donia in Soho and Panadera Bakery in Marylebone.
The new all-day dessert venue has been co-created by 1996 Group founder Florence Mae Maglanoc and chef Adrian Kyle Felipe, Maglanoc’s long-time collaborator and protégé.
The concept will focus on French toast and a range of ube, a purple yam widely used in Filipino desserts, drinks inspired by flavours from the Philippines and wider Southeast Asia.
The menu will feature three signature French toast creations, each served with whipped cream and toppings including ube jam, matcha ganache and Milo cookies and cream.
A classic French toast with butter and maple syrup will also be available, alongside seasonal specials.
Ube will feature prominently across the drinks menu too. Options will include ube milk, ube foam matcha, ube latte, ube banana and ube horchata, alongside speciality coffee.
Toasteé will also serve house-made ice cream, with initial flavours including ube, pandan coconut, strawberry cheesecake and miso caramel as well as seasonal flavours.
Freshly baked brownies and cookies will also form part of the offering.
The 15-cover venue has been ‘designed around the rounded form of French toast’, with a circular layout and curved architectural elements. Its interiors will combine terracotta and stainless steel with natural wood and laminated finishes.
The opening marks a new chapter for Felipe, who has worked with Maglanoc since 2019. He began with the group as a part-time team member before taking responsibility for its bread programme, desserts, pastry and ice cream development. After a period away from the company, he has returned to co-create Toasteé.
“Ube has been at the heart of my career in hospitality, inspiring countless desserts and beverages over the years, so it’s incredibly rewarding to bring one of London’s first ube-forward concepts alongside Florence, who has been a massive inspiration to me,” says Felipe.
“We’re building on the same commitment to quality and craftsmanship at Panadera Bakery, using our signature fresh bread as the foundation for French toast, and we hope Toasteé introduces more people to the versatility of ube.”