French-technique breads and pastries made in small batches by a Le Cordon Bleu trained baker. Naturally leavened sourdough, crackling baguettes, and buttery croissants — freshly baked right here in Flower Mound.
Every loaf and pastry is made by hand over multiple days — long, slow fermentation for real flavor and that signature crumb and crust.
Naturally leavened and slow-fermented for a deep, tangy flavor, crackly crust, and beautifully open crumb. Classic country loaves plus walnut and seasonal varieties.
Hand-shaped French baguettes with a shattering golden crust and airy interior — perfect for the table, sandwiches, or dipping in good olive oil.
All-butter laminated croissants — classic butter, pain au chocolat, and frangipane almond. Delicate layers, golden and crisp, laminated by hand.
Sang Moon Bakehouse is a labor of love. After training in classic French baking and pastry at Le Cordon Bleu, Sang brings restaurant-level technique to a warm cottage bakery right here in Flower Mound.
Everything is made in small batches, by hand — because great sourdough and croissants can't be rushed. Just flour, water, butter, wild yeast, patience, and a whole lot of care.
🎓 Le Cordon Bleu Trained Baker & Pastry ChefWe're putting the finishing touches on online ordering for pickup. Follow along on Instagram and Facebook for the launch and fresh-bake updates.
