# La Levain — Mid-Autumn 2026 Mooncakes

> La Levain is an artisan bakery at 23 Hamilton Road, Singapore 209193, in Jalan Besar.
> This site is the complete 2026 Mid-Autumn mooncake catalogue: 15 flavours across four
> ranges, created by Chef Wythe and made in La Levain's own Singapore kitchen.
> All mooncakes are preservative free and made with no pork and no lard.
> The range is not halal certified.

## Key facts

- Shelf life, Teochew mooncakes: 1 month from date of production.
- Shelf life, Traditional and Momoyama Cantonese mooncakes: 3 months from date of production.
- Storage: keep at 25°C or below, cool and dry, out of direct sunlight, until expiry.
- Recommended for Singapore humidity, Teochew: freeze within 1 day of receiving for up to
  1 month; reheat at 160°C for 8 to 10 minutes.
- Recommended for Singapore humidity, Cantonese: refrigerate within 3 days of receiving;
  eat chilled or reheat at 160°C for 5 to 8 minutes.
- Piece weights: Traditional Cantonese 185g, Momoyama Cantonese 185g, Mini Momoyama 70g,
  Teochew 105g.

## Ranges

- [Traditional Cantonese Mooncake](https://midautumn2026.lalevain.com/#traditional): The classics, made properly. A dense, fragrant lotus paste made the old way with peanut oil, and flavours La Levain respects rather than reinvents, built on ingredients like aged Xinhui chenpi (at least five years old) and culinary-grade matcha. Baked in La Levain's Singapore kitchen. 185g per piece. Shelf life 3 months from date of production. Order at https://www.lalevain.com/product/traditional-cantonese-mooncake/
- [Momoyama Cantonese Mooncake](https://midautumn2026.lalevain.com/#momoyama): Modern and fusion, the La Levain spirit. Momoyama skin takes its colour from natural ingredients instead of the baked brown skin of a traditional mooncake, and is lower in sugar. The paste is cooked with lotus plumule for an earthy, floral note and needs less peanut oil. 185g per piece. Shelf life 3 months from date of production. Order at https://www.lalevain.com/product/cantonese-mooncake-4pc/
- [Mini Momoyama Cantonese Mooncake](https://midautumn2026.lalevain.com/#mini): A smaller Momoyama mooncake made for the new generation, ideal for first-timers and for sharing or gifting without committing to a full-size mooncake. All four flavours are new for 2026. 70g per piece. Shelf life 3 months from date of production. Order at https://www.lalevain.com/product/mini-momoyama-cantonese-mooncake-new/
- [Baked Flaky Spiral Teochew Mooncake](https://midautumn2026.lalevain.com/#teochew): Baked, not fried the way Teochew mooncakes are traditionally made, which keeps them less oily. The most labour-intensive mooncake La Levain makes: the flaky spiral crust takes many hand folds in a temperature-controlled room so the butter never melts, using Elle & Vire French butter from Normandy. 105g per piece. Shelf life 1 month from date of production. Order at https://www.lalevain.com/product/baked-teochew-mooncake/

## Sourced ingredients

Global ingredients paired with the flavours Singapore grew up loving, then cooked
in-house in La Levain's own Singapore kitchen.

- Normandy butter (France) — Elle & Vire butter, churned slowly in Normandy, laminated by hand into the flaky spiral crust of La Levain's Teochew mooncakes. See https://midautumn2026.lalevain.com/#f-teosalted
- Belgian chocolate (Belgium) — Belgian chocolate is the base of the chocolate lotus paste used in the Chocolate Lotus with Pistachio Crunch and Fleur de Cao mooncakes. See https://midautumn2026.lalevain.com/#f-fleur
- Illy coffee (Italy) — 100% Arabica bean powder from Illy flavours both the coffee lotus paste and the lava centre of the Illy Coffee Lava mooncake. See https://midautumn2026.lalevain.com/#f-coffee
- Uji matcha (Japan) — Ceremonial-grade Uji matcha goes into the Momoyama skin and culinary-grade matcha into the lotus paste of the Uji Matcha White Lotus with Valrhona Yuzu Chocolate. See https://midautumn2026.lalevain.com/#f-matchayuzu
- Hokkaido milk (Japan) — Japanese Hokkaido milk is blended into the black sesame filling of the Teochew Black Sesame Hokkaido Milk with Mochi for a deeper, creamier intensity. See https://midautumn2026.lalevain.com/#f-teosesame
- Aiwen mango (Taiwan) — Aiwen mango from Taiwan, also known as Irwin or apple mango, is the base of the mango pomelo lotus paste in the Mango Pomelo with Grapefruit mooncake. See https://midautumn2026.lalevain.com/#f-mango
- Xinhui chenpi (China) — Aged Xinhui chenpi (新会陈皮) mandarin peel, at least five years old, is slow-cooked with the red bean paste in the Red Bean with Mandarin Peel & Matcha Lotus. See https://midautumn2026.lalevain.com/#f-redbean

