Founder's Story
Founder, Owner and Chef.
My biggest inspiration for SRF comes from family. In my family, I’m known as the “caretaker” because I’m the one who takes care of everyone.
So, I make sure that every customer of SRF feels the care of stepping into their mother’s (or their grandmother’s) kitchen.
My beautiful mother, who SRF wouldn’t be possible without, gave birth to me at a refugee camp in Thailand. I was the middle child of three and the only daughter, which meant I had the responsibility of carrying my family’s recipes. But growing up, I wanted nothing to do with cooking or baking! We escaped Laos and landed in Denver, Colorado when I was just three years old. By age 10, I was regularly on kitchen duty, helping my mother prepare meals and wash dishes.
Throughout my teenage and early adult years, I worked with her for our family business at the laundromat, delivering Westwood newspapers to local restaurants and cafes in Denver. Sometimes, I traveled with her to sell life insurance, help her do her taxes, and later, to vend at night markets at Laotian temples in the U.S. So when she passed in 2012, I didn't just lose my mother. I lost my best friend and my mentor.
Although I’ve been cooking from an early age, it wasn’t always something I was passionate about. But once I discovered the choux au craquelin, something took over me. I practiced for three months, pulling 12-hour shifts to get the pate-a-choux to rise in Denver’s high elevation. It was tough, but I never gave up. After I met the young boy and his mom at the market, I was determined to bake gluten-free French cream puffs. So again, I practiced day and night for three weeks straight, throwing away batch after batch until I was able to get the GF pate-a-choux to rise in time for Mother’s Day. But I did it. And we sold out that day.
Still, I’ve always struggled to feel like I belong in the culinary scene because I don’t have any formal training or experience. I taught myself chocolate tempering by reading books, subscribing to online courses, and watching videos by chocolatiers and bakers who I admired. Luckily, today, I realize that a fancy resume could never replace genuine passion and family legacy.
My favorite part of my job is developing different cream fillings for the choux puffs because I get the chance to experiment with childhood flavors and combine them with new, local ingredients. Because at SRF, we don't just bake to sell; we bake because we care. The flavors of Sweet Rice Flour's choux puffs are inspired by personal experiences, childhood memories, culture shocks, and a desire to make treats enjoyable for everyone.
Since opening SRF, I have grown as an individual and challenged myself as an entrepreneur. In many ways, I have become the leader I once lost. I’m eternally grateful for all the incredible people I’ve met along the way, from customers to organizers and other small business owners. Most importantly, I want to thank my family. My husband, dad, in-laws, and friends have all at one point flown-in from out of town, skipped work or ditched weekend plans to help me vend, market, and spread the word about SRF.
It’s been such a journey, and I can’t wait to keep growing our community while delivering mind-blowing flavors to Denver's treat lovers. Thank you for all your support!