Cafe Ninda's pastry menu includes layered cakes, sweet and savory croissants, cinnamon rolls and more. (Courtesy Cafe Ninda via Facebook)
Mike Yaker opened Cafe Ninda in 2024 with a love of good pastries and a goal to share them with the Tomball community.
“We want people to come in, feel comfortable, have a coffee, try something new and enjoy their time here with friends or family,” Yaker said.
On the menu
Croissants are some of Cafe Ninda’s best sellers, with flavors ranging from classic butter and chocolate to almond, pistachio and fruit. The cafe also offers its Dubai chocolate croissant, combining chocolate and pistachio in a crispy treat.
The Dubai chocolate croissant combines chocolate and pistachio into the pastry.(Courtesy Cafe Ninda)
Customers can also try mini iced fruit cakes made with white chocolate, real fruit and a frozen gelato-style ice cream filling.
“The mango mousse cake has mango and ganache inside and is covered with white chocolate,” Yaker said. “I love how fresh and light it tastes.”
The mango mousse cake has mango and ganache inside. (Courtesy Cafe Ninda)
The menu features a variety of coffee, including matcha lattes and Turkish coffee. For those looking for something savory, the cafe offers sandwich options as well.
Craving pumpkin?
Fall has arrived on the Cafe Ninda menu, with limited-time pumpkin croissants available through the end of October.
“We're proud of our croissants,” Yaker said. “That's why we wanted to have a fall option. It's the time of the pumpkin.”
Staying local
As a local, family-owned business, Yaker said Cafe Ninda focuses on quality, freshness and presentation.
“We also love seeing people come in for the first time and discover something they haven’t tried before,” he said. “So if you haven’t visited us yet, just come in hungry and try a few things!”
Looking ahead, Yaker said the goal is to continue building the cafe’s relationship with the Tomball and Houston communities, as well as working with more local coffee shops and businesses.
“We would love to open more locations in the future and introduce the brand to more people,” Yaker said. “But as we grow, it’s very important to us that we never lose the quality, freshness and personal touch that made people love Cafe Ninda in the first place.”
