Cakes and Pastries

Nothing makes a party or a special occasion like a cake or pastries and nothing makes it more special than treats of your own design. Sugar dreams will work with you to create your own incredible creation in cake or pastry. Colleen’s special focus is wedding and character cakes and she strives to make everything by hand including her own fondants and sugar flowers.

Raised in a gourmet loving family, it was only natural for Colleen to develop her own zealous passion for cooking and gravitate towards an education in the field. After graduating from industrial cooking she worked in a number of restaurants in the world-renowned Waterton National Park including the internationally recognized Prince of Wales Hotel developing her pastry skills before allowing family life to refocus her efforts. But her love for all things epicurean never waned. Well known throughout her community for her cooking, baking and pastry skills Colleen loves to share her talents for all special occasions.

Blown Sugar

A rare and unique talent for North America. Blown and pulled sugar is a well recognized food craft throughout Europe for pastry chefs, however few learn or apply those skills on this continent. Only in the last few years have some Master Pastry Chefs started bringing this training back from Europe to create amazing edible works of art for clients and

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Cakes and Pastries

Nothing makes a party or a special occasion like a cake or pastries and nothing makes it more special than treats of your own design. Sugar dreams will work with you to create your own incredible creation in cake or pastry. Colleen’s special focus is wedding and character cakes and she strives to make everything by hand including her own fondants and

Read More

Chocolates

For many, chocolate inspires passion – for us, it is our passion for chocolate that inspires. At sugar dreams, Colleen and Jay aim to use only the most fresh and natural ingredients as they strive to constantly create new flavours for your chocolate bon-bons or pralines. They’ve spent a lot of time learning the science behind the chocolate and the

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