Sang Moon Bakehouse began with a simple love — the smell of fresh bread and the joy of sharing it. After training in classic French baking and pastry at Le Cordon Bleu, I brought that craft home to Flower Mound, where I bake everything by hand in small batches.
For me, baking is patience and care. Sourdough that ferments slowly for real flavor. Baguettes shaped by hand. Croissants laminated over days for that shatter-crisp crust. Nothing rushed, nothing shortcut — just honest bread, made with love, every day.
🎓 Le Cordon Bleu Trained Baker & Pastry ChefEvery loaf that leaves my kitchen is made the way great bread should be — slowly, by hand, and with intention.
Real sourdough, slow-fermented for deep flavor and a beautifully open crumb — no shortcuts.
Every batch is shaped, scored, and baked by hand in small quantities, so quality never slips.
Le Cordon Bleu training meets a cozy cottage kitchen — restaurant-level craft, homemade warmth.
"Great bread can't be rushed. Just flour, water, butter, patience — and a whole lot of love."— Sang, Sang Moon Bakehouse
Follow along for fresh-bake updates — online ordering is coming soon.
