Toast House Opens in Bengaluru’s Indiranagar With Bread-Focused Menu

Toast House has opened in Bengaluru’s Indiranagar with a menu built around bread, particularly house-made shokupan, and formats inspired by bakery and convenience-store food from Japan, Korea, Thailand and Vietnam.

Founded by Akshay Karal, the new outlet positions bread as the central component of the menu rather than an accompaniment. The offering uses shokupan across savoury sandos, fruit sandos and French toast, with the kitchen focusing on bread-making and the texture, flavour and temperature of each preparation.

"Bread is one of the most universal comfort foods in the world, but on most menus, it is still a side, something you barely think about," says Akshay Karal, Founder of Toast House. "We built this space to give bread the attention it deserves. Our underlying belief is straightforward: simple things deserve extraordinary care. We wanted to take inspiration from Asian bread culture and explore what happens when those techniques meet Bangalore, rather than trying to reproduce it literally."

The savoury menu includes formats such as the Tamago Sando, made with Japanese egg salad and togarashi, and the Chicken Katsu Sando, which combines panko-fried chicken with green apple slaw. The Smashed Buff Sando uses a double patty with soya mayo, while the Eggplant Sando combines grilled eggplant, purple cabbage slaw and curry-leaf mayo with the house-made shokupan.

Fruit sandos form another part of the menu, using the soft bread with sweetened whipped cream and fresh fruit. The selection includes Mango, Strawberry and Seasonal Fruit variants.

Toast House also uses bread as the base for its dessert offering. Its French Toast range focuses on combinations of different textures and temperatures, with options including burnt caramel toast with Manam 60% dark chocolate ganache, hazelnut and milk chocolate, and vanilla ice cream.

The wider food menu includes Garlic Bread with chilli oil, Crispy Tofu with a soy chilli dip and a selection of salads. The beverage menu has been kept relatively compact, with options including House Lemonade with fresh basil leaf, Coffee Lemonade made with coffee, lemon and soda, and House Ginger Ale prepared using a house ginger bug.

Operationally, bread production is central to the concept, with the kitchen making its own shokupan. The menu is expected to evolve as Toast House explores different applications of bread while retaining it as the core product.

The Indiranagar outlet also follows a design approach that combines a young and informal setting with a focus on the food preparation. The space is intended to remain approachable, while the kitchen places greater attention on bread production and the balance of texture, flavour and temperature.

The Bengaluru launch represents a café model built around a single core product and multiple menu applications. By using the same house-made bread across savoury sandwiches, fruit-based preparations and desserts, the concept creates a menu that extends one core kitchen product across different dayparts and formats.