By Shawn Larson
BULLARD, Texas – At first glance, Cherry on Top looks like a cheerful little ice cream shop on Main Street, pastel walls, the scent of freshly fried funnel cakes, and the steady hum of conversation. But step inside, and you’ll find more than just ice cream. You’ll find a family pouring their heart into every scoop, taco, and breakfast burrito they serve.
Owner Claudia & Alfredo opened Cherry on Top two years ago after years of running a food truck with their family. When the storefront space became available, she decided to take the leap.
“We had a food truck before, and people kept asking us to plan ahead for events,” Celeste said. “When this location opened, I liked it right away, and we just decided to take the opportunity when it was offered to us.”
Since then, Cherry on Top has grown from a small ice cream counter to a full-fledged restaurant offering street tacos, burritos, quesadillas, funnel cakes, and churros, all made fresh daily.
“Everything is fresh,” Celeste said proudly. “We fry it all here, funnel cakes, churros, everything. And my daughter bakes the brownies for our sundaes.”
What started with eight flavors of ice cream has now expanded to 18 flavors, from classic vanilla to unique seasonal favorites.
“I told my supplier I wanted all the flavors,” she laughed. “So I bought another freezer. Now we have all the flavors they can give us, sometimes even more!”
Cherry on Top opens early, at 6 a.m., to serve breakfast to commuters and local families, offering hot breakfast burritos and coffee alongside their signature sweet treats.
“Breakfast burritos are one of our most popular items,” Celeste said. “People stop in on their way to work or school, and they come back later for lunch or ice cream.”
And it’s not just about the food. For the Celeste family, Cherry on Top has become a way to give back to the community. They often cater for local schools, churches, and fundraisers, donating a portion of sales to support local programs.
“We help with church events and the school,” Celeste said. “We like to give 20% back when we can. It’s important to us.”
