THE STUDIO
A small shophouse on Bukit Pasoh.
Second floor, natural light, marble counters. We built Maison Levain to feel less like a classroom and more like the kitchen of a friend who happens to bake very, very well.
THE BAKER
Anya Tan.
Anya trained at Le Cordon Bleu Paris, then spent three years in the viennoiserie kitchens of a Marais bakery learning the unglamorous rhythms of a real pastry counter — early mornings, cold butter, and the patience that good bread asks of you.
She returned to Singapore in 2021 with a stubborn idea: that home bakers here deserved the same teaching, the same ingredients, and the same quiet pace she had been lucky to learn in France.
Maison Levain is the studio she wishes she had as a beginner. Eight students at most. No shortcuts. And the conviction that anyone, given the right hour and the right butter, can bake something beautiful.
“Baking is not a performance. It is a practice. We are simply here to make the first lessons a little kinder.”
OUR PHILOSOPHY
Slow craft, small rooms.
Eight students, never more.
Enough hands for Anya to watch every shape, every fold, every score.
The ingredients matter.
Échiré butter, Valrhona chocolate, heritage Japanese wheat. You will taste the difference.
Technique before recipe.
We teach the why. Recipes are easy to find. Understanding is harder, and worth more.
Everything you bake is yours.
A recipe card and a box to take home. Bake it again on Sunday.
A SHOPHOUSE ON…
Bukit Pasoh.
We are on the second floor of a restored 1920s shophouse in Chinatown — a five-minute walk from Outram Park MRT, tucked above one of the quietest streets in town.
The room is long and full of light. Eight marble workstations. A wall of windows that look onto the rooftops. The kind of kitchen you find yourself in for an afternoon and quietly hope to come back to.
