About us

“Ugh… checking every ingredient label is so exhausting.”

​

I still remember hearing that from a friend while we were grocery shopping together. Her child has an egg allergy, and watching her read every single label made me realize how much extra effort something as simple as buying food can take. I wanted to make things a little easier for her, so I baked egg-free cookies as a small gift. The way she reacted stayed with me.

​

That’s where it started. I began learning more about alternative ingredients, which eventually led me to vegan baking. After earning my Vegan Baking Master certifications in Korea, I moved to the U.S. and opened Moona Bakery.

​

My goal is simple.
To save you time.
To be a brand you can trust.
To make vegan desserts that taste just as good as anything else.

​

Leave the worrying to me. All you have to do is enjoy.