Second, third, fourth: I’m moving into a commercial kitchen this week; will be vending at the Reynoldstown farmers market every other week; I’m taking on wholesale clients in Atlanta at long lasttttttt
EXCITING NEWS after a rough start to the year. First: an alt-logo made by longtime At Heart friend and designer @goodspeed.bsky.social
My pop up is not an official 404 event, BUT STILL
BEANS ARE FOR THE PEOPLE, NOT A WAITLIST.
Rancho Gordo sending cease-and-desist letters for “bean club” usage is so hilarious loooool. Listen, I will use Rancho Gordo beans in my empanadas when I see them IN-STORE, but one thing I’ve never done is subscribe to the cult of its founder.
Rancho Gordo has decided to tank its cuddly image by sending cease-and-desist letters to other businesses using the words "bean club". I do not think this will work out the way they hope it will.
www.sfchronicle.com/food/article...
I do think things are changing, but French pastry being the gospel above all is grating. As a MEXICAN PANADERA, first and foremost, my wholehearted devotion is to Mexican pan dulce.
Recipe: At Heart Panaderia’s eggplant and goat cheese galette
Here's the recipe for the eggplant and goat cheese galette from baker Teresa Finney of At Heart Panaderia, an easy savory alternative to pie that can be served alone or with a salad.
Some new (old) work for At Heart Panadería in Atlanta—a riso-printed cookbook zine <3
Back at my old stomping ground this weekend for Easter. I’ll have whole cakes! (6”, 2 layer; decorated like Easter eggs🙂↔️)
“Cooking is a way of establishing ourselves as bodies in the world. In cooking, you need to let your intelligence escape the confines of the mind and take up residence in the senses, in touch and taste and smell. But cooking also answers deeper needs.” Nigella x FT!
People feel comfortable inserting diet culture language/beliefs into a short exchange with me at my pop ups ALL THE TIME. Please stop this. Ive done the work of unlearning decades of diet culture stranglehold & don’t wish to join in on beating up the self, the body for purchasing a slice of cake
Hahahha seriouslyyyyy although I guess my arts and crafts effort did the job
The cigarettes are clearly, actually, pretzels but a lot of folks on Threads did not realize this fact lol
A round cake covered in white buttercream, piped with mauve hibiscus bitrrrcsm
Idk my customer wanted a similar design of the ashtray & cig cake made popular by a Charli xcx repost and I simply live to serve!!!!! I’m calling this one “A Cig Break in the Garden”
Lol no—born in California😂 Appreciate it though!
“The writing needs to be tighter.” I would perish
New episode this week with the lovely Teresa Finney @atheartpanadera.bsky.social She speaks about her cottage bakery, ingredient sourcing, the relationship between baking & the body, and the role she sees bakers playing in serving their communities.
#microbakery
www.anthrodish.com/episodes/ter...
My cake decorating class tomorrow will basically consist of a buttercream demo, further explanation on this piece I wrote on safe practices for florals on cakes, and me bossing everyone around😈 substack.com/home/post/p-...
Hope to see u!
😈😈😈😈tryin to fuck everyone up in the best way tbh
MENU🫡❤️🔥🍓 Atlanta, yall might wanna pull up for this one
Haaaha ty❣️
Thank you! Tulips from my (organic & pesticide-free) flower vendor, grown ~25 mins from me
Look at today’s cake (it’s coconut cake layers, citrus curd, coconut sugar buttercream)
Local press has always supported At Heart (in the Rough Draft ATL newsletter)
Thank you so much!❤️🔥
Menu and ticket information to comeeeeeeeee❤️🔥
