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

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”

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-...

MENU🫡❤️‍🔥🍓 Atlanta, yall might wanna pull up for this one

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)

I’m in my Neil Young era

Literally one single consequence for these fascist fucks would be nice.

If you are not following @atheartpanadera.bsky.social you are missing out. Big heart in this thoughtful and amazing food. And Teresa is an exceptional human. A Week's Worth open.substack.com/pub/atheartp...

If you’re a local person who is always messaging me privately about how good my food looks but never pulling the plug and actually ordering anything, respectfully, I do not care to hear it.

My restaurant pastry job was cut, but on the bright side I can work for myself once again and thank GOD.

One of the last cakes until 2026. Thank god! (respectfully)

Review from the bride is IN!

Worked on another cake before my restaurant job this AM (both cakes for the same wedding)

My job before my other job (it’s 4:54am)

Another year, another Hispanic Heritage Month, another major corporation sending in very last minute (less than 48 hours this time!) concha order requests and seriously lowballing me!!!!

It’s been nearly a year since I left Twitter and because I’m nosy the only thing I miss is seeing everyone’s likes.

A cookbook editor and the VP of a major publishing house reached out to me this summer. I’m not writing a cookbook proposal (yet), but their generosity and belief in my work really helped to keep lit the fire within when it was needed.

With clear vision I can see my future bakery space: small counter shop, colorful pastry case front and center, coffee program, magazine/food zines/cookbook shelves, pay what you can model pricing, a small covered outdoor patio with tables/seating and an edible flower garden. Can you see it??

Idek if yall care about cake like that here

I closed my cake books until 2026 for sanity purposes. All I have to do is get through next week, the Last Week of Cake (two weddings, four birthdays)

None of my friends are here and that’s why I’m not committed to this app.

If I closed my cake books to new customers for the rest of the year, what then….🤨 I need to take a break from the business of custom cakes and BADLY. For reasons you’ll find out about in my newsletter.

The new issue of Cake Zine is out—and I’m a contributor! 🍓 cakezine.com/products/for...

Every Silicon Valley innovation in the consumer space has been "what if this software was my mom" which explains why ChatGPT's primary use is as a therapist, relationship substitute for lonely boys, and "personal operating system" to organize their life

Finally got to do savory at work! focaccia, romesco, Georgia heirloom tomatoes, arugula, queso fresco

Decided to hire someone to do my wedding cake and all Ive done is send pics of @atheartpanadera.bsky.social glorious cakes for inspo

My first pastry assistant ended up being a nightmare, but before all that she imparted me with the wisdom of “the tree break” (take a breather from the work bench to go outside and stare at/be with the trees)

Two narrow/longish cakes today for a wedding

“California is so far using forty per cent less natural gas to generate electricity than it did in 2023, which is the single most hopeful statistic I’ve seen in four decades of writing about the climate crisis.” www.newyorker.com/news/annals-...

Even tough ladies ugly cry to Dreams (Fleetwood Mac, 2004 remaster)

Historically it’s been difficult for me to go with the flow but I’m learning, I see what the fuss is all about and it’s sooo over for you bitches

When Natalie Maines said, “times are hard and rents are high—what can a working girl do” I felt that

My next day off is July 21, then I get a new tattoo, then I turn 41. This is what i, a very tired but brave lady, am living for currently

a spell against evil #art

I think at the very least people can cancel their NYT Cooking subscriptions. It’s not worth it, to keep giving money to this fascist-enabling institution. Plus imo it’s fun to return to cookbooks over the internet for recipes.

Had a weird and annoying day at work and top it off, the government wants most of us dead!!!!!

once you've switched off your humanity enough to buy concentration camp merch, I'm really not sure how you could ever switch it back on.

DIY > AI

vegan pastries and preserves at tamarack oakland until 4pm! sweet potato butter-filled croissant buns and at heart panaderia piloncillo sweet potato cake with aquafaba italian meringue 💞

“In the fields, I would say 70% of the workers are gone...If 70% of your workforce doesn’t show up, 70% of your crop doesn’t get picked...Most Americans don’t want to do this work. Most farmers here are barely breaking even. I fear this has created a tipping point where many will go bust.”