Melbourne-based Toast House has been described as one of the most exciting bakeries to open in the city.
The bakery, which re-opened late last year following kitchen renovations, is run by husband and wife team Irene Lin – a full-time investment analyst who has been a home baker for more than a decade – and William Chen.
Prior to the brief closure for the renovations Toast House took to social media to thank their customers.
“First and foremost we would like to express our gratitude for the support and kindness you have shown during our three-month trial operation. During this period we have received a great deal of valuable feedback which have helped us better understand your needs and expectations,” they wrote.
Toast House is carving out a name for itself in the foodie city thanks to a menu that includes mochi buns, loaves that are made with fruit juice, salted garlic butter rolls, pretzels stuffed with coconut and pistachio creams.
William told Broadsheet the salted egg yolk and taro half-and-half toast is his favourite, describing it as being shaped like a storybook house. This comes in a number of flavour combinations with the loaves split down the middle. They include things like strawberry and matcha red bean, although William’s favourite is the black sesame and sultana.
He told Broadsheet this particular flavour combination was inspired by snacks from his child hood in Guangdong, China: salted egg custard buns and deep-fried taro dumplings. At Toast House this has been adapted to look like one side of the load being salted egg and butter dough, while on the other is the base dough with taro paste and a salted egg crumble swirled in.
When it comes to their walnut brownie bread, experimentation with brownies in cake and toast, which resulted in a surprising idea: proofing sourdough with brownie mix, minus the sugar, folded in.
The end result can only be described as massive.
“It’s larger than the face of my three-year-old,” Chen said.
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