## Flavours

- [Red Bean with Mandarin Peel & Matcha Lotus](https://midautumn2026.lalevain.com/#f-redbean) — Traditional Cantonese Mooncake, 185g. Two pastes in one mooncake. Red bean is slow-cooked together with mandarin peel until it turns deeply fragrant, alongside culinary-grade matcha folded through lotus paste. The peel is aged Xinhui chenpi (新会陈皮), at least five years old. 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.
- [Pure White Lotus with Lemon Peel & Macadamia](https://midautumn2026.lalevain.com/#f-lemon) (new for 2026) — Traditional Cantonese Mooncake, 185g. Inspired by Chef Wythe's favourite sweet, the Italian lemon candy. Lemon peel lifts the sweetness so every bite finishes clean, and macadamia adds a gentle bite and buttery texture. Ingredients: Lotus Paste (Lotus Seed, Sugar, Vegetable Oil, Water), Dough (Wheat Flour, Sugar Syrup, Peanut Oil, Alkaline Water), Macadamia Nuts, Lemon Peel.
- [Pure White Lotus with Melon Seeds](https://midautumn2026.lalevain.com/#f-melon) — Traditional Cantonese Mooncake, 185g. A traditional flavour, left as it should be. A classic La Levain respects too much to change, made with quality ingredients and left exactly as generations have loved it. 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.
- [Pure White Lotus with Single Yolk](https://midautumn2026.lalevain.com/#f-yolk) — Traditional Cantonese Mooncake, 185g. The one everyone knows, kept honest. Pure white lotus paste around a single golden salted yolk. 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.
- [Pure White Lotus with Salted Egg Yolk](https://midautumn2026.lalevain.com/#f-saltedyolk) — Momoyama Cantonese Mooncake, 185g. The classic, traditional flavour presented in La Levain's Momoyama skin. Ingredients: Lotus Paste, Maruchi Dough, Salted Egg Yolk, Melon Seeds, Orange Colouring.
- [Uji Matcha White Lotus with Valrhona Yuzu Chocolate](https://midautumn2026.lalevain.com/#f-matchayuzu) — Momoyama Cantonese Mooncake, 185g. A pairing of complementary Japanese flavours. The bright, zesty tartness of yuzu cuts through the rich, earthy, umami bitterness of green tea. Ceremonial-grade Uji matcha goes into the skin, culinary-grade matcha lotus paste into the filling, and Valrhona yuzu chocolate carries the yuzu. Ingredients: Matcha Lotus Paste, Maruchi Dough, Grapefruit Filling, White Lotus Paste, Valrhona Yuzu Inspiration, Matcha Powder, Green Colouring.
- [Chocolate Lotus with Pistachio Crunch](https://midautumn2026.lalevain.com/#f-pistachio) (new for 2026) — Momoyama Cantonese Mooncake, 185g. Inspired by the viral pistachio kunafa creations and rebuilt so it keeps well in a mooncake: pistachio paste with pistachio nut in place of kunafa, paired with chocolate lotus paste made using Belgian chocolate. Ingredients: Chocolate Lotus Paste, Maruchi Dough, White Lotus Paste, Caravels Crunch Pistachio, Roasted Pistachio Paste, Black Colouring.
- [Mixed Berry Lotus with Raspberry Rose](https://midautumn2026.lalevain.com/#f-berryrose) (new for 2026) — Momoyama Cantonese Mooncake, 185g. The floral flavour of the 2026 range. Rose paste carries the floral note, paired with freeze-dried raspberry for a sour lift, over a lotus paste blended with strawberry, blueberry, mulberry and raspberry. Ingredients: Lotus Paste, Maruchi Dough, Raspberry Rose Paste, Dried Raspberry, Mixed Berry Paste, Strawberry Paste, Colouring.
