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Manna Bakery

@mannabakery_philly

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Philly’s First Palestinian & Levantine inspired Third Culture Bakery
Innovative Bakes. Every item has a story.
“Best of Philly 2026”
By @chefsa1f
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October Pop Up Schedule! We are back at Headhouse every Sunday! So you can find us every Saturday at Rittenhouse & every Sunday at Headhouse. We will work our way back to Clark Park soon!🫶 by @mannabakery_philly
5
a day ago
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Our menu for the month! Come and try it out! by @mannabakery_philly
12
a month ago
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The Cardamom bun at Manna Bakery - Deliciously hypnotizing 🌀 by @mannabakery_philly
6
10 days ago
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As one customer told me, “It lives up to the hype!” His pop-ups draw long lines and he sells out in minutes, but now you can get Saif Manna’s @mannabakery_philly one of a kind pastries from his new storefront. Spoiler - it’s AMAZING! #philly #bakery #musttry by @mannabakery_philly
26
14 days ago
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A little Souk. A lot of meaning. If you’ve walked into our storefront, you’ve probably noticed our Souk corner. Souk = Market. But to us, a souk is so much more than a place to shop. It is a place where stories are exchanged, where familiar flavors bring you home, where the work of a farmer can travel from the land to your table, and where generations of tradition can live on in something as simple as a bottle of olive oil, or a jar of za’atar. This little corner has been something I’ve been thoughtfully curating. A collection I’m genuinely proud and excited to share with all of you. The dream is to create a little window into the world of Palestinian agriculture and produce. To celebrate the richness of the land and the people who cultivate it. To make space for the farmers, producers, artists, and makers whose work carries something with it. A memory, a tradition, a story, a piece of home. Our shelves will bring together Palestinian products, local goods, and creations from across the diaspora. Different places, different hands, different journeys — all meeting here, in one little corner. Because food has a beautiful way of connecting us. I hope when you stand in front of these shelves, you see more than what is for sale. I hope you see the land. The hands that cultivate it. The families who carry its traditions. The makers who keep creating. The diaspora that keeps home close. And a culture that continues to nourish us in so many ways. That is what I hope this Souk becomes. A place to discover something new. A place to find something familiar. A place to support small makers and farmers. A place where the flavors of Palestine can be celebrated, shared, and carried forward. A small corner of our storefront, filled with a whole lot of land, love, memory, and community. A corner carrying stories much bigger than itself. It will continue to grow and evolve as I encounter more stories worth sharing. From the land, to the hands, to the table — MIN AL ALB, ILA AL ALB = from the heart to the heart Welcome to our Souk❤️ by @mannabakery_philly
8
15 days ago
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@mannabakery_philly is a Halal Palestinian 🇵🇸 and Levantine third-culture bakery and café that has officially opened its first brick-and-mortar location in Fishtown 📍110 W. Berks St. Philadelphia PA @mannabakery_philly is founded by @chefsa1f Inspired by family kitchens, Palestinian traditions, and the flavors of the Levant, Saif began by baking cookies for friends before growing Manna into a beloved farmers market pop-up. Today, Manna serves creative sweet and savory bakes rooted in tradition and crafted with seasonal, high-quality ingredients—including imported Palestinian olive oil and za’atar. From comforting pastries to inventive treats, each offering reflects Saif’s culinary journey. After building a loyal following at markets around the city, Manna has officially opened its first brick-and-mortar location in Fishtown Currently open Thursday to Sunday Pull up and show them some love, you don’t want to miss this one #phillyhalalspots #mannabakery #palestinianbakery #levantine #halalbakery by @mannabakery_philly
84
a month ago
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There’s a delicious little piece of café history hiding in this glass. It’s called Mazagran. 🍋☕️ Now available at the Manna Bakery storefront! We’re bringing you drinks with history. Espresso lemonade is often linked to Algeria and the French café culture that developed there during the colonial era in the 1840s. The combination of strong coffee and bright citrus may sound unusual today, but in North African café culture, coffee and refreshing lemon drinks have long been part of the landscape. The exact origin of the modern espresso-lemonade drink isn’t firmly documented, so the story that the French invented it in Algeria is best treated as a fascinating piece of culinary lore rather than proven fact. Either way, the result is brilliant: bold espresso + tart, teta’s orange blossom lemonade + a little ice = refreshing. It’s also important to acknowledge that this history exists within the much more complicated and painful history of French colonialism in Algeria. Sharing the story of a drink is not meant to romanticize, celebrate, or erase that history. We can appreciate the evolution of food and drink while still recognizing the people, cultures, and histories shaped by colonialism—and the harm that came with it. This is about exploring culinary history. by @mannabakery_philly
5
a month ago
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This is how we all feel at Manna Bakery after all the love we have received during the first 2 weeks❤️ We finally have a place to call home, but the farmers market pop ups are still part of our spirit! We will be open again on Thursday at 7am! Shukran شكراً “Thank you” Narakum Qareeban ًنراكم قريبا “See you soon” by @mannabakery_philly
