La Levain’s 2026 Mid-Autumn collection runs to four ranges and fifteen flavours: Traditional Cantonese, Momoyama Cantonese, Mini Momoyama and baked Teochew. Every one is made by hand in our own kitchen at 23 Hamilton Road in Singapore — not mass-produced in a factory — coloured with natural ingredients only, and built around one idea: the world’s best ingredients paired with flavours Singapore grew up loving.
Here’s the whole collection, range by range, so you know exactly what you’re choosing.
Traditional Cantonese — the classics, made properly
Dense, fragrant lotus paste made the old way with peanut oil. Nothing reinvented here. The difference is ingredient quality, starting with aged Xinhui chenpi (mandarin peel) more than five years old — the kind Cantonese cooks say is worth its weight in gold.
| Flavour | What’s inside |
|---|---|
| Red Bean, Mandarin Peel & Matcha Lotus | Two pastes in one — red bean slow-cooked with aged Xinhui peel, alongside culinary-grade matcha lotus |
| Pure White Lotus, Lemon Peel & Macadamia | Inspired by an Italian lemon candy; lemon peel lifts the sweetness, macadamia adds bite |
| Pure White Lotus with Melon Seeds | Traditional, left honest, quality ingredients doing the work |
| Pure White Lotus with Single Yolk | The classic everyone knows, done right |
Shop the Traditional Cantonese mooncakes.
Momoyama Cantonese — modern and fusion, the La Levain spirit
Momoyama is a Cantonese mooncake with a difference. The skin takes its colour from natural ingredients instead of baking brown, and it’s lower in sugar. The paste is modernised with lotus plumule (lian zi xin), which adds an earthy, floral note and keeps things from turning too sweet.
| Flavour | What’s inside |
|---|---|
| Pure White Lotus with Salted Egg Yolk | The classic filling under a Momoyama skin |
| Uji Matcha White Lotus with Valrhona Yuzu Chocolate | Ceremonial-grade Uji matcha in the skin; French Valrhona yuzu chocolate for a citrus lift |
| Chocolate Lotus with Pistachio Crunch | Belgian chocolate lotus with Italian pistachio paste and crunch, inspired by pistachio kunafa |
| Mixed Berry Lotus with Raspberry Rose | This year’s floral idea — rose petals in the paste, freeze-dried raspberry for a sour lift |
Shop the Momoyama Cantonese mooncakes.
Mini Momoyama — made for the new generation
Smaller mooncakes, bolder ideas. A lighter commitment that’s ideal for first-timers, sharing and gifting, and the range where La Levain experiments most.
| Flavour | What’s inside |
|---|---|
| Mango Pomelo with Grapefruit | Singapore’s favourite dessert as a mooncake — Taiwanese Aiwen mango, candied pomelo zest, grapefruit paste |
| Peach Jasmine Oolong | The hardest one to get right — two oolong lotus pastes and candied white peach |
| Illy Coffee Lava | 100% Arabica Illy coffee with a molten coffee lava centre |
| Fleur de Cao with Mochi | Cookies-and-cream, mooncake-style: a Fleur de Cao cookie, Belgian chocolate lotus and mochi |
Shop the Mini Momoyama mooncakes.
Baked Teochew — flaky, buttery, hand-folded
Baked, not fried, so the spiral pastry stays light instead of oily. It’s the most labour-intensive range — Teochew mooncakes are widely reckoned one of the hardest to make, which is why few bakeries in Singapore still do. Many folds, worked in a temperature-controlled room so the Elle & Vire butter stays firm and the layers stay flaky. A favourite with traditionalists who want the classic mooncake done the old way.
| Flavour | What’s inside |
|---|---|
| Teochew Salted Egg | Traditional, with a more fragrant salted egg yolk |
| Teochew Black Sesame Hokkaido Milk with Mochi | Hokkaido milk deepens the sesame; soft mochi centre |
| Teochew BoboChaCha | Taiwanese yam with sea-salt coconut salted-egg custard |
Read more on what makes La Levain’s Teochew mooncakes unique, or shop the Baked Flaky Spiral Teochew mooncakes.
Can’t decide? Try the assorted box
The Assorted Traditional & Momoyama box pairs classic and modern in one set — the easy answer when you’re gifting someone whose taste you don’t know.
Frequently Asked Questions
Does La Levain make snowskin mooncakes in 2026?
No. The 2026 collection is Traditional Cantonese, Momoyama, Mini Momoyama and baked Teochew.
Are La Levain mooncakes made in Singapore?
Yes. Every mooncake is made by hand in our own kitchen at 23 Hamilton Road — not mass-produced in a factory.
Are the mooncakes artificially coloured?
No. La Levain colours its mooncake skins and pastes with natural ingredients only.
Which mooncake is the least sweet?
The Momoyama range is lower in sugar, and lotus plumule in the paste keeps it from tasting too sweet.
How do I order?
Order online from the 2026 Mid-Autumn collection for delivery, or collect at 23 Hamilton Road (Tue–Sun, 8am–6pm).
