It All Comes Together

 

In college, Soraiya earned a chemical engineering degree from Trinity University in San Antonio. She went on to be a urethane engineer for a bowling ball manufacturing company, before deciding she would rather be experimenting with edible ingredients, rather than in-edible chemicals.  She headed to the Le Cordon Bleu-Texas Culinary Academy in 2005 and earned her Associates of Applied Science in Culinary Arts. Soraiya spent the next few years building her oh-so-sweet and successful brand, Luxe Sweets, which delivered her baked goods all over the city, most notably her macarons. During this time, Soraiya cultivated a team of bakers that respected her philosophy about sweets and came to work each day with the same passion Soraiya put in to developing her brand.  Soraiya’s delectable meringue sandwiches filled with buttercream and ganache quickly developed a cult following in Austin. With a strong local fan base, Soraiya knew expansion was key and began shipping her macarons and other sweets nationally. As the Luxe Sweets brand flourished, Soraiya’s life became an incredible balancing act as she still managed her commercial kitchen, The Kitchen Space. While Luxe Sweets was becoming a celebrity of sorts, Soraiya became a favorite in the Austin community and has dominated at the Austin Chocolate Festival for “Best Cookie,” “Best Fudge,” “Best Dessert” and “Best Brownie” every year since 2006.