Cantoast opened its first physical site on Nutford Place in April this year following two years of building a following at markets and weekend residencies across the capital.
It was originally set to run as a six-month residency with the support of Westminster Council’s ‘Meanwhile On’ project, which helps emerging brands access underused shops, business rate relief and design support from project partner Someday Studios. However, it will now operate at the location until 20 December.
Founded by Haydon Wong and Natalie TJ, Cantoast serves Hong Kong-style French toast, made with house-baked shokupan milk bread and topped with flavours such as salted egg, pandan coconut, black sesame and matcha, alongside salt breads and the recently launched Milo Dinosaur Stegosaurus bolo buns.
It also serves limited edition specials, most recently mango cream buns, and vanilla cream caramel crack salt bread.
“This residency has given us the opportunity to bring Cantoast Bakery to life, which was exactly what we were hoping for,” says Wong.
“It has given us the opportunity to be creative with the menu and specials and put out food that we’re genuinely proud of. It’s been great to see the support for our bakery and the community we’ve grown over the past few months.”
The pair intend to open a permanent London home for Cantoast Bakery in the future.