Artist
The Story
"The chef and author, Heather Hinsley, is an accomplished culinary artist, blending traditional family recipes with professional experience. Her background encompasses art, pastry, and chef instruction, she creatively crafts her culinary story. Her journey is one of recovery and is deeply rooted in ancestry, combining Sicilian heritage with her Indigenous First Nations Mi'kmaq influences, resulting in her work that is both culturally inspired and professionally refined. Currently she is creating artwork that you can eat, located in Durango, Colorado." - Bio on book.
Education, Licenses and Culinary Certifications
I earned my Bachelor of Arts in Interdisciplinary of Art, Psychology & Sociology from Western Washington University (WWU) in Bellingham, Washington, Class of 2000, where creativity, visual storytelling, and social awareness first became the foundation for how I see and express the world.
In 2003, I received my Raw Pastry Chef Certificate, deepening my appreciation for whole, living foods and the art of plant-based desserts — a true intersection of visual art and culinary alchemy.
I’m also a certified Cottage Food Safety graduate through Colorado State University (Jan 2024), bringing local food safety and small-scale production standards into my kitchen practice — a perfect blend of art, health, and entrepreneurship.
My ongoing studies include the Food Matters Certification Program through the Food Matters Institute (Issued Jun 2022), which expands my work in holistic wellness, mindful eating, and nutrition education.
I’m a ServSafe® Manager, credentialed by the ANSI – American National Standards Institute, ensuring I meet national standards for food safety and responsible kitchen management such as cross contamination for food sensitivities and allergies.
Most recently, I expanded my plant-forward culinary knowledge through Canadian-based schools, including Crystal Dawn Culinary and the Academy of Culinary Nutrition, where I continue learning advanced raw food techniques, recipe development, and the nutritional science behind whole-food cooking.
Graduate and grant recipient of RMMFI - Rocky Mountain Microfinance Institute tier business accelerator programs and SBDC and First SW Community Banks.
I strive for authenticity in the heart of everything I do, as it’s the lived experience behind these qualifications bringing together my personal story, my creative practice, and my passion for nourishment in all its forms. Cheers to vibrancy!
FAQ:
- What? Raw cuisine free from gluten, dairy, & refined sugars, healthier plant-based treats.
- Where? In the historical Smiley Building in downtown Durango, second floor, above Cafe.
- Who? Created by Pastry Chef Artist Heather Hinsley, possible through Colorado Cottage Foods.
More info? Read on for those delicious details on this page....
Artisan style details revealed:
Many ask how can these desserts be free from gluten, grains, dairy, eggs, soy and be full of flavor and nutrition, here is the answer, I use these main ingredients:
Raw cacao as butter and powder
Coconut as cold pressed virgin oil, shredded
Nuts walnuts, almonds,, hazelnuts, macadamia
Seeds cashews, brazil, sesame
Tree maple syrup and coconut nectar
Fruits dates, figs, cherries, cranberries, blueberries, lemon
Vegetables squash, avocados
Flowers & Herbs culinary / edible
Superfoods as powders complimentary / highlighted
Raw Cacao: Often hailed as a superfood, raw cacao is packed with health benefits. It boasts an impressive array of antioxidants, protecting the body from free radical damage. Additionally, it's rich in essential nutrients such as protein, healthy fats, and minerals like calcium, magnesium, and iron. Notably, raw cacao contains theobromine, known as the "bliss molecule," which can elevate mood and promote a sense of well-being.
Coconut: From its meat to its oil and nectar, coconut is a versatile and nutritious ingredient. It offers a host of health benefits, including supporting heart health, aiding digestion, and providing a source of healthy fats. We incorporate coconut into our recipes for its distinct flavor and its ability to enhance both texture and nutrition.
Nuts: Through soaking and dehydrating, I make these ingredients more nutritious and easier to digest. Activated nuts are rich in phytochemicals, vitamins (such as E, B6, and niacin), and minerals (including magnesium, zinc, and calcium). The low temp dehydrator doesn’t compromise the nuts. Seeds are kept in the fridge here to maintain their freshness.
Tree Sap: Natural sweeteners like coconut sugar and coconut nectar (from the blossoms) as well as maple syrup add a touch of sweetness. They are also lower on the glycemic scale. These alternatives not only enhance flavor but also provide additional nutrients and antioxidants.
Fruits and Veggies: Always organic and free from additives, these are the highlights for many of the recipes.
Decor: The desserts are adorned with edible decorations, including piped flowers, real edible flowers, micro herbs and cacao nibs. These decorative elements not only enhance the visual appeal of our dishes but also contribute to their nutritional profile, offering additional vitamins, minerals, and phytonutrients.
Menu flavors often include :
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TRADITIONAL SLICES:
​Dark Chocolate Walnut
Vanilla with Cacao Crunch
Tiramisu Twist
Fruit & Cream
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PERSONAL BITES:
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Chocolate Coconut Fudge
Mocha Fudge
Truffles with protein powder*
* from Sarvaa Organics
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Chef’s Specials:​
Whole Cakes
Monthly Seasonal Flavor
Classic Signature Cheesecake
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