- [Mango Pomelo with Grapefruit](https://midautumn2026.lalevain.com/#f-mango) (new for 2026) — Mini Momoyama Cantonese Mooncake, 70g. Built around mango pomelo, one of Singapore's favourite desserts. The base is a mango pomelo lotus paste made with Aiwen mango from Taiwan (also known as Irwin or apple mango), with candied pomelo zest, grapefruit paste and dried mango chunks. Ingredients: Maruchi Dough, Mango Pomelo Paste, Grapefruit Paste, White Lotus, Candied Grapefruit, Peanut Oil, Yellow Colouring.
- [Peach Jasmine Oolong](https://midautumn2026.lalevain.com/#f-peach) (new for 2026) — Mini Momoyama Cantonese Mooncake, 70g. The most complicated flavour of the range. Two lotus pastes show the distinct colours, an oolong tea paste and an oolong-and-jasmine paste, finished with candied white peach. Balanced at last: not too sour from the peach, not bitter from the tea. Ingredients: Maruchi Dough, Jasmine Oolong Paste, Peach Oolong Paste, Peanut Oil, Yellow Colouring.
- [Illy Coffee Lava](https://midautumn2026.lalevain.com/#f-coffee) (new for 2026) — Mini Momoyama Cantonese Mooncake, 70g. Chef Wythe's first lava-series mooncake. 100% Arabica bean powder from Illy keeps it away from tasting like Singapore coffee candy, and the coffee lava centre is made with Illy too. Ingredients: Coffee Lotus Paste, Maruchi Dough, Salted Egg Lava, Coffee Emolco, Peanut Oil, Brown Colouring.
- [Fleur de Cao](https://midautumn2026.lalevain.com/#f-fleur) (new for 2026) — Mini Momoyama Cantonese Mooncake, 70g. Cookies and cream turned into a mooncake, made with La Levain's signature Fleur de Cao cookie and chocolate lotus paste from Belgian chocolate. Ingredients: Maruchi Dough, Chocolate Lotus Paste, Fleur de Cao Cookies, Emolco Chocolate, Peanut Oil, Cocoa Powder, Brown Colouring.
- [Teochew Salted Egg](https://midautumn2026.lalevain.com/#f-teosalted) — Baked Flaky Spiral Teochew Mooncake, 105g. The traditional flavour in a flaky Teochew skin, with the salted egg more fragrant than previous editions and its richness elevated. 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).
- [Teochew Black Sesame Hokkaido Milk with Mochi](https://midautumn2026.lalevain.com/#f-teosesame) — Baked Flaky Spiral Teochew Mooncake, 105g. Inspired by traditional Hong Kong black sesame paste (zee ma woo), blended with Japanese Hokkaido milk for a deeper, creamier intensity and finished with a soft mochi centre. 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).
- [Teochew Bobochacha Mochi](https://midautumn2026.lalevain.com/#f-teobobo) — Baked Flaky Spiral Teochew Mooncake, 105g. La Levain's signature flavour, a take on the local bobochacha infused with Singaporean flavours: Taiwanese yam, a sea salt coconut salted egg custard and a coconut mochi centre. 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).

## Elsewhere

- [La Levain online store](https://www.lalevain.com/): ordering, prices and delivery.
- [Mid-Autumn collection](https://www.lalevain.com/product-category/all-products/mid-autumn-mooncakes/)
- [E-brochure (PDF)](https://midautumn2026.lalevain.com/assets/LLV-MidAutumn-2026-Brochure.pdf)
- [Instagram](https://www.instagram.com/lalevainsg/)