The long lines at Quail & Condor were once almost as much a part of the Healdsburg bakery’s identity as its flaky croissants, sticky cinnamon buns and tangy sourdough loaves. Few seemed to mind the wait at the original, dollhouse-size shop, where the scent of sugar and warm bread could soothe even the hangriest crowd.
Still, the anxiety of missing out on the last scone or cream-filled Danish could fray nerves. Paired with the chaotic parking lot — full of sugar-crazed kids and lumbering SUVs — and the fact that there was nowhere to sit and savor your coffee and cake, it was enough to push even the most patient into a low-grade panic.
The bakery’s new location at 44 Mill St. remedies it all.
Just a week before Thanksgiving, owners Sean and Melissa McGaughey opened the doors to the 3,650-square-foot space. The building, part of the freshly minted warehouse district called The Row, has more seating, real parking, a quicker line and — as a fresh design touch — a wall of vintage skateboards. Just a short walk from their original storefront, the new digs are also next door to a yoga studio, Parish Café, Jane Dispensary and the soon-to-open Acre Pizza.
“We were wearing old, tight pants,” Sean said, recalling how cramped the former bakery had become. The buzz of a super-popular spot had its charms, but he and Melissa were ready to ease the stress on themselves, their staff and their ever-growing clientele.
“I like a little party,” he added, “just not all the time.”
A new space, a new vibe
Quail & Condor’s evolution has been a story of community from the start. What began with Melissa’s pop-up bakery at the Healdsburg farmers market in 2020 gained national fame after a New York Times article declared the couple’s bakery one of the best in America.
“It’s called daily bread for a reason,” Sean said. “Bakeries provide community. Sometimes it’s a gathering spot, and sometimes you’re just filling your pantry, but it’s an ecosystem.”
The McGaugheys’ culinary roots run deep. Before Quail & Condor, they worked together at Healdsburg’s three-Michelin-starred SingleThread, where they honed their craft under the direction of chefs Kyle and Katina Connaughton. Their experience at SingleThread — a hub of innovation and fine dining — helped shape their approach to food, blending artistry with precision.
They’ve also launched Troubadour Bread & Bistro, a dual-purpose spot on Healdsburg Avenue where they serve casual sandwiches by day and transform the space into the high-end French restaurant Le Dîner by night.
At the new Quail & Condor location, the couple and their staff can get even more immersed in the community. With its soaring roll-up doors and vast white walls (currently being transformed with murals), it not only gives the bakers elbow room but reconnects them with the people they serve.
“People see their baker, and now the bakers get to see people taking a bite of something they made,” said Melissa, who won Food Network’s “Holiday Baking Championship” in 2019 and is currently a contestant on the fifth season of “Alex vs. America.”
Though the couple hesitated to leave the funky, indie nook where it all began, the additional space — which they’re already growing into — feels like a blessing. The wall of vintage skateboards, sourced from Facebook Marketplace and friends’ castoffs, keeps the indie vibe alive.
More than just pastries
The new space has allowed for an expanded menu. While pastries are still the star, Melissa, who has Turkish roots (her father is from Turkey, her mother from the Philippines), has long wanted to add more breakfast options — some influenced by her heritage.
There’s the simit ($9), a supersized sesame bagel topped with charred leeks and cream cheese; baked eggs with garlic yogurt and chili oil ($14); and the Turkish breakfast ($22), which she describes as her most personal dish. It includes a soft-boiled egg in its shell, four triangles of cheese, olives, roasted vegetables and a side of sourdough toast with jam — “exactly the way my dad made it,” she said.
Other dishes include a sourdough waffle with lingonberry jam and Vermont maple syrup ($15); a hearty grain porridge ($12) made with quinoa, rice and oats; and a savory vegetable quiche paired with an herb salad ($15).
Don’t miss the extensive toast menu ($5–$14), which features thick slices of multigrain bread with a variety of spreads, from pistachio butter and hazelnut spread (highly recommended) to cultured butter and more substantial toppings like lox and cream cheese. There’s also a Lamborghini-level avocado toast with chili oil.
Quail & Condor also serves espresso drinks, a homemade chai latte and drip coffee. Expect more menu additions after the holidays. Open 7 a.m. to 3 p.m. daily.
44 Mill St., Unit J, Healdsburg; 707-473-8254, quailandcondor.com