Tomball - Magnolia Edition | July 2023

DINING FEATURE

BY LIZZY SPANGLER

Customers can enjoy a 12-ounce or a 16-ounce latte ($5.75-$6.50) .

The strawberry elds salad ($11) is one of four salads on the restaurant’s menu.

COURTESY MANNA BREAD FROM HEAVEN

Owner Christin Morse started Manna Bread From Heaven as a bakery out of her home in 2016.

The chicken salad sandwich ($10.50) is made with white chicken, mayo, celery, pecans, craisins, pineapple and poppy seeds.

The restaurant’s pastry bar includes items like gluten-free cinnamon rolls ($6.75) .

COURTESY MANNA BREAD FROM HEAVEN

LIZZY SPANGLERCOMMUNITY IMPACT

Manna Bread From Heaven Local bakery grows into full-service restaurant in Old Town Tomball W ith a love of baking, owner Christin Morse originally started Manna Bread From Heaven out of was like a shed with a kitchen and a bathroom in it.” The summer of 2022 was the restaurant serves cafe items like paninis and breakfast sandwiches alongside coee and tea selec- tions, such as lattes and Earl Grey.

LIZZY SPANGLERCOMMUNITY IMPACT

Manna Bread From Heaven 306 Commerce St., Tomball 832-843-3999 www.mannabread.com Hours: Mon.-Sat. 8 a.m.-4 p.m., closed Sun.

transition period for the business, Morse said, with construction and design underway. Ocially opening last Decem- ber, Manna Bread From Heaven is now a full-service restaurant. “It was just a line out the door for hours,” Morse said about the grand opening. Inside, the interior is intention- ally simple, without much wall decor, Morse said. “We want to facilitate a place of quiet and peace where people can have a conversation without all the distractions,” Morse said. As for the food, Morse said the

her home in 2016, she said. Before long, Morse said she had over 500 customers. With the help of some friends and the community, Manna Bread From Heaven opened a bakery store- front in 2017, Community Impact previously reported. Open for ve years, Morse decided to nd a new location at the end of the bakery’s lease last summer and found a property along Commerce Street. “It was designed as a potential restaurant, but it was more of a shell of a building,” Morse said. “It

Homemade bread like focaccia and sourdough is also available. “Slowly we’re moving into more culinary and cultural avors,” Morse said. Having been open for over six months now, Morse said her favorite part of the restaurant is invitation to come and sit down, but if they have a good experience here and a memory, sometimes it’s even life-changing moments they’ll have in here—I love that,” Morse said. watching people connect. “We oer the food as an

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TOMBALL MAGNOLIA EDITION • AUGUST 2023