Heidi & Andrew Curr own and operate ‘Heart of a Sweet Current’ out of a cute and petite central space in the city of Brandon, Manitoba. The unique bake shop was renovated during the summer of 2018, and is fully licensed as a commercial kitchen. The shop operates by appointment & custom order only, rather than as a storefront. Additionally, they are taking on local pop-ups and vendor events. This unique business model allows the couple to fit their little shop in with Andrew’s unpredictable military life as a Major in the Artillery, and of course with their 3 month old son, Kingston.
Originally self-taught, Heidi has always had a love for creativity, and commitment to quality- this eventually translated into experimenting with recipes for all things sweet. In 2011, she decided to pursue her new found passion and trained as a Cake Designer in Toronto at the Bonnie Gordon College of Confectionary Arts. Another dream was realized by earning her Pastry Chef designation in 2017 from The French Pastry School, located in Chicago, Illinois. The next logical step was actively pursuing a local space where she could create specialty and designer cakes, and confectionery. The gourmet items they are marketing are created using only real and high quality ingredients. Customer favourites include biscotti, salted caramels, marshmallows, pâtede fruit (fruit jellies), and of course, cupcakes. Every enticing element is hand-crafted by Heidi with great attention to detail resulting in delightful flavour and a lovely finished product.
The debut for their unique business was at the AGSM Gala of Gifts December 2018, and less than month ago they were a vendor at the popular Westman Wedding Expo. Currently, their Valentine’s Day menu is open for orders until Tuesday, February 12th. Next up will be a booth at the 2019 Royal Manitoba Winter Fair! Custom orders for weddings are already being booked throughout 2019 and additional vendor events are on the calendar for this little shop! Like and follow them on Facebook and Instagram to keep up to date with their sweet journey, and to book ‘exquisite flavour and finesse’ for your next event.