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Chef Corey Hinkel

 Chef Corey Hinkel began baking when he was only 15 years old; he began in a small, local bakery where his grandmother worked. He remembers scrubbing mixing bowls, shaping bread and stacking bags of flour as being part of his daily duties. Corey has worked in many bakeries in the past 17 years. Some of those include a private consultation from Baker Alou Niangadou in 2000, where everything from artisan bread to vienoisserie was covered. From that point, he knew he wanted to continue his education in this area. From that point, he decided to stage at a bakery in California, "Artisan Bakers". "Artisan Bakers" owner, Craig Ponsford recently won the gold medal in the Coupe de Monde.

To further his skills in pastry, Chef Hinkel left to stage at "TRU", where he worked on plated desserts with pastry chef Gale Gand. From that point, he opened the "Bakery at Culinard" with Chef James Satterwhite. After the "Bakery at Culinard" was in full swing, Corey went on to open "Abigal's Bakery" located in Anniston, AL. Currently, he is the baker/owner of newly found "MIX Bakery" of downtown Birmingham, AL.

Throughout it all, Corey manages to continue making cheese for his artisan cheese company, "Yellow Moon Cheese Company".