Our approach
Global ingredients, local heart. We bring in the world's finest, from Uji matcha to French butter, and pair them with the flavours Singapore grew up loving. Everything's cooked in-house, and because Chef Wythe trained as a food scientist, every flavour is balanced with real precision.
Global ingredients, local flavours
Cooked in-house
Balanced by food science
Natural colouring only
The brand story
La Levain invites you to experience mooncakes like never before. Every artisan mooncake is made in our own kitchen in Singapore with premium ingredients, and carries Chef Wythe's bold creativity and deliberate, meticulous craftsmanship. When regular yuzu proved too weak against Uji matcha, it became Valrhona yuzu chocolate. That's the standard we hold every flavour to.
Made in Singapore
Everything is made in our own kitchen here in Singapore, never outsourced. Global inspirations, cooked at home.
Sourced from around the world
We bring in the finest ingredients from around the globe. Uji matcha, Valrhona chocolate, Illy coffee, Elle & Vire butter, Hokkaido milk. Every bite should be an exquisite experience.
Made with health in mind
Deliberate choices, not accidents. Our Momoyama skin is lower in sugar, and our Teochew mooncakes are baked, never deep fried, so they're less oily than the traditional way.
Hand-formed, one by one
These are a labour of love. Each mooncake is shaped by hand, and that intricate manual craftsmanship is what makes every piece one of a kind.
No one misses out
Vegetarian friendly options are available, so everyone at the table gets to celebrate.
The box matches what's inside
The elegant packaging reflects the premium quality of the mooncakes it holds, and adds an extra touch of sophistication to the gift.
We're redefining what Mid-Autumn can taste like.
1
Traditional Cantonese Mooncake
The classics, made properly
Our traditional Cantonese mooncakes keep to the classics. A dense, fragrant lotus paste made the old way with peanut oil, and flavours we've chosen to respect rather than reinvent. Where we make the difference is in the quality of what goes in, like aged Xinhui chenpi and culinary-grade matcha. A few of these we leave entirely untouched, exactly as they should be.
Flavour 1
Red Bean with Mandarin Peel & Matcha Lotus
Two pastes in one mooncake. Red bean is slow-cooked together with mandarin peel until it turns deeply fragrant, alongside matcha folded through lotus paste.
- Red bean paste is cooked together with the mandarin peel.
- The longer it cooks, the more fragrant it becomes.
- We use aged Xinhui chenpi (新会陈皮), at least five years old. Xinhui peel is the most prized of all mandarin peel, and the older it gets the more precious it becomes. There's a well-known Cantonese saying that good aged chenpi is worth its weight in gold.
- The matcha side is culinary-grade matcha cooked with lotus paste.
Weight: 185g Non-Halal
Ingredients: Red Bean Paste (Red Bean, Sugar, Vegetable Oil, Water), Cantonese Dough (Wheat Flour, Sugar Syrup [Sugar, Water], Peanut Oil, Alkaline Water [Water, Potassium Carbonate]), Matcha Lotus Paste (Lotus Paste, Sugar, Vegetable Oil, Matcha Powder [Green Tea], Water), Orange Peel.
Flavour 2
Pure White Lotus with Lemon Peel & Macadamia
Inspired by Chef Wythe's favourite sweet, the Italian lemon candy. Because a mooncake is already sweet on its own, he added lemon peel to lift and balance it.
- Inspired by Chef Wythe's favourite candy, the Italian lemon candy.
- Since the mooncake already carries sweetness, he chose to add lemon peel.
- Macadamia was added to improve the texture.
Weight: 185g Non-Halal
Ingredients: Lotus Paste (Lotus Seed, Sugar, Vegetable Oil, Water), Dough (Wheat Flour, Sugar Syrup, Peanut Oil, Alkaline Water), Macadamia Nuts, Lemon Peel.
Flavour 3
Pure White Lotus with Melon Seeds
A traditional flavour, left as it should be.
- Flavours 3 and 4 are about keeping things traditional. Classic flavours, left untouched and respected, made with quality ingredients.
Weight: 185g Non-Halal
Ingredients: Lotus Paste (Lotus Seed, Sugar, Vegetable Oil, Water), Cantonese Dough (Wheat Flour, Sugar Syrup [Sugar, Water], Peanut Oil, Alkaline Water [Water, Potassium Carbonate]), Melon Seeds.
Flavour 4
Pure White Lotus with Single Yolk
The one everyone knows, kept honest. White lotus around a single golden yolk.
Weight: 185g Non-Halal
Ingredients: Lotus Paste (Lotus Seed, Sugar, Vegetable Oil, Water), Dough (Wheat Flour, Sugar Syrup [Sugar, Water], Peanut Oil, Alkaline Water [Water, Potassium Carbonate]), Salted Egg Yolk (Duck Egg Yolk, Salt), Melon Seeds.
