A mash up between Kaya toast and a panini bread birthed the Kanini. Sounds somewhat crude, but is perfection taste-wise.

All these Western spins on our local Singaporean favourites could turn out horribly wrong, but Firebake uses their very own milk bun, with Katong Kaya (not made in house but sourced from somewhere in katong), and French butter, and toasts this in a panini press to give this beautiful rendition of kaya toast. I love the crust on this, and I really loved that the Kaya and butter were evenly spread and melted on the panini rather than clumped.

So so so good!

If you’d like to try their breakfasts, make sure to head down on Fridays, Saturdays or Sundays which is when they open earlier at 9am for the breakfast/brunch crowd :)