Founded by Wythe Ng, former head baker at renowned bakeries Bakery Brera and Keong Saik Bakery, La Levain is an unassuming café-bakery nestled in the vicinity of Jalan Besar.
Upon entering, the whiff of freshly baked bread and sweets fill the air. You’ll also notice its “open kitchen” concept where visitors can watch the bakers at work.
All bakes are prepared fresh daily, featuring several French classics and reinvented localised bakes. Some of the menu’s highlights include the chef’s signature kouign amann sprinkled with Himalayan sea salt ($4.90), pain au chocolat ($4.80) and burnt cheese croissant ($7.20). And to all bubur cha cha fans, there’s no way you should miss the bobochacha croissant ($6.80) – a lovely mix of sweet potato, yam and coconut mochi. Cruffins ($5.50) are also available in a variety of flavours – think pistachio salted caramel and Ferrero Rocher Nutella, among others.
Shout out to the bakery's newest addition – the innovative onigiri croissant (starting from $7.20). Breaking away from the conventional shape of croissants, this creation fuses the traditional shape of Japanese onigiris with the essence of a croissant. Each onigiri croissant is generously filled from the inside out with an interesting assortment of flavours: Lao Gan Ma, taro orh nee, scallion sour cream, mentaiko cheese, and Sicilian pistachio.
