The story
After parting ways with his celebrated project Jeune et Jolie and navigating obstacles opening Chick & Hawk, Michelin-rated Chef Andrew Bachelier found himself creatively stuck. Serendipity struck when an intimate space became available in his own backyard of Encinitas. Together with his wife Larah, they envisioned Atelier Manna — a soulful place for the community to be nourished through food, and for the chefs to be nourished through creative self-expression.
The name "Manna" evokes an unexpected blessing, and the space lives up to that name. At Atelier Manna, the line between workspace and dining room blurs. Cookbooks line the shelves alongside unique ceramics displaying vibrant local produce. Battle-worn aprons hang from door corners, and ferments bubble quietly in tucked-away nooks. Every inch of the space is an extension of the chefs, and stepping in makes you part of that experience.
Chef Bachelier and his team, seasoned veterans from respected kitchens, bring their expertise to the realm of wellness cuisine. Inspired by the Blue Zones — regions known for longevity — they focus on whole, unprocessed foods, sourcing the freshest local produce and applying honed techniques. The result is globally-inspired brunch that feels both nourishing and inventive.
The menu changes frequently with seasonal availability. Standouts include a çılbır (Turkish eggs) with soft poached eggs, herbed yogurt, and chili garlic butter, or a grilled chicken roulade with tamarind and smoked date barbecue. For those seeking something lighter, the Manna bowl combines farro, citrus, avocado, and quinoa furikake. The non-alcoholic beverage program is equally ambitious, with vitality tonics like the Sienna (granny smith apple, Japanese barley, marigold miso) or the Goldenrod (clarified cucumber, turmeric, honey). Coffee comes from Steady State Roasting, and teas from Rare Tea Co., suppliers to Noma and Eleven Madison Park.
Nearly every element of the design is salvaged from discarded materials — tables from shuttered restaurants, surplus building supplies given new life. This philosophy of resourcefulness extends to the kitchen, where fermentation and pickling minimize waste. Hyper-local sourcing reduces the carbon footprint. The space also serves as a community gallery for local artisans: muralists, metalworkers, florists share the stage with the chefs. A 10-foot collage by Rory Morison forms the "heart of house," while Taylor Morgan's CNC'd pyramid patterns and Larah Bachelier's eye for objects complete the one-of-a-kind atmosphere.
Atelier Manna's thoughtful approach earned it a Michelin Bib Gourmand in 2026, an award for good quality, good value cooking. It's a fitting nod to a restaurant that balances creativity, sustainability, and accessibility — a true workshop where every meal is an unexpected blessing.
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