Breakfast Taco Restaurant Set to Open in Highland Bakery Space | Eater Atlanta
"A micro-bakery run by Teresa Finney that earned a following for its conchas and other modern Mexican pan dulce made with local ingredients (including Banner Butter and Daysprings Farms flour), grown from home baking and pop-up appearances. She will supply conchas, cookies, and cake slices at the new cafe, and plans a less-sweet tres leches–inspired cake made with coconut atole (a coconut-cornmeal mixture) as well as other seasonal, Georgia-focused pastry offerings." - Lia Picard
