What is a traditional Cantonese mooncake?
A traditional Cantonese mooncake is the baked, dense-skinned style most people picture at Mid-Autumn: a thin, glossy baked pastry skin pressed into a moulded pattern, wrapped around a smooth lotus or red bean paste, usually with a salted egg yolk at the centre.
It is the baked counterpart to a snowskin mooncake, which is chilled and never goes near an oven, and to a Teochew mooncake, which is flaky and layered rather than smooth.
Are La Levain’s Cantonese mooncakes baked?
Yes. Every mooncake in this range is baked, with a traditional moulded skin. La Levain makes them by hand in its own Singapore kitchen rather than buying them in.
What flavours are in the 2026 Traditional Cantonese range?
– Pure White Lotus Paste with Single Yolk — the classic pairing of smooth white lotus and a rich, savoury salted yolk
– Pure White Lotus with Melon Seeds — classic flavours left untouched, made with quality ingredients.
– Red Bean with Mandarin Peel & Matcha Lotus — red beans slow-cooked with aged Xinhui mandarin peel until deeply fragrant, alongside matcha folded through lotus paste.
– Pure White Lotus with Lemon Peel & Macadamia — inspired by Chef Wythe’s favourite sweet, the Italian lemon candy. A mooncake is already sweet, so he added lemon peel to lift and balance it.
Contains gluten (wheat), tree nuts, egg, peanuts and soy.
Which box should I choose?
– L’Étui · Keepsake Box — 2 pieces
– Le Coffret · Collector’s Tin — 4 pieces, one of each flavour
– La Malle · Travel Trunk — 4 pieces, one of each flavour
– Box — 4 pieces of a single flavour, one of each flavour
Traditional mooncake delivery in Singapore
Delivery is free on orders above $120. These are pre-order, with delivery dates from 24 August to 30 September 2026 — pick your date at checkout.
Where can I buy La Levain’s traditional mooncakes?
Order on this page for islandwide delivery, or choose self-collection at the bakery, 23 Hamilton Road, Singapore 209193.
How long do traditional Cantonese mooncakes keep?
Three months, kept in a cool dry place away from heat and direct sunlight, at room temperature. No refrigeration needed.
What is the difference between Cantonese and Teochew mooncakes?
The skin. A Cantonese mooncake has a smooth, dense baked skin pressed with a moulded pattern. A Teochew mooncake is built from thin spiral layers that shatter when you bite it — flaky rather than smooth.
La Levain makes both; its Baked Flaky Spiral Teochew Mooncake is baked rather than deep-fried, which is why it comes out flaky instead of greasy.
