La Levain

172 Wishlisted
~$10/pax
☕Viennoiserie, Brunch, Specialty Coffee 🗓Open from Tue to Sun, 8.30AM - 6.30PM 🎆WGA Faema Cafe of the Year Nominee

23 Hamilton Road
Singapore 209193

(open in Google Maps)

Monday:
Closed

Tuesday:
08:00am - 06:00pm

Wednesday:
08:00am - 06:00pm

Thursday:
08:00am - 06:00pm

Friday:
08:00am - 06:00pm

Saturday:
08:00am - 06:00pm

Sunday:
08:00am - 06:00pm

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Reviews

From the Burpple community

Would have loved more onions! There were tons of cheese.

1 Like

Transforming our quintessential breakfast offering into a French pastry, their Pandan Kaya Cruffin with Toasted Coconuts ($4.80) was spot-on for me. Spread rather evenly in the layered cruffin, the kaya cream filling which was infused with fresh pandan leaf tasted aromatic and thankfully not too eggy. My favourite part was the toasted coconut flakes studded atop with more kaya cream as they provided a pleasant sweet crunch to the already multi-textured goodness.

Thank you La Levain for feeding us and Burpple for the invite!

1 Like

Beautifully laminated, their double-baked Burnt Cheese Croissant ($7) was a flaky and luscious number. The competent viennoiserie was simply delightful as the golden-brown exterior was surprisingly crispy and light which seemed to balance out the rich oozy burnt cheese lava. Real savoury, the creamy filling was also well-complemented by the buttery taste of the dough - a great cheat day treat.

Thank you Burpple and La Levain!

1 Like

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!

1 Like
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