manna; an unexpected blessing, especially in a time of need
After parting ways from his venerated passion project Jeune et Jolie and navigating obstacles in opening the highly-anticipated Chick & Hawk, michelin-rated Chef Andrew Bachelier found himself creatively stuck, proverbially wandering in search for what would be next. Serendipity struck when an intimate space became available in his own backyard; it was the blank canvas where Chef Andrew and his wife Larah would envision Atelier Manna. A soulful place for the community to be nourished through food, and for the chefs to be nourished through creative self-expression.
atelier; a creative workshop, a physical extension of our passions and interests
At Atelier Manna, the line between workspace and dining room blurs in a unique, transportive experience. Cookbooks we cherish line the shelves, alongside unique ceramics displaying vibrant produce from local farms awaiting the chefs’ treatments.
Battle-worn aprons slink off door corners, and ferments bubble quietly in cool, tucked-away nooks. Knick-knacks from our travels add surprising touches of whimsy to the lush, esoteric workshop. Every inch of the space is in some way an extension of us, and every time you step into Atelier Manna, you become part of that experience.
culinary inspiration; food as medicine & the blue zones
We believe food is more than just sustenance; it has the power to heal and foster well-being. Our chefs, seasoned veterans from some of the world’s most respected kitchens, bring their expertise and dedication to detail to the realm of wellness cuisine in the form of globally-inspired brunch.
Inspired by the Blue Zones - regions known for longevity due to their focus on whole, unprocessed foods - we source the freshest and most vibrant local produce available, and apply the techniques we’ve honed over our years of cooking.
beverage program; bringing craft to the wellness space & vitality tonics
Dubbed as one of the most ambitious non-alcoholic beverage programs in the city, our vitality tonics represent a rotating selection of market-driven, spirit-free cocktails that aim to inspire; with the same visual appeal and complexity as their spirited counterparts from the world’s finest bars. Made from the same local produce our chefs use in the kitchen, these thoughtful beverages challenge the status quo of what is possible sans-alcohol.
Founded out of a love for coffee and the culture, Steady State Roasting, led by Elliot Reinecke, sources high quality green coffee from compelling sites around the world. These beans are then roasted by hand in their state-of-the-art facility, where they conduct this meticulous craft squarely at the intersection between art and science. Focusing on specific regions, styles of fermentation, and utilizing long-standing relationships with passionate growers, Steady State aims to highlight the unique flavors of each coffee that reflect a true sense of place.
coffee partner: steady state roasting
Rare Tea Co. is an independent company based in London. Founded in 2004 by Henrietta Lovell, she set out to source and supply the world’s best loose leaf tea directly from farmers and their tea gardens. Starting with just a handful of devoted customers, Rare Tea Co. now collaborates with some of the world’s finest restaurants such as Noma and Eleven Madison Park. Rare Tea Co’s dedication to effecting positive change within the tea industry aligns with our own values, and we believe the ethereal & transportive quality of these incredible loose leaf teas speaks for itself.
tea partner: rare tea co.
design
Beyond being just a test kitchen, Chef Andrew and his wife Larah envisioned Atelier Manna as a canvas for the community, a place where not only their creativity could flourish, but where local artisans could have space to express theirs. This cross-pollination of artistic expression became a cornerstone of their vision for Manna, manifesting in a community gathering space where muralists, metalworkers, florists and more share the stage with the chefs and front of house professionals.
Taylor Morgan, fabricator and local artist specializing in large-scale wood and metal, tackled many of our iconic design points, including the CNC’d pyramid patterns and reclaimed steel cutouts. Rory Morison, mixed-media artist and musician was commissioned to create a collage that has become our ‘heart of house’ - a massive 10 foot mural packed with important symbolism. And Larah Bachelier, with her innate talent for scouting soulful objects and connecting creators, had the vision to combine these multiple disciplines along with her own eye for design into the one-of-a-kind space that our guests and team enjoy to this day.
sustainability efforts; a testament to the power of second chances
Nearly every element – from the tables to the walls – has been created from salvaged materials. Discarded remnants from shuttered restaurants and surplus building supplies have all been given a new lease on life in our space. This philosophy of resourcefulness goes beyond our design; it guides our approach in the kitchen.
We embrace fermentation and pickling at every corner, and make our most honest efforts to utilize every ingredient to its fullest, minimizing waste across the board. Furthermore, our focus on hyper-local sourcing ensures the produce gracing your plate travels minimal distances, significantly reducing our carbon footprint. Sustainability is a core responsibility, and we strive to honor the environment and the dedicated hands that cultivate our food.
