Troubadour Bread & Bistro
At Troubadour, the flavors of Sonoma’s farms and the elegance of French culinary traditions ride in tandem. By day, we’re a bakery and coffee bar, offering fresh, long-fermented sourdough and artisanal sandwiches. By night, we transform into an intimate bistro, serving a meticulously crafted 7-course tasting menu alongside an à la carte selection.
Our dishes reflect the seasons and are inspired by deep-rooted partnerships with local farmers and winemakers. Complementing the experience is a carefully curated wine list featuring both regional and international selections, designed to elevate every bite. Recognized by the Michelin Guide, we are proud to offer an experience that reflects craftsmanship, quality, and culinary excellence.
Beyond the plate, sustainability is central to who we are. We proudly partner with Zero Foodprint, carry the Snail of Approval from Slow Food Sonoma North, and support initiatives that promote environmental stewardship in the community we love.
Join us for an unforgettable journey that celebrates the artistry of bread, the harvests of Sonoma County, and the joy of shared dining through a French lens.
HONOR & RECOGNITION
22 of the Best Bakeries Across the U.S. Right Now Quail & Condor
Michelin Guide 2024 Troubadour Bread & Bistro
SF Chronicle Best Sourdough in the SF Bay Area
Food Gal Carolyn Jung Troubadour Bread’s Exquisite Metamorphosis from Day to Night
North Bay Business Journal Forty Under 40
SF Chronicle Top Bakeries of the Bay Area
SF Chronicle Top Sourdough in the Bay Area
Sonoma Magazine 20 Favorite Bakeries in Sonoma County
Sonoma County Gazette Quail & Condor and more honored with 2021 Snail of Approval awards
Eater SF A Cozy Wine Country Enclave Welcomes a New Italian Restaurant From a Trio of SingleThread Alums
Sonoma Magazine SingleThread Alums Open Hotly Anticipated New Restaurant in Healdsburg
SEAN & MELISSA MCGAUGHEY
How we got here, why we do what we do, and our raison d’être.
Sean's career has run the gamut, having managed a 3-Michelin Star kitchen with some fun stops along the way. From culinary director of an award winning cookbook, to restaurants, to recipe development, food is always the focus for this factotum. There is no better place for ingredients than Northern California, and Sean loves to embrace that. Sean worked as executive sous chef at SingleThread for 5+ years, until moving onto the Quail and Condor project with Melissa, and spearheading the Friday pop-ups held at the bakery in Summer 2021. After proving Sean’s food had created a demand, the couple opened Troubadour Bread & Bistro in 2022. The bistro operates as a boulangerie in the morning, sandwiches at noon and an intimate French-Californian style prix fixe menu paired with unique local & globally imported wines.
Melissa began baking at seven years old with her grandmother. That interest grew with her through graduating pastry school, working in the best restaurants in Denver, to opening her first bakery in Denver at age 23 and finally moving across the country twice to direct large pastry programs on the East and West Coasts for some of the leading names in the baking industry: Bien Cuit (New York) and Gjusta (Los Angeles). Since moving to Northern California, she has worked at SingleThread as the hotel baker and had baked bread for multiple farmers markets, hotels and wineries. During pandemic she and Sean began a “Porch Pick Up” from their home in Healdsburg, driving community gathering in a safe system. Their popularity created giant lines snaking through the Healdsburg Farmers market in 2019. In 2020, the couple bootstrapped the now Quail & Condor retail bakery located at 149 Healdsburg Avenue, where they focus on both the guest and employee experience. Educating both the guest and team on high-level technique, sustainable sourcing & production, and philanthropic projects.