Meet Ana Heinrich | Pastry Chef & Designer

We had the good fortune of connecting with Ana Heinrich and we’ve shared our conversation below.

Hi Ana, can you walk us through the thought-process of starting your business?
Añuska Pastry Studio has been a dream in the making for several years now, but my love for baking started long before I knew it would become my life’s work. Some of my earliest and fondest memories are in my grandmother Nina’s kitchen, covered in frosting, elbows deep in dough, learning recipes passed down through our Argentinean and European roots. She was also the one who gave me the nickname Añuska, without knowing that one day, it would become the heart of my own pastry brand.

As long as I can remember, I’ve always had a drive to create. That’s what led me to study Industrial Design, where one project in particular lit the spark: food as design. Still, it took a pandemic and a leap of faith co-launching a pastry venture with my cousin back in Argentina to push me fully into this world.

Since then, life took me across the world, first to Germany, then to the U.S., collecting flavors, techniques, and stories. I finally decided to give this passion some structure and dove into formal baking training. Every city, every culture, and every mistake has shaped the vision behind Añuska.

But here’s the thing: Añuska is more than just good pastries. I truly believe the best gifts are the ones you can eat. And as a serial gifter myself, I wanted to create something that sparks joy, connection, and that people would remember. My mission? To bring a slice of Argentinean culture to Denver, a place that appreciates long tables, great food, and real conversations. That’s the spirit baked into everything I make. It’s tradition, design, and flavor, and both my background and experiences have shaped the way I present it to the world.

Alright, so for those in our community who might not be familiar with your business, can you tell us more?
Starting a business from scratch is tough. Starting one in a whole new country? That’s next-level chaos. Just when you think you’ve solved one thing, three new challenges pop up. In the early days, you’re basically a one-person show: baker, designer, customer service, social media manager, dishwasher, accountant, you name it. If there’s a hat, I’ve worn it.

But honestly, I wouldn’t trade it for anything. There’s nothing more rewarding than building something from the ground up. Añuska is a piece of me, and seeing people connect with that, whether it’s through a heartfelt gift or a spontaneous treat-yourself moment, makes every late night worth it.

What sets Añuska apart isn’t just the pastries (though they are pretty fabulous in my biased opinion). It’s the intention behind every single order. Every box, every bite, is designed to feel like a thoughtful gesture. Whether it’s a birthday, a thank-you, or a random Tuesday, I want people to feel like they’re giving or receiving something truly special.

The biggest lesson I’ve learned? Don’t wait for perfect. You grow by doing. You adapt. You mess up. You learn. And through it all, you keep baking.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
If my friends came to town, I’d take them on a Colorado adventure that blends great food with local gems.

We’d start by exploring some of my favorite Denver neighborhoods, Tennyson Street (with a must-stop at Bakery Four), Pearl Street, and Cherry Creek for boutique shopping and standout dining. Some of my go-to spots: Restaurant Olivia, one of my absolute favorites (if I can snag a reservation!), Cherry Creek Grill, and Barolo Grill, especially for wine lovers who want to try the full three-course dinner with pairings. North Italia is another solid pick and holds a special place in my heart, as it’s where I had my first date with my now-husband.

A day trip to Boulder would definitely be on the agenda, with a stop at the farmers market, Pearl Street, a hike in Chautauqua or Mount Sanitas, and lunch at Rincon Argentino, my go-to for a taste of home.

If time allows, we’d hit the mountains for some whitewater rafting in Buena Vista, beers at Eddyline, or maybe even climb the towers at the eccentric Bishop’s Castle (not for the faint of heart!).

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
This journey has been anything but a solo act. First, my parents, absolute legends. They’ve always had my back and taught me that if you do something with passion (and maybe a bit of stubbornness), things will eventually fall into place.

My husband deserves a medal for his patience, and maybe a law degree, because he’s the one who helped me untangle the glorious mess of permits, licenses, and small business paperwork. My cousin Jose gets major credit too, for jumping into the deep end with me during our first pastry business in Argentina, and for surviving my perfectionist baking phases.

Then there’s Nina, my grandmother, my first teacher, my kitchen partner in crime. Without her, none of this would exist (including the name Añuska). And last but definitely not least, a shoutout to Sofi from Di Blu Bakery in New York. Starting a business, specially in a new country can be overwhelming, and her kindness and guidance helped me find my footing.

Website: https://shopanuska.com/

Instagram: @anuska.pastry.studio

Facebook: Añuska Pastry Studio