Today we’d like to introduce you to Aysha Alburaki.
Hi Aysha, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstories with our readers?
Thanks so much for having me. It is really an honor to be interviewed.
I have always enjoyed baking and sharing desserts with friends. I love how something sweet can bring people together and help you connect.
As you might have guessed, “L’abeille Sucree” is French for the sweet bee. Around 10 years, I moved to Quebec, Canada. I didn’t know anyone besides my husband. I didn’t speak French either so I found it difficult to connect with people and I was really homesick. I lived in LA and got to enjoy some of the best bakeries around.
So I started baking and sharing with neighbors and others. Eventually, I made some friends who encouraged me to sell my desserts. So
L’Abeille Sucree was established in 2012 and combined classic American desserts with French sophistication.
I am very grateful that I am able to donate my proceeds to various charities. Giving back to my community is just in my blood. My grandfather established an international center for underprivileged students to study with world class scientists. I never excelled in the sciences, but I know I have my grandfather’s sweet tooth and dedication to others. Both my parents have an incredible work ethic and taught us the importance of charity whether it be your time or money. I also work for Humanity First which is an international disaster relief and humanitarian development organization. I coordinate the Gift of Sight mission. Our team of doctors volunteer a week of their time and skills to perform hundreds of surgeries in Guatemala. So having regular bake sales helps me do something I care so much about.
We all face challenges, but looking back would you describe it as a relatively smooth road?
I can’t say it as been a smooth or a direct road. My husband is a bee scientist and in the past decade, we have moved nine times. So there were times where my business closed.
Like I mentioned early, L’Abeille Sucree is a French name. When I started my business in Quebec, I had to register, advertise and publish my website in French. I am not fluent in French so it was a challenge but fortunately, I had help from my husband and some friends. Business was a little slow since Quebecois don’t eat a lot of American dessert. Fortunately, there is a small expat community there. I learnt a lot of valuable lessons there about resilience, hard work, and dedication.
Once we moved to Tennessee, it was actually a very smooth transition into baking for this boutique coffee shop, Alba. I gained a small following and my Zizouabar dessert became a local favorite. At first, I was a thought about changing the name to an English one but I felt it was an important part of my business’s journey. I had so longed for a taste of home that even though I didn’t have a car, speak the language, hated the snow, or knew anyone, I was determined to make my favorite desserts and share them with others.
One of my biggest challenges which I now see as a strength was when my youngest was diagnosed with food allergies. I had to eliminate dairy, eggs, all tree nuts, and sesame from my diet since I was nursing him. Being a baker, at first, I was devastated. How do you make cake without eggs and milk? I started to do a lot of R&D and soon was able to recreate my favorites that tasted identical to traditional desserts if not better.
We settled in MD just before the pandemic began so I hadn’t had the opportunity to find my niche as there are a lot of bakeries here. I had planned on doing a few pop-ups and farmers’ markets to gain exposure then Covid happened. However, I have had to focus on social media and I find that rather challenging to keep up with.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
Thank you, that’s very kind. My philosophy is simply that the finest, highest quality ingredients make the best desserts. I specialize in custom cakes and other baked goods. I use gourmet and organic ingredients and use natural dyes and sprinkles. So you can taste the difference.
In Tennessee, we became very popular for Zizoubars which is layered like a cheesecake with a cake-like crust and flourless creamy layer on top.
Recently, I have been making more vegan cakes and allergy-safe desserts. It is important to me to make the best tasting but safe desserts we all can share. It was quite a challenge to be able to make vegan desserts that tasted and looked as good as traditional ones.
We offer monthly curated dessert boxes available for pick up in Howard County, MD and donate proceeds from the boxes to different charities. I make a point to donate to causes that may be overlooked.
I also believe in sharing sweetness and helping others. Last year, I held numerous bake sales to help different causes including, MECA for Peace, ACLU, EJI, USPS, Humanity First, Save the Children, and raised over $3000. I am very active in the Bakers Against Racism bake sales.
Recently, I was selected to be a part of With Warm Welcome’s Bakers Box Vol 6 DC where 18 Asian American bakers and chefs were asked to make 100 2×2 inch desserts. Part of their proceeds went to Asian American Lead. It was a challenge however very rewarding to make so many perfectly uniform small desserts.
What makes you happy?
A warm chocolate chip cookie oozing Valrhona chocolate, covered in Maldon sea salt and a tall cold glass of milk. Sometimes happiness is to see the chocolate smeared on my little ones’ faces, other times, it brings me pure joy to have a cookie in the complete silence after midnight.
Happiness for me is truly bringing joy to others. Seeing a customer smile when they see their dessert and send message that it was the best thing they have ever had it always makes me happy, especially my allergy/vegan customers. But it is more fulfilling when I can donate money to worthy causes and see the impact my donation has made.
One of the cool things about the With Warm Welcome Bakers Box is the gorgeous dessert posters they make using your desserts. So it brings me immense happiness to have my dessert turned into a literal work of art.
Last winter, I baked to support the USPS which was having some crisis. I purchased $200 in stamps and gave them to families that needed stamps to send letters to loved ones who had been incarcerated. Until I had done some research, I had no idea the value of stamps for some parts of our community. So it was nice to know that I had been able to help. Currently, I am selling bake boxes to get funds to purchase welcome meals for the newly resettled Afghan refugees.
Pricing:
- Zizou Bar $40
- Chocolate chip cookies $20/dozen
- Chocolate Bundt cake $20
- Organic Local Honey $20
- Mini cakes $10
Contact Info:
- Email: labeillesucree@gmail.com
- Website: www.labeillesucree.com
- Instagram: labeillesucree
- Yelp: L’abeille Sucrée The Sweet Bee
Image Credits
Aysha Alburaki
Seohui Chi
