French-technique pastries made in small batches by a Le Cordon Bleu trained baker. Buttery, flaky, and worth the wait — freshly baked right here in Flower Mound.
Every croissant is laminated by hand over multiple days for that signature honeycomb crumb and shattering crust.
The one that started it all — pure French butter, delicate layers, golden and crisp.
Two batons of dark chocolate folded into buttery laminated dough. A café classic.
Frangipane-filled almond croissants plus rotating seasonal flavors. Ask what's fresh.
Sang Moon Bakehouse is a labor of love. After training in classic French 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 croissants can't be rushed. Just butter, flour, patience, and a whole lot of care.
🎓 Le Cordon Bleu Trained Pastry ChefOnline ordering for pickup is coming soon. For now, reach out and we'll take care of you.
Contact Sang to Order