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. The butter I use is from Banner Butter in Atlanta; the flour is from Dayspring Farms in Danielsville, GA, and I order the majority of my bakery ingredients through my CSA, Fresh Harvest GA. Supporting the farmers and other local businesses in my own 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 recipe Substack, where I share thorough, creative, fuss-free recipes on a bi-weekly basis. 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 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.