My Quest for the Salt Butter French: A Review of Sun Moulin Bakery

August 25, 2025 Not Your Typical Tourist

Sun Moulin is a name that has become synonymous with the long queues at CentralwOrld, but its history is a bit unique. Previously known as Sunmoulin Royal at Isetan, this premium Japanese bakery re-opened under the new name Sun Moulin in 2022. While it’s a regional brand under the Yamazaki Baking parent company, its popularity in Bangkok feels different. I don’t recall seeing queues like this at its Malaysian branches, and online searches for its Singapore branch show many “closed” signs. I had to find out why Bangkok was different.

The Star of the Show: Salt Butter French

My husband has long been a fan of Sun Moulin’s goodies. Recently, he developed a habit of bringing home a few of their Salt Butter French buns (56 baht). This item is essentially Sun Moulin’s take on the popular shio pan, or salt bread, and it’s officially their number one bestseller.

These buns are sold in limited quantities throughout the day, with a scheduled “product production time” (ตารางรอบผลิตสินค้า). While I’ve noticed many people grabbing them from the shelves, I’ve seen surprisingly few Thai reviews mentioning this specific item, perhaps because the shio pan craze is a more recent phenomenon.

Despite the buns being a regular fixture in our home, I’d never gotten to taste one fresh from the oven. So one day, I made a special trip to eat one right away. Taking that first bite, I finally understood the hype—the top has a small crunch, and it’s a simple yet delicious combination of rich butter and a perfect hint of salt. It’s truly at its best when fresh. Though I’ve tried shio pan from other bakeries and still don’t fully comprehend the craze, this version is good.

That said, while it’s a fantastic treat, it’s definitely something to be enjoyed once in a while. The richness of the butter is part of its charm, but it’s not something to indulge in daily.

Tips for Your Visit

If you want to grab the Salt Butter French, be prepared for a bit of a wait. They post a “product production time” which details how many buns they plan to churn out during a specific one-hour block.

However, don’t be discouraged by the official schedule. When I was there on a Wednesday, I got a “baking time 2 PM” batch at 2:05 PM and saw another new batch being put on the shelf around 2:30 PM. This suggests that while there is an official production schedule, it often depends on customer demand. Since the listed times for that hour were 1:00-2:00 PM or 3:00-4:00 PM, their flexibility is a good thing to remember. If you happen to see them on the shelf without a queue, consider yourself lucky!

I’ve also noticed they sometimes place new batches on separate shelves. On one visit at 4 PM, I saw the Salt Butter French buns on both the left and right sides of the display, with signs indicating different production times of 3:00 PM and 3:30 PM. So, if you’re particular about getting the absolute freshest bun, it’s a good idea to quickly check both sides of the display!

A final tip: for the ultimate experience, try to get a bun fresh from the oven and eat it on the spot. If you’re planning to take it home, it’s still delicious, but the freshly-baked warmth is part of the magic. While Sun Moulin accepts phone orders for some popular items, the Salt Butter French isn’t officially on the list. However, I noticed a separate shelf with pre-ordered buns, so it’s definitely worth a call to try your luck!

The New Chapter

If you’re looking for a taste of the bakery greatness that locals and foreigners alike are lining up for, Sun Moulin is worth a visit. In fact, there’s even more hope for hungry customers now that a new branch has just opened at Dusit Central Park on September 4th. On opening day, the shelves were pretty empty, leaving me to wonder if the kitchen is still getting up to speed or if the demand is simply too overwhelming. Either way, this new location hopefully means more delicious bread for everyone.

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