DINING FEATURE Heirloom Cafe and Market Locally owned business features store, restaurant A fter years of running a food truck called Picnic On The Green, owner and Tom- ball resident Carrie Roper opened Heirloom Cafe and Market in Tomball in July. “It’s the rst time we’ve done salad and slider combo—a dish Roper said is very popular. “People say they love the food,” Roper said. “And we have a lot of regulars now, and they’re very comfortable telling me if they don’t, which has been very rare.” Meanwhile, the other half of
BY LIZZY SPANGLER
The classic breakfast plate ($12 ) comes with eggs; bacon or sausage; biscuits or toast; and fruit or grits.
a restaurant,” Roper said. “We’ve been doing catering after we did the food truck.” At the restaurant, Roper said most of the recipes are from her family. “Heirloom is because most of the recipes that we have here are from me growing up with my grandpar- ents, learning to cook,” Roper said. The family ties at Heirloom are also found in the furniture as Roper said another grandmother’s china cabinet is in the restaurant. Her family also helps out with the business with her daughter working at the cafe, her son representing Heirloom Cafe and Market at the Tomball Farmers Market and her husband helping out with the business’s maintenance needs, Roper said. “It has de nitely been a family a air,” Roper said. As for the food at Heirloom Cafe and Market, the restaurant serves breakfast and lunch, Roper said. “Everything that we’ve ever done, I would say it’s very familiar,” Roper said. “People are very familiar with these dishes, but I like to think they’re a little bit elevated.” Some of the dishes on the breakfast menu include Belgian wa es and avocado toast, while the lunch menu features dishes such as pan-fried chicken; atbread pizza; and a soup,
Heirloom is a market born out of the additional square footage Roper had in the space. In the market, Heirloom sells frozen versions of its cafe meals; food products, such as herbs and sau- sage; and kitchen-centric products, such as cookbooks and trivets. “There’s about 10 di erent dishes that we do that are good in the freezer,” Roper said. “I’m not going to put anything in that freezer that doesn’t come out like it did originally.” When it comes to the future of Heirloom Cafe and Market, Roper said in the next year she has plans to introduce supper club pop-ups, where the restaurant will take reservations for multicourse dinners a few times a month. The cafe also occasionally does high tea events, and Roper said she is considering introducing cooking workshops for customers. Roper’s favorite part of Heirloom Cafe and Market is meeting people and getting to know the community better, she said. “That was my goal—to make something where people felt com- fortable to come,” Roper said. “And I think that we’ve achieved that so far. We have people that are in here three days a week, which is really cool.”
Carrie Roper opened Heirloom Cafe and Market in Tomball. (Photos by Lizzy Spangler/Community Impact)
The pan-fried chicken ($13) is served over arugula with lemon garlic aioli, mac and cheese, and roasted vegetables.
The bacon cheeseburger ($12) comes with roasted potatoes and coleslaw.
Heirloom Cafe and Market 30522 Hwy. 249, Tomball 713-582-5052 https://heirloom-cafe-market.square.site Hours: Tue.-Sat. 7 a.m.-3 p.m., closed Sun.-Mon.
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TOMBALL MAGNOLIA EDITION • JANUARY 2023
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