As the Luxe Sweets brand flourished, Soraiya’s life became an incredible balancing act as she still managed her commercial kitchen, The Kitchen Space. With a strong local fan base, Soraiya knew expansion was key and began shipping her macarons and other sweets nationally. Soraiya’s delectable meringue sandwiches filled with buttercream and ganache quickly developed a cult following in Austin. 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 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.

She headed to the Le Cordon Bleu-Texas Culinary Academy in 2005 and earned her Associates of Applied Science in Culinary Arts. 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. In college, Soraiya earned a chemical engineering degree from Trinity University in San Antonio.

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