Owner of Magnolia’s Bakery continues sweet family tradition with cakes, Central American treats

Conchas ($0.60), which translates to seashell from Spanish, are made from a combination of bread and cookie dough with a shell-shaped texture. (Jishnu Nair/Community Impact Newspaper)
Conchas ($0.60), which translates to seashell from Spanish, are made from a combination of bread and cookie dough with a shell-shaped texture. (Jishnu Nair/Community Impact Newspaper)

Conchas ($0.60), which translates to seashell from Spanish, are made from a combination of bread and cookie dough with a shell-shaped texture. (Jishnu Nair/Community Impact Newspaper)

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Following in her father’s and grandfather’s footsteps, Mariela Morales opened Magnolia’s Bakery in November. (Jishnu Nair/Community Impact Newspaper)
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Gallinas are traditional Mexican sweetbreads, and are sold for $1 apiece. (Jishnu Nair/Community Impact Newspaper)
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Originating in Central America, bolillos are similar to the French baguette and are served for $0.50 each at Magnolia’s Bakery. (Jishnu Nair/Community Impact Newspaper)
Mariela Morales said she always knew she would end up at a bakery one day although she never thought of baking as her dream.

She spent five years working at her father’s bakery in Conroe before her husband convinced her to start her own. Morales’ grandfather was also a baker in Mexico.

“I liked the business, and my family in Mexico have a bakery,” Morales said. “Now my business is separate from them, but it is like a family tradition.”

The bakery, which opened Nov. 11, offers wedding cakes and cookies, but it also features traditional recipes found in Mexico and Guatemala, including tamales, bollilos and roscas de reyes, or Three Kings’ Bread.

Despite the COVID-19 pandemic, Morales said she has seen plenty of business, and with weddings returning in 2021, more people have been ordering cakes.


“We’re getting more people every day from north [Houston], so we’re in a good spot,” Morales said.

With the first anniversary of Magnolia’s Bakery upcoming, Morales reflected on the day-to-day struggles of the pandemic.

“It was hard getting the business off the ground in this pandemic,” Morales said. “But [Magnolia] is a good location, so we have a lot of room for growth. There’s no bakery like this near here—closest is Kroger or H-E-B or something like that.”

One challenge Morales has faced is keeping bakers and chefs.

“It was hard because [the bakers and chefs] needed to work, but at the same time, they didn’t show to work,” Morales said. “It’s always difficult to get employees to work in this area.”

Morales said her next goal is to open up a second bakery. She said she has not found a location yet, but she hopes to have one in the next few years.

Magnolia’s Bakery

32350 Hwy. 249, Ste. 100, Pinehurst

281-789-7161

www.facebook.com/magnoliasbakery21

Hours: 6 a.m.-8:30 p.m. daily
By Jishnu Nair

Reporter, North Houston Metro

Jishnu joined Community Impact Newspaper as a metro reporter in July 2021. Previously, he worked as a digital producer for a television station in Harrisburg, Pennsylvania, and studied at Syracuse University's Newhouse School. Originally from New Jersey, Jishnu covers the North Houston metro area, including Tomball, Magnolia, Conroe and Montgomery, as well as the Woodlands and Lake Houston areas.



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