Celebrate the 2026 Mid-Autumn Festival with La Levain! Our Mid-Autumn 2026 booths are now open at Takashimaya and more locations. Come taste the difference with Chef Wythe’s signature creations, crafted with care for this year’s celebrations. Not sure what to pick? You can sample before you buy, so every box you take home is one

Corporate mooncake gifting means sending Mid-Autumn mooncake sets to your clients, staff and partners as a gesture of respect and appreciation. La Levain handles corporate orders directly from our Jalan Besar bakery in Singapore, with volume pricing, logo and gift-card customisation, and islandwide delivery to multiple offices in a single order. Mid-Autumn 2026 falls on

Most Teochew mooncakes in Singapore are deep-fried. La Levain’s are baked. That single choice is why ours come out flaky instead of greasy, with spiral layers that shatter cleanly and a filling that tastes of what’s inside, not of oil. A Teochew mooncake is the flaky-pastry style of the Mid-Autumn Festival: thin, spiralled layers wrapped

Every Easter, bakeries begin filling their shelves with a familiar sight: warm, fragrant hot cross buns marked with a simple cross on top. For many families, sharing these buns has become a cherished Easter tradition. But the hot cross bun is more than just a seasonal bake. It carries centuries of symbolism and meaning tied

Easter arrives once a year, and with it comes one of the most beloved seasonal bakes: the hot cross bun. Across Singapore, bakeries begin preparing these spiced buns weeks before Easter. But if you’re looking for freshly baked artisanal hot cross buns, it helps to know where to find them before they sell out. What

Best Hot Cross Buns in Singapore: Why Artisanal Baking Makes the Difference Easter has a way of bringing people together. Families gather, church communities celebrate, and tables fill with comforting traditions. One of the most beloved Easter bakes is the humble hot cross bun. But not all hot cross buns are the same. In Singapore,

La Levain unveils five exclusive pastries to pay tribute to the comforting, familiar flavours that have shaped generations in Singapore. From hawker stalls to school canteens, this SG60 lineup reimagines those shared moments through the lens of La Levain’s craft. This is the Singapore we know: not defined by one flavour, but many, layered flavours

In a world where fast food and mass production once dominated our tables, a quiet revolution is rising — one that smells of golden crusts, sourdough tang, and the unmistakable taste of time-honoured craft. Artisanal bread, lovingly made by hand and slowly fermented, is more than a trend — it’s a return to real food. 

At La Levain, we believe that bread should nourish the body and delight the senses — not just fill a gap.  In a world full of overly processed supermarket loaves, sourdough bread stands out as a wholesome, flavourful alternative that supports a healthy lifestyle.  But what makes sourdough truly better for you than regular bread?