The Sweet Spot opened in 2010, driven by the desire to create and sell quality European style pastries and savouries to the historic village of Steveston.  Over the past 8 years, we believe we have earned our reputation for delicious quality food made with real passion and pride, making us a destination stop for many loyal customers.  Customers can expect local and organic ingredients where possible, delivering a wide variety of products that are always fresh and baked in house.  We endeavour to always carry our firm favourites but look to inspire your taste buds with new creations covering all the big annual occasions from Valentine's day or Christmas to simply just treat yourself day.

Here's a peek into who's in our kitchen...

Kirsten began working in professional kitchens over 18 years ago.  After working for a number of years in the travel and tourism industry, she realized an office job was not her calling, and decided to pursue her true passion of pastry.  After graduating top of the class at the Dubrulle French Culinary Institute in Vancouver, BC, Kirsten started her new career at a number of retail and wholesale pastry shops.  After moving to Toronto in 2002, she was hired as Pastry Chef for the renowned Windsor Arms Hotel.  Feeling the need to head back to the West Coast, Kirsten made a stop in Calgary and worked at the Hyatt Regency Hotel  for a year, before returning to Vancouver.  Upon returning home, she took the position of pastry chef at the acclaimed Opus Hotel in Yaletown for a few years, before her dream of owning her own patisserie came to life.




Keiran has been cooking in and around the Vancouver culinary scene for the last 25 years.  Starting in his early teenage years with Earls Restaurants, to working with some of Vancouver’s top chefs such as Vancouver icon Don Letendre at the Moustache Café and Opus Hotel, to David Hawksworth of West, and Romy Prasad and patissier Thierry Busset of CinCin.  Keiran played an important part in opening new ventures such as the above mentioned West Restaurant, Bon Rouge in Victoria, and Opus Hotel properties, where he was Chef de Cuisine. Keiran’s love of the outdoors led him to cook in some of the West Coast’s premier fishing lodges.  His reverence for the bold flavours of Mediterranean and Asian cuisine helped start Vancouver’s street food movement with the Gourmet Syndicate and their Roaming Dragon food and catering truck.