Shana — Owner & Head Baker
Shana is the heart behind Corbin’s Confections. She started the bakery with one mission: to create a safe, joyful place where everyone — especially those with gluten, peanut, and tree‑nut allergies — can enjoy treats without fear. When she’s not crafting safe, delicious sweets or testing new frosting flavors, she’s probably laughing with customers or dancing around the kitchen to classic rock!
Nathan
Nathan is a veteran of the food service industry. One of the first to enter the bakery each morning, he makes our gluten-free, vegan cinnamon rolls in small batches. While those rise, he bakes several dozen donuts, glazing or powdering each one by hand! When he’s not creating the perfect breakfast, Nathan enjoys spending time with his wife and friends.
Margaret
Now in her fifth year at Corbin’s, Margaret is not only our manager but also our main bread baker! She has honed her gluten-free bread-making skills to a fine art, hand-crafting each delicious loaf into a delectable masterpiece. When she’s not creating beautiful bread, Margaret likes spending time with her husband and their cats.
Kathy
Kathy is in charge of our grain inventory, milling and blending our flour. She ensures we are fully stocked with our three proprietary flour blends so we never run out! As co-founder and a Celiac, her ingenuity has been instrumental in our creation and success. When she’s not giving the owner advice, she enjoys spending time with her family, going on cruises, and talking about William Shatner.
Jasmine
Jasmine is a shining star capable of — and excelling in — many things. Among them are perfect danishes, gorgeous cakes, and amazing cookies. However, for this we will focus on her biscuit hands! Jasmine’s biscuit-making skills are unmatched. She creates a gluten-free biscuit that is fluffy, buttery, and flaky — many people swear they can’t tell the difference! When she’s not patting out our award-winning biscuits, Jasmine likes spending time with her fiancé and their new son.
Wayne
Wayne volunteers as our very part-time pastry chef! He makes a mean pâte à choux, hand-piping each pastry shell and baking it to perfection. He also makes each batch of custard from scratch on the stovetop before filling the pastry shells and topping each with chocolate ganache. When he’s not making pastries, Wayne enjoys spending time with his family, going on cruises, and all things Star Trek.