In the midst of processing my loss, I discovered my "happy place," which ultimately led to the creation of Sweet Rice Flour. My mother taught me how to cook, and those memories were my sanctuary after she passed away from cancer. The times I spent in the kitchen with my mom learning how to cook were beginning to fade. I worked hard to preserve the memory. I was terrified of losing it, just as I had lost her. At an early stage of my childhood, my mother taught me various different Lao dishes. Over time, I honed my cooking skills and became adept at preparing Thai, Vietnamese, and other Asian fare. 

Aside from being a home cook, I am a self-taught baker. For the past two months, I been on a culinary odyssey across Laos and Thailand in pursuit of new baking techniques so that I may bring the best of Southeast Asian desserts to Denver’s food scene. Sweet Rice Flour is a one-woman operation with occasional assistance from my spouse @tahtaa. Our specialties are French Choux puff and crepe cake. Both of our creme-based treats take cues from both classic American fruits and tropical Southeast Asian fruits.