Move Over, Avocado Toast. Kaya Toast Is a Thing Now.

San Francisco Magazine Luke Tsai Anastasiia Sapon New Asian American bakery Breadbelly glams up a Singaporean-Malaysian classic. In the beginning, there was kaya jam. Kate Campecino was working in the pastry department at Coi in 2014 when she was hit with a craving for the custard-like coconut spread. In Malaysia and Singapore, you can find the stuff, slathered on hot toast, at any coffee shop­­—but here in San Francisco, not so much. So Campecino, who is of Filipino descent, made a big batc...