Bringing the best of both worlds with his experience as head baker at Bakery Brera and Keong Saik Bakery, La Levain’s Executive Chef, Wythe Ng, pushes out solid arrays of localised and modern artisanal bakes. Think unique flavoured croissants, cruffins, danishes, and more as they serve brunch items as well as specialty beverages too!

Of all his signature viennoiseries, you can’t miss the Bobochacha Croissant ($6.50) as I believe it is the first of its kind. Fairly hefty and substantial but none too cloying, the dessert pastry was really enjoyable after a quick pop in the oven. Dusted with sweet potato and yam powder, the flaky croissant was nicely contrasted by the smooth puree filling as well as the soft earthy cubes of sweet potato and yam. The coconut mochi added some tender-chewy bites too and was lightly sweetened with a distinct hint of coconut.

Thank you Burpple and La Levain!

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