15
2 months ago
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Manna Bakery, once a Philadelphia pop-up, has officially opened its first brick-and-mortar location. 🔔🥐 Located in Philly’s Fishtown neighborhood, the #bakery offers Levantine- and Palestinian-inspired #pastries that blend traditional techniques with seasonal ingredients. Learn more at the link in our bio. 🔗 by @mannabakery_philly
8
2 months ago
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‼️UPDATED STORE HOURS‼️ Thursday & Friday: 7am - 3pm Saturday & Sunday: 8am - 3pm Thank you all for the amazing turn out during our opening week! I cannot describe how much this all means to me and the entire team bringing this all to life. We can’t wait to welcome more of you into our home. We’re going to be open 4 days a week now! We will slowly be expanding our days and hours in the near future! When you walk in during our first hour of opening, expect to see a couple of pastries still missing from the display. Since we bake everything fresh, baked goods don’t come out from the oven all at the same time. Therefore, the first hour of opening is dedicated to the final act. Crafting the last few pastries and bringing them all the way to you at the counter. Shukran for all the love. We are just getting started❤️ شكراً 📸: @persicophoto by @mannabakery_philly
10
2 months ago
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@mannabakery_philly (110 W. Berks) , a Levantine- and Palestinian-inspired bakery from chef-owner Saif Manna, opened its first permanent location in Fishtown on Thursday, July 30. The bakery began as a pop-up operation run out of a college dorm room and grew into one of Philadelphia’s most popular pop-ups, regularly drawing long lines before expanding into a permanent storefront. Manna, 27, has built a following at farmers markets, where his team has reportedly sold up to 800 pastries within a three-hour period. Menu Manna’s pastries draw on family traditions and personal memories, blending traditional Levantine techniques with seasonal ingredients. According to the bakery, Manna grew up in a close-knit family where food played a central role. That background informs a menu that combines a Palestinian point of view with local ingredients. Signature menu items include: Hummus – made from scratch with hand-peeled chickpeas Muhammara – a dip made with roasted red pepper, walnut, cumin and pomegranate molasses Kaak Al Quds (Jerusalem Bagel) – softer and airier than a mainstream bagel Chicken Sumac Bun – cinnamon-spiced chicken with slow-cooked onions in olive oil, finished with sumac Herby Cheese Fatayer – made with herbs, cheese and labneh Seasonal manakeesh – a traditional savory pastry served throughout the Levant, similar to a flatbread or pizza Basque cheesecake – caramelized on the outside with a creamy, gelato-like interior Seasonal cake slices – paired with Palestinian and Levantine-inspired flavors such as cardamom and saffron Brioche Maarouk buns – a hybrid of brioche dough and Palestinian enriched dough, filled with seasonal creams and jams Cardamom bun – laminated with cardamom butter Cookies, including an Extra Brown Butter Chocolate Chunk Cookie named a “Best of Philly” pick by Philadelphia Magazine in 2026, along with Pistachio Chocolate Chunk, Honey Sesame, Olive Oil Chocolate Chunk (vegan), Arabic Coffee Olive Oil (Qahwa), a Pistachio Passionfruit Cookie Tart, and Ghraybeh (rose and pistachio shortbread) Manna Bakery is currently open Thursday through Sunday from 7 a.m. to 3 p.m. 📸 @persicophoto taken in Philadelphia, Pennsylvania by @mannabakery_philly
49
2 months ago
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Manna Bakery is opening its doors this week! Here are the current hours! Our farmers market pop ups will remain! Thursday & Friday 7am - 3pm Saturday 8am - 3pm For all of you tagging along at this moment in time, let me give you a little backstory on how we got here. I started cooking at the age of 8. My baba = father brought me into the kitchen to help him make breakfast on the weekends. I’d crack the eggs and whisk the pancake batter. I’d stand next to him and watch the batter rise into fluffy mounds. To keep me engaged, he would feed me the little burnt bits that he scraped off the edges of the pancakes. Those were the best parts! In the summers, I visited my tetas = grandmas. I watched them make eveybting from scratch. I ate everything too. The smells and sights of the kitchen made me fall in love with the art of cooking. Food represented community and happiness in teta’s house. The positive emotion that formed around the table when food was served was probably the catalyst for me to consider cooking as my passion. Manna Bakery wasn’t always this popular. It started out as a little table I would set up randomly on the side walk to sell my baked goods. For every 10 people I attempted to persuade, 8 of them would say no. However, that did not deter me because resilience is acquired through challenge. Much like the dandelion in our logo, I found a way to germinate. My baba had a small framed picture hanging in his office. It read “a river cuts through rock, not because of its power, but because of its persistence”. I used to read it every single time I’d visit my baba at work. He would always remind me that you become what you think about all day long. I did become what I thought about all day long. I became persistent. If you scroll to the last picture on the slide, it was a random photo my baba took of us standing in front of a random cafe in Austria. He joked that it was my future restaurant. If you look closely it says delicatessen cafe. Couldn’t be more accurate. Life has its ways. In the end, I am a storyteller. Food is my medium. Thank you all for your support. It means the world to me. What’s the point of a book if there’s no reader? ❤️ by @mannabakery_philly
78
2 months ago
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