Thank you for coming to At Heart Panadería, a cottage bakery newsletter. I’m Teresa Finney, a recipe writer and professional baker at At Heart Panadería, my Mexican bakery in Decatur, Georgia. This newsletter is where I publish letters on bakery life, give early access to my cookbook zines, and share the occasional recipe. The majority of recipes I share here are behind the paywall; the paid subscriptions keep the recipes coming. A paid subscription will also get you a free copy of all forthcoming At Heart cookbook zines, in perpetuity.

Since 2016 I’ve worked as a freelance recipe developer, occasional writer, and short-lived baker for an online linzer cookie shop. Additionally, I’ve worked a random assortment of service jobs including merchandiser for a regional grocery store. In 2020 at the height of the pandemic, I lost that job and redirected my time and energy into connecting with my Mexican-American roots through baking with seasonal Georgia ingredients.

I’ve developed recipes for VICE, Epicurious, Whetstone Magazine, Culture Cheese Magazine, Brightland, Masienda, Spicewalla, and King Arthur Baking. The recipes I share in this newsletter feature many of the Mexican and Mexican-American ingredients I grew up eating and watching my family work with, like masa harina. If you need a cake for a weeknight dinner or special occasion, an explanation on how to use piloncillo, or a guide to making pan dulce such as conchas, or are curious about internet recipe culture at all, it’s my hope you’ll find what you’re looking for here.

Shoot me a line anytime at teresa@atheartpanaderia.com.