Quail & Condor

At Quail and Condor bakery in Healdsburg, we are dedicated to the craft of baking and the commitment of serving excellence to our community. Our team of skilled bakers and pastry chefs are passionate about their craft and bring their expertise and creativity to every product we offer.

We believe that high-quality ingredients are the foundation of exceptional baked goods. That's why we source the finest local and organic ingredients whenever possible, supporting local farmers and suppliers we’ve met on our culinary journey. We are committed to using sustainable practices in our operations, minimizing waste, and reducing our environmental impact.

When you step into our bakery, you'll be greeted by the aroma of freshly baked bread and pastries plus a warm welcome from our team. Our homely and inviting atmosphere is designed to make you feel like you are our neighbor, whether you're stopping by for a quick treat or gathering with friends and family.

From long-ferment croissants and handmade sourdough breads to delicate pastries and a unique beverage program, our menu is thoughtfully curated to offer a wide range of options for every taste and preference. We take pride in using traditional baking techniques and recipes passed down through generations, while also infusing our offerings with a touch of innovation and seasonal & contemporary flavors.

But it's not just about the products at Quail and Condor bakery; we firmly believe in the power of food & beverage to bring people together. Our mission is to not only feed our town, but unite our community with our culinary offerings. Through a variety of events, workshops, and partnerships with local businesses and organizations, we actively cultivate a sense of belonging and togetherness. Our goal is to provide an unforgettable experience for our guests, where they can indulge in the simple pleasures of freshly baked goods while creating lasting memories and fostering meaningful connections. Exceptional service is at the core of our ethos; we want to be on a first-name basis with everyone who comes to our store. We continuously strive to build personal relationships with each guest, ensuring that when they say “I’ll have the usual,” we know exactly what they mean.

We work in tandem with our sister restaurant, Troubadour Bread & Bistro: an expression of our other side. At Troubadour, the guest enjoys a prix fixe menu with each course placed in an order which they would be most enjoyed. Sean McGaughey, Melissa’s husband & culinary director for Troubadour, shows us the old-school nerdy base of French cuisine through his deep love of the finite intensity and precision of cooking. After years of experience in high-level cooking, he expresses that classics are classics for a reason, but how you express them even just past the food, is where they stand out. By that, we mean our service: sharp, curated, not-too-stuffy yet not-too-casual hospitality.

We are honored to be a pillar to the Healdsburg community and look forward to serving you with our passion and dedication.

melissa mcgaughey (Yanc)

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 the 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.

Sean McGaughey

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. Locally, Sean has worked mainly 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 with business partner & maître d’ Tiffany Spurgeon. 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. In 2023, Sean has become the culinary director and Melissa the Executive Pastry Chef for Molti Amici with Tiffany’s husband Jonny Barr.

Honor & Recognition

Michelin Guide 2023 Troubadour Bread & Bistro

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

SF Chronicle Molti Amici to open in Healdsburg

Sonoma Magazine SingleThread Alums Open Hotly Anticipated New Restaurant in Healdsburg

Images by Emma K. Morris