Small-batch breads and pastries by a Le Cordon Bleu–trained baker — naturally leavened, hand-shaped, and baked fresh right here in Flower Mound.
Helpful answers about our bread, baking, and ordering.
Our sourdough typically ferments for 17–20 hours. Prefer a more sour flavor? Select the extended-fermentation option when ordering, and we’ll add another 24 hours of cold proofing at no extra charge. Please allow an extra day of preparation.
Chef Sang chooses our standard fermentation schedule for a balanced sourdough flavor.
No. Fermentation can partially break down gluten proteins, but our wheat sourdough still contains gluten. It is not suitable for people with celiac disease or a wheat allergy. If you have non-celiac gluten sensitivity, we cannot guarantee that you will tolerate it.
Not all of our ingredients are organic, but we choose organic options whenever we can and source locally where practical. We look for quality ingredients from trusted suppliers. For our breads and pastries, we’ve selected premium French flours that Sang prefers for their aroma and baking performance, drawing on her training at Le Cordon Bleu.
We primarily use French flours from Grands Moulins de Paris, including Tradition T65 and Gruau Rouge T45. T65 and T45 are French classifications based on mineral content. We use T65 for our sourdough and Gruau Rouge T45 for our croissants, which are coming soon.
Croissants are coming soon! They’re Chef Sang’s favorite to make, and we’re excited to introduce our butter and chocolate croissants. As a newly opened bakery, we’re first making sure we have a dependable supply of premium butter and French flour. Our croissants will be handmade here through a two-day process, never frozen or brought in ready-made to reheat. Sang’s love of croissants helped inspire her training at Le Cordon Bleu, and we can’t wait to share them with you.
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 ChefGood baking begins long before the oven. Chef Sang brings her Le Cordon Bleu training, hands-on care and a small-batch approach to our Flower Mound kitchen. Our recent French flour delivery from Grands Moulins de Paris is part of that attention to ingredients.
Grands Moulins de Paris has been milling since 1919. Our delivery includes Tradition T65 bread flour and Gruau Rouge T45 viennoiserie flour.
Chef Sang’s training in French baking and pastry shapes the care she brings to each small batch.
These are our ingredients, our preparation space and our baking kitchen — the real work behind your order.
Golden, flaky layers are on the way. Chef Sang is preparing to add authentic French croissants to the menu.
Planned for January 2027 — possibly sooner — our corporate breakfast delivery will bring an assortment of sweet and savory French baked goods to office breakfasts and team gatherings.
Delivery is not yet available to book. Final menu and service details will be announced here. Current orders are for pickup only.
Choose your items and request a pickup time in the form. Sang reviews your request, then send a payment link through your selected channel after acceptance.
Order before 3:00 PM Central · allow 2 days (one extra day after cutoff) · pickup 7 AM–7 PM Central
