Bite into one of our egg tarts and the top cracks first. Under it the custard is still warm. Under that, a crust made with sourdough starter, which is where our name comes from and why it tastes of more than sugar.
We are a Singapore artisan bakery. Chef Wythe Ng opened it in 2021 after years of making bread, and we have been fussing over laminated pastry ever since.
You will find us inside Jewel Changi Airport, every day, from 10am until 10pm.
Why buy it here and not at home
Techniques from all over the world. Flavours from Singapore.
The techniques come from everywhere. French lamination, folded by hand. Sourdough starters. Chocolate from Valrhona and Cacao Barry, pistachio from Sicily. Chef Wythe trained in Japan, and was head baker at Bakery Brera and Keong Saik Bakery before he opened his own.
The flavours come from here. We put laksa and sakura ebi into a cookie. We fold bobochacha, the coconut and sweet potato dessert every child here grows up on, into a croissant. Our egg tart comes green with pandan. Our madeleines are gula melaka and salted egg.
Chef Wythe calls this local novel fusion: classical technique, local flavour.
You can buy a good croissant in any city you are flying to. A bobochacha one, only here.
Everything is handmade from scratch, with no preservatives. We also bake less sweet than you might expect. That is a Singapore habit, and it lets the butter and the fruit come through.
Taste it first
Ask at the counter and we will give you something to try.
Nobody should spend $88 on cookies for their family on the strength of a photograph, least of all in flavours they have never tasted. Try the pandan. Try the salted egg. Then decide.
Eat this now, while it is warm
Sourdough egg tarts. Our best known bake. The creme brulee one has a burnt sugar top you have to crack with a spoon. The pandan one is green, and tastes of coconut and vanilla. Pandan is the leaf behind half the desserts in this part of the world.
Madeleines, still soft. One is gula melaka, a dark palm sugar that sits closer to toffee than to caramel. The other is salted egg, which is savoury, rich, and the flavour Singapore puts on everything it loves.
Croissants, cruffins, kouign-amann. Laminated by hand. If you have twenty minutes and a coffee to spend, spend them here rather than on another duty free lap.
Take this home
Cookies keep for two to three months. They will survive a long flight, a suitcase, and several weeks in somebody’s cupboard before anyone opens the tin. Flavours run from pandan strawberry to matcha raspberry to peach oolong, and there are laksa ones if you want to watch someone’s face change. Boxes start at $14.
The Petit Luggage Set, $88. Four bottles of cookies packed into a small travel case. It is what most people buy when they have a list of names to bring something back for, and it is built to be carried.
Tarts and madeleines travel best in a freezer. They are at their best the day they are baked, so buy those for tonight. If you are heading straight home, they keep three days chilled and two weeks frozen. Warm them in an oven and they come back beautifully. Our storage guide has the rest.
Airport food usually carries a premium. Ours does not. A box of six crème brûlée sourdough egg tarts is $16.80 at Jewel, exactly what it costs at Hamilton Road.
Staying a while? We deliver anywhere in Singapore, hotels included, for $15, and free over $120. Order at lalevain.com. We need three days’ notice, so this is for people with time, not for the morning of a flight. If you are flying today, come to the counter.
Where we are
Jewel Changi Airport. Level 1, Lobby H. Open every day, 10am to 10pm. Takeaway only. Jewel is open to everyone, so you do not need a flight ticket to walk in.
23 Hamilton Road. The original bakery, about twenty minutes from the city centre. This is where you sit down, order coffee, and watch the kitchen work. Closed Mondays. Tuesday 8am to 6pm, Wednesday until 4.30pm, Thursday to Sunday 8am to 6pm. If a public holiday lands on a Monday we open that day and close the Tuesday instead.
Terminal 3. Our sister bakery, J’aime Bakehouse by La Levain, is in Terminal 3 if that is where your flight leaves from.
How to find us
To Jewel: take the MRT to Changi Airport station. Jewel is connected to Terminal 1. We are on Level 1, in Lobby H.
To Hamilton Road: Bendemeer MRT is five minutes on foot, Lavender ten, Farrer Park fourteen. Buses 13, 67, 133, 141 and 145 stop at Kallang Bahru.
Call us on +65 9822 3924.
Before you buy
While we are not halal certified, we do not use pork or lard. No gelatin, no alcohol. Our bakes contain egg and dairy.
We cannot do gluten free. There is flour in the air of a bakery and we share equipment across everything we make, so if you have an allergy, ask us at the counter before you buy.
We take cash and cards.
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