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La Levain Artisanal Bakery Cafe @ Hamilton Road

Nestled among hardware stores and boutique hotels along Hamilton road is a charming bakery cafe, La Levain. It is a bakery with a range of artisanal bread and delectable baked treats. The cafe is also a cozy spot for coffee and breakfast or brunch.

La Levain Artisanal Bakery Cafe @ Hamilton Road

La Levain Bakery Cafe

La Levain Bakery Cafe

La Levain is an artisanal bakery cafe co-founded by Executive Pastry Chef Wythe. Born into a family that runs a traditional Chinese bakery and pastry business in Malaysia, Chef Wythe Ng’s passion for baking led him onto a journey that included stints as the head baker at two of Singapore’s most popular bakery cafes – Keong Saik Bakery and Bakery Brera. At La Levain, he marries global influences and local fusion in his French classics.


His signature viennoiseries include Kouign Amann, Pain Au Chocolat, Burnt Cheese Croissant, Bo Bo Cha Cha Croissant, Hojicha Mochi Croissant and Cruffins. The artisanal bakes are handcrafted fresh daily using the finest ingredients like premium French butter, French flour, Japanese flour, chocolates, and teas.

Menu of La Levain Bakery Cafe

La Levain Bakery Cafe is more a bakery than a cafe. The cafe menu offers only pizzas and a few brunch items.

Below are pictures of the menu. A link to the latest menu online is at the end of this post.

Menu of La Levain Bakery Cafe
La Levain Cafe Menu

Brunch at La Levain

We visited La Levain Bakery Cafe for brunch recently. We ordered the Avocado Tartine with Egg ($14), a Koiugn Amann ($4.50), long black ($4.50) and iced matcha latte ($6.20).

Like many cafes in Singapore, the system is that you order and pay at the cashier’s counter. The food and beverage will be served to the table. The wait for the food was the expected 10 to 15 minutes. While we waited, the freindly staff served water.

Avocado Tartine with Egg

Bread is a blank slate for all sorts of toppings. Add butter and kaya to toasted bread and we get our Singaporean kaya toast. Grilled bread topped with chopped tomatoes and olive oil would give us Italian bruschetta. In France, when they add a rich or indulgent topping to a piece of sliced bread, they called it tartine.

At La Levain, the Avocado Tartine was a deconstructed tartine or DIY tartine. There were sliced avocados and two slices of sourdough bread served with scrambled eggs and salad. Perhaps that way of presenting the dish was to allow us to savour the sourdough bread, which La Levain said was “leavened only using our own cultivated sourdough starter which contains lactobacilli and yeasts. This is also known as levain, a natural leavening agent traditionally used in France“. The sourdough bread had a tangy flavour, nice aroma and a pleasant chewiness. Overall, the dish was a fairly standard avocado toast or avocado tartine now found on the menus of many cafes in Singapore.

Koiugn Amann

La Levain’s version of the specialty pastry of Brittany, France was delectable. The Koiugn Amann, made with laminated doughs in a labour intensive process, was crusty with a soft buttery centre. Undoubtedly, it gave us layers of enjoyment.

Matcha Latte & Coffee

The iced matcha latte was a creamy and refreshing beverage. La Lavian’s coffee was strong and aromatic – a good cuppa to start off a morning.

After our meal, we bought a burnt cheese croissant and an Earl Gray Chocolate Cruffin to take away. They were very good.

Great Bakery

The quality and variety of artisanal bakes handcrafted fresh daily will be the main reason to visit La Levain. Without hesitation, we would count it among the best bakeries in Singapore. With welcoming staff, La Levain is also a nice cosy bakery cafe for coffee and pastry.

Ratings:
Food: 4
Service: 4
Value: 3
Atmosphere: 3
Overall Rating: 4 TOPs  4 tops

La Levain
23 Hamilton Road Singapore 209193

Menu

Tel: +65 98223924

Opening hours:
Tue – Sun: 8.30 am to 6.30 pm
Closed on Monday

Website


The Ordinary Patrons | Real Dining Experience of Ordinary People
an independent Singapore food blog

But of course you can have your cake and eat it, too – if you decide to bake a second cake. And you may well find that baking two cakes does not take twice the work of baking one. -Robert Kuttner

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