The Best French Toast in London isn’t French
Take your breakfast game to the next level with Panadera Loaf
Breakfast is known to be the most important meal of the day and what more of a better way to do it than to go to the Best Breakfast in London, through Panadera. In this article, we’re going to break down why we love a good French Toast and how you can transform your breakfast game using our Panadera Loaf. We want to be able to take you down a journey of effective and easy steps on how you can recreate our Filipino French Toast at Home.
Before opening Panadera, we were seeing a rise of the shokupan (A traditional Japanese milk bread loaf) in London. We wanted to re-create something along the lines of this Japanese classic and give it a Filipino twist! From the pandesal buns at Guanabana all the way down to serving the famous bilog at Mamasons, we knew we wanted to take the Pandesal game to the next level by making it a loaf, as what we like to call it the Panadera Loaf.
For the last two weeks, we’ve enjoyed serving you our Filipino French Toast! We’ve had a lot of overwhelming feedback and we wanted to take you on a journey to our French Toast:
Begin with a good base A French Toast is not a French Toast without its main ingredient, bread! Priced at £5, our Panadera Loaf has the sweetest touch when it comes to milk buns. We dip it with our special French toast recipe and toast the loaf for about a minute on each side, giving it a crisp and golden touch!
We sprinkle some good maple syrup and ube halaya. You might have seen the craze from our sister brand with the ube hype! In the Philippines, ube is practically like Europe’s vanilla ice cream. A flavour that to some can be a little boring or be that simple, classic and the ultimate go-to flavour no matter what form it is in.!
We redefine a breakfast classic with a synonymous flavour from the Philippines: Coconut! As the Philippines is a very tropical country, we love the sweetness that comes out of a coconut! We make our mascarpone (cream cheese) with a little twang of coconut - making it a rich but light touch perfectly paired with the velvety texture of an ube. We then finish off by sprinkling some love with more coconut goodness! Latik, the term translates as a desiccated coconut that we then toast to sprinkle in our french toast.
With the Panadera Loaf, you can almost make everything from our specials like the Filipino French Toast or try out making your own sandos! There is no better time to create and unleash your inner chef than this season! Our Panadera Loaf is available to buy at our bakery - 83 Kentish Town Road London NW1 8NY. Attempting to recreate a Filipino French Toast or want to experiment your own ingredients of a French Toast? Make sure to tag us with your creations on our Instagram!