Hi, I’m Teresa, a second-generation Mexican-American freelance recipe developer/writer and baker originally from the Bay Area, CA. In 2021, I started my Atlanta, Georgia-based micro-bakery and pan dulce pop up, At Heart Panaderia. At the bakery I focus on my versions of classic panaderia staples such as conchas, cakes, and galletas; the menu is always expanding. All of my bakes are made with as many local to Atlanta and/or Georgia ingredients as possible. At Heart is a farmers market-centered panadería.

Every Sunday morning I sell my pan dulce at the Reynoldstown farmers market on Flat Shoals, from 9am - noon.

The butter for the conchas is from Banner Butter in Atlanta; the flour is from Dayspring Farms in Danielsville, GA, and I source the majority of my bakery ingredients through various local farmers markets in Atlanta. Supporting the farmers and other local businesses in my community is what it’s all about.

I fund my bakery almost entirely through my freelance recipe work. If you like the recipes on my blog please consider subscribing to my newsletter. At Heart Panadería cakes earned a Best of Atlanta 2022 mention by Atlanta Magazine.

I’ve worked on a freelance basis developing recipes for publications such as King Arthur Baking, The Washington Post, Epicurious, Whetsone Magazine, Culture Cheese Magazine, Refinery29, Munchies VICE, as well as indie publisher Ulysses Press. I’m always looking for more freelance recipe developing work; feel free to drop me a line at teresa@atheartpanaderia.com.