Mooncakes must be checked out separately from any other Yun Hai product.
Save $3 per box when you buy two or more in the same shipping week. Discount automatically applied. Shipping is free.
Order cut off times are the Sunday prior to the shipping week: September 13th, September 20th, and September 27th.
If you want to help us with the best possible shipping margins, we encourage you to buy in multiples of two!
This Mid-Autumn Festival 中秋節, we're excited to bring back our mooncake gift box, in partnership with The Foundry Bakery, a Taiwanese-American bakery run by Ray and Leah Yeh in St. Louis. Their jumbo-sized mooncakes are made in the Taiwanese style, with bean pastes and traditional fillings. The dough is laminated by hand, creating a delicate, flaky, crunchy, and multilayered shell. This takes so much skill that only Ray, the owner of the bakery, can make the laminations; hence the very limited quantities.
Plump and globe-like, these cakes represent the fullness of the harvest moon that is celebrated on the eve of Mid-Autumn. Wrapped in a band of graphics inspired by old-school Taiwanese bakeries, this box makes a wonderful gift for loved ones (or yourself) this bountiful season. Each set of six mooncakes contains: two taro, two mung bean black sesame, one red bean salted egg, and one red date goji berry.
The mooncakes are baked just before shipping to maintain optimal freshness, and every element is made from scratch in-house from natural ingredients, sourced organically when possible. Think pastry crust dyed with turmeric or beets instead of food coloring, and fillings cooked and mashed from whole taro and adzuki beans instead of using frozen or canned. All are vegan, except the Red Bean Salted Egg, which contains… egg.
We’ve improved our packaging since 2024, providing a more snug fit with a custom belly band. The box design was inspired by traditional Taiwanese and Chinese bakeries, where simple materials like red paper and twine were used as economical and decorative packaging. Note: the image of the packaging is a mockup. We didn’t have the final packaging at the time of writing, but it’s not far off (just better).
This year, we’ve added an additional flavor to the set: red date goji berry. Read more about all the flavors below (hint: they’re delicious).
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Taro 芋頭酥月餅: 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. The color reminds us of that silvery evening light in deep autumn.
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Mung Bean Black Sesame 綠豆椪月餅: This is The Foundry Bakery's take on a classic Taiwanese-style mooncake. It features a pale (lunar) crust; delicately prepared mung bean paste; and a surprise soft middle of 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.
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Red Bean Salted Egg 蛋黃酥月餅: This one's 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.
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Red Date Goji Berry 紅棗枸杞酥月餅: A new addition to the set, this cake is a classic pairing of jujube, goji berry, and walnut, with beet juice for color. The flavor is fruity, from the date and berry, but also rich with red bean aroma. The walnut offsets the sweetness of the filling with its crunch and signature sophistication. The flaky outside looks pink in some light, and red in others, like the ephemeral sanguine moon.
Orders are open now for three delivery windows: the weeks of September 14th, September 21st, and September 28th.
Cut off dates for ordering are September 13th, September 20th, and September 27th respectively.
Ingredients and Instructions
Taro: pastry crust (wheat flour, butter, organic coconut oil, water, milk, sugar, organic purple potato, salt), taro filling (taro, sugar, canola oil, trehalose, water)
Mung Bean Black Sesame: pastry crust (wheat flour, butter, organic coconut oil, water, milk, sugar, organic turmeric, salt), mung bean filling (organic mung bean, sugar, milk, black sesame, butter, canola oil, salt, water)
Red Bean Salted Egg: pastry crust (wheat flour, butter, organic coconut oil, water, milk, sugar, salt, egg, black sesame), red bean filling (organic adzuki bean, salt cured egg yolk, milk, heavy cream, canola oil, sugar, water)
Red Date Goji Berry: pastry crust (wheat flour, butter, organic coconut oil, water, milk, sugar, organic beet, salt), jujube filling (organic jujube, organic walnuts, organic adzuki bean, organic goji berry, sugar, milk, canola oil, heavy cream, water)
Contains wheat, egg, tree nuts, milk, sesame.
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Storage
For optimal freshness, please refrigerate your mooncakes immediately upon arrival. Enjoy within 5 days or store in the freezer for up to 1 month.
Reheating
Natural moisture migration during transit can soften the pastry shell. Reheating restores the outer crust to its intended delicate, crispy texture.
Preheat your oven or air fryer to 350°F (175°C). Bake for 6 to 10 minutes (times may vary depending on whether the mooncakes are chilled or frozen). Take out when hot to the touch and the outer layers appear lightly flaky and distinct. Let cool and enjoy!
Specifications and Dimensions
Package Dimensions: 11" L x 7.3" W x 2.1" H / 27.9 cm L x 18.5 cm W x 5.3 cm H
Package Weight: 2.6 lbs / 1190 g
Weight of Each Mooncake: approx. 6 oz / 170 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.
