Kent’s story began with a desire to create and share elegant chocolates and confections that make the little things in life more enjoyable. Every bite is full of his love and commitment to the craft, featuring high-quality ingredients including Valrhona chocolate from France. Kent makes dipped chocolates, bars, caramels, macarons and more.

Before starting Filigree, Kent pursued a science degree at the University of Regina. He switched gears and took his skills to the kitchen, eventually receiving a Diploma in Baking and Pastry Arts from SAIT in Calgary and later his Red Seal.

Kent opened his first storefront this year in Regina’s historic Cathedral neighbourhood, continuing the legacy of chocolate. Previously, the shop in what is now Filigree sold a different brand of chocolate for more than 20 years. Kent’s products delight customers, along with other local organizations he partners with. Past clients include the CFL, Marriott, Jess Moskaluke and Last Mountain Distillery. He’s also participated in various fundraisers, including holding his own for causes dear to his heart, to give back to the community.