This Is What I Learned In My First Year of Running a Micro Bakery

At Heart Panadería, Atlanta, Georgia

Newly laid off from my grocery store merchandising job at the onset of the pandemic, I started making conchas, whose pillowy, golden brioche and colorful seashell imprints made me think of my grandfather. His sweet tooth meant conchas and pan dulce were frequently in my grandparent’s pantry, along with the American sweets we grandchildren requested, and that first year of the pandemic, I taught myself to make conchas through online tutorials from other panaderas and food...