Life & Work with Nancy Souksavath of Aurora

Today we’d like to introduce you to Nancy Souksavath.

Hi Nancy, so excited to have you with us today. What can you tell us about your story?
My story is quite different from that of the average food business owner. By that, I mean I didn’t spend years working in restaurants or attending a prestigious culinary school before starting Sweet Rice Flour (SRF). My journey into baking sparked from a series of traumatic events that left me seeking outlets for creativity and self-expression. In fact, my last position was at a luxury home-building company! As I was finishing the last few credits of my BA in leadership and organizational studies at the University of Denver, I worked as a project administrator, fighting for approval and respect in a male-dominated industry. Although I came off as young and inexperienced, I put my head down and worked hard, securing 3 months of home permits within my first month (which is a lot!).

However, just as I started to feel like I had earned my place and that things were finally feeling normal after losing my mom and brother, I was faced with yet another world-shattering event. On April 18, 2019, just around the corner from my graduation, I was in a car accident that nearly took my life. Once again, my mental health plummeted. What made this even more painful was that it was the anniversary of my mother’s passing. Everything I worked so hard to build and heal just disintegrated before my eyes. I was forced to resign from my job and drop out of school, which hurt so much more because of how close I was to a diploma and a promotion. It was an incredibly difficult period, and the wound of losing two of my closest family members had inevitably broken open once again.

I believe that life is about more than just how much suffering or joy one experiences—it’s about how we respond to and transform the circumstances we are dealt. Despite all the tragedy around me, I refused to give up on myself. My commitment to making my mother proud of me was the force that helped me fight the darkness and depression. I started thinking about her and all the time we spent in the kitchen during my childhood. She was a force of nature in the kitchen, and she always encouraged me to learn how to cook so that my mother-in-law wouldn’t scold me. I think maybe that’s why cooking always felt like a responsibility rather than a pleasant hobby. It wasn’t until this “rock bottom” moment that I turned to cooking and baking as a form of therapy, discovering the hidden joys of homemade treats. Baking also helped me feel closer to my mom. It’s like she’s always there, watching over me, guiding me. I really just let myself have fun experimenting with different French and Laotian recipes and flavors, until I eventually stumbled upon the choux, which stole my heart. Today, every batch of treats that I make is infused with the intention of helping someone expand their perspective and instantly get transported to that happy place that we all need every now and then.

Looking back on this journey today, I know that everything happens for a reason and that SRF probably wouldn’t exist without this unfortunate series of events. Since opening SRF, I have consistently challenged myself, growing in ways I never thought possible, both as an entrepreneur and a person. Most importantly, I’ve become the role model I used to have.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Haha, definitely not! As someone who entered this world with no professional training or experience, I often struggle with the voice inside my head that tells me, “You don’t deserve to be here!” along with other silly things. I would constantly compare myself to other Denver chefs and food business owners, which always made me feel small and, at times, made it difficult to keep going. Once I launched my business, I had to learn how to use Instagram, which is the worst place if you tend to compare yourself to others! Eventually, I had to learn to set boundaries and find a way to use it that served my business without mentally and emotionally draining me. Thankfully, I’ve found my peace with social media for now.

Plus, any baker knows how hard it is to get regular wheat-based pâte-a-choux to rise. So imagine getting a gluten-free version to work! But as always, my determination pulled me through.

Thanks for sharing that. So, maybe next you can tell us a bit more about your work.

In a nutshell, I turn choux puffs and Southeast Asian desserts into edible art. For the choux puffs, I’m constantly experimenting with seasonal flavors and combining them with childhood cultural favorites. For instance, our recent Culture Shock collection features unexpected combinations such as White Chocolate Durian, Yuzu Soy Sauce Caramel, and Sweet Potato Marshmallow. We handmake each pastry cream filling with fresh, local ingredients, and it often takes lots of trial and error to get the flavor right. So, if you haven’t seen me for a while, just know I’m probably in the kitchen trying to perfect a choux recipe! I also hand-temper, garnish, and paint each chocolate disc. That detail always adds a certain “wow” factor you don’t always see in your average pastry shop.

When it comes to our Southeast Asian desserts, it’s my way of telling my family’s story while sharing my favorite cultural flavors with the community. When we first came to the U.S., my parents couldn’t afford to buy us American candy, so my mom made coconut pandan jade mochi for my brother and me instead. My brother wasn’t a huge fan, but I always loved the soft yet firm, chewy texture and mild sweetness.

Most people don’t know this, but the proper way to eat them is to peel each layer one by one. My mom used to make her mochi in a square aluminum tray with nine layers because odd numbers are considered lucky in Laoation culture; however, I decided to give them a twist by using floral molds. Every time I make a batch, it reminds me of the struggle my family endured when we had to escape our home country to start anew in Denver, Colorado. It’s also a reminder that every struggle has layers and its own hidden beauty.

Taro pudding is another Southeast Asian dessert with a special place in my heart. When I was in Thailand on my culinary/healing adventure, I would go on evening walks with my dad after dinner to try new local treats. Some nights, we’d do a happy dance over how good the treats were, while others left us running to a trash can in no time! No matter how good or bad they were, my Dad always suggested we visit the street vendor that made taro pudding to “cleanse our palettes” and finish the night. This inspired me to master the ancient technique of making taro pudding the way they used to make it in Thailand’s royal palace so that I could transport my dad to those evenings we shared with just one bite. And I can’t wait to share it with all of SRF’s loyal customers!

Can you share something surprising about yourself?
My family and friends know me as “the caregiver’. I suppose that’s because I genuinely love taking care of everyone, which is reflected in the tight-knit family vibe at SRF. That’s also a huge part of what keeps me going through challenges. In fact, committing to a fully gluten-free pâte-a-choux was driven by the need to make everyone feel included and taken care of.

Last summer, a little boy visited my booth at Cherry Creek Farmer’s Market with his mom. Because of his celiac disease, he wasn’t able to try any of our treats. They were searching everywhere but had no luck. Perhaps it reminded me of my mom and brother, but I felt so much compassion for them that I became determined to perfect a gluten-free pâte-a-choux so everyone could enjoy the blissful experience of a choux puff made with love. After months of practice, I finally did it, and since then, we have been selling only gluten-free choux puffs so that no one feels left out! My customers are constantly telling me how hard it is to find gluten-free or vegan pastries and that gluten-free pastries that actually taste good are like a miracle.

When I’m not in the kitchen making hundreds of choux, mille-crepe cakes, taro puddings, or jade mochi, I’m most likely found somewhere outside, maybe camping, reading fantasy or mystery books, listening to a Buddhist meditation practice, or exploring to a new place.

Contact Info:

• Website: www.sweetriceflour.com
• Instagram: sweetriceflourllc
• Facebook: sweetriceflourllc