2
Momoyama Cantonese Mooncake
Modern and fusion, the La Levain spirit
When La Levain started making mooncakes, we wanted a range that showed off the brand's modern, fusion character, so we chose to work with Momoyama skin. Momoyama lets the skin take on colour from natural ingredients, instead of the baked brown skin you find on traditional mooncakes. It is also lower in sugar. For 2026 the range welcomes two new flavours: Chocolate Lotus with Pistachio Crunch, and Mixed Berry Lotus with Raspberry Rose.
Flavour 1
Pure White Lotus with Salted Egg Yolk
The classic, traditional flavour, presented in La Levain's Momoyama skin.
Weight: 185g Non-Halal
Ingredients: Lotus Paste, Maruchi Dough, Salted Egg Yolk, Melon Seeds, Orange Colouring.
Flavour 2
Uji Matcha White Lotus with Valrhona Yuzu Chocolate
A pairing of complementary Japanese flavours that balance each other perfectly. The bright, zesty tartness of yuzu cuts through the rich, earthy, umami bitterness of green tea, for a refreshing and multi-dimensional flavour.
- Ceremonial-grade Uji matcha powder is used to make the mooncake skin.
- The paste is culinary-grade matcha lotus paste.
- Chef Wythe first experimented with regular yuzu, but the flavour didn't come through as strongly as he wanted, so he chose Valrhona yuzu chocolate instead.
- Choosing Valrhona also reflects a real side of La Levain. We're used to working with French chocolate, and Valrhona yuzu is known for its high quality flavour. It lets the matcha come through while making the yuzu more pronounced.
Weight: 185g Non-Halal
Ingredients: Matcha Lotus Paste, Maruchi Dough, Grapefruit Filling, White Lotus Paste, Valrhona Yuzu Inspiration, Matcha Powder, Green Colouring.
Flavour 3New for 2026
Chocolate Lotus with Pistachio Crunch
Inspired by the famous, viral pistachio kunafa creations, rebuilt so it keeps well in a mooncake.
- Chef Wythe was inspired by the viral, famous pistachio kunafa creations.
- He tried making it with kunafa, but found the kunafa would turn rancid, so he broke it down and used pistachio paste with pistachio nut instead, with pistachios sourced from around the world.
- It is paired with chocolate lotus paste made using Belgian chocolate.
- Belgian chocolate is used because it cooks better with the lotus paste than regular chocolate.
Weight: 185g Non-Halal
Ingredients: Chocolate Lotus Paste, Maruchi Dough, White Lotus Paste, Caravels Crunch Pistachio, Roasted Pistachio Paste, Black Colouring.
Flavour 4New for 2026
Mixed Berry Lotus with Raspberry Rose
This year's concept carries floral elements, so Chef Wythe wanted to experiment with a floral flavour. The flower he chose was rose. Mooncakes are usually sweet, and Chef leans towards sour profiles and raspberry, so he paired the rose with freeze-dried raspberry.
- The floral note chosen was rose.
- He paired the rose paste with freeze-dried raspberry for a sour lift.
- Rose syrup is used for the rose flavour.
- The mixed-berry lotus paste is blended with mixed berries (strawberry, blueberry, mulberry, raspberry and others).
Weight: 185g Non-Halal
Ingredients: Lotus Paste, Maruchi Dough, Raspberry Rose Paste, Dried Raspberry, Mixed Berry Paste, Strawberry Paste, Black Tea, Colouring.
3
Mini Momoyama Cantonese Mooncake
Made for the new generation
The mini range is made for the new generation. It lets them enjoy mooncakes without committing to a big appetite, which is ideal for first-timers and newcomers. Full-size mooncakes can be hard for this generation to finish, so smaller is better for eating, sharing and gifting. Mooncakes today carry a lot of modern influence, and at La Levain we always look at what people want, what they like and which flavours are popular, so we can create something suited to this generation. It is also a way for us to express our creativity and experiment with interesting flavour combinations.
Flavour 1
Mango Pomelo with Grapefruit
Built around mango pomelo, one of Singapore's favourite desserts, with an abundance of mango and pomelo flavour.
- It's a Mango Pomelo Lotus mooncake.
- Mango pomelo is one of Singaporeans' favourite desserts.
- The base is a mango pomelo lotus paste, made with Aiwen mango from Taiwan, the most popular mango in Taiwan, also known as Irwin or apple mango.
- The pomelo is candied pomelo zest.
- It also includes grapefruit paste with candied grapefruit, and dried mango chunks.
- Chef didn't find it sour enough on its own, so he added the grapefruit for more edge.
Weight: 70g Non-Halal
Ingredients: Maruchi Dough, Mango Pomelo Paste, Grapefruit Paste, White Lotus, Mango Peel, Peanut Oil, Yellow Colouring.
