UPDATE: 31st August 2011 – MUST READ: Another trip & MORE BREADS!
LeVain Boulangerie Patisserie
No. 7 Jalan Delima, Off Jalan Imbi, (right beside Fukuya)
55100 Kuala Lumpur
03 – 2142 6611
Open: 8am to 8pm – DAILY.
A very fussy bread lover, I was most excited when I first heard of this place. Many thanks to Eric for tweeting about it & for the specific directions!
It’s poshy name matches it’s interior. The bungalow that houses LeVain Boulangerie Patisserie is really beautiful, classy and cosy. I love the spaciousness, the high ceilings & aristocratic feel.
Inside, families and young couples dined; and every table is occupied. A good sign; for it was lunch time on a Sunday. However, I have expected this place to have attracted more of the expats & well-heeled crowd. Yet I saw only locals; with 90% being Chinese.
Surprising, considering that LeVain Boulangerie’s menu only has bread, buns, pastries, cakes & 3 types of pasta. This got me thinking, people are actually appreciating good breads & even finding it an acceptable alternative for a main meal. :unsure:
LeVain Boulangerie’s unique factor offering is it’s stone oven baked pastries. I didn’t get a chance to see it, and I’m assuming it’s somewhere behind all these electrical ovens.
The range and diversity of their breads, pastries, sandwiches and cakes were awesomely impressive. Instead of the boring chicken sausage pizzas, there was olives and chicken crusty thins, Mentaiko (marinated fish roe) Buns in place of bland tuna, Cashew maple replacing common butter honey buns. :yahoo:
On the “French” side, there were Rye cranberry loaves, 4 kinds of crusty baguettes (multi cereal, rye & etc) , croissants, Ficelle Breads & then there are freshly assembled sandwiches (looking deceptively very Sun Moulin here) with bountiful fillings yet all reasonably priced. :good:
Of course, let’s not forget some Malaysian-ised items like Durian Melon buns, fried noodles buns (char kuey in a bun anyone?) :yes: & beef rendang donuts (which was heavenly by the way).
I almost went berserk, :wacko: loading my tray with almost everything, and putting them back cos I couldn’t decide exactly which I want! :unsure: Everything looked absolutely amazing and obscenely delicious. It didn’t help that I’m a BREAD obssessed freak.
After several rounds of horrific indecisive picking, my tummy growled it’s protest & I finally settled for the Cheese Mango Tart & a French Loaf. Brendan & Jeremy took less than 5 mins each & was already seated with their coffees by the time I got to the table 😉
The beef rendang donut was really good, & it helped that we got ours piping hot out of the kitchen. The crisp exterior went wonderfully with it’s savoury insides. The baby chocolate croissants was flaky & buttery as how it should be for RM1.50 each. The crab bun (RM3.60) was utterly forgettable & not recommended for it’s price. My mango cheese tart (RM4.30) was alright, but I certainly hope they could use FRESH mangoes instead of the preserved ones!!!!!
The best was the mashed potato bun, with small cuts of ham inside. :mail: The smooth creamy potatoes were studded with some potato chunks which helped to give it some body & the long sausage roll (RM4.60) was fun to chew on. Even Jeremy’s simple donut & butter roll (RM1.00) was exquisitely yummy.
All in all, it was very obvious that the kitchen got it’s TECHNIQUES and ingredients right. All the buns were deliciously fluffy & soft & each bun’s top layer is pleasantly crisp. I do wonder how that’s achieved! The crusty breads were nicely eerrrrr…crusty without being too hard and it’s insides soft & chewy. I personally opined that LeVain Boulangerie one of the best bakeries in town; better than most hotels & comparable to The Loaf!
Oh, we ordered a Dry Beef Curry Pasta too ( RM9.90). Delicious thin angelhair pasta with fragrant curry!
I bought some cakes for take-away (my stash for the week) & BOTH were splendid!!!
My vote goes to this one – Ananas – RM8.00 (Pineapple cream/custard, chocolate with a banana cake layer). (Ananas – pineapple – get it???)
Noisette (RM8.50) – mocha mousse, hazelnut chocolate with crumbly hazelnut “cake” for the bottom layer.
We walked around and took some pictures. I was particularly liked the coffee- making apparatus displayed. There were 2 cabinets full of them.
More random pics:
It is Self Service here, so make your choice, you can ask the staff to cut your buns/ breads or slice your loaves to the desired number of slices for each loaf.
Once done, proceed to the cashier for payment. Your bread/cakes/pastry will be placed on plates & you are free to choose your table/seat.
Note: LeVain Boulangerie Patisserie is owned and managed by Beryl’s Chocolate & Confectionery Sdn Bhd.