Healdsburg’s buzzy Quail & Condor Bakery is expanding its operations to a new location in November, just a croissant’s throw from its current Healdsburg Avenue spot.
Recognized by The New York Times as one of America’s best bakeries and a James Beard Award semifinalist for Outstanding Bakery, founders and chefs Melissa and Sean McGaughey quickly outgrew their pint-sized kitchen after opening in 2020, thanks to destination-worthy croissants, kouign-amann, breads, cakes and other pastries.
Now, they are moving to a new 3,650-square-foot space at 44 Mill St., where, in addition to sweet treats and loaves, they will offer a breakfast menu. Dishes will include sourdough waffles, baked eggs in garlic yogurt served with Turkish-style bagels, and seasonal fruit.
“The breakfast menu is something we’ve been excited about for a while, and I’m especially excited to share food from my Turkish family on the platform of California bounty with Healdsburg,” said Melissa, winner of the 2019 Food Network “Holiday Baking Championship” and contestant on the current fifth season of Food Network’s “Alex vs. America.”
The couple also owns Troubadour Bread & Bistro at 381 Healdsburg Ave., which operates as a sandwich shop by day and transforms into the high-end French restaurant Le Dîner by night. Stay tuned for more details.
707-473-8254, quailandcondor.com
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