Cantoast has secured a site for six months
Haydon (ex-Dumpling Shack, Bao and Forno) and Natalie (ex-Arome Bakery) have been popping up at various markets with their Hong Kong French toast concept Cantoast for the past one and half years. This spring, they’re settling down (for six months at least) as the pair have secured a space in Marylebone as part of Westminster City Council’s Meanwhile On project. The scheme helps brands get access to underused shops and gives them relief on business rates, a budget for store design and support from project delivery partner Someday Studios.
Cantoast made its name with its range of HK French toast, made from house-made milk bread and topped with a variety of Asian-inspired custards, like golden salted egg, creme brûlée, pandan coconut, black sesame, matcha and peanut butter. There’s also been seasonal specials, such as mango sago, strawberries & cream, and ube leche flan, on offer too.
The new bakery will feature the signature custard-topped French toasts, Korean-style salt breads (Haydon had recently started doing drops of these with plain, corn creme and spring onion & cream cheese flavours), and a seasonally rotating pastry offering, with everything being made in-house.
The pair have dreamed of having their own space to call home and hopefully this six-month tenure will be a great springboard into a securing a permanent location.
Key Information
Opening date | April 2026
Address | 21-23 Nutford Place, London W1H 5YH
For more information | @cantoastbakery
