Sofiya Moroz, founder of Brulee Cake Boutique, has captured the hearts of dessert lovers in Chicago with her exquisite creations. Her journey in pastry arts began as a simple passion and grew into a distinctive brand. In this interview, she shares her experiences, challenges, and secrets to crafting desserts that captivate not only with their flavors but also with their artistry.
Sofiya, tell us about your journey from a beginner to a successful entrepreneur in the pastry business. How did you discover your calling?
My journey began after watching a TV show about cupcakes. I was so captivated that I immediately wanted to try creating these treats myself. Over time, I started experimenting with new recipes and techniques, attending masterclasses, and aiming to craft desserts and cakes that tell stories and impress with their aesthetics. What started as a hobby turned into a true calling, which eventually led me to establish my own brand, Brulee. Today, I have nearly 10 years of experience behind me.
You earned a degree in food technology with a specialization in pastry in Ukraine. How did this education help you establish your business in the U.S.?
My education as a pastry technologist at the Kyiv University of Food Technology provided me with a solid foundation of knowledge. I learned how to properly develop technical charts, calculate production costs, and even understand the engineering aspects of kitchen equipment. These skills proved invaluable when I was setting up my boutique. Together with an architect, we designed a space that combines both aesthetics and functionality.
Your brand, Brulee Cake Boutique, has already gained popularity in Chicago. What do you think has been the key to your success in this new market?
To capture the Chicago market, I focused on a unique style that combines beauty and simplicity — a reflection of my lifestyle. Honesty and sincerity in every endeavor have also been core values that helped me stand out. Clients can sense when a product is made with care and attention to detail. Another critical element of our success is the combination of unique flavor profiles and the use of high-quality ingredients. This turns our desserts into a memorable experience that clients appreciate and cherish.
How have you managed to balance your passion for pastry arts with running a business? What challenges have you faced along the way?
Balancing my passion for pastry arts with business management wasn’t easy, as I had to build the entire system from scratch. As a perfectionist, it was challenging for me to delegate tasks. However, I’ve learned to trust my team, which has allowed me to focus more on developing the brand and infusing it with new, unique characteristics.
Your cakes are known for their uniqueness and artistic touch. How do you create your pastry masterpieces, and what key ingredients do you use?
Desserts must strike a harmonious balance of flavors — not too sweet, not too tart. I am committed to using only high-quality ingredients, such as purées, chocolate, and butter. This isn’t just about flavor; it’s part of my philosophy. On Instagram, I often share the process of creating desserts and selecting ingredients with my followers.
What qualities do you think are essential to becoming a successful entrepreneur in a new culture, especially in the pastry industry?
To succeed in a new culture, it’s crucial to develop flexibility, adaptability, and patience. Staying authentic and true to your values is also important — it helps build trust and strong relationships with customers.
How did you overcome the language barrier and other challenges when launching your business in the U.S.?
America is a country of immigrants, where people are willing to help if they see your sincerity. Thanks to this, I was able to overcome the language barrier and other challenges I faced while starting my business.
What is important to you in developing your brand, and what are your plans for the next few years?
It’s essential for me that the brand reflects my values and unique approach to work. Next year, I plan to open a second location and expand the Brulee brand, as demand for our products has exceeded expectations.
You’ve been collaborating with companies in the food industry. How do these partnerships support your brand’s development?
I recently started collaborating with brands, marking a new phase in Brulee’s growth. This recognition in the professional community confirms that our brand is gaining traction.
What do you think will be the key trends in pastry art in 2025? How do you plan to adapt your business to new trends?
Brulee doesn’t follow trends because we focus on creating art cakes. We craft our own style, which is distinguished by unique flavors and approaches and sets us apart.
Have you ever considered creating your recipe book of unique desserts? What would be the top items on that list?
I haven’t considered writing a recipe book yet, but I’m working on a website with recipes and courses. My top three recipes would definitely include:
Which dessert best represents 2024 for you and why? Perhaps it symbolizes significant events or changes in your business or life?
For me, it’s éclairs or Basque cheesecake — they’ve become symbols of this year. These desserts have drawn attention to our concept and approach, encouraging clients to explore other offerings from our brand.
