Thank you for the support. Our mooncakes are now completely sold out this year. If you'd like to be informed of when we'll release a new batch, please join the waitlist.

Save $5 per box when you buy two or more. Discount automatically applied. Ships free.

Representative of the full moon, mooncakes are a non-negotiable treat for Mid-Autumn Festival 中秋節, a harvest festival that falls on the 15th day of the 8th month of the Chinese lunisolar calendar (September 17th this year). We've offered them every year since our store opened in 2022, but this is the first year we're shipping nationally.

This year, we're teaming up with the inimitable The Foundry Bakery in St. Louis, a Taiwanese-American bakery run by husband-and-wife duo Ray and Leah Yeh. Their jumbo-sized mooncakes are their take on the Taiwanese style—densely filled and globe-shaped to represent the full moon. They are baked just before shipping, and every element is made-in house, from the organic red bean paste to the laminated shell.

We've worked with them to put together an assorted box of six, shipping across the US. Each box contains two of each flavor:

• Taro Chestnut Globe Mooncake 栗子芋頭酥: Made from fresh, hand-mashed taro, this monochromatic mooncake is simple and decadent at the same time. The pillowy texture of the taro contrasts with the structure of the impressively laminated crust, and the earthy, almost bitter, notes of the chestnut offset the sweetness just enough. The color reminds us of that silvery evening light in deep autumn; and the chestnut, of the moon.


• Red Bean Egg Yolk 蛋黃酥: This one's a classic, made from whole organic red beans pureed into a rich, nutty, and sustaining filling. Cushioned within, like a treasure, is a salted egg yolk. No, not the dry crumbly kind, but the decadent, savory, sunny kind. The laminated crust is thin, light, and holds it altogether. Shiny from its egg wash and topped with black sesame seeds, the cake makes a striking and familiar visual on the table.


• Mung Bean and Black Sesame 黑芝麻綠豆椪: This is The Foundry Bakery's take on a Taiwanese-style mooncake. It features a pale (lunar) crust; delicately prepared mung bean paste; and a surprise soft middle of sweet/savory black sesame paste. The many laminations in the crust speak to the art required to craft it. The contrast in the sandy texture of the sugared black sesame and the smooth texture of the bean paste is almost cosmic, like a planet's crust to its core.

Orders are open now for two delivery windows, one the week of September 2nd and the other the week of September 9th. Cut off dates for ordering are September 1st and September 8th respectively.

Mooncakes are baked fresh before shipping, and are estimated to arrive in up to 4 days.

Mooncakes must be checked out separately from any other Yun Hai product. Shipping is free.

Ingredients and Instructions

Taro Chestnut Globe Mooncake: enriched flour, coconut oil, canola oil, butter, food coloring, taro, sugar, milk, chestnuts

Red Bean Egg Yolk: enriched flour, coconut oil, canola oil, butter, organic red bean, sugar, milk, cream, salted egg yolk, black sesame, egg

Mung Bean and Black Sesame: enriched flour, coconut oil, canola oil, butter, mung bean, sugar, milk, salt, black sesame

If consuming within 3-4 days, store the mooncakes in the fridge. Otherwise, store in the freezer.

During transit, some of the moisture from the mooncake fillings would have migrated to the shells, making it soft. While you can eat them this way, to enjoy them at their best, reheat the mooncakes prior to eating to re-crisp their shells. To reheat mooncakes from the fridge, bake at 350°F for 5-6 minutes, in a convection/toaster oven or air fryer. For frozen mooncakes, bake at 350°F for 9-10 minutes. Microwaving is NOT recommended.

Specifications and Dimensions

Package Dimensions: 12" L x 8" W x 3" H / 30.4 cm L x 20.3 cm W x 7.6 cm H
Package Weight: 2.8 lbs / 1249 g

Net Weight: 2.4 lbs / 1080 g
Weight of Each Mooncake: 6-6.3 oz / 170-80 g

About The Foundry Bakery

Located in Maryland Heights in St. Louis, The Foundry Bakery was founded by Ray Yeh, a Taiwan native, and his wife Leah Yeh, who grew up in Ho Chi Minh City. Ray was studying genetics at Wash U when he met Leah, who was working on her MBA there. Though he loved the precise and iterative nature of science and research, he longed to do something that would bring people immediate joy. On a mission to share Taiwanese flavors with St. Louis, Ray applied his science background to baking. His wife Leah joined him, applying her MBA knowledge to running the business, securing great ingredients, and bakery operations.

All the Taiwanese baked goods they offer are made from scratch daily and with their own perspective, including 100-layer laminated egg tarts and sourdough bread with smoked longan and goji berries.