Flavour 2
Peach Jasmine Oolong
The most complicated, and most special, flavour of the range. La Levain has experimented with many tea-flavoured mooncakes over the years and it has always been challenging, but this year the combination finally worked. The taste is balanced at last, not too sour from the peach and not bitter from the tea.
- It's a Jasmine Oolong Lotus / Oolong Lotus mooncake with candied white peach.
- Two types of lotus paste are used to show the distinct colours: oolong tea lotus paste, and an oolong-and-jasmine tea lotus paste.
- Finished with candied white peach.
Weight: 70g Non-Halal
Ingredients: Maruchi Dough, Jasmine Oolong Paste, Peach Oolong Paste, Peanut Oil, Yellow Colouring.
Flavour 3
Illy Coffee Lava
Chef Wythe has always wanted to make a lava-series mooncake, and this year he decided to try it with coffee. Illy was chosen because it showcases the La Levain spirit and our fusion values.
- Usually, lotus paste with coffee ends up tasting very similar to Singapore coffee candy.
- To bring out a different taste, 100% Arabica bean powder from Illy was used.
- The coffee lava centre is also made with Illy coffee.
Weight: 70g Non-Halal
Ingredients: Coffee Lotus Paste, Maruchi Dough, Salted Egg Lava, Coffee Emolco, Peanut Oil, Brown Colouring.
Flavour 4
Fleur de Cao
Inspired by cookies and cream, turned into a mooncake.
- Made with our signature Fleur de Cao cookie, paired with chocolate lotus paste made from Belgian chocolate.
- Belgian chocolate is used because it cooks better with the lotus paste than regular chocolate.
Weight: 70g Non-Halal
Ingredients: Maruchi Dough, Chocolate Lotus Paste, Fleur de Cao Cookies, Emolco Chocolate, Peanut Oil, Cocoa Powder, Brown Colouring.
4
Teochew Mooncake
Flaky, buttery, hand-folded crust
Our Teochew mooncakes are baked, not fried the way they are made traditionally, which keeps them less oily.
They are the most labour-intensive mooncakes we make. The crust takes many careful folds and a great deal of shaping, all done in a temperature-controlled environment so the butter never melts along the way. The butter has to stay firm, because that is what gives the layers their flaky, never brittle texture. It calls for precise measurements, speed and a lot of handwork, which is the reason not many brands make them.
For the crust we use Elle & Vire butter, a French butter churned slowly in Normandy by master butter-makers, the benchmark that chefs the world over reach for, prized for its rich, creamy texture.
Flavour 1
Teochew Salted Egg
The traditional flavour, in a Teochew skin.
- The salted egg is more fragrant than in previous editions, with its richness elevated.
Weight: 105g Non-Halal
Ingredients: Lotus Paste (Lotus Seeds, Sugar, Vegetable Oil, Water), Dough (Wheat Flour [T55], Icing Sugar, Salted Butter, Water), Butter Dough (Salted Butter, Wheat Flour, Sugar), Salted Egg Filling (Duck Salted Egg Yolk, Sugar, Cream, Trehalose, Milk Powder, Water).
Flavour 2
Teochew Black Sesame Hokkaido Milk with Mochi
Inspired by the traditional Hong Kong black sesame paste (zee ma woo), blended with Japanese Hokkaido milk and finished with mochi.
- Inspired by the traditional black sesame paste, zee ma woo, from Hong Kong.
- Blended with Japanese Hokkaido milk, which complements the black sesame perfectly for a more intense flavour.
Weight: 105g Non-Halal
Ingredients: Black Sesame Lotus Paste (Lotus Seeds, Sugar, Vegetable Oil, Black Sesame, Water), Water Dough (Wheat Flour [T55], Icing Sugar, Salted Butter, Water), Butter Dough (Salted Butter, Wheat Flour, Sugar, Charcoal Powder), Hokkaido Milk Filling (Milk Powder, Sugar, Cream, Water, Flavouring), Stretchy Mochi (Glutinous Rice Flour, Sugar, Water, Maltose, Modified Starch, Vegetable Oil).
Flavour 3
Teochew BoboChaCha
Our signature flavour, our take on the local bobochacha, infused with Singaporean flavours.
- Made with Taiwanese yam.
- Filled with a sea salt coconut salted egg custard.
- There's a coconut mochi in the centre.
Weight: 105g Non-Halal
Ingredients: Coconut Sea Salt Filling (Coconut, Sugar, Water, Coconut Oil, Flavouring), Yam Filling (Taro, Sugar, Vegetable Oil, Water), Coconut Mochi (Glutinous Rice Flour, Sugar, Water, Coconut Oil, Flavouring), Dough (Wheat Flour [T55], Icing Sugar, Salted Butter, Water), Butter Dough (Salted Butter, Wheat Flour, Sugar, Purple Sweet Potato Powder).
